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The Coopérative Tyout Chiadma, at Centre Meskala in the rural commune of Meskala, Essaouira province, is the body of defence and management of the Tyout-Chiadma protected designation of origin for olive oil. The national register of geographical indications and appellations of origin, published from Ministry of Agriculture records, lists Huile d'olive Tyout Chiadma as entry 002, registered on 25 February 2010, on the same day as the register's first entry, Argane. The Ministry's own account of the file, presented by Khadija Bendriss, head of its labelling division, at Reggio di Calabria on 21 October 2010 and lodged with the International Olive Council, sets the preparatory work in four phases: preliminary studies in 2002–2003, justification of the site in 2003–2004, drafting of the specification from 2005 to 2008, and the filing of the application on 9 January 2009.
That file describes a planted area of 100 hectares along the oued, 12,000 trees and 120 farmers, at an altitude of 360 m on a silty-sandy soil, the olive trees set on both flanks of the Oued Tyout over 54 km. The delimited area runs south on the Haha side to the douar Takhfist, which contains the sub-douars Ait Sghir, Ait Moulay, Ait Oudir, Imerzag, Sidi Brahim and Akremkdal, and north on the Chiadma side to the douars Tyout, Zriba, Ait Chaïb, Bouhnayk, Taboujemaït and Laffirate. Irrigation is drawn from the Ain Sidi Rabie source in the oued, divided into two seguias: Siguea Al Ain, which feeds the Haha bank in seven parts, and Siguea Targdelt, which feeds the Chiadma bank in six. The file records an olive production of 500 tonnes, an average oil yield of 18 percent, a main cooperative mill capacity of 2.5 tonnes of olives a day over fifteen hours, and a campaign of one month to 45 days producing 20 tonnes of extra virgin oil.
The specification is built around the traditional mill. Harvest is set by an internal control cell meeting the farmers of the Tyout site, on a maturity index of 2.5 to 3.5 by the Uceda and Frías method of 1975; nets or tarpaulins under the trees are compulsory, transport is in plastic crates and no more than 48 hours may pass between picking and milling. Crushing and malaxation are carried out together under stone wheels of the oldest crushing systems, electrically driven at 8 to 10 revolutions a minute, with the central axle and all metal in the crushing basin in stainless steel, the paste temperature capped at 22 °C and the whole operation limited to one hour. Pressing uses scourtins of the Kadim vegetable fibre or of plastic, renewed monthly and washed each day in warm bicarbonate solution, in stainless steel presses, with pressure raised progressively for at most two hours. The oil is then separated by simple settling in several phases. The specification fixes free acidity at or below 0.4 percent, oleic acid at 65 to 70 percent, a peroxide value under 15 milliequivalents of oxygen per kilogram and moisture under 0.2 percent, and describes the oil as golden yellow with a light green tint, medium fruity, with a pronounced tomato and cardoon aroma. Labels must carry the appellation, the extra virgin category, the official PDO logo and the reference of Normacert sarl, the approved certification and control body.
The Ministry's Terroir du Maroc registry profile records the cooperative as counting about 23 members and as specialising in the production and marketing of olive oil from the two areas of Haha and Chiadma.
From the public record: internationaloliveoil.org · terroirdumaroc.gov.ma · afripi.org
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