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  • About IOC
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    • Standardisation and Research Unit
      • IOC STANDARDS, METHODS AND GUIDES
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12 April, 2019

NUMBER OF TREES GROWN PER HECTARE IN AN ORCHARD.

12 April, 2019

OUTER PARENCHYMATOUS TISSUE OF A WOODY PLANT.

12 April, 2019

FERTILISER THAT MODIFIES THE REACTION OF ANOMALOUS SOILS BY ADJUSTING THE PH TO NEUTRAL.

12 April, 2019

GROUND COVER COMPOSED OF INERT NON-ORGANIC MATERIALS SUCH AS STONES OR SYNTHETIC MATERIALS, APPLIED TO CURB EROSION.

12 April, 2019

Plants that grow spontaneously or are sown deliberately over all or part of the orchard floor to curb erosion.

12 April, 2019

MATERIAL USED IN AGRICULTURE TO MAKE SOIL MORE FERTILE BY ADDING NUTRIENTS THAT CAN BE USED BY THE PLANT.

12 April, 2019

METHOD OF FERTILISER APPLICATION WHICH EXPLOITS PLANT CAPACITY TO ABSORB WATER AND DISSOLVED MINERAL SALTS THROUGH THE EPIDERMIS AND STOMATA OF THE LEAVES.

12 April, 2019

AGRICULTURAL PRACTICE ENTAILING THE APPLICATION OF FERTILISERS TO IMPROVE PLANT MINERAL NUTRITION BY INCORPORATING ONE OR MORE NUTRIENTS INTO THE SOIL.

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Olive and the Plant-Forward Kitchen

Inspiration from the Mediterranean Diet for Contemporary Cooking Learn more about this collaboration between The Culinary Institute of America and the International Olive Council to advance Healthy, sustainable, delicious food choices -with a special focus on technical training and menu innovation for chefs.

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Olive et la cuisine avant-gardiste

Inspiration du régime méditerranéen pour les biscuits contemporains

Apprenez-en plus sur cette collaboration entre le Culinary Institute of America et le Conseil oléicole international pour faire progresser des choix alimentaires sains, durables et délicieux, avec un accent particulier sur la formation technique et l’innovation des menus pour les chefs.

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