The big food fairs are an excellent springboard to promote the product and increase exports
Madrid, March 4, 2016.
Exports of olive oil in the last quarter of 2015 reached 170,900 tons, of a total production of 867,000 tons. However, the level of shipments to the foreign market has been the lowest of the last 6 campaigns. In this context, fairs such as the World Olive Oil Exhibition (WOOE), which is being held these days in Madrid, or FOODEX JAPAN, which will take place between March 8 and 11 and where INNOLIVA will be present, acquire special relevance to the Have VIP buyers from countries around the world.
INNOLIVA closed 2015 with a total production of 56,000 tons of olives and 9,000 tons of EVOO. Italy and the United States accounted for most of the exports, taking the North American country 30% of the total production and showing a growing trend in sales. In addition, the Navarre company is analyzing an important operation to multiply its production on the other side of the Atlantic, with the planting of 2,000 hectares of olive trees.
These figures highlight the importance of the foreign market for olive oil producing companies, so any meeting that serves to promote the famous ‘liquid gold’ and expand the foreign market must be an unavoidable appointment in the calendar.
For this reason, INNOLIVA will travel next week to Mihama to attend the 41st Edition of the FOODEX JAPAN 2015 International Food and Beverage Exposition, the most important event in Asia and one of the most outstanding in the world that seeks to contribute to a greater development of the food industry. The participation of some 3,000 companies is expected.
The company will attend the meeting with enthusiasm and great prospects of exchanging information with experts at the highest level, which will try to conquer with the excellence of its ‘premium’ oil.
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.
