Spanish D 94 is a grading system used in Spain to evaluate the quality of olive oil. This grading system is based on chemical and sensory analysis of the oil, and it has become a reliable standard in the international market. In this article, we will delve into the details of the Spanish D 94 grading system and its significance in the olive oil industry.
What is Spanish D 94?
Spanish D 94 is a classification system that evaluates the quality of olive oil. It is a method that is widely used in Spain and is considered a benchmark in the international market. The D 94 classification system was established in 1994 by the Spanish Ministry of Agriculture, Fisheries, and Food, hence the name D 94.
How does Spanish D 94 work?
The Spanish D 94 grading system is based on chemical and sensory analysis of olive oil. The chemical analysis measures the acidity and peroxide levels of the oil, while the sensory analysis evaluates the oil’s taste, aroma, and texture. The combination of these two analyses determines the grade of the oil.
The grades: There are four grades in the Spanish D 94 grading system, each with its specific criteria. The grades are:
- Extra Virgin Olive Oil: This is the highest grade of olive oil and is obtained from the first cold pressing of the olives. The acidity level must be less than 0.8% and the peroxide value less than 20 meq O2/kg. It should also have excellent sensory qualities, including fruity, bitter, and spicy flavors.
- Virgin Olive Oil: This is the second-highest grade of olive oil and is also obtained from the first cold pressing of the olives. The acidity level must be less than 2% and the peroxide value less than 20 meq O2/kg. It should have a good sensory profile, including fruity, bitter, and slightly spicy flavors.
- Lampante Olive Oil: This is a lower grade of olive oil and is not fit for human consumption. It has a high acidity level, greater than 2%, and a peroxide value greater than 20 meq O2/kg. It is used mainly for industrial purposes.
- Refined Olive Oil: This is the lowest grade of olive oil and is obtained from a refining process of Lampante olive oil. It has a maximum acidity level of 0.3% and a peroxide value of less than 20 meq O2/kg. It is a lower-quality oil and is not commonly used for cooking.
Significance of Spanish D 94:
The Spanish D 94 grading system is significant in the olive oil industry because it provides a reliable standard for evaluating the quality of olive oil. This grading system helps consumers make informed decisions when purchasing olive oil and ensures that the product they are buying meets certain quality standards. It also helps producers ensure that their product meets international quality standards, which is essential for exportation.
Conclusion:
Spanish D 94 is a grading system that evaluates the quality of olive oil. It is a reliable standard in the international market and has become an essential tool for producers and consumers alike. Understanding the Spanish D 94 grading system is crucial for anyone interested in the olive oil industry, and it can help ensure that you are purchasing high-quality olive oil.
