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Dopo la raccolta le olive vengono stoccate per un periodo di circa 24 ore, per evitare che il trattamento deamarizzante provochi spellature ai frutti. Necessario in particolare per la varietà Manzanilla, specie a inizio campagna.
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This week on the Olive Health Information System website
MADRID, SPAIN / 07.12.2023
The newsletter of the University of Navarra and the IOC dedicated to health It is widely acknowledged that a proper diet during pregnancy has important benefits for the woman and her offspring. Nevertheless, limited research...
The IOC takes part in a conference on geographical and quality denominations in Malta
The Olive Growers Cooperative Limited of Malta devoted a national conference to geographical indications and organic production under the title “The olive sector: reaching higher quality through GI quality marks and...
The IOC Council of Members appoints two new Deputy Executive Directors
During the plenary session of the 118th session of the Council of Members, the representatives of the IOC member countries elected the two new Deputy Executive Directors of the Organisation, who will take up their...
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