Source IOC
STATISTICS
- Production and Consumption:
– Canada is both a producer and consumer of olive oil.
– Recent increased consumption is driven by health-conscious consumers.
– Current olive orchard covers 80 hectares.
- Global Rankings:
– Ranks 64th in global cultivation area, 41st in olive oil production, and 58th in table olive production.
- Production Composition:
– 99.5% of production is olive oil, 0.5% is table olives.
– Cultivation is predominantly intensive (100%), and all cultivation is rain-fed.
- Production Figures:
– Produces 340 tons of olive oil for domestic use, with 100% being of superior quality.
– Produces 10 tons of table olives for domestic consumption.
- Olive Orchard Details:
– 3 olive orchard plots with an average size of 26.67 hectares.
– Yields 4.315 tons of olive oil and 26.966 tons of table olives per hectare.
- Processing Facilities:
– 1 olive oil mill and 1 plant for olive processing.
- Consumption Patterns:
– Olive oil constitutes 7.7% of total animal and vegetable fat consumption.
– Average annual olive oil consumption over the last 10 years is 47,000 tons.
- Consumer Profile:
– Male consumption is 55.6%, female consumption is 44.4%.
– Older demographics, especially those over 65, have higher consumption (39%).
- Family Structure and Income:
– Higher consumption in middle-aged families with children (28%).
– Consumption is higher in those with medium-low income (52%).
- Educational Influence:
– Higher education correlates with higher consumption (45% university-educated, 13% primary education).
- Olive Oil Types and Packaging:
– 50% prefer extra virgin olive oil, 37% regular olive oil.
– PET bottles are the preferred packaging (59%), followed by glass bottles (38%).
- Usage Patterns:
– Mainly used raw (70%), in cooking (24%), less for roasting (5%), and frying (1%).
- Purchase Locations:
– Predominant purchase locations are supermarkets (33%) and hypermarkets (25%).
- Consumption Locations:
– 99% of olive oil consumption occurs at home.
– Outside the home, bars/restaurants (30%) and collective settings (30%) are popular.
CONCLUSIONS
Canada plays a dual role as both a producer and consumer of olive oil. While most consumed oils were domestically produced vegetable oils, the significant increase in olive oil consumption is recent, driven by the pursuit of healthier food options.
With 80 hectares dedicated to olive cultivation, Canada ranks 64th in global cultivation area, 41st in olive oil production, and 58th in table olive production. Of the total production, 99.5% is olive oil, with only 0.5% being table olives. Intensive cultivation dominates at 100%, and the entire production depends on rain-fed agriculture.
Annual production comprises 340 tons of olive oil exclusively for domestic consumption and 10 tons of table olives for personal use, with no export. The three olive-growing parcels in Canada have an average size of 26.67 hectares, yielding 4,315 tons of oil and 26,966 tons of table olives per hectare.
Canada has one olive oil mill and one processing plant. Olive oil accounts for 7.7% of total animal and vegetable fats consumed in Canada, equivalent to 47,000 tons on average over the past decade.
Regarding consumer profiles, men consume more than women (55.6% vs. 44.4%). Consumption increases with age, particularly among those over 65 (39%). It is higher in middle-aged families with children (28%), followed by singles or widows and single-parent families with children (20%). Those with medium-low incomes consume more than those with low incomes, at 52%, while those with high and low incomes consume 26% and 22%, respectively.
In terms of education, those with university studies consume more olive oil, representing 45%, while those with primary education are at 13%. In terms of oil types, 50% prefer extra virgin olive oil, and 37% opt for olive oil. Regarding packaging, 59% prefer PET, and 38% choose glass. Olive oil is mainly used raw (70%) and in cooking (24%), with minimal use for roasting (5%) and frying (1%).
For acquisition, supermarkets (33%) are the primary source, followed by hypermarkets (25%). Ninety-nine percent of olive oil consumption occurs at home, with the remaining 1% outside the home, mainly in bars and restaurants (30%) and collective environments (30%).
