RULES AND REGULATIONS
 
Art. 1 BACKGROUND
 
Under the promotion of China’s huge market potential and economic globalization, more and more foreign olive oil manufacturers enter China. Olive Oil has been recognized by more and more consumers in China. The purpose of this event is order to better promote the standardized development of olive oil industry, carry out the national famous brand development strategy, set up the China International healthy olive oil brand, and promote the flourished development of healthy industry.
 
Art. 2 ORGANIZATION
 
As a part of 9^th International High-end Edible Oil and Olive Oil (Shanghai) Expo 2013(hereinafter “Global Oil”), 9^th Global Olive Oil Competition (hereinafter “Global Oil Competition”) is organized by Beijing Shibowei International Expo Co.,ltd.
The Administration Committee of “Global Oil Competition” is approved by Ministry of Commerce of P.R.C, consist of a representative of China Health Care Nutrition Council, China Health Care Nutrition Council High-end Edible Oil Committee and China Green Industry Association. This committee will monitor the whole process of the competition.
 
Art. 3 TIME AND VENUE
 
Time: October 20, 2013 (9:00-10:00)
Venue: Shanghai- Shanghai International Exhibition Center
 
Art. 4 PURPOSE
 
•           To display the best Olive Oil and Olive Oil Brands;
•           To increase the transparency of olive oil consumption market in China;
•           To improve the popularity of olive oil company and brand, expand product distribution channels;
•           To display the best olive oil to the consumers, suppliers and retailers;
•           To increase the attention of society to olive oil industry, promote the healthy and standardized development;
•           To give the affirmation and commendation to healthy and high-quality olive oil products and brands.


Art. 5 PROCESS
 
The whole process will include two stages as follow:
Ø  At the first stage, the participating olive oil will be tasted and evaluated by the jury an d the
result will serve producers, exporters, importers, wholesalers, dealers and agents as scientific
basis for the long-term quality improvement of “Extra Virgin Olive Oil” and choice of the best
olive oil.
Ø  At the second stage, the same oil will be tasted and ranked after popularity by consumers that
will visit Global Oil 2013.
 
Art. 6  AUTHORIZATION OF PARTICIPATION
 
The followings are allowed to participate in “2013 Global Oil Competition”:
Producers, exporters, importers, wholesalers, and agents of olive oil. Only Companies producing or selling the minimum quantity of no. 3,000 bottles with capacity of 0.75 liter or equivalent production will be admitted.
Only “Extra Virgin Olive Oils” in original bottles are certified for participation. The submitted olive oils must correspond to the Chinese legislation or the related standards of IOOC as well as the regulations valid in the production countries
 
Art. 7  CATEGORY
 
The participating olive oil is divided into two categories: extra virgin olive oil and organic olive oil, and divided into 3 ranks according to the sensory evaluation: license,medium and light.
 
Art. 8  REGISTRATION
 
Each participant must send the following by courier and/or post by October 15th ,2013 to:
Beijing Shibowei International Exhibition Co., Ltd.,
Address: Room 904, Cell 4, Building 1, No 69(Fortune street tower), Chao Yang Road, Chao  Yang District, Beijing, China
Post code:100123
Tel: +86 10 85785006-621 ; Fax: +86 10 51413308
1) The application form duly completed, and please note that the form must be filled out in block
capitals and preferably typed on a typewriter, computer or other similar means, since any
hand-written applications which cannot be clearly understood will be excluded from the
Competition.
2) The certificate of analysis of oil samples indicates at least the following: free oleic acidity;
number of peroxides; spectrophotometry at K 232 nm, at K 270 nm. with alumina and delta-K;
acidic composition referred especial to oleic, linoleic, stearic and palmitic acids;
3) If your samples are organic extra virgin olive oil, the organic certificate will be also
attached.
4) A single sample of olive oil in 3 bottles of 0.75 lit capacities or the equivalent quantity of oil in
bottles of different volume. 2 bottles (1500ml) of The sample olive oil are need for the sensory
evaluation on the occasion of “8th Global Oil 2013” and the other 1 bottle are need for the
ranking by consumers that will visit 9th Global Oil 2013. The sample olive oil that are not
delivered in original packaging, are not considered for evaluation as well;
5) Any receipt of the sum paid with samples and documents must be delivered in a single sealed
package.
If you use express transportation companies like DHL, TNT, UPS, FedEx and so on, please
confirm about the detailed regulation (duty fee or duty free) of Chinese customs from your
local express companies in case that your products could be blocked by the Chinese
customs. The Pre-form Invoice must be indicated “No Commercial Value” and the declare
value is not more than USD 50.
 
Art. 9  FEES （About details, please ask for the Organizing Committee）
 
Notes:
(1) The exhibitors of 2013 Global Oil Expo and second time participants will get a discount of 50% off the participation basic fee;
(2) This sum must be paid when sending the application for participation and must be affected       clearly indicating the name of the participant and respective competition, through Bank transfer to: Beijing Shibowei International Expo Co., Ltd.
BNF's A/C No.: 3402 5634 5700  SWIFTCODE: BKCH CN BJ 110
BNF's Bank: Bank of China, Beijing Qingnian Road Branch
(3) The fees contain the following achievements:
•           Sensory evaluation by the tasters;
•           Ranking of the oils by consumer in a preference-test at the occasion of Global Oil 2013;
•           Publication of the results in the daily papers, the related magazines and the Internet.
 
