Assessment of Olive Oil Mills Efficiency and Olive Oil Quality in the West Bank for the Years 2012/2013

摘要

The purpose of the study was to evaluate the Olive Mills Efficiency and study Olive Oil Quality in the West Bank for the Years 2012/2013. Investigation of efficiency not only on olive growing farms but also olive oil manufacturing firms may provide valuable insights into potential improvement of productivity. Another aim was to create a Database which we proceed to develop strategies and systems for the management and organization of operation of the mills. Oil testing was carried out to study quality of oil for those seasons. The Peroxide value (PV) is relates to storage of the oil and measures chemical products that are produced through reaction with oxygen to ultimately cause rancidity. The IOC standard is ＜ 20 mEq O_2 /kg of oil for the peroxide value. The IOC acidity test standard for free fatty acids in extra virgin olive oil is a maximum of 0.8, in agreement with most of our results that ranged from 0.8-3.3% for the acidity, and 6.77 to 46.09 for the peroxide value.