According to Taiwan’s “Central News Agencyâ€, counterfeiting of olive oil production areas continues to occur. Italy is developing new technologies to verify the isotope of edible oil to ensure that the origin is consistent with the labeling. After olive oil is labelled with "Made in Italy", it can usually be sold at a higher price. Therefore, it is not uncommon for manufacturers to use Spanish, Moroccan and Tunisian olive oils to make Italian-made blends and earn high interest rates. This not only deceives consumers, but also It is difficult for honest manufacturers to survive unfair competition. Recently, Harrods, a department store in London, has violated the European Union's regulations on guarantees of origin and introduced its own brand of 100% Tuscany extra virgin olive oil, but it is not actually made in Italy. After the protest, it was discontinued. In addition to the stricter inspection procedures for products that apply for the place of origin protection mark, the European Union mainly relies on checking the documents to verify whether the origin of olive oil is actually stated. Angelo Faberi, a food chemist with the Italian Ministry of Agriculture, pointed out that to stop the olive oil that is not in compliance with the content of these products must be added to the scientific analysis of the laboratory. Fortunately, in recent years, there are many technologies that can effectively identify The true origin of olive oil. Fabri said that one of the most promising is "Isotope Ratio Mass Spectrometry" (IRMS), because the isotope ratios of the same chemical species produced by different sources or through different processes are due to isotope fractionation. Some slight differences. However, the olives produced in the same place may have different traits due to the annual climate change. Therefore, it is necessary to collect continuous data before establishing the standards for monitoring. Since 2000, the Ministry of Agriculture has been collecting olive oil isotope data from places around the country that have “DOP†protection. It has since been accumulated into a very large database, which is conducive to the future application of all olive oil inspections.
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