Asian markets are one of INNOLIVA’s priorities in its race for the global leadership of EVOO
Madrid, March 10, 2017.
If in 2002 China’s interest in Spanish olive oil spiked exports, since 2012 sales to the Asian giant slowed down to stabilize in 2014-2015, according to data from the International Olive Oil Council (IOC). However, the last campaign, 2015-2016, reveals a recovery of exports of 12%, with Spain being the main supplier of this product.
Of all the types of oils on the market, virgins continue to lead exports, accounting for 77% of the total. It is followed by olive-pomace oil, with 14% and olive oil, with 9%. The commitment of INNOLIVA is always virgin olive oil, the modality with which the properties of liquid gold reach the maximum levels of excellence.
According to the IOC report, the current campaign seems to follow the same positive progression, with Spain as the main supplier of olive oil and increasing sales in many of the markets.
INNOLIVA, aware of the rise of Asian markets, does not stop looking towards Beijing and Tokyo at the time of continuing to promote its internalization strategy. However, do not neglect the markets in which the Navarre company is already a consolidated leader.
Italy and the USA are among its main buyers and currently allocate approximately 50% of its production to the American giant. As a result of the upward trend in sales in the US, INNOLIVA plans a new plantation of 2,000 hectares of olive trees in this place to multiply production and meet the demand.
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.
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.