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Lugar del envase donde la evolución de la temperatura es menos favorable. En ese punto se debe determinar la temperatura utilizada en los cálculos que fijan el tratamiento térmico de esterilización o pasterización más adecuado para cada producto y envase.
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ADVANCED COURSE
MADRID / 27.10.2020
The International Olive Council (IOC) and the Mediterranean Agronomic Institute of Zaragoza (IAMZ) have planned to organise in 2020 an advanced course on Monitoring and Surveillance of Olive Pathogens. Due to the COVID-19...
Tomorrow tastes Mediterranean
MADRID / 23.10.2020
Changing what we grow, cook, and eat is more imperative than ever if we want to have a chance to save the planet from the effects of climate change. Thankfully, we need to look no further than to the health,...
IOC PANEL LEADERS TASTING COURSE
Madrid / 20.10.2020
The advanced training course for panel leaders has been completed. The Executive Secretariat gave the course by videoconference. Only approved panels are qualified to use the IOC methods to assess the quality of virgin olive...
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MEDIA WATCH DECEMBER 2011
MADRID / 05.01.2012
MEDIA WATCH DECEMBER 2011
CALL FOR PROPOSALS FOR THE AWARD OF GRANTS TO CARRY OUT ACTIVITIES TO PROMOTE OLIVE OIL AND TABLE OLIVES IN MEMBER COUNTRIES
CALL FOR PROPOSALS FOR THE AWARD OF GRANTS APPLICATION FORM AGREEMENT EXCLUSION CRITERIA FORM
MARKET NEWSLETTER DECEMBER 2011
MADRID / 16.01.2012
MARKET NEWSLETTER DECEMBER 2011
