Papel timbrado COI - International Olive Council
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November 2015 EXPERT GROUPS ON OLIVE OIL CHEMISTRY AND STANDARDS The Chemistry & Standardisation Unit is in charge of setting up technical groups – working groups, technical commissions or ad hoc groups – according to the skills of the experts, the institutions they represent and the criterion of geographical distribution. Eleven technical groups are currently active. The experts on these groups are paid no fees for their work. The IOC solely defrays the travel expenses and daily allowances of the participants who have to travel to Madrid to attend the meetings held at the IOC headquarters, doing so in conformity with the criteria applicable to IOC officials according to the financial procedures applicable to travel by experts (Spain: 1 daily allowance = €212/day). The makeup of the various working groups that are currently operational is detailed below: 1. GROUP OF CHEMISTRY EXPERTS ON METHODS OF ANALYSIS FOR OLIVE OILS AND OLIVE-POMACE OILS This working group is made up of experts from the member countries and from national and international standards agencies. It meets twice a year to study chemical methods of analysis and other topics concerning the IOC trade standard and to organise the pertinent ring-tests. Experts defrayed by the IOC: experts designated by the competent national authorities; experts representing the chief physico–chemical testing laboratories recognised by the IOC; experts with proven experience in this field or belonging to institutions recognised by the member countries at national and/or international level. The Executive Secretariat has officially requested the Chairman of the Advisory Committee to designate one representative from the sector. Experts not defrayed by the IOC: experts designated by the members of the IOC Advisory Committee and experts from national and international standards agencies of non-IOC member countries. EXPERTS FROM PUBLIC CENTRES, INSTITUTES OR LABORATORIES OF THE MEMBER COUNTRIES: DEFRAYED BY THE IOC ALGERIA Pending new designation ARGENTINA Ariel Pablo Buedo Molinos Río de la Plata, S.A. VICTORIA, BUENOS AIRES 1 EUROPEAN UNION France Florence Lacoste Institut des Corps Gras - ITERG PESSAC Véronique Ollivier Laboratoire Interrégional de Marseille MARSEILLE Germany Hans-Jochen Fiebig MRI – Max Rubner Institut Bundesforschungsinstitut für Ermährung und Lebensmittel Abteilung für Lipidforschung DETMOLD Greece Efstathia Kremmida-Christopoulou EC chemist expert ATHENS Aliki Gali General Secretariat of Consumer Affairs Technical Control Direction Chemical Laboratories Section Ministry of Labour and Social Insurance ATHENS Styliani Iosifidou General Chemical State Laboratory Division of Athens – Oil’s section Ministry of Finance ATHENS Italy Lanfranco Conte Dipartimento di Scienze degli Alimenti Università di Udine UDINE 2 Tullia Gallina Toschi Dipartimento di Scienze e Tecnologie Agro-Alimentari (DISTAL) Università di Bologna BOLOGNA Pierangela Rovellini Stazione Sperimentale per lo Studio delle Sostanze Grasse MILANO Fabrizio Apruzzese Direzione Regionale per il Lazio e L’Umbria Sezione Operativa Laboratorio Chimico ROMA Luciana Di Giacinto C.R.A. CITTÀ SANT’ANGELO (PE) Maurizio Servili Dipartimento di Scienze Agrarie, Alimentari e Ambientali Università degli Studi di Perugia PERUGIA Angelo Faberi Ministero delle Politiche Agricole Alimentari e Forestali Ispettorato Centrale per il Controllo della Qualità dei Prodotti Agroalimentari Laboratorio Centrale di Roma ROME Raffaele Sacchi Dipartimento di Scienza degli Alimenti