Art. 10  EXEMPTION CLAUSE
 
The Organizers decline all liability for late arrival of samples after the established date (15th October 2013), for total or partial loss of samples during shipment, for chemical-physical and organoleptic alterations of the samples due to temperature range, for breakage and other malfunctions occurring during shipment. The involved taxes (the duty, VAT and so on) and shipment costs must be fully paid by the participants up to destination (Beijing Shibowei International Expo Co., Ltd. – Room 904, Cell 4, Building 1, No 69(Fortune street tower), Chao Yang Road, Chao Yang District, Beijing, China  100123). The samples of extra virgin olive oil shall be assessed by a secret code kept by the organizers. From receipt of the samples to their presentation to the tasting panel, the organizers shall preserve the samples scrupulously and adequately to ensure they remain in good condition.
 
Art. 11  TASTING PANEL
 
The tasting panel consists of a Tasting Committee, comprising tasters from the Mediterranean
Sea, international and domestic experts. The tasters are selected from the list olive oil taste panels
recognized by the IOOC.
 
Art. 12  SENSORYEVALUATION OF OLIVE OIL
 
The olive oils are tasted and evaluated according to flavor intensity (intensive-medium-slight) by
the jury. Tasting and the evaluation of the oils take place in accordance with the regulations of the
IOOC (organoleptic assessment of virgin olive oils). The organizers will distribute the sample oils
to the tasters that will be requested to evaluate the oil according to the assessment sheet given in
Annex 1. The final point score of each sample is the arithmetical average of votes shown in the
points table specified by the adopted method.
The taster issues judgments not open to appeal. To safeguard the confidentiality of the participating Companies, only the list of extra virgin olive oils that have been awarded prizes is
published, and not all of the participating Companies. Points assigned to individual samples are
not divulged.
 
Art. 13  CLASSIFYINF & CERTIFICATES OF OLIVE OIL
 
Olive Oils that show no negative deviations correspond totally to the demanded quality for “Extra Virgin Olive Oils”. In dependence of the evaluation of the general impression of harmony an award will be distinguished. Award categories for extra virgin olive oil and organic extra virgin olive oil are the following: Golden Olive, Silver Olive, Copper Olive. The winning participants receive a certificate “Golden Olive” or “Silver Olive” or “Copper Olive”
 
Art. 14  PUBLICATION OF THE RESULTS /AWARD
 
1. On the occasion of  “2013 Global Oil Expo”, the first publication of the evaluation results
will be announced and prizes awarded on the opening day of 8th Global Oil as well as the
official award of the “Golden Olives”, the “Silver Olives”, “the Copper Olives”. The
Organizers reserve the right to modify these Rules at any time, if necessary.
2. The awarded olive oils will be published in the industry papers as well as in the internet (www.oilexpo.com.cn). Otherwise, the awarded olive oil will be on display in a display
cabinet for visitors tasting during “Global Oil 2013”.
 
Art. 15  APPEAL
 
Sensory evaluation results are inconclusive, no complaints.


Art. 16  ACKNOWLEDGMENT
 
Each participant of 20 13 Global Olive Oil Competition recognizes and accepts the
available regulations with his registration.
Organizing Committee:
Beijing Shibowei International Expo Co.,ltd
Tel: 86+10-85785006/7/8/9
Fax: 86+10-51413308
www.oilexpo.com.cn
June 20, 2013


 
Annex 1
2013 Global Olive Oil Competition
Sensory Assessment Sheet
 
 
 
1. Olfactory perceptions (max 35 / 100)
A. Olive fruitiness
   (Intensity at first and next inspirations)   (5 -10)：         
B. Positive perception
   (Just indicate your perception and score)  (1 - 7)：         
   □ Artichoke
   □ Leaves
   □ Fresh grass
   □ Dried grass
   □ Almond
   □ Green Apple
   □ Red tomato
   □ Green tomato
   □ Tomato leaves
   □ Others ………………….
C. Harmony of olfactory perceptions (10 -18):       
 
  Partials score for olfactory perceptions         / 100
 
2. Gustatory and Re-olfactory perceptions (max 50 / 100)                                      
  a. Fruity (5-10)：      
  b. Bitter    (0 -10)：      
  c. Sweet    (3 -10)：                              
  d. Spicy   (0 -10)：      
  e. Harmony of tasting perceptions ( 5 -10)：      
  Partial score for gustatory / re-olfactory perceptions        / 100
 
3. Relation Olfactory / Gustatory perceptions (max 15 /100)
 Overall harmony  
 (How much olfaction and taste satisfy you )   (10 -15):       
 Partial Score Olfactory / Gustatory perceptions       / 100
 
4.Total score of the sample  ………………………………………       / 100