A grande prioridade

A nossa linguagem, o nosso conselho. Os trechos que se seguem quase que podiam ser retirados deste blogue:

"In my mind, there is an enormous business potential here that is being wasted. The analogy is wine. Wine and olive oil are not the same thing but they have similarities. If you took off all labels of imported wine and just replaced them with really good wine, the value of Bordeaux and really good wine would go down. What they [unethical olive oil producers] have done is driven it into a commodity status, all based on price… It seems to me they [fine olive oil makers] could do what the wine makers do. They could have a Grande Cuvee and other levels. It seems to me a huge economic and business potential. What you need to do is decommoditize. A few players are going to slug each other until they all fall down. What’s happening with commodity olive oil is the margins are getting so small, even the big guys are not making much money. It’s a risky proposition.
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People are going up the curve. The problem is that in a lot of places in America, good olive oil is just not available. You can’t go to the store and buy it. Many consumers associate taste flaws with what olive oil really is. They are used to drinking it twisted and rancid.
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The buyers for major supermarket chains are selling tooth brushes one day, olive oil the next. They look for price. All the big name companies – Bertolli  and Filippo Berio – they order oil from anywhere and label it “packed in Italy.” But it’s no more Italian than I am. It’s the classic bottled in Italy. Bertolli is owned by the Spanish conglomerate Grupo Deoleo. Filippo Berio – is owned by a Chinese company. These companies are not truly Italian. They are not selling oil from Italian trees. But it’s being marketed as Italian. If the Greeks were selling enough oil and were selling to consumers who make a difference, this could be a banner year to make a difference. The fact is they are up against a labeling shell game. And few consumers can tell the difference. What’s in the bottle is anybody’s guess.
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Consumer education through food pairing and high-level chefs. In store demos where people are told how to taste olive oil and what to taste – that fruit juice thing. Most people don’t get it and won’t get it form the labels. They have to understand this doesn’t have to be an industrial fad. Great olive oil is a gourmet delight and a fresh fruit juice that really should be on par in quality with a great vintage of wine. People need to think in those kinds of terms: Diversity and not sameness, thousands of kinds of oils you can make. Every year it changes. A universe of olive oil on par with a universe of wine. Without consumer education, it won’t matter. As soon as consumers wake up and start demanding the good stuff, they will get it."

Não se aplica só ao azeite, não se aplica só à agricultura. Decomoditização é a grande prioridade. Fugir da concentração no custo para apostar na concentração no preço.


Trechos retirados de "How To Eliminate Fraud And Unlock Growth In The Olive Oil Industry"