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“a) Qualifie la sensation provoquée par la représentation réelle et vérifiable de l’objet, en réduisant au minimum les facteurs humains (tels par exemple, la préférence, l’habitude, l’affectivité).
b) Qualifie la technique qui, moyennant des méthodes sensorielles ou instrumentales, permet de réduire au minimum les erreurs personnelles.
Last Posts
IOC mission in Pakistan
Islamabad / 20.10.2021
The International Olive Council will send a diplomatic mission to Pakistan in the coming days. The delegation will be led by Executive Director Abdellatif Ghedira, who will be accompanied by Mounir Fourati, Head of the...
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...
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