Università di Napoli “Federico II” PORTICI (NAPOLI) Portugal Maria Filomena Costa Autoridade de Segurança Alimentar e Económica (ASAE) Laboratório de Físico-Química (LFQ) LISBOA Ana Helena Alegre or Paula Vasconcelos Laboratorio de Estudos Técnicos (LET) Instituto Superior de Agronomia LISBOA 3 Slovenia Milena Bucar-Miklavcic or Bojan Butinar ZRS - LABS d.o.o. IZOLA Spain Juan Ramón Izquierdo Subdirección General de Análisis Laboratorio Arbitral Agroalimentario MADRID Diego Luis García González Instituto de la Grasa (CSIC) SEVILLA Wenceslao Moreda Instituto de la Grasa (CSIC) SEVILLA Maria del Mar García González Laboratorio Central de Aduanas MADRID Hermenegildo Cobo Martínez Laboratorio del SOIVRE SEVILLA Francisco de Paula Rodríguez Dirección General de Industrias y Promoción Agroalimentaria Consejería de Agricultura y Pesca – Junta de Andalucía GRANADA Jerónimo Díaz Rivas Chemist expert MÁLAGA EGYPT Adel Youssef Girgis Shehatta Oils & Fats Research Department Food Technology Research Institute (FTRI) Agricultural Research Center (ARC) GIZA 4 IRAN Sattar Tahmasebi Enferadi Department of Biotechnology Faculty of New Technologies and Energy Engireering University of Shahid Beheshti EVIN - TEHRAN or Jahangir Arab Plant Production Affairs Ministry of Jihad-e-Agriculture TEHRAN ISRAEL Zohar Kerem Faculty of Agriculture of the Hebrew University REHOVOT JORDAN Rafat Abdul-Munem Nimer Ahmad Industrial Chemistry Center of the Royal Scientif Society AMMAN MOROCCO Nadia Maata or El-Maati Benazzouz Laboratoire Officiel d'Analyses et de Recherches Chimiques CASABLANCA TUNISIA Kamel Ben Ammar Laboratoire de l'Office National de l'Huile TUNIS 5 TURKEY Manolya Karabulut Izmir Control Laboratory Ministry of Food and Agriculture IZMIR or Ummuhan Tibet National Olive and Olive-oil Council ANKARA URUGUAY Maria Antonia Grompone Laboratorio de Grasas y Aceites Facultad de Química MONTEVIDEO IOC ADVISORY COMMITTEE Five experts designated by the members of the IOC Advisory Committee (at their own expense): Anna Cane ASSITOL ROMA (Italy) Juan Julián Gómez ASOLIVA-ANIERAC MADRID (Spain) Mª Dolores Gómez Chica INFAOLIVA - ANEO JAÉN (Spain) Rosario Luque Luque Laboratorio DCOOP SSCA ANTEQUERA-MÁLAGA (Spain) Tarek Amamou Syndicat des exportateurs des huiles d’olive TUNIS (Tunisia) 6 PARTICIPANTS INVITED FROM NON-IOC MEMBER COUNTRIES INTERNATIONAL ORGANISATIONS: AT THEIR OWN EXPENSE AND BRAZIL Erick Lins Coordenação-Geral de Apoio Laboratorial - CGAL Ministério da Agricultura, Pecuária e Abastecimento BRASILIA DF CHILE Nicolás Cristi Le-Fort Gabinete Dirección Nacional Ministerio de Agricultura SANTIAGO AOCS Richard Cantrill American Oil Chemists'Society URGANA, IL (USA) AUSTRALIAN OILS RESEARCH Jamie G. Ayton AUSTRALIAN OILS RESEARCH LABORATORY NSW DEPARTMENT OF PRIMARY INDUSTRIES Wagga Wagga Agricultural Institute WAGGA WAGGA Claudia Guillaume MODERN OLIVES LABORATORY SERVICES LARA-VICTORIA CALIFORNIA OLIVE COUNCIL Bruce Golino California Olive Oil Council P.O. Box 7520 BERKELEY, CA (USA) CFIA Angela Santagati Canadian Food Inspection Agency OTTAWA, ONTARIO (CANADA) 7 CODEX ALIMENTARIUS COMMISSION Selma H. Doyran Joint FAO/WHO Standards Programme Codex Committee on Fats and Oils FAO ROME FDA Richard E. McDonald Division of Food Processing and Packaging Food and Drug Administration Center for Food Safety and Applied Nutrition SUMMIT-ARGO, IL (USA) U.C. DAVIS OLIVE CENTER Dan Flynn UC Davis Olive Center DAVIS, CA U.S. DEPARTMENT OF AGRICULTURE Kouassi Dje National Science Laboratories S&T, AMS, USDA GASTONIA, NC (USA) 1.1.RESTRICTED EXPERT CHEMIST GROUP ON OLIVE OIL AND OLIVE POMACE OIL TESTING METHODS Designated from among the members of Group 1. 