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\f0\fs24 \cf0 UC Davis Olive Center got started actually as a result of UC Davis deciding
to make olive oil from the olives on the trees that are growing on campus. What motivated
UC Davis on getting started with making their own olive oil was that we have these olive
trees growing alongside a bike path and dropping fruit on the bike path. For many years it
had caused a lot of accidents, so the university began to harvest the olives so that they wouldn't
be a hazard on the bike path any longer and it was clear that the industry here in California
was eager for the university at Davis to take a stronger role in education and research
for that industry.\ \
The sensory panel is one of the ways that we analyze the quality of olive oil and in
fact olive oil is one of the very few food items that have a sensory panel to help establish
the grade of a product. \ \
We have one of the few sensory panels that exist in the world for olive oil. what the
panel does is examine the flavor, the texture and the complexity of olive oil. One of the
things we're looking for are defects, but beyond that we're really looking at improving
the level of sophistication in these tests and to push the tipping point for quality
so that the consumer can be assured they're buying a quality product at the supermarket.
}