Mass of bubbles that rise to the top of olive vats and which stick quite closely together. They may be caused by fruit respiration, development of micro–organisms, or aeration of brines or other solutions used in table olive processing.
MADRID / 03.08.2020
A new collaborative agreement was approved by the Council during the 111th session, this time between the IOC and the FAO. The key terms of this agreement are the joint planning, organising and coordinating of technical and...
Agreement IOC-SupAgro Montpellier
MADRID / 01.08.2020
The IOC and the SupAgro Institute/UMR AGAP Montpellier have been working on olive genetic resources together for several years, including by providing expertise on the project to establish the world collection in Izmir and...
CALL FOR PROPOSALS FOR THE AWARD OF GRANTS TO CARRY OUT ACTIVITIES TO PROMOTE OLIVE OIL AND TABLE OLIVES IN MEMBER COUNTRIES
CALL FOR PROPOSALS FOR THE AWARD OF GRANTS APPLICATION FORM AGREEMENT EXCLUSION CRITERIA FORM