Figures denote a “good pace of commercialization”
Madrid, September 6, 2017.
The Ministry of Agriculture and Fisheries, Food and Environment (MAPAMA) has published the olive oil market data for the month of July, reflecting a “good pace of commercialization”, which ensures that it is “mainly due to the magnificent behavior of exports “. And it is that these would have increased around 16% compared to 2016 and 15% in relation to the average of the last four campaigns.
According to the Ministry, the total commercialization in the tenth month of this campaign is 1,205,300 tons, 4.4% higher than the average of the last four seasons and 5% over the previous season.
The most adjusted results come from apparent domestic consumption, which is below the previous season and the average of the previous four. However, as has been the case throughout the campaign, national and international prices are high, despite slight declines since May.
Olive oil is undoubtedly one of the badges of the Marca España in terms of food. Each year, the Spanish olive juice obtains the best positions in the rankings of the most prestigious competitions and this is not only the result of the excellence of the product itself, but also the effort that the companies of the sector have made in the recent years in the reorientation of its business strategy. Today, they prioritize adding value to the product they put on the market and seek to establish a global brand of Spanish olive oil.
INNOLIVA is currently one of the leading olive oil producers nationwide, but also has an important international projection. Among its main buyers are Italy and the USA. The latter allocates more than 30% of its production. In addition, the rise of Asian markets has meant an increasingly notable presence in the country.
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 favors obtaining Extra Virgin Olive Oils with excellent sensory qualities. </ strong>
With its production system, they guarantee the integral traceability of the entire process: from the olive tree to the final customer.
Cold elaborate its Extra Virgin Olive Oil </ strong> in the shortest possible time 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.