• Skip to main content

International Olive Council

The website of the International Olive Council

Logo del Consiglio Oleicolo Internazionale
Linkedin icon Twitter icon
  • Salute
  • Culinario
  • Sostenibilità
Appalti Sovvenzioni Opportunità di Lavoro Patronage
Mail envelope Contatti
Magnifier CERCA
Person icon Area Riservata
Person icon
Menu icon
MENUMENU
  • Il COI
    • Benvenuti
    • Obiettivi e Testi di Base
    • Struttura
    • Elenco dei Membri del COI
    • La nostra sede
    • News
  • Il Nostro Lavoro
    • Unità Standardizzazione e Ricerca
      • Premi Qualità Mario Solinas
      • Laboratori e Panel Riconosciuti dal COI
    • Unità Olivicoltura, Elaiotecnica e Ambiente
    • Unità Gestione Finanziaria
    • Unità Economia e Promozione
    • Unità Amministrazione e Risorse Umane
    • Dipartimento pero l'Informazione e Osservatorio
    • Salute
    • Culinario
    • Sostenibilità
    • Statistiche
  • Il Mondo Dell'Olivo
    • L’olivo
    • Le olive da tavola
    • L’olio d’oliva
    • Olio d’oliva e salute
    • Olive da tavola fatte in casa
    • Musei e itinerari dell’olivo
    • Giornata Mondiale dell’Olivo
      • Celebrazioni della Giornata Mondiale dell’Olivo
    • Ricette
    • Glossario
  • Risorse
    • Carbon Balance Project
    • Catalogo mondiale delle varietà di olivo
    • Pubblicazioni Digitali Gratuite
    • Videos
    • Infographics
  • Norme
  • Statistiche
  • Arabo
  • Inglese
  • Francese
  • Italiano
  • Spagnolo
Appalti Sovvenzioni Opportunità di Lavoro Patronage
Mail envelope Contatti
Magnifier CERCA
We are social
  • Linkedin icon
  • Twitter icon
MENUMENU
  • Il COI
    • Benvenuti
    • Obiettivi e Testi di Base
    • Struttura
    • Elenco dei Membri del COI
    • La nostra sede
    • News
  • Il Nostro Lavoro
    • Unità Standardizzazione e Ricerca
      • Premi Qualità Mario Solinas
      • Laboratori e Panel Riconosciuti dal COI
    • Unità Olivicoltura, Elaiotecnica e Ambiente
    • Unità Gestione Finanziaria
    • Unità Economia e Promozione
    • Unità Amministrazione e Risorse Umane
    • Dipartimento pero l'Informazione e Osservatorio
    • Salute
    • Culinario
    • Sostenibilità
    • Statistiche
  • Il Mondo Dell'Olivo
    • L’olivo
    • Le olive da tavola
    • L’olio d’oliva
    • Olio d’oliva e salute
    • Olive da tavola fatte in casa
    • Musei e itinerari dell’olivo
    • Giornata Mondiale dell’Olivo
      • Celebrazioni della Giornata Mondiale dell’Olivo
    • Ricette
    • Glossario
  • Risorse
    • Carbon Balance Project
    • Catalogo mondiale delle varietà di olivo
    • Pubblicazioni Digitali Gratuite
    • Videos
    • Infographics
  • Norme
  • Statistiche
  • Arabo
  • Inglese
  • Francese
  • Italiano
  • Spagnolo
  • Salute
  • Culinario
  • Sostenibilità
Tools icon

IOC NEWS

Home / Blog / Revision of EPPO Standard PM 4/17
Enviar noticiaShare Enlace a facebook Enlace a twitter Enlace a linkedin

Revision of EPPO Standard PM 4/17

MADRID / 28.03.2022

Certification scheme for olive trees and rootstocks. Several virtual meetings have been held since November 2020 with the European and Mediterranean Plant Protection Organization (EPPO) and a designated expert working group to revise Standard PM4/17. This Standard describes the production of olive trees and rootstocks subject to sanitary certification. The first version was approved in 1996 and revised in 2005.

