Portal de Cehegin
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Since olive oil is in the tree until it reaches the table in the form of oil is a process that requires a very technical.
The Federation of Oil Mill Olive Oils Industrial (INFAOLIVA), through the Association of Oil Mill Industrial Murcia (AMAI), has conducted a course to continue training for the sector in this ancient art that has evolved over the last decade in the last hundred years, as experts say.
Members of the mill ceheginera 'Juan Wonderland' and millers of Murcia, Alhama, Jumilla, Lorca Moratalla and have gathered in Cehegín to attend a seminar in which they have updated their knowledge on food safety systems, from the use of pesticides approved by the farmer (sulfate), through the olive harvest (separating 'soil' and 'good'), the morturación, analytics and bottling at the mill.
Cehegín currently produced in all varieties of olive oil, such as the 'virgin-extra' (maintains its chemical and organoleptic qualities, with acidity not exceeding 0.8 º), the 'virgin' (same as above, but slightly more acidic), the 'current' (oil with impurities, which does not exceed 3 º) and the 'lampante' (same as above, but more than 3 degrees).
Under the AMAI vice president, John Wonders, "we are working regardless of efforts to create a culture of oil in the area.
In addition, we are already processed the papers for us to grant the Designation of Origin 'Oil Murcia', which will give greater importance and prestige to our exceptional product. "
This year the harvest will begin in mid-December Cehegín, but is expected to be 50 percent lower than last year olive.
Source: Ayuntamiento de Cehegín
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