Análise integrada da cadeia produtiva e da qualidade dos azeites de oliva nacionais

Abstract

Olive oil production in Brazil, although a relatively recent activity, is highly promising and underscores the need for studies that encompass the entire production chain, from cultivation and processing to quality control of marketed products. In this context, the present study aimed to evaluate selected quality parameters and the sensory acceptance of olive oils produced in Brazil, in comparison with a commercial imported olive oil. The oils were characterized in terms of free fatty acid content, peroxide value, specific extinction, oxidation resistance, and chlorophyll content. The same samples were also subjected to a sensory acceptance test evaluating flavor, aroma, color, and overall acceptance. In addition, this work sought to conduct a survey through an electronic questionnaire to characterize the national olive oil production chain. The results showed that all samples met the legal requirements. Brazilian olive oils exhibited higher chlorophyll content, reflected in their greener coloration, and greater resistance to oxidation at room temperature. On the other hand, the imported olive oil demonstrated higher sensory acceptance in terms of flavor and overall acceptance. Regarding production chain insights, producers most frequently reported the Arbequina, Koroneike, and Arbosana cultivars as the primary raw materials used for olive oil production in Brazil. They also indicated that their 2022 production volume was generally between 500 and 6,000 L, despite having production capacity exceeding current output. The producers expressed optimism about the Brazilian olive oil market, while also highlighting the main challenges faced by the sector. Additionally, the survey enabled the identification of the producers’ principal demands concerning research needs and improvements in the field. Overall, the findings provide an upto-date perspective on the Brazilian olive oil production chain and demonstrate that, although national olive oils comply with regulatory quality standards, they were less accepted sensorially when compared to the imported product.