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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.
Last Posts
Preserving Olive Genetic Diversity
DUBAI, UNITED ARAB EMIRATES / 12.12.2024
The Role of International Gene Banks The International Olive Council (IOC) continues to lead global efforts to safeguard the genetic resources of the olive tree through collaboration with the FAO’s International Treaty...
Iraqi Prime Minister announces his country’s intention to return to the IOC
A high-level meeting was held between the Iraqi Prime Minister, Mohammed Shia’ Al Sudani, and the Executive Director of the International Olive Council (IOC), Jaime Lillo, regarding the steps taken by the Iraqi...
Olive Oil: A Cornerstone of Social Sustainability in the Mediterranean Diet
In its ongoing mission to raise awareness of the health, cultural, and sustainability benefits of olive oil, the International Olive Council (IOC) recently participated in an international conference organised by the...
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