Table 7.
Elicitation scores (%) assigned by individual experts (n = 25) from the Aloreña de Málaga table olive sector.
| Processing step | Distribution | Mean | S.D. | 5th Perc | 95th Perc |
|---|---|---|---|---|---|
| Reception of raw material and fermentation | RiskTriang(5;10;40) | 16.49 | 6.18 | 8.02 | 27.64 |
| Olive washing and cracking | RiskTriang(5;20;30) | 17.10 | 4.61 | 9.30 | 24.49 |
| Selection and addition of olive dressings | RiskTriang(10;20;40) | 21.46 | 5.29 | 13.49 | 30.84 |
| Packaging process | RiskTriang(10;20;30) | 18.86 | 3.92 | 12.66 | 25.61 |
| Finished product | RiskTriang(5;40;40) | 26.12 | 6.74 | 13.79 | 36.22 |
Parameters used for triangular distributions are shown together with simulated statistics.