Publicação
Strategic Analysis of Olive and Olive Oil Markets Dynamics: Comparison of Evolution and Trends in Portugal and Türkiye and their Position in Global Context
| Resumo: | The olive and olive oil industry plays a pivotal role in global agriculture and food markets, undergoing significant transformations due to shifts in production, consumption, and trade dynamics. This study provides a comparative analysis of the olive and olive oil markets in Portugal and Türkiye, countries with distinct production and consumption patterns, addressing a gap in the literature. Using data from the Food and Agriculture Organization (FAO), the International Olive Council (IOC), and national statistics, the research employs descriptive statistics and trend analysis to examine production, trade flows, consumption habits, and the impact of geographical indications (PGI, PDO). The findings reveal substantial shifts in global olive and olive oil markets influenced by climate change, consumer preferences, and international trade policies. While Portugal focuses on high-quality olive oil production and exports, Türkiye is a major producer of table olives and olive oil, driven primarily by domestic consumption with growing export ambitions. The study highlights opportunities for regional market differentiation and strategic adaptation to global trends, alongside threats such as climate vulnerability and market volatility. These insights are crucial for policymakers, producers, and consumers, offering strategic recommendations to capitalize on opportunities and mitigate risks. The research emphasizes the importance of future studies on climate change, consumer behavior, and technological advancements to support sustainable development and market competitiveness. |
|---|---|
| Autores principais: | Mendes, Lara |
| Outros Autores: | Rodrigues, Ivo; Leandro, Alexandra; Şeker, Murat; Kavdır, Yasemin |
| Assunto: | Comparative Market Analysis World Olive and Olive Oil Market Portuguese and Turkish Olive and Olive Oil Industry PDO and PGI regions |
| Ano: | 2024 |
| País: | Portugal |
| Tipo de documento: | comunicação em conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Coimbra |
| Idioma: | inglês |
| Origem: | Instituto Politécnico de Coimbra |
Registos relacionados
groups Portuguese olive oils and table olive with quality certification schemes: achievements and needs
por: Albuquerque, T.G.
Publicado em: (2018)
por: Albuquerque, T.G.
Publicado em: (2018)
groups Solubility of olive oil phenolic compounds in green solvents
por: Vale, Mariana Ribeiro de Paula
Publicado em: (2025)
por: Vale, Mariana Ribeiro de Paula
Publicado em: (2025)
article Putative Markers of Adulteration in Olive Oil: Prospects and Limitations
por: Garcia, Raquel
Publicado em: (2014)
por: Garcia, Raquel
Publicado em: (2014)
image FTIR coupled with chemometrics as a non-invasive tool for PDO olive oils’ discrimination
por: Lamas, Sandra
Publicado em: (2023)
por: Lamas, Sandra
Publicado em: (2023)
article Chemometric characterization of three varietal olive oils (Cvs. cobrancosa, madural and verdeal Transmontana) extracted from olives with different maturation indices
por: Matos, Luís C.
Publicado em: (2007)
por: Matos, Luís C.
Publicado em: (2007)
image Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ºC, using a kinetic modelling approach
por: Ferreiro, Nuno Manuel
Publicado em: (2023)
por: Ferreiro, Nuno Manuel
Publicado em: (2023)
article Portuguese Olive Oil Omics for traceability and authenticity.
por: Cabrita, Maria João
Publicado em: (2018)
por: Cabrita, Maria João
Publicado em: (2018)
article Olive-oil tourism in Portugal: Contextualization of the current supply
por: Almeida, Inês
Publicado em: (2021)
por: Almeida, Inês
Publicado em: (2021)
article Effect of olive leaves addition during the extraction process of overmature fruits on olive oil quality
por: Malheiro, Ricardo
Publicado em: (2013)
por: Malheiro, Ricardo
Publicado em: (2013)
book Olive oil composition: volatiles compound
por: Gomes da Silva, Marco
Publicado em: (2012)
por: Gomes da Silva, Marco
Publicado em: (2012)
article Effect of olive fruit fly infestation on the quality of olive oil from cultivars cobrançosa, madural and verdeal transmontana
por: Pereira, J.A.
Publicado em: (2004)
por: Pereira, J.A.
Publicado em: (2004)
image Impact of pouch packages on olive oil shelf-life stored at 30 and 40 ºC
por: Ferreiro, Nuno Manuel
Publicado em: (2025)
por: Ferreiro, Nuno Manuel
Publicado em: (2025)
article Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves
por: Malheiro, Ricardo
Publicado em: (2017)
por: Malheiro, Ricardo
Publicado em: (2017)
groups Olive oil by-products as potential alternative substrates for xylooligosaccharides production
por: Cordeiro, Ana
Publicado em: (2023)
por: Cordeiro, Ana
Publicado em: (2023)
article Olive oil tourism in Beira Interior Territory – the present offer
por: Pato, Maria Lúcia
Publicado em: (2025)
por: Pato, Maria Lúcia
Publicado em: (2025)
book Chemistry and Bioactive Components of olive Oil
por: Guiné, Raquel
Publicado em: (2014)
por: Guiné, Raquel
Publicado em: (2014)
article Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil
por: Cherif, Marwa
Publicado em: (2021)
por: Cherif, Marwa
Publicado em: (2021)
article Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil
por: Cherif, Marwa
Publicado em: (2021)
por: Cherif, Marwa
Publicado em: (2021)
school Dietary fibre and olive oil-enriched biscuits as functional foods: physicochemical, sensory and emotional evaluation
por: Moreira, Ana Catarina Ferreira
Publicado em: (2021)
por: Moreira, Ana Catarina Ferreira
Publicado em: (2021)
article ENERGY EFFICIENCY IN THE OLIVE GROVES AND OLIVE OIL MILLS
por: Baptista, F
Publicado em: (2023)
por: Baptista, F
Publicado em: (2023)
groups Carbon nanodots from olive mill wastewater: a sustainable route
por: Sousa, D. A.
