Zona normalmente divisa in due parti, una per l’accesso ai veicoli che trasportano le olive, all’aperto, e l’altra in genere al coperto, ove si svolgono le seguenti operazioni: selezione in base alla varietà e alla qualità, scarico, eliminazione impurità, controllo del peso, prelievo di campioni e stoccaggio dinamico.
This week on OHIS
MADRID, SPAIN / 26.04.2024
The Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Cardiovascular disease (CVD) and cancer are major global health problems caused by modifiable risk...
The IOC at the 16th edition of the international competition “QOCO, a trickle of oil on the plate”
The contest counts on the IOC’s institutional patronage “QOCO, a trickle of oil on the plate” is an international competition organized by the Municipality of Andria (Italy) and the national association Città...