Extra-community sale has increased by 20%
Madrid, November 3, 2016.
The latest market report of the International Olive Council (IOC) shows that Spain is crowned again as the world’s leading producer and exporter of olive oil and olive-pomace oil, thus increasing by 20% extra-EU exports in the first 11 months of the campaign 2015/16.
The USA was one of the main destinations with an increase of 43%.
98% of US imports came from the IOC members, of which 83% corresponds to the EU countries and 15% to the rest. Spain leads this market for the first time with an increase of 32% compared to the same period of the previous campaign.
The USA is also for INNOLIVA, the leading Spanish producer of AOVE, one of the main buyers, since around half of the production has the North American giant as destination.
In the case of China, where sales grew by 30%, 97% of imports proceeded in the same way from European countries, leading the list again Spain, which increased by 19%. 77% was in addition to the Virgin category.
The Asian market is one of the great challenges of the Navarre production company, which already has a consolidated position at a global level but which does not give in to its purpose of conquering new markets.
These figures, also accompanied by good data in the intra-community market, show, once again, that Spanish olive oil is one of the most demanded and exported products, something that is associated with its unmistakable flavor, its solid reputation and its more than demonstrated benefits.
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.