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IOC NEWS

Home / Blog / Global conference on the fight against Xylella fastidiosa
coi e ciheam
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Global conference on the fight against Xylella fastidiosa

07.09.2018

Madrid - From 6 to 7 September, a meeting was held at the Madrid headquarters of the International Olive Council (IOC) to organise the upcoming global conference on Xylella fastidiosa (photo). There is an urgent need to gather data from the world’s leading research centres in the fight against this devastating bacterium.

The executive secretariat of the IOC called this preparatory meeting within the framework of the cooperation agreement signed between the IOC and the International Centre for Advanced Mediterranean Agronomic Studies (French acronym CIHEAM). For this purpose, the meeting was attended by representatives from the Food and Agriculture Organization of the UN; one of its specialised institutions, the International Plant Protection Convention; the European and Mediterranean Plant Protection Organization; and the University of Córdoba.

The main objective of the meeting was to create a plan of action for the prevention, control and mitigation of Xylella fastidiosa, including measures aimed at avoiding a block in the exchange and international trade in olive trees. The meeting also allowed attendees to draw up the event programme and decide on the institutions and stakeholders from the olive oil production sector that will take part in ‘Integrated Action against Xylella fastidiosa to Protect Olive Trees and International Trade’.

The executive director of the IOC, Abdellatif Ghedira, presided over the meeting, and the CIHEAM delegation was led by its secretary general, Plácido Plaza. The definitive programme and the exact time and place of the conference will be announced soon on the IOC website. The conference is due to take place in December.

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Culinary

Olive Oil and the Plant-Forward Kitchen

Discover how the Mediterranean Diet inspires contemporary cooking.

Explore this collaboration between the International Olive Council and The Culinary Institute of America, designed to promote healthy, sustainable and flavourful food choices, with a strong focus on technical training and menu innovation for chefs.

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Health

The IOC and the University of Navarra, through OHIS (the Olive Health Information System), a platform dedicated to research on the health properties of olive oil and table olives, publish a weekly or bi-weekly collection of scientific articles and summaries of research carried out in this field.

These articles highlight the numerous health benefits of these products.

You can read the summaries of this research here in French, English and Spanish and access the list of articles, or visit the OHIS portal.

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For any assistance, please contact iooc@internationaloliveoil.org.

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Access the sustainability portal developed in collaboration between the IOC, the University of Jaén and the Instituto Universitario de Investigación en Olivar y Aceites de Oliva.

Explore research, tools and knowledge supporting sustainable olive growing and responsible production practices.

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Olive et la cuisine avant-gardiste

Inspiration du régime méditerranéen pour les biscuits contemporains

Apprenez-en plus sur cette collaboration entre le Culinary Institute of America et le Conseil oléicole international pour faire progresser des choix alimentaires sains, durables et délicieux, avec un accent particulier sur la formation technique et l’innovation des menus pour les chefs.

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