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IOC NEWS

Home / Blog / GEN4OLIVE 6th CONSORTIUM MEETING IN CRETE
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GEN4OLIVE 6th CONSORTIUM MEETING IN CRETE

CHANIA, GREECE / 17.08.2023

The Sixth Consortium Meeting of the GEN4OLIVE project took place from 10 to 13 May 2023 in Chania, Crete (Greece). Hosted by the  Institute of Olive Tree, Subtropical Crops and Viticulture of the Hellenic Agricultural Organisation  (ELGO-DIMITRA) and by Georgios Koubouris, responsible for the project, the event counted with the presence of the International Olive Council’s (IOC) Lhassane Sikaoui, Head of the Olive Growing, Olive Technology and Environment Unit, and Catarina Bairrao Balula, Head of the Technical Cooperation and Training Department, as well as all other project stakeholders.

The meeting was opened by the project coordinators, Conchi Muñoz-Díez and Hristofor Miho, followed by the presentation of the project’s state of implementation by the Work Package (WP) leaders.

The project is organised in the following WPs:

The meeting constituted an opportunity for the project attendees to obtain an overview of the implementation of the WPs during the last months, discuss difficulties and proposals to solve them, as well as schedule priorities for the upcoming months.

The following progress milestones were achieved throughout the project’s first years of implementation:

  • Comprehensive evaluation under common protocols of approximately 500 olive varieties on more than 15 agronomic traits related to the yield and resistance of said varieties to different biotic and abiotic stresses, as detailed in the project.
  • Preliminary results related to the environmental effect of climate change on the most important olive tree traits.
  • Technological advances for varietal and disease identification through image analysis.
  • Launch of a call for projects for the involvement of companies in the genetic improvement of the olive tree.

The meeting also entailed visits to the ELGO DIMITRA Germplasm Bank, the Terra Creta Olive Mill, the Botanical Garden and Park, and to an olive grove of the LIFE Olivares Vivos+ project, among other places.

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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.

Sustainability in the Olive Sector

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.

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.

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

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