In project scope; “In the training, it is aimed to convey the principles of sensory analysis of olive oil, to increase the technical skills of personnel with negative and positive characteristics in practice and to improve institutional capacity.

Sensory analysis studies will contribute to the awareness of producers on the condition that they produce high quality olive oil, so that the increase in value, export-oriented products can be obtained and consumers can increase their preferences even more. expected results.

Increasing technology levels, ensuring quality standards and introducing olive oil production facilities in the region with low capacity and technology usage will contribute to increase the market share of the sector.