Lack of structure and manual harvesting can make Brazilian olive oil more expensive; understand

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National production has gained prominence in recent years with quality products, however, some high costs end up influencing the final price. Lack of structure and manual harvesting can make Brazilian olive oil more expensive; understand This Friday’s Globo Repórter (27) shows products made in Brazil that are surprising and reaching the top of the world. In Rio Grande do Sul, a new wealth appears in the fields, but it has an ancient history: olive oil. The cultivation of olive trees on a commercial scale was only recently resumed in the country and olive oil expert Davi Enrique Jönck explains the properties of good olive oil and why the national product is often more expensive than oils imported from Portugal and Spain. for example. “There is little production and ends up having a higher value. Furthermore, we don’t have Brazilian machines, the bottles also need to be imported. As it is an artisanal product, the harvest is manual and we go from olive tree to olive tree. Then we have We have to hire a lot of people to help us. And that increases the cost”, he explains. It turns out that olive oil has been extracted by humans for around 8 thousand years and has a long history in Brazil, with planting carried out by the Jesuits in the 16th century. However, Dom João VI ordered the destruction of the olive groves in 1821 to avoid competition with Portugal and, as a result, the cultivation of olive trees on a commercial scale was only recently resumed in the country and our product is already gaining prominence in other countries. Lack of structure and manual harvesting can make Brazilian olive oil more expensive; understand Reproduction/TV Globo Quality Brazilian olive oil The couple Rosane and Jorge were one of the pioneers in extra virgin olive oil in Rio Grande do Sul, a state that guarantees 75% of national production. The first seedlings were planted in 2005 and, after years of work, they gained worldwide recognition, being among the best on the planet in the “Internacional Olive Oil”, a competition that takes place simultaneously in Brazil and Portugal. The olive oil process is carried out in machinery called a Lagar. In Canguçu (RS) Cláudia Santos is one of the first olive mill masters in Brazil and also has award-winning olive oil, voted the best in the Southern Hemisphere by the International Council, in Spain. “Olive oil has three great enemies, which are luminosity, temperature and oxygenation. So, it has to be in a dark bottle for luminosity, do not expose this oil to high temperatures, do not leave it next to the stove, do not leave in the sun, don’t store it in the refrigerator and keep the bottle closed for as long as possible”, she says. Lack of structure and manual harvesting can make Brazilian olive oil more expensive; understand Reproduction/TV Globo READ ALSO: See how Serra da Estrela cheese is produced, one of the symbols of Portugal Cheese producer in the kingdom talks about the fight against cancer: ‘I won’ Discover the history of the Goethe grape, a fruit that grew in Brazil under Italian hands in Santa Catarina See the full program below: Edition of 10/27/2023 Check out the latest reports from Globo Repórter:

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