So that there are no fakes: The IAEA is developing new methods of testing the quality of olive oil in Europe

Published 2024년 2월 24일

Tridge summary

The International Atomic Energy Agency (IAEA) is developing new techniques to quickly verify and identify the origin of food products, particularly extra virgin olive oil, in response to a surge in the black market for counterfeit olive oil due to climate change impacts on European harvests. The IAEA's methods, which include near-infrared spectroscopy, have demonstrated an 86 to 93 percent accuracy rate in differentiating between Slovenian extra virgin olive oil and that of other countries. The olive oil shortage in the EU has also created a market for rapeseed oil.

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Original content

The IAEA is developing new methods for rapid verification and identification of the origin of food products, in particular, such as extra virgin olive oil, the organization's website said. Heat waves and droughts in Europe are affecting olive oil harvests and leading to a boom in the black market for fake extra virgin olive oil, according to 2022 data from the European Commission. The EC rates olive oil as one of the most mislabeled products in Europe. Read also: How olives will affect the human body if you eat them every day Infrared light, invisible to the human eye, is one of the key detection methods for rapid analysis. Using near-infrared spectroscopy and other analytical techniques, scientists at the United Food and Agriculture Organization (FAO)/IAEA laboratory were able to distinguish between extra virgin olive oil from Slovenia and other countries with an accuracy of 86 to 93 percent. The research was designed to verify the origin of Slovenian extra virgin olive oil from ...

Source: Landlord