• Skip to main content

International Olive Council

The website of the International Olive Council

Logo del Consiglio Oleicolo Internazionale
Linkedin icon Twitter icon
  • Salute
  • Culinario
  • Sostenibilità
Appalti Sovvenzioni Opportunità di Lavoro Patronage
Mail envelope Contatti
Magnifier CERCA
Person icon Area Riservata
Person icon
Menu icon
MENUMENU
  • Il COI
    • Benvenuti
    • Obiettivi e Testi di Base
    • Struttura
    • Elenco dei Membri del COI
    • La nostra sede
  • Il Nostro Lavoro
    • Unità Standardizzazione e Ricerca
      • PREMI QUALITÀ MARIO SOLINAS
      • Laboratori e Panel Riconosciuti dal COI
    • Unità Olivicoltura, Elaiotecnica e Ambiente
    • Unità Gestione Finanziaria
    • Unità Economia e Promozione
    • Unità Amministrazione e Risorse Umane
    • Dipartimento pero l'Informazione e Osservatorio
    • Salute
    • Culinario
    • Sostenibilità
  • Il Mondo Dell'Olivo
    • L’olivo
    • Le olive da tavola
    • L’olio d’oliva
    • Olio d’oliva e salute
    • Olive da tavola fatte in casa
    • Musei e itinerari dell’olivo
    • Giornata Mondiale dell’Olivo
      • Celebrazioni della Giornata Mondiale dell’Olivo
    • Ricette
    • Glossario
  • Osservatorio
    • OSSERVATORIO MONDIALE DEGLI OLIVI
    • Area Riservata
    • Carosello di statistiche
  • Risorse
    • Catalogo mondiale delle varietà di olivo
    • Pubblicazioni Digitali Gratuite
    • News
  • STATISTICHE
  • Arabo
  • Inglese
  • Francese
  • Italiano
  • Spagnolo
Appalti Sovvenzioni Opportunità di Lavoro Patronage
Mail envelope Contatti
Magnifier CERCA
We are social
  • Linkedin icon
  • Twitter icon
MENUMENU
  • Il COI
    • Benvenuti
    • Obiettivi e Testi di Base
    • Struttura
    • Elenco dei Membri del COI
    • La nostra sede
  • Il Nostro Lavoro
    • Unità Standardizzazione e Ricerca
      • PREMI QUALITÀ MARIO SOLINAS
      • Laboratori e Panel Riconosciuti dal COI
    • Unità Olivicoltura, Elaiotecnica e Ambiente
    • Unità Gestione Finanziaria
    • Unità Economia e Promozione
    • Unità Amministrazione e Risorse Umane
    • Dipartimento pero l'Informazione e Osservatorio
    • Salute
    • Culinario
    • Sostenibilità
  • Il Mondo Dell'Olivo
    • L’olivo
    • Le olive da tavola
    • L’olio d’oliva
    • Olio d’oliva e salute
    • Olive da tavola fatte in casa
    • Musei e itinerari dell’olivo
    • Giornata Mondiale dell’Olivo
      • Celebrazioni della Giornata Mondiale dell’Olivo
    • Ricette
    • Glossario
  • Osservatorio
    • OSSERVATORIO MONDIALE DEGLI OLIVI
    • Area Riservata
    • Carosello di statistiche
  • Risorse
    • Catalogo mondiale delle varietà di olivo
    • Pubblicazioni Digitali Gratuite
    • News
  • STATISTICHE
  • Arabo
  • Inglese
  • Francese
  • Italiano
  • Spagnolo
  • Salute
  • Culinario
  • Sostenibilità
Tools icon

IOC NEWS

Home / Blog / International Seminar on Present and future of Mediterranean olive sector
seminario
Enviar noticiaShare Enlace a facebook Enlace a twitter Enlace a linkedin

International Seminar on Present and future of Mediterranean olive sector

(Spain) / 16.11.2012

Organised by:

