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Most of us have tried olives and at first you may have immediately loved the taste of olives, while others of you

According to USFDA, a combination product is one composed of any combination of a drug and device; biological product and device; drug and biological product

have acquired the taste over time and are now addicted. However you have become interested in olives, and quite

; or drug, device, and biological product and fixed dose combination would include two or more combinations of drug.

Examples of combination products may in

ossibly olive oil and everything connected to olives, you might well be curious as to the different types of oliv

lude drug-coated devices, drugs packaged with delivery devices in medical kits, and drugs and devices packaged separately but intended to be used together.

s, how they grow, how to treat them. You might want some ideas about olives also. Well, read on….

You probably r

here is enormous increase in the number of combination products entering the market in the recent years. Combination products have proven advantages but fixe

alise that olives are classified as a type of fruit and is a fruit that until it is treated, would taste awful. I

d dose combinations are still in the process of convincing regulatory authority on their advantages over the single ingredient formulations.

Combination pro

f you have ever tried picking an olive directly off a tree and eating it, you will know what a bad idea it is and

ucts have become life saving products for the pharmaceutical companies who doesn’t have many innovative molecules in their product pipeline and have been inc

was (there are in unique cases a few you can eat direct from the tree). Olives need to go through a treatment pro

easingly used in the product life cycle management. Even the companies having product patents are trying to extend their product life cycle through the combi

ess which often involves sodium and then a proper rinsing.

Classifying Olives by geographical region You can cl

nation products and maximize the revenues. But the companies involved in this practice are overlooking that they are burdening the patients both economically

ssify olives in many ways including according to their size, shape, their type of skin, the sugar levels and also

and physically. They need to rightly judge the benefits of the combination products and they have to even look at the risks involved when combining the produ

the oil levels on the olives. You perhaps could also classify the olives by country and region and even by colou

ts. Some of the combination products were well accepted by physicians while others suffered. Companies involved in development of combination products are fi

.

Geographically, Italy is the biggest olive producer, with a yearly production of over 3 million tonnes of oliv

ding difficulty in defining their combination products and facing various challenges from selecting a combination to marketing it.

Following aspects would a

s produced a year in Italy. Spain is the second largest produced, followed by Greece, Turkey and then Syria. The

dd to the challenges in developing combination products:

Which markets to tap where the combination products can do fairly well?
Which combination prod

lives from these different regions are affected by factors such as the fertility of the land, hours of sunshine a

cts are meaningful and rational?
Which therapeutic categories to select?
Which Combinations can address unmet needs of the patients?
Do combin

nd the way they are treated differently in different regions.

Olives by size
Size can also be a way in whic

tions increase the patient compliance?
What would be the developing cost?
How to tackle the risks encountered during combination product developmen

olives are classified. Generally, olives which are between three and five grams are considered small olives, whi

t?

As combination products don't fit into the traditional categories of drugs, medical devices, or biological products, the USFDA is in the process of devel

st olives which are heavier than 5 grams are considered large olives.

Olives and stones
I am not sure about

ping new procedures for reviewing their safety, efficacy and quality.

Professional from academic institutions, pharmaceutical industries, health care indust

you but I find olives with stones are far far better than olives sold or served without a stone or pip. Olives wh

y and representatives from various regulatory agencies are working out to design the regulatory requirements for manufacture and sale of combination products

ich still have the stone in leave the olive with a harder and slightly tougher texture and this makes the taste s

.

As there is an increasing trend of the combination products companies manufacturing such products should be able to tackle the problems involved in the de

ightly improved.

Oil Content
The oil content in olives can be different and ideally, the oil content will b

elopment. They need to be wiser in analyzing the market trends and the regulatory requirements.

Companies that provide selfless information through particip

as low as possible. Black olives normally have a higher oil content wheras green olives have a lower oil content

tion in industry events and feedback to regulatory authorities would be able to face the challenges and will be successful in developing combination products

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