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Processus thermique appliqué à un niveau inférieur à 100 °C, pendant une courte période, suivi d’un refroidissement brusque des récipients, afin de détruire les micro-organismes susceptibles d’altérer le produit sans altérer la composition et les qualités de l’aliment.
Last Posts
First results of the IOC mission to Pakistan
ISLAMABAD / 23.10.2021
On the second day of the Executive Director’s mission, the IOC held a videoconference for the diplomatic corps of the member countries and Pakistani officials involved in national plans to develop their olive...
Mission of the Executive Director to Pakistan
Islamabad / 22.10.2021
On the first day of his official visit to Pakistan, the Executive Director Abdellatif Ghedira agreed to pay an unscheduled visit to an olive nursery on the outskirts of Islamabad. The IOC delegation were accompanied by Dr...
Videoconference with Sudan
Madrid - Khartum / 21.10.2021
Continuing its policy of reaching out to countries interested in engaging in olive growing, the Executive Secretariat of the International Olive Council held a video conference on 18 October 2021 with officials from the...
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