TURKISH FOOD CODEX OLIVE OIL AND PAIN OIL COMMUNIQUÉ (COMMUNIQUÉ NO: 2017/26)
24-03-2019
18:19
From the Ministry of Food, Agriculture and Livestock:
TURKISH FOOD CODEX OLIVE OIL AND PAIN OIL COMMUNICATION
(COMMUNIQUITY NO: 2017/26)
TURKISH FOOD CODEX OLIVE OIL AND PAIN OIL COMMUNICATION
(COMMUNIQUITY NO: 2017/26)
Aim
ARTICLE 1 – (1) The purpose of this Communiqué is to determine the conditions and product characteristics regarding the production, preparation, processing, labeling, preservation, storage, transportation and placing on the market of olive oils and pomace oils in accordance with the technique and in a hygienic manner.
ARTICLE 1 – (1) The purpose of this Communiqué is to determine the conditions and product characteristics regarding the production, preparation, processing, labeling, preservation, storage, transportation and placing on the market of olive oils and pomace oils in accordance with the technique and in a hygienic manner.
Scope
ARTICLE 2 – (1) This Communiqué covers olive oils and pomace oils.
ARTICLE 2 – (1) This Communiqué covers olive oils and pomace oils.
Rest
ARTICLE 3 – (1) This Communiqué has been prepared based on the Turkish Food Codex Regulation published in the Official Gazette dated 29/12/2011 and numbered 28157 with the third duplicate.
ARTICLE 3 – (1) This Communiqué has been prepared based on the Turkish Food Codex Regulation published in the Official Gazette dated 29/12/2011 and numbered 28157 with the third duplicate.
Definitions
ARTICLE 4 – (1) In this Communiqué;
a) Crude pomace oil: The oil obtained as a result of extraction of pomace with solvents or other physical processes, not undergoing reesterification process, not mixed with other oils and their mixtures, not suitable for direct consumption, suitable for refining or technical use,
b) Pomace oil: Oil consisting of a mixture of refined olive pomace oil and natural olive oils suitable for direct consumption, with a free fatty acidity in terms of oleic acid not more than 1.0 grams per 100 grams,
c) Refined pomace oil: The oil obtained as a result of refining the crude pomace oil by methods that do not cause any change in the natural triglyceride structure, and the free fatty acidity in terms of oleic acid is not more than 0.3 grams per 100 grams,
ç) Olive Oil Commission: The Olive Oil Working Group of the Fats and Oils Sub-Commission formed by the National Food Codex Commission,
means.
(2) Olive oil is simply oils obtained from the fruits of the olive tree, Olea europaea L.. Oils extracted using solvents or having their natural triglyceride structure modified by reesterification process and their mixture with other oils are excluded from this definition.
a) Natural olive oil: Obtained from the olive tree fruit by applying only mechanical or physical processes such as washing, decantation, centrifugation and filtration processes in a thermal environment that will not cause any change in its natural qualities; They are oils that carry the physical, chemical and sensory properties of the products in their category. Oils obtained by using solvents or aids with chemical or biochemical effects or by reesterification are excluded from this definition. Natural olive oils;
1) Natural extra virgin olive oil: Oils suitable for direct consumption, with free fatty acid in terms of oleic acid not more than 0.8 grams per 100 grams,
2) Natural first olive oil: Oils suitable for direct consumption, with free fatty acid in terms of oleic acid, not more than 2.0 grams per 100 grams,
3) Crude olive oil/refining: Oils with free fatty acid content of more than 2.0 grams per 100 grams in terms of oleic acid and/or oils suitable for refining or technical use, which are not suitable for direct consumption in terms of sensory and characteristic properties,
classified as.
b) Refined olive oil: It is the oil obtained as a result of refining the crude olive oil by methods that do not cause any change in the natural triglyceride structure and the free fatty acidity in terms of oleic acid is not more than 0.3 grams per 100 grams.
c) Riviera olive oil: It is the oil consisting of a mixture of refined olive oil and natural olive oils suitable for direct consumption, and the free fatty acidity in terms of oleic acid is not more than 1.0 grams per 100 grams.
