INNOLIVA DENOUNCES THAT THE SALE OF LOSS OF OIL IN SUPERMARKETS DAMAGES THE QUALITY OF THE PRODUCT

The city of Navarre is hosting new tasting sessions these days
 
 
 
Madrid, September 9, 2016
 
Three supermarket chains have been fined for the loss of olive oil, a practice “seriously destructive” as reported by INNOLIVA.
Large stores use basic products, such as oil but also milk or bread, as a hook to attract consumers. Through offers below their cost price, they draw the attention of the clients with the objective of entering the supermarket.
 
However, this is a very harmful practice for producers, who have to access the market below their production costs. This leads to unsustainable pressure on small and medium enterprises, and often leads to closure and disappearance.
 
The world of olive oil is in continuous formation, so it is very affected by the sale at a loss. This practice could have an impact “in a serious way on the quality” of the products, as reported by INNOLIVA.
 
In addition, the production process of olive oil is nourished by public aid. Therefore, we end up paying among all the “perverse and destructive” commercial policy of some supermarkets.
 
According to INNOLIVA, these practices “must not only be prohibited, but must be classified as serious and must have a truly coercive penalty.”
 
Recently, the Community of Madrid has fined a well-known company with 3,005.70 euros for the sale at a loss, something that has been described as a “serious infraction”. For INNOLIVA, this fine “does not stop being gestural” because the damage inflicted on the olive oil market is much greater.
 
About Innoliva
 
The company, which has its head office in Pamplona (Spain), owns more than 5,000 hectares of irrigated olive groves, located in Spain and Portugal, where the Mediterranean climate gives the olive tree the ideal environment for the development and maturation of the fruit; and it favors the obtaining of Extra Virgin Olive Oils with excellent sensory qualities.
 
With its production system, they guarantee the integral traceability of the entire process: from the olive tree to the final customer.
 
They make their Extra Virgin Olive Oil cold in the shortest time possible from the entrance of the olive in the oil mill. And they take care of the oil already produced to maintain their excellent sensory and healthy qualities as long as possible.