Aceites de Oliva de España has presented at the headquarters of the Ministry of Agriculture and Fisheries, Food and Environment, a study on the implementation of the norm on the presence of olive oils in the restoration rooms. A report that, from 3,546 surveys among consumers and hoteliers across the country, takes a still picture of the degree of application of Royal Decree 895/2013 after four years of its entry into force.
This evaluation allows to make comparisons with a similar study carried out in 2016 by the demoscopic company Madison. Then the great ignorance that existed on the norm in Spanish society was verified, which led the Interprofessional of the Spanish Olive Oil to start up the information campaign ¿Peeerdona? throughout 2017.
The presentation held this Wednesday was attended by the Secretary General of Agriculture and Food, Carlos Cabanas, the President of the Interprofessional Spanish Olive Oil, Pedro Barato, and Víctor Manuel Simón, by the company Madison, which has reflected , with total precision, the effect that the information campaign that the actress Rossy de Palma, the chef Diego Guerrero and the gastronomic journalist Mikel López Iturriaga have had on the Spanish society.
The study found that 87.9% of the establishments visited by the surveyors (1,767 from all over the country) served olive oils in accordance with the provisions of the standard. A notable increase compared to the result obtained in the 2016 survey (80.3%), which represents an advance of 7.6 points.
Similarly, the study notes an important advance in the assessment that both consumers and restaurateurs make of the standard. Consumers consulted have scored the standard with a notable (8,11). More than 78% have stated that they are totally or fairly in agreement with the norm. The assessment made by the hoteliers has also grown to 6.63, and more than half (57%) are fully satisfied or quite satisfied by the adoption of this regulation.
But, above all, the Peeerdona campaign? It has served to inform and raise awareness in Spanish society about the existence of the norm and its virtues. It has been proven that almost 39.3% of consumers and 37.4% of hoteliers saw the spots. Now, 72.2% of consumers say they pay attention to the type of packaging of olive oils offered by catering establishments and 68.6% demand that they be served properly packed. For its part, 53.4% of the hotel owners consider that the campaign has encouraged the use of new packaging.
Both consumers and restaurateurs agree that this regulation improves the valuation of the Spain brand (8.37 points in the case of consumers and 8.32 in hoteliers). Here, too, an advance in the perception of both groups has been observed.
Likewise, there has been a significant increase in the interest that both groups show for olive oils. 93.7% of consumers managed to order the different commercial categories of olive oil (extra virgin olive oil, virgin and olive oil), when only 79% achieved it a year ago. Further progress has been noted among the hoteliers, which went from 59.4% in 2016 to 82.2% in this last survey.
The president of the Interprofessional of Spanish Olive Oil, Pedro Barato, valued this data very positively. He recalled that all these advances benefit the consumer, as is already happening in Italy, Portugal and, recently, Greece: “We know that, sooner or later, our example, and that of other producing countries, will pay off in Europe and that all Europeans will benefit from the advantages that the guarantees of knowing what they consume give. “
Finally, explained that the spot best valued by consumers has been starring Diego Guerrero, with an average score of 8.42 points, while the hotel owners are opting to a greater extent by Mikel Lopez Iturriaga, with 7.07 points .
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