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Azione e risultato del confezionare. Obiettivo del confezionamento è conservare il prodotto nel corso della commercializzazione, mantenendone inalterate le caratteristiche chimiche e organolettiche.
Requisiti minimi del confezionamento sono: peso corretto, buon aspetto, pezzatura uniforme, buone caratteristiche organolettiche e salamoia incolore, nelle confezioni trasparenti.
Last Posts
IOC Participates in Opening Day of the 23rd International Congress of Nutrition
The International Olive Council (IOC) took part in the opening day of the 23rd International Congress of Nutrition (ICN), convened in Paris by the French Society of Nutrition and the French Federation of Nutrition. This...
International Course for Panel Leaders on the Sensory Analysis of Virgin Olive Oil
Zaragoza (Spain), 13–17 October 2025 The International Olive Council (IOC) will organise an international course for panel leaders on the sensory analysis of virgin olive oil from 13 to 17 October 2025. The course will be...
Mario Solinas Quality Award – Southern Hemisphere: Deadline extended to 19 August 2025
The IOC has extended the registration and sample submission deadline for the 2nd edition of the Mario Solinas Quality Award – Southern Hemisphere to 19 August 2025. Samples will be evaluated by the international jury...