8 2. EXPERT COMMITTEE ON LABORATORY MONITORING Decision DEC-14/101-V/13 stipulates that laboratory competence has to be assessed annually by the IOC after hearing the opinion of a technical committee comprising experts designated by the Executive Secretariat. The members of this committee are chosen from amongst the most experienced chemistry experts who do not take part in the laboratory proficiency check tests held as part of the IOC recognition scheme. This group is responsible for the following: monitoring of laboratory proficiency for recognition purposes, issue of opinions on the organisation of the ring-tests, evaluation of laboratory results and issue of opinions on the rules laying down the conditions for recognition in line with EA requirements for chemical testing laboratory accreditation. France Michel Blanc Experagro SAINT-CLOUD Italy Lanfranco Conte Dipartimento di Scienze degli Alimenti Università di Udine UDINE Spain José Ramón García Hierro Subdirección General de Análisis Laboratorio Arbitral Agroalimentario MADRID 9 3. EXPERT GROUP ON POSSIBLE PRESENCE OF CONTAMINANTS IN OLIVE OILS This is a subgroup made up of members of the chemistry expert group who work particularly with contaminant residues. EUROPEAN UNION France Florence Lacoste Institut des Corps Gras - ITERG PESSAC Greece Eleni Botitsi Pesticide Residues Laboratory Ministry of Finance ATHENS Italy Tiziana Generali Pesticide Residue Section Applied Toxicology Laboratory Istituto Superiore di Sanità ROMA Angelo Faberi Ministero delle Politiche Agricole Alimentari e Forestali Ispettorato Centrale per il Controllo della Qualità dei Prodotti Agroalimentari Laboratorio Centrale di Roma ROME Sabrina Moret Dipartimento di Science degli Alimenti Università di Udine UDINE 10 Spain Isabel Hernández Ortíz Subdirección General de Análisis Laboratorio Arbitral Agroalimentario MADRID Wenceslao Moreda Instituto de la Grasa SEVILLA Hermenegildo Cobo Martínez Laboratorio SOIVRE SEVILLA ISRAEL Zohar Kerem Faculty of Agriculture of the Hebrew University REHOVOT MOROCCO Khadija Arif Office National de Sécurité Sanitaire des Produits Alimentaires RABAT TURKEY Betül Vazgeçer General Dirctorate of Protection and Control MARA BAKANLIKLAR - ANKARA 11 4. EXPERT GROUP ON ORGANOLEPTIC ASSESSMENT OF OLIVE OIL This is made up of the tasting panel leaders from the most representative IOC-recognised organoleptic assessment laboratories of the member countries, plus the sensory analysis statistics expert who designed the software program for the IOC organoleptic assessment method. This group is responsible for the following matters: - Method for the organoleptic assessment of virgin olive oil, monitoring of method application, update of the method and accompanying sensory analysis standards and of the rules for the recognition of olive oil tasting panels in line with EA requirements for sensory testing laboratory accreditation, issue of opinions on the preparation of reference samples, the organisation of the panel proficiency check tests and the evaluation of the results. - Coordination of the application of the organoleptic assessment method by the leaders of the participant panels in the annual check tests; - Rules of the international extra virgin olive oil competition for the IOC Mario Solinas Quality Award; - International jury that judges the finalists of the Quality Award and selects the prize winning extra virgin olive oils. In line with the proposal framed at the 17th extraordinary session of the IOC, the membership of this jury is rotated every year. ARGENTINA Susana