Within the framework of the technology transfer program promoted by the ULS and INDAP Coquimbo Region, a meeting was held to present the potential and strengths of this new proposal to learn about olive oil.

Various representatives of the public-private sector participated in a first working meeting, whose purpose is to achieve coordination to strengthen the regional tourist and gastronomic offer based on olive oil. The instance was part of the activities of the technology transfer program to improve olive exploitation in the region, led by the University of La Serena, with financing from the Institute of Agricultural Development, INDAP Region of Coquimbo.

In this regard, the director of the ULS Department of Agronomy, Dr. Adriana Benavides, said that among the various objectives of said program is the creation of networks or strategic alliances with relevant actors in the area of ​​gastronomy and tourism. “The idea is to coordinate joint actions, generate commitments and lines of actions whose purpose is to know and promote the use of olive oil, as well as the consumption of olives,” explained the academic, who added that “what we want is generate an olive culture in this region, training not only production or agro-industrial processes, but also conducting cooking courses, oil tourism routes, beauty treatments, tastings, etc.”

Meanwhile, the regional director of INDAP, Diego Peralta, said that “in the region we need to value the olive oil product. We have many small farmers who are incorporated into this sector and, therefore, we need to give greater visibility and characterize the product so that it can be positioned in a better way.” In addition, he expressed that the support of parliamentarians will be key to this work, especially when having adequate regulations “and that our national products are also defended over lower quality imported ones. It is also very relevant that small farmers producing olive oil have a better participation in the market.”

Regarding oleotourism, a new proposal to learn about olive oil, the academic of the Dept. of ULS Chemistry and head of the Chemical Analysis Laboratory and Tasting Panel of the university, Mg. Fabiola Jamett, maintained that this will give added value to olive oil, allowing, for example, to enjoy a vacation stay in a rural environment, visit oil mills, follow routes that include gastronomy and oil tastings of different qualities, stories of the environment and the products, tastings associated with typical local dishes, in addition to introducing children to extra olive oil so that they understand it as a basis for healthier gastronomy. 

In this sense, the professional is clear in indicating that olive oil is one of the best lipids that nature gives us, "and knowing how to differentiate its qualities is the first step to correctly distinguish this exceptional product and begin to generate a true culture." of extra virgin olive oil.” 

During the work meeting, Fabiola Jamett was in charge of providing details of oleotourism as an alternative for diversification in the olive industry of the Coquimbo Region, while the olive advisor, José Luis Cisternas, from Agrolivos Consultores Ltda., referred to the current situation of the regional olive industry. Meanwhile, the eng. agronomist and olive advisor, Héctor Troncoso, shared the experience of an olive company in an oleotourism proposal.

Finally, a dialogue took place between those attending this meeting and the exhibitors, where ideas and proposals were raised.

Technology transfer program

Let us remember that the technology transfer program promoted by the ULS and INDAP Coquimbo Region has as its main objectives: to organize the olive sector to reduce technological gaps, and to sensitize the authorities in relation to the regulatory framework for olive oil.