Year 12 | 26 January 2020 | email@example.com
This is a professional who is emerging but to increase authority should be limiting its abuse by those who are not in daily working with businesses and olive oil producers
Oleologist. What? Who is it?
Until a few years ago these were the most common questions that he was having to answer to anyone involved, professionally, consulting companies and olive oil producers.
Today, the question that oleologists are more frequently to answer is: what are you doing? What do you do exactly?
I wanted an answer to these questions by three experienced, young, brilliant oleologists: Duccio Morozzo della Rocca, Enrico Maria and Natasha Lodolini Riggi.
Each with their knowledge and their expertise, they offered during Olio Capitale, also an unprecedented glimpse of the scenery olive-mill domestic and international.
"Everyone has followed his own path to begin to work in olive oil word - said Duccio Morozzo della Rocca, owner of Olive Bureau - personally I started, after attending the master of Pisa in Oliviculture and Oil Quality, service and training on making extraction process in the mill in 2005 and today I am specialized, in addition to the process of extracting, blending of oils for international brands sold in different markets in the world, product selection and management of international projects from the olive to the bottle. "
Not unlike the experience of Enrico Maria Lodolini which, however, is also linked to academic and even now researchers at the University of Marche. His professionalism and his contribution is much appreciated in the Middle East (Palestinian Authority) and North Africa (Egypt). "The oleologist represents an important professional figure - said Lodolini - which allows you to add value in the proper management of agricultural practice and improvement of production in terms of quantity and quality."
The oleologist not always, however, was so warmly welcomed by businesses, as confirmed by Natasha Riggi "Becoming part of a farm is to enter the house and into people's hearts, for this reason, we have to be very professional. The farmers are very jealous of its secrets, and these secrets are a time of competition between different companies. Practicing my profession I found myself faced with paradoxical situations and only showing steady progress, I was able to gain the trust of employers, that very suspicious, in time proved to be attentive to all suggestions. "
Password is competitiveness, not to be confused with merely cutting costs and expenses. Far reaching maximum enterprise competitiveness is to enable it to survive in an increasingly dynamic market. Of course every professional accepts this responsibility and accountability in different ways.
"The oleologist becomes crucial - said Natasha Riggi - it has to educate the farmer to be more conscious of the territory and the potential that the company should try to express the best characteristics of farm products and to save time and energy to 'farmer himself. "
"It is providing specific guidance depending on the particular socio-political conditions of the area, the climatic characteristics and the different organization or business strategy." said Enrico Lodolini.
More precisely still Duccio Morozzo della Rocca. "Being a consultant olive-mill is a complex and delicate. Mainly we try to advance the success of projects of our customers and keep them on the road to competitiveness. For some customers, this is primarily to search for a different flavor profile. It is especially the case for large customers such as the Australians or the Chileans. For others it's work instead on the details during cultivation, harvesting and crushing every year to pull off the best features and nuances of the season. This is the case of oil which is transferred to positions of market segments of high quality. It is the case in Italy or other countries with the priority of excellence. Then there are projects that start from scratch for which you start with the analysis of soil and varietal selection to eventually reach the graphic design and oil in the bottle in a few years. Finally, there is work on the image and communication. "
The Italian oleologist work daily with international companies.
"The Italian oleologist - said Enrico Lodolini - is a professional high demand and appreciated at the international level: it has a solid base and through this is able to provide specific solutions to suit different business models that present themselves."
by Alberto Grimelli
07 may 2012, Technical Area > Olive & Oil