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Buffer capacity of brine or another solution used in table olive processing which refers to the organic acid salts present. It is determined by titration with a solution of hydrochloric acid until the pH value reaches 2.6 and is expressed as normality.
Last Posts
Olive sector statistics – February/March 2026
MADRID, SPAIN / 09.03.2026
Welcome to the International Olive Council (IOC), the world’s only intergovernmental organisation bringing together all stakeholders involved in the production and consumption of olive oil and table olives. Here you will...
International Expert Course in Virgin Olive Oil Tasting | 23rd edition
The International Olive Council (IOC) is offering scholarships for the International Expert Course in Virgin Olive Oil Tasting, held at the University of Jaén (Spain). Now in its 23rd edition, this course provides...
IOC and TAGEM sign MoU
SPAIN/TÜRKIYE / 06.03.2026
The International Olive Council (IOC) and the General Directorate of Agricultural Research and Policies (TAGEM) of Türkiye have signed a Memorandum of Understanding (MoU) to strengthen cooperation in the olive sector....
