One of the issues we complain about olive oil consumption, the most is that people consume less healthy fats, which contain more saturated fatty acids, because we consume less olives and we cannot introduce olive oil sufficiently.
Turkey Union of Chambers of Agriculture 2019 Agricultural Economics and perpetuate this subject description report by the source.
Olive oil is the only vegetable oil that can be eaten without any chemical treatment, and it is very important in healthy nutrition due to its fact that it is a fruit juice and also due to its natural and many vitamins and preservatives.
By expressing its positive effects on health by experts, olive oil consumption is increasing in countries with high income.
Olive Oil Consumption Rates
Although consumption per capita has increased from 1 liter to 1.5-2 liters in Turkey compared to previous years, it is not possible to say that it is sufficient. In other countries that are members of the National Olive Oil Council, the average is around 9 liters.
Oil producing countries are still among the least olive oil is consumed in Turkey. As a matter of fact, olive oil consumption per capita is 12 liters in Greece, 10 liters in Italy and Spain, and 6 liters in Tunisia, Portugal, Lebanon and Syria.
If we examine the olive oil consumption rates on a country basis according to another source; Greece is still the leader, despite the huge declines. Annual olive oil consumption per capita is 12.8 kilos. Per capita consumption, which is 11.3 kilograms in Spain, is 10.5 kilograms in Italy, 7.2 kilograms in Portugal, 5.5 kilograms in Cyprus, 3.2 kilograms in Luxembourg, 3 kilograms in Malta, and this ratio is 1.7 in France.
Studies to increase the consumption of olive oil, whose importance for human health increases day by day in the world and in our country, give positive results. Despite this, our country’s consumption has not reached the desired level due to the fact that this product is an expensive food item, the habit of consuming margarine and sunflower oil in our country and the lack of promotional activities.
As of 2017, the amount of foreign currency paid by our country for the import of the remaining pulp as a result of the processing of oilseeds, crude oil and oilseeds is $ 3.2 billion. In order to close our vegetable oil deficit, olive oil should be put into use, and domestic consumption should be increased by various promotional activities.
Although a significant increase in oil consumption in Turkey in recent years, per capita consumption remains limited to 1.4 kilos. Considering that per capita consumption in Lebanon, Jordan and Tunisia is over 3 kilos, this rate is quite low. In the USA, which is not a member of the International Olive Council, consumption per capita is 0.9 kg but has been increasing rapidly in recent years.
The Secrets to Raising Olive Oil Consumption in the United States
Because of the important lessons learnt during the epidemic, the olive oil market in the United States is expected to continue growing at a rapid pace.
Sales of olive oil zoomed in 2020. Overall, the category expanded by more than 25%, and household penetration increased to 43% – the highest level in ten years. The primary barrier to increasing olive oil usage in the United States has traditionally been its high cost in comparison to other cooking oils; nevertheless, in 2020, a lot of consumers overcome their aversion to price.
This was caused by a change in how many customers saw the value-to-price ratio. The main factor driving American customers to convert to olive oil is health. The first reports on the Mediterranean diet that appeared in the 1980s marked the beginning of the rise in the popularity of olive oil in the United States. Since then, there appears to have been a constant flow of coverage on olive oil in all media outlets, making it the poster child for nutrition studies. According to a 2016 article in The New York Times, olive oil is regarded by Americans as one of the best foods for a balanced diet.
Americans therefore started to place a higher value on goods they knew to be healthful, like olive oil, when they were obliged to take responsibility for their own health as a result of the pandemic. Customers purchased much more olive oil and fewer less healthful oils even while prices were the same.
The American industry must continue to move the value-to-price ratio in favor of olive oil if it hopes to increase consumption. Let’s start by gathering more health-related data. Consumer research has shown us that the main health advantage of olive oil that Americans are aware of is its ability to prevent cardiovascular disease. We may further raise the value of olive oil in comparison to other cooking oils by informing consumers about its possible benefits for other chronic conditions including diabetes, Alzheimer’s, and cancer (as our most recent consumer study confirms). The explanation of the distinct micronutrients found in olive oil, such as squalene and polyphenols, is another tale that olive oil may tell in comparison to other oils.