Gonçalo Moreira Olivum: Association of Olive Growers and Oil Mills of Portugal Gonçalo Moreira is an agricultural engineer, holds a master’s degree in nutrition, is an agricultural entrepreneur and manager of Olivum, an association that represents over 56,000 hectares of olive groves and 21 mills, accounting for around 70 per cent of national olive oil production. He has also worked in nutrition and health and has been a lecturer. At Olivum, he is responsible, amongst other projects, for the Olive Oil Sustainability Programme (PSA), a pioneering initiative launched in 2022 and developed in partnership with the University of Évora. This serves as a benchmark for promoting sustainable agricultural production practices and enhancing the value of the national olive sector, with the aim of functioning as a kind of seal to certify the sustainability and traceability of olive oil. -quality olive oils, with growing international recognition. Good agricultural practices have been introduced and improved, with a focus on resource efficiency – particularly in the efficient use of water and energy – thereby reinforcing the reputation of Portuguese olive oil, as also evidenced by modern olive cultivation in regions such as the Alentejo. I also see enormous potential in innovation, whether in terms of precision farming and digitalisation, or in the valorisation of by-products and the adoption of circular economy models. These factors simultaneously enable us to reduce costs, mitigate environmental impacts and increase the sector’s resilience in the face of climate and market uncertainties. In my view, the future of the olive oil sector lies in an integrated, long-term strategy based on several complementary pillars. Firstly, it is essential to invest seriously in adapting to climate change, encouraging more resilient and resource-efficient production systems, thereby promoting environmental sustainability. Secondly, it is vital to focus on adding value to the product. This involves promoting and enhancing the ‘Azeite de Portugal’ brand, as well as reinforcing differentiation through quality, origin, innovation and the credibility of sustainable practices, moving away from approaches based solely on volume or price. Another focus is on strengthening the organisation of the sector. Cooperation between producers, the consolidation of inter-professional structures and greater coordination between production, processing and marketing are crucial to improving competitiveness and ensuring a more balanced distribution of value. Finally, I consider it essential to pursue promotion and internationalisation, targeting both markets that view olive oil merely as a commodity and those that distinguish it as a cultural, gastronomic and healthy product. If it manages to align sustainability, local identity, innovation and market strategy, the olive oil sector will be well placed to establish itself firmly and sustainably on the global stage. In short, significant investment – both public and private – will be required in AIFO in order to communicate, promote and internationalise this great product that is olive oil. Portuguese olive oil stands out for its identity and quality, which have been amply validated and recognised. Olive groves and olive oil in Portugal: competitiveness, sustainability and strategic enhancement of the sector Abstract. The Portuguese olive and olive oil sector is currently enjoying a period of international recognition, underpinned by productivity gains, the modernisation of olive mills, the expansion of irrigation and consistent improvements in quality. The sector’s perspective 79
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