translated from Spanish: Huasco valley olive oil obtained the appellation of origin

In a ceremony held in the municipality of Freirina in the Atacama Region, recognition as a designation of origin (D.O.) surrendered to the olive oil from the Valley of Huasco.
The seal was received by Herman Von Mayenberger, representative of the Association Union of farmers of the province of Huasco, and Daniela Gonzalez of the Committee of Directors of the D.O.
With the support of the Institute of agricultural research (INIA), to technologically improve production processes, has been become a benchmark for quality local oil.
In addition, has been rescued by local traditions, through the use of the variety of olive “Sevillana”, giving this product unique, great tasting and differentiating features for consumers.
The Undersecretary of agriculture, Alfonso Vargas, congratulated the oliveros for his perseverance and noted that “this seal is recognized to the olive oil to their knowledge – do only one, the quality of their work and the geographical and historical tradition that is part”.
A Committee manages this D.O. and the regulation that ensures the use of raw materials and industrial processes that respond to the tradition, quality and safety that consumers expect. The body is composed of INRA, two producers and two representatives of Regional Government.
“It is pending to ensure compliance with this regulation and work the implementation of marketing strategies, as well as also greater dissemination of these benefits to other sectors, like gastronomy, tourism, among others,” said Vargas.
Seal of origin this oil is part of the portfolio of 31 products that currently make up the program seal of origin of the Ministry of economy, development and tourism and the National Institute of intellectual property (INAPI).
The program was born the year 2012 as a tool that seeks to protect the producers from unfair competition, and also to the consumer. Like the marks, D.O. facilitate consumers purchase decision, because they produce a differentiation.
The Secretary of the Ministry of agriculture, Patricio Araya said that “now, the challenge for all producers wishing to make use of the designation of origin label, is that they must comply with the regulations for use and control, which was defined by the Technical Committee”, which for Deisy Rojas, producer of the company centenary olive trees, “this designation of origin is super important for us, as we now know it in the region and it is a label which says that this oil is different, they have unique characteristics of the Atacama desert,” from the fertile Huasco valley”.
And he added: “unlike any other in the world. This comes to give new opportunities for emerging new initiatives, in rural tourism, food heritage, tasting of oils, so that others will join and see a business opportunity, as our olive oil has an identity of our territory and represent us.”
The D.O. encompass four essential elements: A geographical area of production (associated with the characteristics of the territory) product specific production methods (tradition) specified quality name with a reputation that sets apart it of others.

Original source in Spanish