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By-product comprising the residual olive paste left after processing which still contains a variable percentage of water and oil depending on whether pressing, two-phase centrifugation or three-phase centrifugation is the processing method employed. Pomace is usually used by the extraction industry to obtain crude olive-pomace oil, or for other purposes.
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IOC experts on organoleptic assesment
MADRID / 14.09.2020
Around 30 experts from IOC member countries will take part in a meeting on the organoleptic assessment of virgin olive oils on 16 and 17 September 2020. The meeting will be held by videoconference at IOC headquarters in...
The world olive oil market in one click
/ 09.09.2020
The latest prices on the world olive oil market can be found on the IOC website under the Economic and Promotion Unit tab. These figures are recorded by the statistics department at the Executive Secretariat and cover the...
IOC PhD: Executive Secretariat pushed back deadline
MADRID / 02.09.2020
The deadline for four (4) PhD scholarships for students from IOC member countries has been extended to 11 September 2020. Further information can be found in the note of the Executive Director, Mr. Abdellatif Ghedira,...
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MEDIA WATCH DECEMBER 2011
MADRID / 05.01.2012
MEDIA WATCH DECEMBER 2011
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MARKET NEWSLETTER DECEMBER 2011
MADRID / 16.01.2012
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