What happens after production, better known as “Shelf-Life”

Bottling marks the beginning of a product's post-production life rather than the end of the producer's work. Shelf life encompasses the period during which food can be stored and consumed safely. Organoleptic characteristics inevitably change over time, but deterioration must not compromise hygiene or consumer safety. Longevity depends on chemical, physical and microbiological characteristics, composition, storage treatments and packaging.

The production objective is therefore the condition of the product when it is consumed, not merely when it is packed. Quality includes both authenticity at production and the capacity to preserve those attributes. This is particularly important for wine and olive oil, even though each requires different forms of care.

Packaging material, package size and closure are evaluated for every product. The decision begins with an understanding of the product's strengths and the vulnerabilities responsible for deterioration. Attention during farming and processing can otherwise be lost through an unsuitable final container.

The article illustrates the principle through Plenum extra-virgin olive oil. Healthy olives at suitable ripeness are processed with parameters selected for each batch; batches are tasted before blending; and bottling takes place only under controlled conditions. A maximum 500 ml bottle in a dark-green colour called Verdetrusco screens 99% of light radiation, protecting the oil from one of the principal causes of fat deterioration. Plenum 2022 subsequently received first prize in the pluricultivar section of the 2023 Montiferru National Competition and an honourable mention for shelf life.