Physical properties including moisture, volatile matter, density and refractive index are included in this proficiency test.
These tests are used as quality indicators as stated in the Codex Alimentarius standard for olive oils, though they are supplementary tests to the main quality factors given in the standard. Accurate analysis of quality parameters is key as oils which meet the grade for extra-virgin and virgin olive oils are more valuable. Accurate analysis can help to detect if cheaper oils have been added.
Proficiency testing activities should be utilised as part of a wider, well-designed quality assurance system. Through Fapas proficiency tests, the benchmark of this quality assurance programme can be made, from which to highlight areas of improvement to take action quickly and concisely. This helps ensure your customers continue to receive the high quality, credible test results they require to satisfy regulators and provide high quality products for the end consumer to enjoy.