All the oils are analyzed in the Olive Oil Analysis Laboratory of GROUPE CHO (L-CHO). The CHO GROUP CHO laboratory is accredited according to the ISO 17025 standard and approved by the IOC for physicochemical and organoleptic analyses.
The CHO GROUP laboratory has also obtained IOC approval for the three types of physicochemical analysis, type A (quality analysis), type B (purity analysis) and type C (contaminant analysis).
The laboratory has the necessary human and material resources (HPLC, ECD head-space, GC-MS, etc.) to rigorously carry out purity and quality analysis as well as residue analysis.
The laboratory regularly checks the reliability of its results through inter-laboratory tests in partnership with renowned laboratories.
The CHO laboratory works on behalf of the CHO GROUP through agreements to organize the services.
L-CHO has defined tools to ensure the traceability of its analysis from the receipt of the oil samples until the issuance of the test report.
Coded samples from the various entities of the CHO GROUP are received according to predefined acceptance criteria.
After check-in, the sample is sent to the physicochemical analysis room to:
These analysis are carried out by verified, qualified and calibrated instruments such as :
These instruments with the qualification of laboratory staff guarantee the reliability of results with low uncertainty.
All the results are plotted in an analysis report from the monitoring records of each analysis.
The laboratory also tracks inputs such as samples, chemicals, accessories and others.
The samples analyzed and the follow-up records are archived in a samples room under optimal storage conditions.
The sensory analysis department is approved by the International Olive Oil Council The sensory analysis laboratory is equipped in accordance with the COI standards.
It has a tasting room that provides the tasters involved in the sensory tests with an appropriate, comfortable and standardized environment that facilitates their work and contributes to improving the repeatability and reproducibility of results.
This room is air-conditioned, ventilated and equipped with:
Samples for tasting are sent directly to the sensory analysis laboratory, Codes are assigned to the samples, in accordance with the COI standards, and distributed to the tasters to make the organoleptic evaluation and fill in the profile sheet.
These results are discussed with the head of the jury; the result is obtained from a software that is then reproduced in an analysis report.
