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Device used in the food industry to sterilise preserved and packed foods whose characteristics require the application of temperatures above 100 degrees Centigrade.
Last Posts
100th anniversary of the Agricultural University of Athens
MADRID / 29.10.2020
The International Olive Council joined the Agricultural University of Athens to celebrate its 100th anniversary by organising the advanced course on hygiene control and quality management in the table olive industry. Both...
ADVANCED COURSE
MADRID / 27.10.2020
The IOC and the Mediterranean Agronomic Institute of Zaragoza (IAMZ) have planned to organise an advanced course on Monitoring and Surveillance of Olive Pathogens in 2020. Given the pandemic, they felt that, for safety...
Tomorrow tastes Mediterranean
MADRID / 23.10.2020
Changing what we grow, cook, and eat is more imperative than ever if we want to save the planet from the effects of climate change. Thankfully, we need look no further than to the principles of health, sustainability, and...
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MEDIA WATCH DECEMBER 2011
MADRID / 05.01.2012
MEDIA WATCH DECEMBER 2011
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
MARKET NEWSLETTER DECEMBER 2011
MADRID / 16.01.2012
MARKET NEWSLETTER DECEMBER 2011