ç) Flavored olive oil: It is the oil obtained by adding different spices, herbs, fruits and vegetables to olive oils and has the characteristics of the products in its category in terms of other properties within the scope of this Communiqué.
ARTICLE 4 – (1) In this Communiqué;
a) Crude pomace oil: The oil obtained as a result of extraction of pomace with solvents or other physical processes, not undergoing reesterification process, not mixed with other oils and their mixtures, not suitable for direct consumption, suitable for refining or technical use,
b) Pomace oil: Oil consisting of a mixture of refined olive pomace oil and natural olive oils suitable for direct consumption, with a free fatty acidity in terms of oleic acid not more than 1.0 grams per 100 grams,
c) Refined pomace oil: The oil obtained as a result of refining the crude pomace oil by methods that do not cause any change in the natural triglyceride structure, and the free fatty acidity in terms of oleic acid is not more than 0.3 grams per 100 grams,
ç) Olive Oil Commission: The Olive Oil Working Group of the Fats and Oils Sub-Commission formed by the National Food Codex Commission,
means.
(2) Olive oil is simply oils obtained from the fruits of the olive tree, Olea europaea L.. Oils extracted using solvents or having their natural triglyceride structure modified by reesterification process and their mixture with other oils are excluded from this definition.
a) Natural olive oil: Obtained from the olive tree fruit by applying only mechanical or physical processes such as washing, decantation, centrifugation and filtration processes in a thermal environment that will not cause any change in its natural qualities; They are oils that carry the physical, chemical and sensory properties of the products in their category. Oils obtained by using solvents or aids with chemical or biochemical effects or by reesterification are excluded from this definition. Natural olive oils;
1) Natural extra virgin olive oil: Oils suitable for direct consumption, with free fatty acid in terms of oleic acid not more than 0.8 grams per 100 grams,
2) Natural first olive oil: Oils suitable for direct consumption, with free fatty acid in terms of oleic acid, not more than 2.0 grams per 100 grams,
3) Crude olive oil/refining: Oils with free fatty acid content of more than 2.0 grams per 100 grams in terms of oleic acid and/or oils suitable for refining or technical use, which are not suitable for direct consumption in terms of sensory and characteristic properties,
classified as.
b) Refined olive oil: It is the oil obtained as a result of refining the crude olive oil by methods that do not cause any change in the natural triglyceride structure and the free fatty acidity in terms of oleic acid is not more than 0.3 grams per 100 grams.
c) Riviera olive oil: It is the oil consisting of a mixture of refined olive oil and natural olive oils suitable for direct consumption, and the free fatty acidity in terms of oleic acid is not more than 1.0 grams per 100 grams.
ç) Flavored olive oil: It is the oil obtained by adding different spices, herbs, fruits and vegetables to olive oils and has the characteristics of the products in its category in terms of other properties within the scope of this Communiqué.
Product features
ARTICLE 5 – (1) The features of the products within the scope of this Communiqué are given below:
a) The quality and purity criteria of olive oils and olive pomace oils shall comply with Annex I.
b) The sensory properties of natural olive oils comply with Annex-2.
c) For the campesterol value in extra virgin and virgin olive oil, the decision tree in the first part of Annex-3, for the delta-7-stigmastenol values in virgin and virgin olive oil, and in the second part of Annex-3, area decision trees.
ç) Only the provisions regarding the quality and purity criteria in Annex-1 are applied to flavored and/or flavored olive oils. For these products, the sensory properties in Annex-2 are not taken into account.
d) Olive oil cannot be mixed with other liquid oils and other liquid oils cannot be mixed with olive oil.
ARTICLE 5 – (1) The features of the products within the scope of this Communiqué are given below:
a) The quality and purity criteria of olive oils and olive pomace oils shall comply with Annex I.
b) The sensory properties of natural olive oils comply with Annex-2.
c) For the campesterol value in extra virgin and virgin olive oil, the decision tree in the first part of Annex-3, for the delta-7-stigmastenol values in virgin and virgin olive oil, and in the second part of Annex-3, area decision trees.
