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  • About IOC
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      • IOC STANDARDS, METHODS AND GUIDES
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12 April, 2019

STRESS FACTOR WHICH MAY BE PARASITIC (WEEDS) OR NON-PARASITIC OF ANIMAL, PLANT OR VIRAL ORIGIN.

12 April, 2019

NON-INFECTIOUS, NON-PARASITIC STRESS FACTOR THAT CAUSES AN IMBALANCE BETWEEN THE PLANT AND THE ENVIRONMENT IN WHICH IT LIVES.

12 April, 2019

TYPE OF SOIL CONTAINING AT LEAST 40% CLAY.

12 April, 2019

VERY FINE-GRAINED, NON-LITHIFIED SEDIMENT (GRAIN SIZE LESS THAN 2 ?M IN DIAMETER ) CHIEFLY COMPOSED OF HYDROUS ALUMINIUM SILICATE MINERALS BELONGING TO THE CLASS OF PHYLLOSILICATES.

12 April, 2019

WOODY-STEMMED PLANT, USUALLY LACKING A SINGLE TRUNK, BRANCHING FROM OR NEAR THE BASE.

12 April, 2019

SEE ARARE.

12 April, 2019

AGRICULTURAL IMPLEMENT USED TO TURN OVER THE SOIL IN PREPARATION FOR SUBSEQUENT CULTIVATION OR SOWING.

12 April, 2019

TO BREAK AND TURN OVER THE EARTH WITH A PLOUGH.

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© International Olive Council, 2025

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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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