The expert working group actively exchanged views on the amendments to be made to the Standard. The group is composed of Mr D. Boscia (CNR, Italy), Mr F. Faggioli (CREA, IT), Ms R. Félix (UEVORA, PT), Ms C. Martinez (MAPAMA, ES), Mr P. Morello (IOC), Ms M. Saponari (CNR, IT), Mr C. Trapero (University of Cordoba, ES) and Ms C. Varveri (BPI, GR); it is coordinated by Mr C. Picard (EPPO) and Ms F. Petter (EPPO). The group proposed the following changes:

  • Addition of measures to address the risk posed by Xylella fastidiosa.
  • Addition of plant testing for Verticillium dahliae.
  • Addition of similar measures for Meloidogyne arenaria on incognita and M. javanica.
  • Removal of the testing for Cucumber mosaic virus (CMV)
  • Revision of the diagram on the production stages.
  • Addition of new references.
  • Revision on the appendices on diagnostics.
  • Evaluation of the regulated non-quarantine pest (RNQP) status of pests included in the Standard.

The group also agreed that the only candidate nuclear stock should be tested for Strawberry latent ringspot virus (SLRSV), Arabis mosaic virus (ArMV) and Cherry leaf roll virus (CLRV) and that testing was not required for other stages.

Finally, Mr D. Boscia, Ms G. Bottalico (University of Bari, IT) and Mr M. Micheli (University of Perugia, IT) extensively revised Appendix 6 on the in vitro maintenance and multiplication of olive plants. The Standard was circulated to EPPO Member countries (see https://www.eppo.int/ABOUT_EPPO/eppo_members) in January for a formal consultation.

A last meeting took place on 8 March 2022 to review some of the comments received during the country consultation and propose amendments to answer the comments made.

The next steps will be a presentation at the EPPO Working Party on Phytosanitary Regulation in June 2022 and possible approval by the EPPO Council in September 2022. The new PM 4/17 is expected to be published at the end of 2022. It will provide recommendations for a sanitary certification for producing olive trees and rootstocks. The recommendation is addressed to EPPO member countries, but may also serve as a model for other countries.

The IOC endorses the EPPO scheme to reinforce and widely disseminate recommendations for the nursery industry in the olive plant-producing countries of the world.

Enviar noticiaShare Enlace a facebook Enlace a twitter Enlace a linkedin
Last Posts
IOC Participates in Opening Day of the 23rd International Congress of Nutrition

The International Olive Council (IOC) took part in the opening day of the 23rd International Congress of Nutrition (ICN), convened in Paris by the French Society of Nutrition and the French Federation of Nutrition. This...

Info

International Course for Panel Leaders on the Sensory Analysis of Virgin Olive Oil

Zaragoza (Spain), 13–17 October 2025 The International Olive Council (IOC) will organise an international course for panel leaders on the sensory analysis of virgin olive oil from 13 to 17 October 2025. The course will be...

Info

Mario Solinas Quality Award – Southern Hemisphere: Deadline extended to 19 August 2025

The IOC has extended the registration and sample submission deadline for the 2nd edition of the Mario Solinas Quality Award – Southern Hemisphere to 19 August 2025. Samples will be evaluated by the international jury...

Info

International olive council logo
Privacy Policy
Il COI sulle reti sociali
  • Linkedin icon
  • Twitter icon
© International Olive Council, 2025
Manage Cookie Consent
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional Sempre attivo
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferencias
El almacenamiento o acceso técnico es necesario para la finalidad legítima de almacenar preferencias no solicitadas por el abonado o usuario.
Statistics
The technical storage or access that is used exclusively for statistical purposes. El almacenamiento o acceso técnico que se utiliza exclusivamente con fines estadísticos anónimos. Sin un requerimiento, el cumplimiento voluntario por parte de tu proveedor de servicios de Internet, o los registros adicionales de un tercero, la información almacenada o recuperada sólo para este propósito no se puede utilizar para identificarte.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Gestisci opzioni Gestisci servizi Gestisci {vendor_count} fornitori Per saperne di più su questi scopi
View preferences
{title} {title} {title}

IOC Logo
CIA logo

L’olio di oliva per una cucina più ricca di prodotti di origine vegetale

Cucinare oggi: mille idee dalla dieta mediterranea

Scelte alimentari giuste, sane e piene di gusto: il Culinary Institute of America e il Consiglio oleicolo internazionale lavorano a un progetto comune – con un focus su formazione tecnica e menu innovativi dedicato agli chef. Scoprilo qui.

X