ç) Only the provisions regarding the quality and purity criteria in Annex-1 are applied to flavored and/or flavored olive oils. For these products, the sensory properties in Annex-2 are not taken into account.
d) Olive oil cannot be mixed with other liquid oils and other liquid oils cannot be mixed with olive oil.
Special provisions
ARTICLE 6 – (1) Depending on the climatological and agronomic conditions of the olive oil produced in the country, the sterol composition and the changes that may occur in the specific absorption criteria in ultraviolet light are determined by the Olive Oil Commission. Special provisions do not apply to imports.
ARTICLE 6 – (1) Depending on the climatological and agronomic conditions of the olive oil produced in the country, the sterol composition and the changes that may occur in the specific absorption criteria in ultraviolet light are determined by the Olive Oil Commission. Special provisions do not apply to imports.
Additives
ARTICLE 7 – (1) The additives to be used in the products covered by this Communiqué shall comply with the provisions of the Turkish Food Codex Regulation on Food Additives published in the Official Gazette dated 30/6/2013 and numbered 28693. In addition to this Regulation;
a) No food additives can be added to natural olive oils.
b) Alpha tocopherol can be added to refined olive oil, riviera olive oil, refined olive pomace oil and olive pomace oil in order to regain the natural alpha tocopherols lost during the refining process. However, the concentration of alpha tocopherol in the final product does not exceed 200 mg/kg.
ARTICLE 7 – (1) The additives to be used in the products covered by this Communiqué shall comply with the provisions of the Turkish Food Codex Regulation on Food Additives published in the Official Gazette dated 30/6/2013 and numbered 28693. In addition to this Regulation;
a) No food additives can be added to natural olive oils.
b) Alpha tocopherol can be added to refined olive oil, riviera olive oil, refined olive pomace oil and olive pomace oil in order to regain the natural alpha tocopherols lost during the refining process. However, the concentration of alpha tocopherol in the final product does not exceed 200 mg/kg.
Flavorings and food ingredients with flavoring properties
ARTICLE 8 – (1) Food ingredients with flavoring and flavoring properties to be used in products covered by this Communiqué, Turkish Food Codex Flavorings and Food Ingredients with Flavoring Feature, published in the Official Gazette dated 29/12/2011 and numbered 28157 with the third duplicate It complies with the provisions of the regulation.
ARTICLE 8 – (1) Food ingredients with flavoring and flavoring properties to be used in products covered by this Communiqué, Turkish Food Codex Flavorings and Food Ingredients with Flavoring Feature, published in the Official Gazette dated 29/12/2011 and numbered 28157 with the third duplicate It complies with the provisions of the regulation.
Extraction solvents
ARTICLE 9 – (1) Extraction solvents used in the extraction of pomace oils within the scope of this Communiqué, Turkish Food Codex Communiqué on Extraction Solvents Used in the Production of Foodstuffs and Food Ingredients, published in the Official Gazette dated 18/8/2013 and numbered 28739 (Communiqué No: It complies with the provisions of 2013/45).
ARTICLE 9 – (1) Extraction solvents used in the extraction of pomace oils within the scope of this Communiqué, Turkish Food Codex Communiqué on Extraction Solvents Used in the Production of Foodstuffs and Food Ingredients, published in the Official Gazette dated 18/8/2013 and numbered 28739 (Communiqué No: It complies with the provisions of 2013/45).
contaminants
ARTICLE 10 – (1) The amounts of contaminants in the products covered by this Communiqué shall comply with the provisions of the Turkish Food Codex Contaminants Regulation published in the Official Gazette dated 29/12/2011 and the third repeated number 28157.
