The verdict of the 17th "World Edible Oils" International Contest AVPA-Paris 2019 is now known and the medals were officially handed over to the winners on Thursday, April 25, 2019, in the amphitheater of Ecole Massillon 2bis Quai des Célestins Paris 4th District. Many producers had wanted to make the move.
For this new edition of the "World Edible Oils "International Contest AVPA-Paris, the 17th, a few trends emerge:
- A stability in participants number despite a difficult climatic year. The contest is confirming its reputation which this year attracted close to 300 oils of excellence. The Mediterranean basin is still widely represented for olive oils but exciting productions came from Ukrania, Mexico or Ecuador to cite only the most distant countries.
125 Diplôme Produit Gourmet AVPA-Paris 2019 were awarded which are a real certificate of quality and among them 70 Gourmet Or, Gourmet Argent and Gourmet Bronze trophies were further awarded.
- Among olive oils, Spain and Italy beat once more the lion's share; Greece and Portugal are also present this year and achieve a high percentage of awards among the number of producers participating.
- This year the Jury used again the model developed with the University of Aix-Marseille. Already tested on the 2017 and 2018 contest, it allows AVPA to avoid the limits effects between the various categories of olive oils.
A university science communication will be available to the attention of all concerned by organoleptic contests.
Other oils (seeds and nuts oils, blended or flavored oils)
36 Diplôme Produit Gourmet AVPA -Paris 2019 were awarded which are a real certificate of quality and among them 23 Gourmet Or, Gourmet Argent and Gourmet Bronze trophies were further awarded.
Single variety oils and flavoured oils have managed to fascinate a jury of chefs and gourmets who made beautiful discoveries and confirmed usual values. They particularly noticed a cold press palm oil with interesting taste and colour. Some flavoured oils succeeded also to bring passionate interest to the Jury but it was hazelnut oils and walnut oils which really got the unanimity.
Before the AVPA official ceremony award-winning producers participated in a professional exchange around an awarded oils tasting and a buffet realized by the chef Jean Pierre Jacquin.
Awarded oils are allowing AVPA to build up probably one of the richest edible oils library. It is especially open for a day dedicated to various professionals eager to understand the universe of oils in its entirety. A first session will be held in June ( date will be published on the AVPA website)
In the meantime, AVPA will resume its work in promoting the quality of vegetable oils. In the country of origin of the oils with for example a ceremony of awards to producers under the auspices of the regional authorities
In France, with tasting sessions training (dates of next sessions will be published on AVPA website www.avpa.fr), but also animations and a permanent contact with the retail chains.
More informations :https://www.avpa.fr/huiles-en