émulsion de pâte d’olives

12.04.2019

Pâte d’olives broyées à texture fluidifiée, due généralement à un taux d’humidité élevé qui crée une émulsion huile-eau à l’origine de problèmes technologiques dans les processus de malaxage et de séparation solide-liquide, diminuant le rendement de la production d’huile d’olive.

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IOC NEWSLETTER 149, 2020

MADRID / 02.06.2020

IN THIS ISSUE The 111th session of the Council of Members is fast approaching. Things will be a bit different this year, due to the outbreak of covid-19, but no less important. As usual, the Council will decide on decisive...

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The 111th session to be held by videoconference

MADRID / 25.05.2020

The outbreak of covid-19 has led many countries to impose states of emergency and restrict movement. Unfortunately, this affects us all. The Chair of the Council of Members, on behalf of the Georgian authorities, has...

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New monthly dashboard of the IOC

MADRID / 21.05.2020

The prices and balance sheets section of the Economic and Promotion Unit launched a new platform with monthly updates on data from the sector. This dashboard includes data on production, consumption and trade in the top...

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