ARTICLE 10 – (1) The amounts of contaminants in the products covered by this Communiqué shall comply with the provisions of the Turkish Food Codex Contaminants Regulation published in the Official Gazette dated 29/12/2011 and the third repeated number 28157.
pesticide residues
ARTICLE 11 – (1) The pesticide residue amounts in the products covered by this Communiqué shall comply with the provisions of the Turkish Food Codex Regulation on Maximum Residue Limits of Pesticides published in the Official Gazette dated 25/11/2016 and numbered 29899.
ARTICLE 11 – (1) The pesticide residue amounts in the products covered by this Communiqué shall comply with the provisions of the Turkish Food Codex Regulation on Maximum Residue Limits of Pesticides published in the Official Gazette dated 25/11/2016 and numbered 29899.
hygiene
ARTICLE 12 – (1) The products covered by this Communiqué; It complies with the provisions of the Food Hygiene Regulation published in the Official Gazette dated 17/12/2011 and numbered 28145 and the Turkish Food Codex Microbiological Criteria Regulation published in the Official Gazette dated 29/12/2011 and the third repeated numbered 28157.
ARTICLE 12 – (1) The products covered by this Communiqué; It complies with the provisions of the Food Hygiene Regulation published in the Official Gazette dated 17/12/2011 and numbered 28145 and the Turkish Food Codex Microbiological Criteria Regulation published in the Official Gazette dated 29/12/2011 and the third repeated numbered 28157.
Packaging
ARTICLE 13 – (1) The packaging of the products within the scope of this Communiqué shall comply with the provisions of the Turkish Food Codex Regulation on Substances and Materials in Contact with Food published in the Official Gazette dated 29/12/2011 and numbered 28157 with the third duplicate.
ARTICLE 13 – (1) The packaging of the products within the scope of this Communiqué shall comply with the provisions of the Turkish Food Codex Regulation on Substances and Materials in Contact with Food published in the Official Gazette dated 29/12/2011 and numbered 28157 with the third duplicate.
Labeling
ARTICLE 14 – (1) The products covered by this Communiqué; In addition to the provisions in the Turkish Food Codex Regulation on Food Labeling and Consumer Information published in the Official Gazette dated 26/1/2017 and reiterated number 29960, it also complies with the following provisions:
a) If a flavor and/or aroma is added to olive oil, the name of the flavor and/or aroma substance is indicated in the same font size as the product name before the product name.
b) Only natural extra virgin olive oils and natural first olive oils can carry geographical indications on their labels in accordance with the relevant legislation.
c) Olive pomace oil cannot be called olive oil under any circumstances.
ç) For olive oils produced in accordance with the definitions in Article 4, the following information may also be included on the label:
1) For extra virgin olive oil; "Olive oil of superior quality obtained by purely mechanical processing of olives."
2) For natural primary olive oil; "Olive oil obtained by purely mechanical processing of olives."
3) For Riviera olive oil; “Includes refined olive oils and natural oils directly derived from olives.”
4) For olive pomace oil; "contains/composed of refined olive pomace oil produced by refining crude pomace oil obtained from the extraction of pomace, and natural oils obtained directly from olives" or "includes oils obtained by refining olive pomace oil and natural oils obtained directly from olives."
d) The expression "first cold press" can only be used for extra virgin and natural first olive oils obtained from the first mechanical pressing of the olive paste using a hydraulic press below 27 ˚C.
e) The expression "cold pressed" can be used for extra virgin or natural first olive oils obtained by percolation or centrifugation of olive paste below 27 ˚C.
f) The sensory characteristics of taste and/or odor are only for virgin and virgin olive oil, Turkish Food Codex Communiqué on Olive Oil and Olive Pomace Oil Analysis Methods published in the Official Gazette dated 20/11/2014 and numbered 29181 (Communiqué No: 2014/53). ) on the sensory properties, the expressions in the 4th article of the annex 11 are used, provided that they have been evaluated according to the method in the same annex.
g) Products covered by this Communiqué and offered directly to the end consumer cannot be placed on the market without being prepackaged.
