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The objective of this study is to evaluate the physico‐chemical and sensorial characteristics of some commercial green table olives. Also, it seeks to elaborate the sensorial background of consumer preferences of different green table olives.

Four green table olive samples (Çelebi, Domat, Kaba, and Ayvalık) commonly consumed in Turkey were chosen and collected from a local producer. Dimensional measures, salt content, pH value, oil content, titrable acidity, L value, a* value, b* value and texture of samples were assessed by the AOAC methods. A panel described and measured the appearance (greenness, yellowness, globeness), aroma (fresh olive, vinegary, soapy, musty), flavour (sour, salty, bitter, hay, oily) and texture properties (firmness, flesh/stone adherence, fibrousness, watery). In addition, 50 consumers evaluated hedonic values.

The salt content, pH value, oil content, titrable acidity, L value, a* value, b* value and texture of samples were found to following values 2.91‐5.46 percent, 2.80‐3.97, 4.67‐18.71 percent, 0.59‐1.40 percent, 49.96‐69.56, 1.35‐17.91, 19.57‐45.47 and 434.1‐895.7 g. Although prepared with the same technique, many properties of the olives were found different. This difference affected consumer preference and buying intentions as well.

The paper provides scientific data for researchers to design similar sensory descriptive analyses for different table olive samples.

The paper is helpful both to consumers and traders to determine the proximate and sensory attributes of commercial green olive samples.

The purpose of this paper is to outline the present status of various fermented foods and beverages across the globe and reviews on the microbiology and therapeutic effects of fermented foods.

Fermented foods play an important socio-economic role in developing countries as well as making a major contribution to the nutrition requirements of natural populations. These foods have attracted attention all over the world as foods that might promote longevity. The approach is based on observations of online research with respect to fermented foods and their origins, analysis of research papers in journals and systematic research on the microbiology and health benefits of fermented products.

In general, traditional fermented foods produced with indigenous practices throughout the world are made under primitive conditions, which result in low yield and poor quality. But since, these foods are not only traditional but also functional foods. They are experiencing a burst of popularity as health foods worldwide. The raw materials traditionally used for fermentation are as diverse as: fruits, cereals, vegetables, milk, meat, and fish. It is possible to obtain a large variety of different food products by selecting different raw materials, starter cultures, and fermentation conditions.

The paper offers a holistic view that would guide a reader to identify various fermented products and enlighten them about their therapeutic properties.

The purpose of this paper is to first integrate incorporated commitment, self-identity, and moral responsibility with the theory of planned behaviour (TPB) to predict the green food and beverage (GFB) behaviours in protecting food environment. Moreover, this study also identified the key influential factors of green behaviours and analysed the mediation effects of commitment in this extended TPB model.

The structural equation modelling based on 793 college students was used to verified the goodness-of-fit and direct effects of the extended TPB model of GFBs, and bootstrap method was also used to examine the indirect effects.

The results of this study revealed commitment, perceived behavioural control (PBC), and perceived knowledge of GFBs were the most influential factors of GFBs. Furthermore, this study also verify that PBC influences civic behaviour pertaining to GFBs, and commitment mediated the effects of subjective social norms between PBC and GFBs.

This study provided value for GFBs that prompting people to exhibit civic behaviour pertaining and commitment to GFBs as well as ensuring environmentally sustainable development of GFBs.

The concept of food safety systems is increasing worldwide among farmers, manufactures, and processors and is also affecting consumer perspectives. This trend primarily impacts food businesses and table olive processing firms. The study seeks to explore the major economic obstacles to the adoption of food safety systems in table olive processing firms.

All 59 table olive businesses in the Aydın Province of Turkey were included in the survey. In an effort to remove extraneous items and demonstrate internal consistency, Cronbach's alpha was calculated for each variable. To better specify the economic obstacles to food safety system implementation, data were examined with exploratory factor analysis using principal component extraction and varimax rotation.

Major economic obstacles that most prominently emerged from analyses may explain several key indicators including difficulties in employing well‐trained personnel required for food safety systems, insufficient training facilities for employees intended to aid in the implementation of food safety systems, deficiency of infrastructure and other physical conditions, and deficient financial support from government and non‐government organizations.

