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IOC NEWS

Home / Blog / The IOC and CIHEAM-IAMZ strengthen collaboration
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The IOC and CIHEAM-IAMZ strengthen collaboration

Zaragoza / 13.02.2020
New course on the monitoring and surveillance of olive pathogens

The IOC and CIHEAM-IAMZ met to establish the advanced course on the monitoring and surveillance of olive pathogens. The course will take place at the IAMZ Zaragoza from 30 November to 4 December 2020

On 11 and 12 February, the International Olive Council held a meeting with the Mediterranean Agronomic Institute of Zaragoza (IAMZ-CIHEAM) to establish the programme for the advanced course on the monitoring and surveillance of olive pathogens which will take place at the IAMZ from 30 November to 4 December 2020.

This meeting was attended by Donato Boscia from the IPSP-CNR (Italy); Amparo Ferrer Matoses from the Ministry of Agriculture, Rural Development, Climate Emergency and Ecological Transition of Valencia (Spain); Blanca Landa del Castillo from the IAS-CSIC (Spain); Francisco Javier López Escudero from the UCO (Spain); Sybren Vos from ESFA (Italy); Abdelkrim Adi and Catarina Bairrão Balula from the IOC; and Manuela Cerezo and Ramzi Belkhodja from the IAMZ-CIHEAM.

The course will provide up-to-date information on olive pathogen surveillance and monitoring, particularly in the cases of Xylella fastidiosa and Verticillium dahliae.

The representatives of the IOC also held an informal meeting with Javier Sierra, the Director of the IAMZ, to discuss plans for collaborative action in the future, reinforcing the strong bond that already exists between the two institutions.

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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.

Sustainability in the Olive Sector

Access the sustainability portal developed in collaboration between the IOC, the University of Jaén and the Instituto Universitario de Investigación en Olivar y Aceites de Oliva.

Explore research, tools and knowledge supporting sustainable olive growing and responsible production practices.

Culinary

Olive Oil and the Plant-Forward Kitchen

Discover how the Mediterranean Diet inspires contemporary cooking.

Explore this collaboration between the International Olive Council and The Culinary Institute of America, designed to promote healthy, sustainable and flavourful food choices, with a strong focus on technical training and menu innovation for chefs.

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Health

The IOC and the University of Navarra, through OHIS (the Olive Health Information System), a platform dedicated to research on the health properties of olive oil and table olives, publish a weekly or bi-weekly collection of scientific articles and summaries of research carried out in this field.

These articles highlight the numerous health benefits of these products.

You can read the summaries of this research here in French, English and Spanish and access the list of articles, or visit the OHIS portal.

For any assistance, please contact iooc@internationaloliveoil.org.

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