PRODUCTION CHARACTERISTICS OF OLIVE OIL PROCESSING IN ISTRIA

Istarska županija sudjeluje u količinama i kapacitetima maslinarske i uljarske djelatnosti Hrvatske s nešto više od 15%, a u pogledu kvalitete ulja vodeća je hrvatska regija. Polazna pretpostavka bila je da su karakteristike djelatnosti prerade maslina u ovoj regiji bitni čimbenici za postizanje visoke kvalitete djevičanskog maslinovog ulja. Aktualne karakteristike istražene su za razdoblje od 2007. do 2009. godine metodom intervjuiranja u 25 pogona, neovisno o njihovoj veličini ili obliku registracije. Utvrđeno je da su snage djelatnosti u promatranom razdoblju bile: mogućnost brze prerade cjelokupnog godišnjeg uroda zbog povoljnog omjera ukupnog kapaciteta prerade (24,4 t/h) i mase uroda (prosječno 6.250 t); mogućnost brze prerade ploda nakon berbe zbog dobre raspoređenosti pogona na uzgojnom području (najveća udaljenost do najbližeg pogona prosječno 15 km) te usklađenosti veličine kapaciteta pojedinačnih pogona (raspon 50 kg/h - 3.500 kg/h; prosječan kapacitet 974 kg/h; median 700 kg/h) s potrebama korisnika; visoka zastupljenost centrifugalnih sustava s 2 izlaza (58,1% ukupnog kapaciteta); visoka zastupljenost spremnika za ulje od preporučenih materijala (84,5% ukupnog kapaciteta). Slabosti koje je moguće ublažiti dobrom organizacijom rada bile su: nedovoljno prostora za skladištenje maslina do prerade u kontroliranim uvjetima (34,7% ukupnog kapaciteta) te niska zastupljenost ambalaže preporučenih karakteristika za skladištenje maslina do prerade (19,5% ukupnog kapaciteta). Slabosti za čije su rješavanje potrebna dodatna ulaganja bile su: nedovoljno prostora za skladištenje ulja za prodaju u kontroliranim uvjetima (41,7% ukupnog kapaciteta); nedovoljna primjena inertne atmosfere u skladištenju ulja za prodaju (38,8% ukupnog kapaciteta); nedovoljna obrada i neprikladno uklanjanje biljne vode (54% od ukupne količine).Istria participates in Croatian olive-growing and olive oil processing with amounts and capacities of 15%, and is the leading Croatian region regarding oil quality. The assumption is that olive oil processing activities in this region are substantial factors for achieving virgin olive oil of high quality. Actual characteristics were examined for the period 2007 – 2009 by the method of interviews in 25 processing plants, regardless of their size or type of registration. It was found that the driving forces of this activity in the observed period were: possibility of fast processing of the total annual olive yield, because of the favorable ratio between total processing capacity (24.4 t/h) and yield mass (on average 6250 t); possibility of fast fruit processing after harvesting, because of good plants location in the olive-growing area (maximum distance to the nearest plant is on average 15 km) and coordination of single plant capacity size (range 50 kg/h - 3500 kg/h; average 974 kg/h; median 700 kg/h) with the clients requirements; high participation of two-phase centrifugation systems (58.1% of total capacity) and a good supply of oil containers made from recommended materials (84.5% of total capacity). The weaknesses which can be moderated by good organization of work were: lack of stockrooms with controlled storage conditions for olives fruits (34.7% of total capacity), and low supply of olive storage containers having recommended characteristics (19.5% of total capacity). The weaknesses which can be resolved by additional investments were: lack of stockrooms with controlled storage conditions for oil intended for sale (41.7% of total capacity); insufficient application of inert atmosphere in storage of oil intended for sale (38.8% of total capacity); insufficient processing and inappropriate removal of vegetable water (54% of total capacity)