The study investigated only table olive processors. Future research should include analyses of consumer behaviors.

The Turkish government must ensure implementation of food safety systems to increase public knowledge and accelerate government funds for the establishment of such systems in the food business industry.

The study contributes to the positive perceptions of managers and their behaviors towards implementation of food safety systems in table olive processing firms. Since the paper is one of only a few dealing with this topic, it provides key clues for dissemination of food safety systems adoption at the firm level.

This study aims to examine the most influential drivers, both product-specific and consumer-specific, affecting Asian consumers' willingness to pay (WTP) for organic olive oil.

To individuate the most influential drivers of WTP for organic products and to assess their effect, in terms of configurational paths and consumer profiles, this study sequentially employs explorative factor analysis approach and a fuzzy-set qualitative comparative analysis method. The survey is carried out in different areas of Asia (e.g. Pakistan, Vietnam and China).

The results suggest that Asian consumers' WTP for organic products is described by consumer-specific drivers (gender, occupation and household size) as well as product-specific drivers (product authenticity and sustainability, consumer ethnocentrism and food fraud risk perception).

The findings of the study permit the identification of different drivers that move consumers' WTP for organic olive oil. The study contributes to setting the ground for companies to propose and implement efficacious marketing strategies for organic olive oil in importing countries, such as Asia.

The finest Spanish table olives come from an area of fifty kilometres around Seville in Andalusia, Southern Spain. The soil here is red, rich in both clay and chalk and this makes an ideal growing medium for olives. The success of the crop also depends upon the weather. The climate during May when the trees are in blossom is crucial. If the wind is too strong or the temperature too cold, the harvest will be small. If the sun and occasional rains are just right, particularly during June to September, then the harvest will be good.

The purpose of this paper is to build a class model to confirm the authenticity of olives from Bi'r al Malluli, Tunisian region, in order to obtain the Designation of Origin (DO).

In total, ten orchards of Chemlali olive oil variety were chosen, in Sfax region, characterized by the same applied cultural techniques. Pomological characters of olives, fatty acids composition and organoleptic analysis of olive oil were conducted.

Results showed that the pomological characters were specific of the Chemlali variety: the olive weight ranged from 0.9 to 1.10 g in all studied orchards and the water content (WC) ranged from 41.45 to 57.68 per cent. All analysed oils showed good fatty acids balance. Chemlali olive oil contains high amounts of oleic acid and a smaller amount of linoleic acid. The oleic acid content ranged from 57.96 to 63.52 per cent according to the orchards. All oils having oleic acid higher than 55 per cent are categorized as extra virgin olive oil based on International Olive Oil Council (IOOC) Norma. Based on the organoleptic analysis, all the analysed oils were classified as an extra virgin olive oil. The principal component analysis applied separately on olive characters and fatty acids contents do not indicate any group's structure.

An objective approach based on pomologic, sensory and acidic composition analyses would be used to delimitate Protected Designation of Origin (PDOs) in olive oil from the Bi'r al Malluli area and better protect their markets.

This paper aims to evaluate hematological parameters, blood glutathione (GSH), serum glucose-6-phosphate dehydrogenase (G6-PD) and liver function in favism animals' models after oral intake with a mixture of pickled olives and Vicia faba (V. faba) seeds.

Favism is a life-threatening hemolytic crisis. It results from the ingestion of V. faba by the individuals. The hemoglobin (Hb), hematocrit (Hct), red blood cells (RBCs), white blood cells (WBCs), serum glucose, blood GSH, serum G6-PD, serum thiobarbaturic acid reactive substances (TBARS), liver protein and liver function were evaluated after oral administration with a mixture of pickled olives with V. faba seeds in favism animals' models.