  • International Olive Council (IOC)
  • Mediterranean Agronomic Institute of Zaragoza – International Centre for 

      Advanced Mediterranean Agronomic Studies (IAMZ-CIHEAM)

 

Background and objectives of the Seminar

Olive cultivation constitutes a key element of the Mediterranean agricultural sector. Olive tree is well adapted to the Mediterranean climate, characterised by low rainfall, high temperatures in summer and mild winters, and is capable of growing in poor soils. From the almost 3.3 million tonnes of olive oils estimated by IOC to be produced in the world in the 2011/2012 crop year, 97% comes from the Mediterranean region. For table olives, the other important olive product, 83% of the 2,6 million tones estimated to be produced in the 2011/2012 crop year comes from this same region.

Olive oil and table olive production has increased dramatically in the last decades, with more than doubled for olive oils and 2.7 times for table olives. This increase has been partly due to the establishment of intensive olive plantations using production systems very different from the traditional and incorporating techniques as irrigation, improved genetic material, pruning, planting distances, etc., which have allowed high yields and a large degree of mechanisation.  Nevertheless, the important role played by traditional olive production systems in many harsh and less favoured Mediterranean areas should be not forgotten, as these systems are multifunctional and contribute to rural development, landscape conservation and preserve environment against erosion and desertification.

Consumption of olive products has followed similar patterns, the Mediterranean region being the most important consumer, although other big countries both external to the EU such as USA (with 275 thousand tonnes of olive oil and 240 thousand tonnes of table olives consumed in the 2011/12 crop year, almost all imported), Brazil, Australia and Canada and from the EU (especially Germany and United Kingdom) are becoming important consumers and importers. This continuous growing of markets is due to gastronomical qualities of olive products and to their condition of healthy food based on their nutritional and functional properties which have been well promoted as one of the best identified elements of the Mediterranean diet. Undoubtedly there has also been an important improvement in post-harvest and processing in order to respond to the demands of high quality standards required in these very developed markets.

With this background this Seminar will prospect the future of the olive sector in the Mediterranean and the world, trying to answer the following key questions: Are intensive production systems sustainable and will the future of olive development being based on them or should there still be an important role for traditional systems? Which are the key elements to be improved in processing technologies, especially in those countries that still have an important part of their production which cannot gain access to the markets demanding a high quality? In addition to the well known nutritional and functional properties of olive products, which are their prospects as raw material base for the nutraceutical industry? Which are the keys to open new markets and to increase the share in consolidated markets?

Organisation

The Seminar is organised by the Mediterranean Agronomic Institute of Zaragoza (IAMZ-CIHEAM) and the International Olive Council (IOC), two institutions that have recently reached their 50th anniversary serving the Mediterranean region and the olive sector. The Seminar will provide 2 days of forum for scientific and technical exchanges, distributed in three sessions, with key note presentations and case studies, and one round table, and a one-day trip in the third day.

Scientific Committee

  • R. d'Andria, Italy R. Fernández Escobar, Spain M. Msallen, Tunisia
  • A. Assabah, IOC D. Gabiña, IAMZ-CIHEAM M. Parras, Spain
  • C. Bairrao, IOC A. López-Francos, IAMZ-CIHEAM L. Rallo, Spain

Organisation Committee

  • I. Romagosa, IAMZ-CIHEAM D. Gabiña, IAMZ-CIHEAM A. López-Francos,

       IAMZ-CIHEAM

  • J.L. Barjol, IOC A. Assabah, IOC C. Bairrao, IOC

 

SEE FINAL PROGRAMME

Enviar noticiaShare Enlace a facebook Enlace a twitter Enlace a linkedin
Last Posts
This week on OHIS
MADRID, SPAIN / 08.05.2025

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Diet is recognized as a modifiable risk factor in the prevention and treatment of...

