Producers
We support olive growers and mills in seeing the grade of the oil they produce while the harvest is still running.
When do you learn the grade of the oil you produce?
Making good oil is one job; proving it is another. The second usually waits until the sales table.
- You do not know your harvest's grade until a buyer tells you
- Good and ordinary batches meet in the same tank
- Product blended with cheap oil sits on the shelf beside yours
- Your regional claim sets your price but has no measurement behind it
What we provide to producers
A setup that lets you know your own product before you sell it.
Grading during harvest
You read incoming batches as they are pressed and separate the ones that reach the top grade at the mouth of the tank.
A record behind your price
You present top-grade product together with a record of its grade; negotiation does not run on declaration.
Watching stored oil
By reading waiting product now and then, you see that its grade still holds when it goes to market.
What matters in production
Three priorities in your industry.
A swinging harvest
In lean years, pressure to blend weighs on the whole sector.
Geographic indication
For product carrying a registered regional name, claims are expected to be supported by measurement.
Grade against price
Top-grade product sells at the average price when its grade cannot be shown.
Let's discuss a setup that fits your harvest.
We will start from your region, your harvest and how you press.