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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
IOC and Agricultural University of Athens to collaborate on olive research and education
The International Olive Council (IOC) and the Agricultural University of Athens (UA) have signed a Memorandum of Understanding to strengthen cooperation in olive research, education and scientific exchange. Signed on 11...
The IOC recognises Southern Hemisphere olive oil quality
SAN JUAN, ARGENTINA / 06.11.2025
Argentina, Uruguay and Brazil receive the highest honours at the 2025 Mario Solinas Quality Award The International Olive Council (IOC) today presented the 2025 Mario Solinas Quality Award – Southern Hemisphere, at a...
IOC and ENA Meknès strengthen partnership in olive research and education
The International Olive Council (IOC) and the National School of Agriculture of Meknès (ENA Meknès) signed a Memorandum of Understanding on 3 November to reinforce cooperation in olive research, education and technical...