Mattar Universidad Católica de Cuyo RIBADAVIA – SAN JUAN EUROPEAN UNION Germany Gabriele Zeiler-Hilgart Bayerisches Landesamt für Gesundheit und Lebensmittelsicherheit-Dienststelle Oberschleiheim OBERSCHLEISHEIM France Florence Lacoste Institut des Corps Gras - ITERG PESSAC Véronique Ollivier Laboratoire Interrégional de Marseille MARSEILLE 12 Christian Pinatel Centre Technique de l’Olivier Maison des Agriculteurs AIX EN PROVENCE Greece Aliki Gali Directorate of Technical Control for Consumer Protection Ministry of Development (G.S. of Commerce) ATHENS Italy Luciana Di Giacinto C.R.A. Centro di Ricerca per l’Olivicoltura e l’Industria Olearia Sede Scientifica di Pescara CITTA SANT’ANGELO (PESCARA) Silvia Tagliabue Stazione Sperimentale per le Industrie degli Oli e dei Grassi MILANO Gianfranco De Felici Direzione Regionale per il Lazio e L’Umbria Laboratorio Chimico Regionale di Roma Agenzia delle Dogane ROMA Alberto Morreale Dipartimento dell’Ispettorato Centrale della Tutela della Qualità e Repressione Frodi dei Prodotti Agroalimentari Ministero delle Politiche Agricole Alimentari e Forestali ROMA Andrea Giomo Statistician ABBIATEGRASSO (MI) Portugal Paula Vasconcelos or Ana Carrilho Laboratorio de Estudos Técnicos (LET) Instituto Superior de Agronomia LISBOA Alexandre José de Melo Andrade Sousa Autoridade de Segurança Alimentar (ASAE) Laboratorio de Segurança Alimentar (LSA) LISBOA 13 Slovenia Milena Bucar-Miklavcic University of Primorska Science and Research Center of Koper Olive Oil Testing Laboratory IZOLA Spain Wenceslao Moreda Instituto de la Grasa SEVILLA Mª Ángels Calvo Fandos Panel de catadores de aceite de oliva virgen de Cataluña Departament d’Agricultura, Ramaderia i Pesca Generalitat de Catalunya REUS Luz Mª Martínez Cuevas Centro de Investigación y Control de la Calidad Instituto Nacional del Consumo MADRID Francisco de Paula Rodríguez Dirección General de Industrias y Promoción Agroalimentaria Consejería de Agricultura y Pesca – Junta de Andalucía GRANADA Hermenegildo Cobo Martínez Laboratorio SOIVRE SEVILLA Mª del Mar González Laboratorio Central de Aduanas MADRID Irene González Briones Laboratorio Arbitral Agroalimentario MADRID Ramón Aparicio Instituto de la Grasa SEVILLA 14 ISRAEL Isaac Zipori Agricultural Research Organization Gilat Researchj Center Department of Fruit Trees MOROCCO Abdelkrim Adi Établissement Autonome de Contrôle et de Coordination des Exportations (EACCE) CASABLANCA TUNISIA Sifi Samira Office National de l'Huile TUNIS TURKEY Ümmühan Tibet National Olive and Olive Oil Council BAYRAKLI-IZMIR 4.1. RESTRICTED GROUP ON NEGATIVE ATTRIBUTES IN VIRGIN OLIVE OILS Designated from among the members of Group 4. 15 5. EXPERT GROUP ON ORGANOLEPTIC ASSESSMENT OF TABLE OLIVES This group is made up of experts from institutes and companies in the IOC member countries that are specialised in the organoleptic aspects of table olives. Its brief is chiefly to draw up the method for the organoleptic assessment of table olives. ALGERIA Nourreddine Haridi Ministère du Commerce ALGER EUROPEAN UNION France Daniel Husson Centre Technique de l’Olivier AIX-EN-PROVENCE Greece Nikos Vallis ROVIES – Agricultural Cooperative ROVIES - EVIA Efstathios Z. Panagou Agricultural University of Athens Department of Food Science and Technology Laboratory of Microbiology and Biotechnology of Foods ATHENS Italy Barbara Lanza CRA – OLI Centro di Ricerca per l’Olivicoltura e l’Industria Olearia Sede Scientifica di Pescara CITTÀ S. ANGELO - PESCARA Roberto de Andreis – Isabella Vacca Laboratorio Chimico Merceologico CCIAA SAVONA ALBENGA (SV) Andrea Giomo Statistician ABBIATEGRASSO (MI) 16 Portugal José Antonio Pereira Escola Superior Agrária, Instituto Politécnico BRAGANÇA Slovenia Vasilij Valencic Institute for Oliveculture University of Primorska Science and Research Centre KOPER Spain Antonio Higinio Sánchez Gómez Instituto de la Grasa Dpto. Biotecnología de Alimentos SEVILLA Antonio de Mora ASEMESA SEVILLA José Álvarez Calderón SOIVRE Ministerio de Industria, Turismo y Comercio SEVILLA Irene González Briones SG Control MAGRAMA MADRID Cristina de Lorenzo IMIDRA MADRID TUNISIA Riahi Meher Laboratoire de Groupement des Industries des Converves Alimentaires (GICA) TUNIS 17 TURKEY Betül Meral MARMARABIRLIK BURSA or Meltem Zengin TARIS IZMIR 18 6. EXPERT GROUP ON TABLE OLIVE STANDARDS This group comprises experts from institutes and companies in IOC member countries that are specialised in the study of table olives. Its brief is to deal with aspects of the IOC standard for table olives. It is responsible, inter alia, for the following: study of the trade standard applying to table olives and methods of analysis and revision of the Codex standard for table olives in coordination with the Codex Alimentarius Secretariat. ALGERIA Nourreddine Haridi Ministère du Commerce ALGER ARGENTINA Susana Mattar Universidad Católica de Cuyo RIBADAVIA – SAN JUAN or María Lourdes Toujas Grupo Indalo CATAMARCA EUROPEAN UNION France Serge Pandikian Fédération des Industries Condimentaires de France PARIS Jean-Michel Duriez AFIDOL LATTES Arnaud Ribeyron-Montmartin Fédération des industries condimentaires de France PARIS 19 Greece Nikos Vallis President ROVIES – Agricultural Cooperative ROVIES - EVIA Eystathios Panagou National Foundation for Agricultural Research Institute of Agricultural Product Technology LIKOBRISSI Daniellos Georgoudis Panhellenic Association of Table Olive Processors, Packers and Exporters VOLOS Italy Barbara Lanza Istituto Sperimentale per la Elaiotecnica CITTÀ S. ANGELO - PESCARA Francesco La Croce Ditta Peruzza Nicolò e C. s.c.n. CASTELVETRANO (TP) Portugal José Antonio Pereira Escola Superior Agrária, Instituto Politécnico BRAGANÇA Slovenia Vasilij Valencic Institute for Oliveculture University of Primorska Science and Research Centre KOPER Spain Antonio de Mora ASEMESA SEVILLA 20 Antonio Garrido Fernández Instituto de la Grasa Dpto. Biotecnología de Alimentos SEVILLA José Álvarez Calderón SOIVRE Ministerio de Industria, Turismo y Comercio SEVILLA Mª Eugenia Pérez García Dirección General de Industria y Mercados Alimentarios Ministerio de Medio Ambiente y Medio Rural y Marino MADRID Magdalena Gálvez Subdirección General de Frutas y Hortalizas, Aceite de oliva y Vitivinicultura Ministerio de Medio Ambiente y Medio Rural y Marino MADRID MOROCCO Khadija Kadiri Office National de Sécurité Sanitaire des Produits Alimentaires RABAT TUNISIA Riahi Meher Laboratoire de Groupement des Industries des Converves Alimentaires (GICA) TUNIS TURKEY Ebru Mutlu MARMARABIRLIK BURSA 21 7. EXPERT GROUP ON METHODS OF ANALYSIS FOR OIL-OLIVES This group is made up of experts designated by the national authorities in response to the official communication sent by the IOC on 08/11/2007 requesting the official designation of experts on this topic with a view to setting up the group in line with the decision taken by the Council of Members. EUROPEAN UNION France Christian Pinatel Centre Technique de l’Olivier AIX-EN-PROVENCE Greece Aliki Gali General Secretariat of Consumer Affairs Technical Control Direction Chemical Laboratories Section Ministry of Labour and Social Insurance ATHENS Italy Enzo Perri CRA – Istituto Sperimentale per l’Olivicoltura RENDE (CS) Angelo Cichelli