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Pour un produit conditionné, un certain degré de vide indique une bonne pratique de fabrication et qu’il n’y a pas eu d’altération microbienne du produit pendant la conservation. Il s’agit également d’un mode de conditionnement pour augmenter la durée de vie d’un produit.
Last Posts
IOC GRANTS. 2ND CALL
MADRID / 19.10.2021
Within the framework of the promotion activities approved by the IOC for 2021, the Executive Secretariat (ES) intends to award grants to finance national programmes to promote local consumption of olive oil and table olives...
Pandolea holds third international conference
Madrid / 18.10.2021
The worldwide network of women in olive oil is going from strength to strength. Pandolea held its third international conference on 15 October 2021, an important moment in building female entrepreneurship in the global olive...
Bilateral between the IOC and ICQRF
Madrid / 15.10.2021
Strengthening international collaboration for the continuous training of expert teams in the field of olive oil chemistry, organoleptic analysis and information dissemination. These were the topics discussed at a bilateral...
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