Info

Highlighting the Role of Regenerative Agriculture in the Olive Sector

On 28 April 2025, Deputy Executive Director of the International Olive Council (IOC), Abderraouf Laajimi, took part in the “El secreto está en el suelo” (“The secret is in the soil”) conference on regenerative...

Info

This week on OHIS
MADRID, SPAIN / 29.04.2025

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Recent scientific evidence continues to highlight the health benefits of the Mediterranean...

Info

Our last
newsletter

Download our last newsletter, and check the most important news of the month and enjoy the access of stadistics related to the trade of olives.

Download

Join our
newsletter

Get our monthly newsletter directly in your inbox, every month with your subscription.


    Privacy Policy
    ORGANI PRINCIPALI
    • Consiglio dei Membri
    • Presidenza
    • Comitato Consultivo
    • Comitati Operativi
    • Segretatiato Esecutivo
    TESTI DI BASE
    • Accordo Internazionale
    • Link
    • Guida alle missioni
    • Norme/Metodi di analisi
    • Galleria fotografica
    • Glossario
    • L’olivo
    • MUSEI E ITINERARI DELL’OLIVO
    PUBBLICAZIONI - ACQUISTO ONLINE
    • Olivae
    • Enciclopedia Mondiale Dell’Olive
    • Catalogo Mondiale Delle Varietà di Olivo
    • Seguendo le Impronte dell’Olivo
    • Pubblicazioni sane
    • Newsletter
    IL NOSTRO LAVORO
    • Dipartimento per l-informazione e osservatorio
    • Unità Standardizzazione e Ricerca
    • Unità Olivicoltura, Elaiotecnica e Ambiente
    • Unità Gestione Finanziaria
    • Unità Economia e Promozione
    • Unità Amministrazione e Risorse Umane
    ECONOMIA E PROMOZIONE
    • Prezzi e Bilanci
    • Schede Paese
    • Elenco Aziende Import/Export
    • Studio Sui Costi Di Produzione Dell’Olio Di Oliva
    • Campagne di Promozione
    • Sovvenzioni
    UNITÀ OLIVICOLTURA, ELAIOTECNICA E AMBIENTE
    • Introduzione
    • Progetti
    • Impronta di Carbono
    • Indicazioni Geografiche
    • Banche del germoplasma
    Standardizzazione e Ricerca
    • Laboritori Riconosciuti
    • Premio Mario Solinas
    • Programma per il controllo della qualità
    • Alimentazione
    • Norme/Metodi di analisi
    GARE D'APPALTO
    Sovvenzioni
    Opportunità di Lavoro
    Risorse e link
    GIORNATA MONDIALE DELL'OLIVO
    International Olive Council logo
    OHIS logo
    Il COI sulle reti sociali
    • Linkedin icon
    • Twitter icon
    © International Olive Council, 2025
    Manage Cookie Consent
    To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Sempre attivo
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferencias
    El almacenamiento o acceso técnico es necesario para la finalidad legítima de almacenar preferencias no solicitadas por el abonado o usuario.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. El almacenamiento o acceso técnico que se utiliza exclusivamente con fines estadísticos anónimos. Sin un requerimiento, el cumplimiento voluntario por parte de tu proveedor de servicios de Internet, o los registros adicionales de un tercero, la información almacenada o recuperada sólo para este propósito no se puede utilizar para identificarte.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Gestisci opzioni Gestisci servizi Gestisci fornitori Per saperne di più su questi scopi
    View preferences
    {title} {title} {title}

    IOC Logo
    CIA logo

    L’olio di oliva per una cucina più ricca di prodotti di origine vegetale

    Cucinare oggi: mille idee dalla dieta mediterranea

    Scelte alimentari giuste, sane e piene di gusto: il Culinary Institute of America e il Consiglio oleicolo internazionale lavorano a un progetto comune – con un focus su formazione tecnica e menu innovativi dedicato agli chef. Scoprilo qui.

    X