idw – Informationsdienst Wissenschaft
Nachrichten, Termine, Experten
Nachrichten, Termine, Experten
The argan oil for cosmetic purposes is obtained from unroasted almonds while for the production of edible argan oil the almonds are roasted to obtain the typical nutty and roasted taste and smell of the edible oil.
Since quality aspects are becoming more and more important for customer buying decisions, it is necessary for producers and marketers of argan oil to have comprehensive knowledge regarding aspects that can negatively impair the quality of oils during processing, storage and transportation. This includes the oxidative state and shelf-life of the oils, contaminants but above all the sensory quality since only oils that meet the expectations of the consumer will have success on the market. This is especially true for a high-price product such as argan oil.
The aim of the workshop is giving an overview on the different quality aspects regarding processing and storage of argan oil, as well as on its characteristics, application and trade. Within the workshop results from a joint research project between the Mohammed V University, Rabat, Morocco and the Max-Rubner-Institut, Detmold, Germany with the title “Lipodimic profiling of edible argan oil as tool to access the impact of processing from the tree to the bottle with the aim to improve the oil quality” within the Moroccan-German Program of Scientific Research (PMARS) will be presented. The results show that the production of high-quality argan oil is using an easy process, but still faces real challenges on each processing stage.
The workshop will feature a sensory evaluation of edible argan oil with special emphasis on the relationship between processing and sensory quality on one side and volatile compounds responsible for the sensory perceptions on the other side. The participants will be introduced to the technique of sensory evaluation by practical examples with different good and bad qualities of edible argan oil.
Further input to the workshop by representatives of the Slow Food and Fair Trade associations will discuss the challenges of marketing their high-quality oil on the international market in ways that are mutually beneficial to the producers, their customers, and the biological and cultural diversity of the communities. Slow Food supports the argan oil producers through a Presidio project with training courses and assistance in developing quality protocols and marketing strategies.
At the end of the workshop the participants should have expanded their horizons regarding the different quality aspects, characteristics, production, application and trade of edible argan oil in order to facilitate their daily work and to improve the customer’s satisfaction with their products.
It would be a great pleasure for us to welcome you in Frankfurt to the workshop on argan oil quality.
Information on participating / attending:
Date:
10/21/2015 10:00 - 10/21/2015 17:30
Registration deadline:
10/09/2015
Event venue:
Deutsche Gesellschaft für internationale Zusammenarbeit (GTZ) GmbH
DAG-Hammarskjöld-Weg 1-5, Haus 1
65760 Frankfurt
Hessen
Germany
Target group:
Journalists, Scientists and scholars
Email address:
Relevance:
international
Subject areas:
Medicine, Nutrition / healthcare / nursing, Zoology / agricultural and forest sciences
Types of events:
Conference / symposium / (annual) conference, Seminar / workshop / discussion
Entry:
09/16/2015
Sender/author:
Dr. Iris Lehmann
Department:
Presse- und Öffentlichkeitsarbeit
Event is free:
yes
Language of the text:
English
URL of this event: http://idw-online.de/en/event51963
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