ğ) If acidity or maximum acidity is to be specified on the product label, the peroxide value, waxy substance, and specific absorption values in ultraviolet light must be at the same percentage and in the same size.
ARTICLE 14 – (1) The products covered by this Communiqué; In addition to the provisions in the Turkish Food Codex Regulation on Food Labeling and Consumer Information published in the Official Gazette dated 26/1/2017 and reiterated number 29960, it also complies with the following provisions:
a) If a flavor and/or aroma is added to olive oil, the name of the flavor and/or aroma substance is indicated in the same font size as the product name before the product name.
b) Only natural extra virgin olive oils and natural first olive oils can carry geographical indications on their labels in accordance with the relevant legislation.
c) Olive pomace oil cannot be called olive oil under any circumstances.
ç) For olive oils produced in accordance with the definitions in Article 4, the following information may also be included on the label:
1) For extra virgin olive oil; "Olive oil of superior quality obtained by purely mechanical processing of olives."
2) For natural primary olive oil; "Olive oil obtained by purely mechanical processing of olives."
3) For Riviera olive oil; “Includes refined olive oils and natural oils directly derived from olives.”
4) For olive pomace oil; "contains/composed of refined olive pomace oil produced by refining crude pomace oil obtained from the extraction of pomace, and natural oils obtained directly from olives" or "includes oils obtained by refining olive pomace oil and natural oils obtained directly from olives."
d) The expression "first cold press" can only be used for extra virgin and natural first olive oils obtained from the first mechanical pressing of the olive paste using a hydraulic press below 27 ˚C.
e) The expression "cold pressed" can be used for extra virgin or natural first olive oils obtained by percolation or centrifugation of olive paste below 27 ˚C.
f) The sensory characteristics of taste and/or odor are only for virgin and virgin olive oil, Turkish Food Codex Communiqué on Olive Oil and Olive Pomace Oil Analysis Methods published in the Official Gazette dated 20/11/2014 and numbered 29181 (Communiqué No: 2014/53). ) on the sensory properties, the expressions in the 4th article of the annex 11 are used, provided that they have been evaluated according to the method in the same annex.
g) Products covered by this Communiqué and offered directly to the end consumer cannot be placed on the market without being prepackaged.
ğ) If acidity or maximum acidity is to be specified on the product label, the peroxide value, waxy substance, and specific absorption values in ultraviolet light must be at the same percentage and in the same size.
Nutrition and health claims
ARTICLE 15 – (1) Nutrition and health claims of the products within the scope of this Communiqué shall comply with the Turkish Food Codex Regulation on Nutrition and Health Statements published in the Official Gazette dated 26/1/2017 and numbered 29960.
ARTICLE 15 – (1) Nutrition and health claims of the products within the scope of this Communiqué shall comply with the Turkish Food Codex Regulation on Nutrition and Health Statements published in the Official Gazette dated 26/1/2017 and numbered 29960.
Transport and storage
ARTICLE 16 – (1) The transportation and storage of the products covered by this Communiqué shall comply with the provisions of the Turkish Food Codex Regulation regarding the transportation and storage of foods.
ARTICLE 16 – (1) The transportation and storage of the products covered by this Communiqué shall comply with the provisions of the Turkish Food Codex Regulation regarding the transportation and storage of foods.
Sampling and analysis methods
ARTICLE 17 – (1) Taking samples from the products within the scope of this Communiqué is within the scope of the Regulation on Official Controls of Food and Feed published in the Official Gazette dated 17/12/2011 and numbered 28145, and the analyzes are specified in the Turkish Food Codex Communiqué on Olive Oil and Olive Oil Analysis Methods. made in accordance with the provisions.
ARTICLE 17 – (1) Taking samples from the products within the scope of this Communiqué is within the scope of the Regulation on Official Controls of Food and Feed published in the Official Gazette dated 17/12/2011 and numbered 28145, and the analyzes are specified in the Turkish Food Codex Communiqué on Olive Oil and Olive Oil Analysis Methods. made in accordance with the provisions.
