2nd International Olive Conference successfully held online in June
8th June 2021
The 2nd International Olive Conference hosted by the Perrotis College Krinos Olive Center, titled “Olive Sector: Searching for Innovation – Discovering New Trends”, was held online on June 3rd and 4th, 2021. Thirty five distinguished speakers participated from Greece, Spain, Australia, Israel, Belgium, and the U.S. while approximately 1,200 people attended.
The speakers addressed recent innovations and future trends regarding the global olive industry, while farmers, scientists and entrepreneurs, representing all sections of the idustry, had the opportunity to exchange views and learn from the experts.
The Minister of Rural Development and Food, Mr. Spilios Libanos, delivered the opening remarks, Conference was greeted by the Minister of Rural Development and Food Mr. Spilios Libanos, who in which he stressed that the cultivation of olives is one of the most important agricultural activities in Greece and that the government's goal is to make Greek olive oil synonymous with quality. "Our main priority is the formulation and documentation of a comprehensive program for the Greek diet and our Greek products. Of course, olives and olive oil are the main focus of this approach. We must preserve our food pluralism and maintain our special agri-food culture. We aim to protect and promote Greek products. The modernization of the olive sector in our country is essential in order to cope with the increasingly competitive markets. We need to formulate a coherent and integrated policy for olive and olive oil with the cooperation of all stakeholders”, he underlined.
The chairman of the organizing committee and AFS donor and trustee Mr. Alexandros Georgiadis, highlighted Perrotis College’s collaborations with universities and institutions abroad that have developed the institution into a model educational and research center for the modern food industry of Greece." Perrotis College Provost Dr. Nikos Kyritsis underscored that "the conference’s large participation proves the importance of the olive and its derivatives in the Greek economy." Krinos Olive Center Director and Chair of the Perrotis College M.Sc. in Sustainable Agriculture and Management Dr. Athanasios Gertsis, spoke about fertilization, plant protection and production systems and presented important parameters for the cultivation of olives related to irrigation, nutrition, plant protection, new technologies, labor and legislation. Perrotis College Associate Professor and Chair of the M.Sc. in New Food Product and Business Development Dr. Kiki Zinoviadou, presented the use of organoleptic evaluation in the marketing of olive products as well as the characteristics of table olives and unusual olive-based snacks around the world.
The second day began with remarks by the US Consul General in Thessaloniki, Ms. Elizabeth Lee’s address, who congratulated the Perrotis College Krinos Olive Center and the American Farm School for taking the initiative to organize a conference of this significance. Ms. Lee referred to the historical route of olive and olive oil in ancient Greece, emphasizing that cultivation is now more efficient and sustainable thanks to innovative developments in the sector.
The conference was concluded with the presentation of Dr. Antonia Trichopoulou, President of the Hellenic Health Foundation and professor emerita of the University of Athens Medical School, titled "The Science of Nutrition, Sustainability and Culture Together: Olive Oil at the Heart of the Mediterranean Diet". Following her presentation, Dr. Trichopoulou received honors by the Conference for her contribution and lifelong devotion to the promotion of the Mediterranean diet.
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