Dipartimento di Scienze Aziendali, Statistiche, Technologiche ed Ambientali Università degli Studi di Pescara - Chieti PESCARA Portugal Paula Vasconcelos Laboratorio de Estudos Técnicos (LET) Instituto Superior de Agronomia LISBOA 22 Spain Juan Ramón Izquierdo Subdirección General de Análisis Laboratorio Arbitral Agroalimentario MADRID José Alba Mendoza Instituto de la Grasa CSIC SEVILLA (At the first meeting held in 2008, the experts unanimously asked for this specialist to be involved in the drafting of this guide for the determination of the characteristics of oil-olives in view of his proven, recognised experience) MOROCCO Bouchra El Arbaoui Laboratoire Officiel d’Analyses et de Recherches Chimiques CASABLANCA TUNISIA Kamel Ben Ammar or Mohamed Daassa Laboratoire de l'Office National de l'Huile TUNIS TURKEY Cem Toker Ministry of Food Agriculture and Livestock BORNOVA IZMIR 23 8. EXPERT GROUP ON NUTRITIONAL COMPOSITION OF TABLE OLIVES This group is made up of experts designated by the national authorities in response to the official communication sent by the IOC on 19/12/2007 requesting the official designation of experts on this topic with a view to setting up the group in line with the decision taken by the Council of Members. EUROPEAN UNION France Daniel Husson Centre Technique de l’Olivier AIX-EN-PROVENCE Greece Maria Kapsokefalou Department of Food Science and Technology Agricultural University of Athens ATHENS Italy Barbara Lanza CRA – OLI Centro di Ricerca per l’Olivicoltura e l’Industria Olearia Sede Scientifica di Pescara CITTÀ S. ANGELO - PESCARA Portugal José Antonio Pereira Escola Superior Agrária, Instituto Politécnico BRAGANÇA Slovenia Vasilij Valencic Institute for Oliveculture University of Primorska Science and Research Centre KOPER Spain Antonio Garrido Fernández Instituto de la Grasa Dpto. Biotecnología de Alimentos SEVILLA 24 José Álvarez Calderón SOIVRE SEVILLA Mª Eugenia Pérez García SG Control MAGRAMA MADRID Mª Teresa Marín Tapia SG Control MAGRAMA MADRID EGYPT Wael Abas Ahmed Horticulture Research Institute Ministry of Agriculture GIZA MOROCCO Hassan Debbarh Fédération des Industries de la Conserve des Produits Agricoles du Maroc (FICOPAM) CASABLANCA TUNISIA Mokhtar Zarrouk Centre de Biotechnologie de Borj-Cdria (CBBC) HAMMAM-LIF TURKEY Meltem Zengin TARIS IZMIR 25 9. EXPERT GROUP IDENTIFICATION ON OLIVE OIL COMPOSITION AND VARIETAL This group is made up of experts designated by the national authorities in response to the official communication sent by the IOC on 23/07/2008 asking for the official designation of experts on this topic with a view to setting up the group in line with the decision taken by the Council of Members. ALGERIA Sonia Keciri Service Expérimentation à la Station Expérimentale Institut Technique de l’Arboriculture Fruitière et de la Vigne (ITAF) SIDI AICH ARGENTINA Martha Melgarejo F.O.A. (Federación Olivícola Argentina) BUENOS AIRES EUROPEAN UNION France Véronique Ollivier Laboratoire Interrégional de Marseille MARSEILLE Christian Pinatel AFIDOL/CTO Maison des Agriculteurs AIX EN PROVENCE Greece Efstathia Kremmida-Christopoulou Chemist expert EC ATHENS Aliki Gali General Secretariat of Consumer Affairs Technical Control Direction Chemical Laboratories Section Ministry of Labour and Social Insurance ATHENS 26 Italy Lanfranco Conte Dipartimento di Scienze degli Alimenti Università di Udine UDINE Maurizio Servili Dipartimento di Scienze Agrarie, Alimentari e Ambientali Università degli Studi di Perugia PERUGIA Portugal Paula Vasconcelos Laboratorio de Estudos Técnicos (LET) Instituto Superior de Agronomia LISBOA Spain Juan