Compliance with European Union legislation
ARTICLE 18 – (1) This Communiqué Repeals Council Regulations (EEC) 922/72, (EEC) 234/79, (EC) 1037/2001 and (EC) 1234/2007 on Establishing a Common Order for Markets for Agricultural Products. Abolishing Regulation (EU) No 1308/2013 of the European Parliament and of the European Parliament and Regulation (EU) No 1308/2013, Commission Regulation (EEC) No 2568/91 of 11/7/1991 on the Characteristics of Olive Oil and Olive Pomace Oil and Related Analysis Methods and Olive Oil Marketing It has been prepared within the framework of harmonization with the European Union legislation, taking into account the Commission Implementation Regulation (EU) No 29/2012 dated 13/1/2012.
ARTICLE 18 – (1) This Communiqué Repeals Council Regulations (EEC) 922/72, (EEC) 234/79, (EC) 1037/2001 and (EC) 1234/2007 on Establishing a Common Order for Markets for Agricultural Products. Abolishing Regulation (EU) No 1308/2013 of the European Parliament and of the European Parliament and Regulation (EU) No 1308/2013, Commission Regulation (EEC) No 2568/91 of 11/7/1991 on the Characteristics of Olive Oil and Olive Pomace Oil and Related Analysis Methods and Olive Oil Marketing It has been prepared within the framework of harmonization with the European Union legislation, taking into account the Commission Implementation Regulation (EU) No 29/2012 dated 13/1/2012.
Administrative sanction
ARTICLE 19 – (1) Administrative sanctions are imposed on those who violate this Communiqué in accordance with the relevant articles of the Veterinary Services, Plant Health, Food and Feed Law dated 11/6/2010 and numbered 5996.
ARTICLE 19 – (1) Administrative sanctions are imposed on those who violate this Communiqué in accordance with the relevant articles of the Veterinary Services, Plant Health, Food and Feed Law dated 11/6/2010 and numbered 5996.
Notice of repeal
ARTICLE 20 – (1) Turkish Food Codex Communiqué on Olive Oil and Olive Pomace Oil (Communiqué No: 2010/35) published in the Official Gazette dated 7/8/2010 and numbered 27665 has been repealed.
ARTICLE 20 – (1) Turkish Food Codex Communiqué on Olive Oil and Olive Pomace Oil (Communiqué No: 2010/35) published in the Official Gazette dated 7/8/2010 and numbered 27665 has been repealed.
Transitional provisions
PROVISIONAL ARTICLE 1 – (1) Enterprises still operating and producing products covered by this Communiqué must comply with the provisions of this Communiqué within 1 year after the publication of this Communiqué.
(2) After 31/12/2019, products contrary to this Communiqué cannot be found in the market.
(3) During the transition periods specified in the first and second paragraphs, the provisions of the Turkish Food Codex Communiqué on Olive Oil and Olive Pomace Oil (Communiqué No: 2010/35), published in the Official Gazette dated 7/8/2010 and numbered 27665, are valid.
PROVISIONAL ARTICLE 1 – (1) Enterprises still operating and producing products covered by this Communiqué must comply with the provisions of this Communiqué within 1 year after the publication of this Communiqué.
(2) After 31/12/2019, products contrary to this Communiqué cannot be found in the market.
(3) During the transition periods specified in the first and second paragraphs, the provisions of the Turkish Food Codex Communiqué on Olive Oil and Olive Pomace Oil (Communiqué No: 2010/35), published in the Official Gazette dated 7/8/2010 and numbered 27665, are valid.
Force
ARTICLE 21 – (1) This Communiqué enters into force on the date of its publication.
ARTICLE 21 – (1) This Communiqué enters into force on the date of its publication.
Executive
ARTICLE 22 – (1) The provisions of this Communiqué are executed by the Minister of Food, Agriculture and Livestock.
ARTICLE 22 – (1) The provisions of this Communiqué are executed by the Minister of Food, Agriculture and Livestock.