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Quantità d’acqua (riferita all’unità di tempo) che dal terreno passa nell’aria allo stato di vapore per effetto congiunto della traspirazione, attraverso le piante, e dell’evaporazione, direttamente dal terreno. È spesso indicata nei manuali con la sigla ET.
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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...
IOC NEWSLETTER 153
MADRID / 19.10.2020
The Executive Secretariat enhances its relations and meetings through videoconferences to connect the world of olive oil and table olives with IOC headquarters in Madrid. In this newsletter you will find details about the...
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MADRID / 05.01.2012
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