Ramón Izquierdo SG Control MAGRAMA MADRID José Álvarez Calderón SOIVRE SEVILLA Ramón Aparicio Instituto de la Grasa SEVILLA ISRAEL Shimon Lavee or Zohar Kerem Faculty of Agriculture of the Hebrew University REHOVOT 27 MOROCCO Abderraouf El Antari Institut National de la Recherche Agronomique Centre Régional de la Recherche Agronomique de Marrakech MARRAKECH TUNISIA Sifi Samira Laboratoire de l'Office National de l'Huile TUNIS TURKEY Oya Koseoglu Ministry of Food Agriculture and Livestock BORNOVA-IZMIR 28 10. EXPERT GROUP ON LABELLING EUROPEAN UNION France Brigitte Pouyet Direction Générale de la Concurrence, de la Consommation et de la Répression des Fraudes (DGCCRF) Bureau 4C – Marchés des produits d’origine végétale et des boissons PARIS Greece Athanasios Raikos Controls Evaluation Department Directorate of Evaluation and Approval Hellenic Food Authority - EFET ATHENS Italy Mauro Quadri or Alessia Gualtieri Ministero delle Politiche Agricole Alimentari e Forestali Ispettorato Centrale per il Controllo della Qualità dei Prodotti Agroalimentari Laboratorio Centrale di Roma ROME Portugal Mª Isabel Almeida Martins Ministério da Agricultura, Mar, Ambiente e Ordenamento do Território GPP – Gabinete de Planeamento e Politicas LISBOA Spain Alfonso Ruiz López SG Control MAGRAMA MADRID José Álvarez Calderón SOIVRE SEVILLA 29 Amparo Sánchez-Miranda Ayuso Junta de Extremadura BADAJOZ Francisco de Paula Rodríguez García Junta de Andalucía SEVILLA MOROCCO Oussama Nadifi ou Samira El Koubya Office National de Sécurité Sanitaire des Produits Alimentaires RABAT TUNISIA Hela Latrech Belhassen Office National de l’Huile TUNIS TURKEY Azime Buket Kahvecioglu Turkish Standards Institution ANKARA 30 11. EXPERT GROUP ON QUALITY STRATEGY The experts on this group were designated in 2013 by the competent authorities of the IOC member countries. ALGERIA Sonia Keciri Institut Technique de l’Arboriculture Fruitière et de la Vigne (ITAFV) SIDI AICH – WILAYA DE BEJAIA EUROPEAN UNION France Brigitte Pouyet Direction Générale de la Concurrence, de la Consommation et de la Répression des Fraudes (DGCCRF) Bureau 4C – Marchés des produits d’origine végétale et des boissons PARIS Italy Angelo Faberi Ministero delle Politiche Agricole Alimentari e Forestali Ispettorato Centrale per il Controllo della Qualità dei Prodotti Agroalimentari Laboratorio Centrale di Roma ROME Mauro Quadri Ministero delle Politiche Agricole Alimentari e Forestali Dipartimento delle Politiche Europee e Internazionali e dello Sviluppo Rurale Direzione Generale delle Politiche Internazionali e dell’Unione Europea ROMA Portugal Isabel Almeida Martins Divisao de Mercados Agricolas Direçao de Serviços de Competitividade MAMAOT – Gabinete de Planeamento e Politicas LISBOA 31 Spain Juan Ramón Izquierdo Departamento de Análisis de Aceites y Grasas Laboratorio Arbitral Agroalimentario Ministerio de Agricultura, Alimentación y Medio Ambiente MADRID José Álvarez Calderón Dirección Territorial de Comercio Ministerio de Industria, Turismo y Comercio SEVILLA Magdalena Gálvez Djouma Subdirección General de Frutas y Hortalizas, Aceite de oliva y Vitivinicultura Ministerio de Medio Ambiente y Medio Rural y Marino MADRID Lucía del Potro Miró SG COMEX Alimentarius-MINECO MADRID JORDAN Nader Alhashhoush Ministry of Agriculture AMMAN MOROCCO Asmaa Ben Maimoun Direction de Développement des Filières de Production Ministère de l’Agriculture et de la Pêche Maritime Station D’bagh RABAT TUNISIA Hela Bel Hassen Office National de l’Huile TUNIS TURKEY Sevda Isil Cilidag Taris Olive and Olive Oil Agricultural Sales Cooperative Union CIGLI – IZMIR _________ 32
