Product quality management in the procurement of Italian olive oil

The objective of this thesis was to present practical and useful strategies to control the integrity of the supply chain in the procurement of Italian olive oil. Known quality deviations originate both from inadequate practices during manufacturing, transportation, and storage as well as intentional food fraud. In order for the thesis to fulfil its intended purpose, it was necessary to first establish the extent of quality control measures that are currently being utilized. This was done by reviewing existing research and literature and interviewing persons who are involved in the procurement of the product. Olive oil producers were also asked for their opinions, because even though their direct control on the quality of their product ends when it is sold and transported from their production facilities, their extensive expertise in the subject matter can and should be utilized to make sure that optimal quality is maintained throughout the supply chain. The study showed that in response to frequent quality control issues, extensive measures are being taken in different stages of the supply chain to make sure that the quality of the product is sufficient. The wide range of these procedures and the opportunities presented by evolving technological solutions are reviewed providing an extensive overview of contemporary methods of quality control