The favism-, vicine- and convicine-treated animals showed a significant decrease (p < 0.01) in Hb (6.42, 7.23 and 5.96 g/dl), Hct (25.4, 26.4 and 25.1%), RBCs (2.56, 2.45 and 2.60 106 cells/mm³, WBCs (4.35, 4.25 and 4.30 103 cells/mm³), serum glucose (95.8, 97.1 and 96.5 mg/dl), blood GSH (24.7, 26.6 and 23.8 mg/dl), serum G6-PD (15.8, 15.9 and 15.7 U/L), serum aspartate aminotransferase (6.35, 6.59 and 5.97 U/L), alanine aminotransferase (4.49, 4.61 and 4.50 U/L), total protein (6.54, 6.59 and 6.40 g/dl), albumin (3.84, 3.91 and 3.75 g/dl), globulin (2.70, 2.48 and 2.65 g/dl) and liver protein (3.37, 3.10 and 3.42 g/g tissue) but a significant increase (p < 0.01) in serum TBARS (38.7, 38.9 and 39.4 nmol/dl), alkaline phosphatase (275, 271 and 281 U/L) and total bilirubin (0.93, 0.89 and 0.91 mg/dl) compared to Hb (16.3 g/dl), Hct (45.3%), RBCs (5.80 106 cells/mm³), WBCs (9.45 103 cells/mm³), serum glucose (96.5 mg/dl), blood GSH (39.7 mg/dl), serum G6-PD (36.1 U/L), serum TBARS (18.0 nmol/dl), serum aspartate aminotransferase (19.8 U/L), alanine aminotransferase (9.23 U/L), alkaline phosphatase (214 U/L), total bilirubin (0.57 mg/dl), total protein (8.76 g/dl), albumin (4.85 g/dl), globulin (3.91 g/dl) and liver protein (6.28 g/g tissue) in control group. The oral administration with pickled olives + V. faba, pickled olives + vicine and pickled olives + convicine into favism animals' models, vicine-treated animals and convicine-treated animals, respectively pushed all the above-mentioned parameters to near the control levels.

V. faba contains vicine and convicine glycosides. Vicine and convicine glycosides in V. faba are hydrolyzed by intestinal microflora to aglycones divicine and isouramil, respectively. Divicine and isouramil are highly reactive compounds generating free radicals where divicine and isouramil are the main factors of favism. The ß-glucosidase in pickled olives converts both vicine and convicine glycosides into aglycones divicine and isouramil, respectively, in aerobic condition outside the human body (in inactive forms) and prevent these glycosides to cause favism.

Investigate the behaviour and the habits of the consumers from central-southern Italy in relation to extra olive oil consumption, focussing on the impact of protected designation of origin (PDO) and EU–organic certification on purchase intention and quality perception.

A specific questionnaire was submitted to 160 consumers; a subsample of ten experts, ten semi-experts and ten habitual consumers of olive oil tested, through a blind test first and a normal one then, three Italian samples: an extra-virgin olive oil (EVOO) without certification, an organic EVOO and a PDO EVOO, which were characterised also from a chemical-physical point of view. The answers provided during the tastings were statistically analysed and compared.

People interviewed prefer local olive oils; they are positively influenced by PDO/organic certification, while price is not a decisive factor on the purchasing choices. According to tasting panel results: experts gave consistent answers preferring organic olive oil, semi-experts are positively influenced by the PDO brand contrary to what they claimed; non-experts would buy EVOO, although they are positively influenced by the PDO brand and negatively by the organic certification.

Only knowledge and experience can aid consumers make consistent and aware choices. Information campaigns could help them to distinguish products, correctly identify food attributes and overcome their scepticism towards quality of organic products.

Few works investigated the impact of quality and sustainability labelling on perception of olive oils, valuing the consistency between answers provided before and after sensory assessments.

I felt myself the recipient of a great honour when asked to read a paper on this subject before your Society. One difficulty, however, at once confronted me, and that was that what your society might regard as an act of sophistication of food, I might believe to be only a perfectly legitimate manufacturing improvement. I had no wish to masquerade before you as a wolf in sheep's clothing, and therefore stated my position to your secretary. As a result of some correspondence, I think that he, as your representative, and I, both felt that granted such differences of opinion, they themselves constituted one of the strongest arguments in favour of the formation of a Court of Reference. There are, no doubt, many processes which are considered by their inventors and users as of advantage in the manufacture of food, whereas others regard them with the greatest distrust and aversion. In most cases I believe the members of both these classes to be high‐minded and honourable men. That being so, it is submitted that the best method of arriving at the real facts is the establishment of an impartial, broad‐minded, and capable Court of Reference, to which such matters should be submitted for examination and decision.