Green Tomato obtained in a Study On A Note Of 73 100

The capital of Almería hosted the presentation of 'Report on the organoleptic and sensory assessment of organic products' made by Environment Agrieco was responsible for organizing this seminar Epea.Los association with organic products, in particular tomatoes, have passed the test again and this time to the National Association of Tasters. And, through a study conducted in 2007 by the Ministry of Environment, Rural and Marine Affairs, to assess the organoleptic and sensory properties of these foods, have achieved remarkable results that lead to those responsible for this sector continue betting to improve every day. In this sense, on Saturday presented the 'Final report of activities and results of sensory and sensory assessment of organic products', where Agrieco president, Miguel Cazorla, was on hand to welcome and who said that "in Almeria are making great strides for the organic product reaches all domestic and international consumers and for that we are trying to present, first, what is a food of this kind. " In addition, Cazorla, finished his appearance adding that "the goal of the province of Almeria is to keep improving in this area so that in future only talk organically."

Prior to the sample of the most prominent of the study, organic production director general of the Ministry of Agriculture and Fisheries of the Junta de Andalucía, José Román, offered some examples of how the industry is right now, saying that " this step has been made with three goals. The first sector is the backbone, and second, to generate and promote the consumption of organic food, and third place for the need to reach the conventional sector.

Selected samples

Next, the Andalusian Director stated that two aspects were considered when the study began, as the situation in which these foods are in Spain, and their order in the shopping cart. Then went over to see first hand the most important conclusions obtained from product to product. The shift and was responsible for study in Andalucía, Juan Bolaños. He argued that 68 samples were chosen wine, 22 olive, 28 samples of fruits and vegetables, 8 bread and fresh meat six green.

First, organic tomatoes analyzed scored a 67.1 out of 100 and a qualitative category of good to very good. The experts suggested that organic tomatoes fairly homogeneous quality characteristics and which generally has a very good visual presentation, a good degree of uniformity in color, shape, size and maturity and good aromatic intensity, clean and high acid strength / sweet. Similarly, green tomatoes have a thin skin, persistence nice, meaty texture and excellent juiciness. Experts advise the producer of green tomatoes that make a proper presentation of its good quality, conservation processes oscillate between 8 and 10 degrees and the tomatoes ripened on the vine can be consumed even at 5-6 days after having been collected, it is also a tomato rich in vitamin C and lycopene and low in potassium. Then there was talk of wine, which were important findings because it gave him, by the National Association of Tasters, a score of 75. Thus, the experts stressed the ecological white wines perfect clarity, powerful taste intensity and just a touch of acidity to provide freshness.

As young reds, the report highlights its vivid colors, high color intensity and aromatic notes and balance between fruit and secondary aromas. Virgin olive oil, meanwhile, can be considered good to very good, and that 31% of the tasters so defined. And, as they said, "for example, Almeria has a fruity flavor that makes it softer than the rest." Finally, the rest of the products evaluated were apples and organic bread. Green apple, his score was only discreet while bread was 'good'. With all this, it concluded that organic products are on the right track.