Publicado em: (2017)
por: Sousa, D. A.
Publicado em: (2017)
groups Development of Cobrançosa "functional olive oils" by co-processing techniques
por: Marques, Madalena Pinho
Publicado em: (2022)
por: Marques, Madalena Pinho
Publicado em: (2022)
article Putative markers of adulteration of extra virgin olive oil with refined olive oil: Prospects and limitations
por: Garcia, Raquel
Publicado em: (2013)
por: Garcia, Raquel
Publicado em: (2013)
article Application of an electronic tongue for Tunisian olive oils’ classification according to olive cultivar or physicochemical parameters
por: Slim, Souihli
Publicado em: (2017)
por: Slim, Souihli
Publicado em: (2017)
article Application of an electronic tongue for Tunisian olive oils' classification according to olive cultivar or physicochemical parameters
por: Slim, Souihli
Publicado em: (2017)
por: Slim, Souihli
Publicado em: (2017)
article Yield and olive oil characteristics of a low-density orchard (cv. Cordovil) subjected to different irrigation regimes
por: Ramos, Alice
Publicado em: (2012)
por: Ramos, Alice
Publicado em: (2012)
book How Agronomic Factors Affects Olive Oil Composition And Quality
por: Malheiro, Ricardo
Publicado em: (2014)
por: Malheiro, Ricardo
Publicado em: (2014)
article Olive oil industrial heritage and tourist development. State of the art
por: Folgado-Fernández, José Antonio
Publicado em: (2020)
por: Folgado-Fernández, José Antonio
Publicado em: (2020)
article DNA Markers for Portuguese Olive Oil Fingerprinting
por: Gomes, Sónia Maria Alves
Publicado em: (2008)
por: Gomes, Sónia Maria Alves
Publicado em: (2008)
book Olive Oil Traceability through DNA Markers
por: Gomes, Sónia Maria Alves
Publicado em: (2012)
por: Gomes, Sónia Maria Alves
Publicado em: (2012)
school Projeto de Instalação de Olival em Sebe Campo Maior - Elvas
por: Parreira, Miguel Maria Torres Baptista
Publicado em: (2016)
por: Parreira, Miguel Maria Torres Baptista
Publicado em: (2016)
school Impact of rancidity on the olive oil quality, antioxidant activity, and sensory profile
por: Landoulsi, Fedi
Publicado em: (2025)
por: Landoulsi, Fedi
Publicado em: (2025)
article The actors of olive heritage in Portugal: Mapping and systematisation
por: Oliveira, Fernanda
Publicado em: (2023)
por: Oliveira, Fernanda
Publicado em: (2023)
image Impact of simulated winter and summer transport conditions on olive oil phy sicochemical-sensory quality
por: Ferreiro, Nuno Manuel
Publicado em: (2025)
por: Ferreiro, Nuno Manuel
Publicado em: (2025)
mic The intensification of olive oil agricultural production and associated socio-spatial relations: Implications for sustainability in Alentejo (Portugal)
por: Muñoz-Rojas, José
Publicado em: (2023)
por: Muñoz-Rojas, José
Publicado em: (2023)
article Study for implementing a unit for production of powdered olive oil
por: Guiné, Raquel
Publicado em: (2016)
por: Guiné, Raquel
Publicado em: (2016)
groups Oleico+ project : olive mill wastes and the sustainability of the olive oil industry in Europe
por: Duarte, José Cardoso
Publicado em: (2011)
por: Duarte, José Cardoso
Publicado em: (2011)
groups Application of a lab-made electronic nose as a tool to assess extra virgin olive oil sensory category
por: Ferreiro, Nuno Manuel
Publicado em: (2024)
por: Ferreiro, Nuno Manuel
Publicado em: (2024)
image Advantages and disadvantages of flavouring olive oils
por: Lamas, Sandra
Publicado em: (2022)
por: Lamas, Sandra
Publicado em: (2022)
groups Valuing nested names in the Portuguese olive oil market: An exploratory study
por: Sottomayor, Miguel
Publicado em: (2010)
por: Sottomayor, Miguel
Publicado em: (2010)
Registos relacionados
-
groups Portuguese olive oils and table olive with quality certification schemes: achievements and needs
por: Albuquerque, T.G.
Publicado em: (2018) -
groups Solubility of olive oil phenolic compounds in green solvents
por: Vale, Mariana Ribeiro de Paula
Publicado em: (2025) -
article Putative Markers of Adulteration in Olive Oil: Prospects and Limitations
por: Garcia, Raquel
Publicado em: (2014) -
image FTIR coupled with chemometrics as a non-invasive tool for PDO olive oils’ discrimination
por: Lamas, Sandra
Publicado em: (2023) -
article Chemometric characterization of three varietal olive oils (Cvs. cobrancosa, madural and verdeal Transmontana) extracted from olives with different maturation indices
por: Matos, Luís C.
Publicado em: (2007)