 |
| Innovative method expands shell life Image Credits |
José Restolho, a Portuguese PhD student majored in Pharmacy from the University of
Lisbon, created an ecological method to increase the shelf life of the oil.
The major
innovation in this process is that there is no contact between the oil and aromatic herbs (or other substances), which extends the shelf life of the product and turns the
process into a more sustainable and healthy technique. Another finding of this
project was the creating of new odors. Vinegars and olive oils with scents it’s not news but there were made
with new aromas like coffee and cinnamon.
The
professionals believe that if the oil
is going to be developed according to this method, it will reach more target
markets, where before it was not included in the gastronomy.
Portugal’s
exportations of olive oil
are increasing. The annual numbers of oil exportation are 343€ million, which,
in the agronomy sector, is only surpassed by wine exportations.
No comments:
Post a Comment