Lang
The Food Technology Research Institute, affiliated with the Agricultural Research Centre, organised a training programme titled "Quality and Techniques for Detecting Olive Oil Fraud" for a group of investors, olive oil producers and olive farm owners, under the patronage of Dr Adel Abdel Azim, President of the Agricultural Research Centre.
The programme forms part of the Institute's ongoing training activities and its role in developing the food manufacturing sector by transferring modern technology and training personnel working in this vital field, with the aim of improving production capacity and increasing added value.
In this context, Dr Shaker Arafat, Director of the Food Technology Research Institute, explained that Egypt cultivates several olive varieties, including oil varieties of medium size with an oil content ranging between 15-20%, table varieties of larger size with an oil content of less than 15%, and dual-purpose varieties that combine the characteristics of both, with an oil content ranging between 15-20%. He stressed that olive oil is mechanically extracted from ripe olives without any chemical or thermal treatment, which preserves its natural properties.
Dr Arafat pointed to the multiple uses of olive oil in medicine, pharmacy, cooking and soap manufacturing, noting that it is rich in healthy fats and vitamins, helps lower levels of harmful LDL cholesterol, and reduces the risk of heart disease and arteriosclerosis. It also helps treat digestive problems, joint swelling, allergies, respiratory issues such as asthma, and skin ulcers, and boosts the immune system thanks to its content of oleic acid and natural antioxidants.
For his part, Dr Atef Oshaiba, the Institute's Deputy Director for Extension and Training, confirmed that olive oil contains natural antioxidants such as polyphenols and tocopherols, which bind to free radicals and prevent the formation of toxic compounds linked to cancer, while also helping protect the oil from oxidation. He pointed to its antibacterial, antifungal and antiparasitic effects, as well as its role in regulating blood sugar levels and strengthening the immune system.
The training programme aims to pass on expertise to those working in olive oil production to raise their production efficiency by training them in the latest extraction techniques and familiarising them with the factors affecting oil quality and methods of sensory evaluation.