• Skip to main content

International Olive Council

The website of the International Olive Council

International olive council logo
Linkedin icon Twitter icon
  • Health
  • Culinary
  • Sustainability
Contracts Grants Vacancies Patronage
Mail envelope Contact
Magnifier Search
Person icon Private area
Person icon
Menu icon
MENUMENU
  • About IOC
    • Welcome Message
    • Mission & Basic Text
    • Structure
    • List of IOC Members
    • Where we are
  • What we do
    • Standardisation and Research Unit
      • IOC STANDARDS, METHODS AND GUIDES
      • MARIO SOLINAS QUALITY AWARDS
      • IOC RECOGNITION LISTS
    • Olive growing, Olive oil technology & environment Unit
    • Financial Management Unit
    • Economic Affairs & Promotion Unit
    • Administrative Management and Human Resources Unit
    • Observatory & IT System Department
    • Health
    • Culinary
    • Sustainability
  • Olive World
    • The Olive Tree
    • Table olives
    • Olive Oil
    • Olive Oil & Health
    • Home-Cured Olives
    • Olive Museums & Routes
    • World Olive Tree Day
      • World Olive Day Celebrations
    • Recipes
    • Glossary
  • Observatory
    • World Olive Observatory
    • Private Area
    • Statistics carousel
  • Resources
    • World Catalogue of Olive Varieties 
    • Free Digital Publications
    • News
  • Standards
  • STATISTICS
  • Arabic
  • English
  • French
  • Italian
  • Spanish
Contracts Grants Vacancies Patronage
Mail envelope Contact
Magnifier Search
We are social
  • Linkedin icon
  • Twitter icon
MENUMENU
  • About IOC
    • Welcome Message
    • Mission & Basic Text
    • Structure
    • List of IOC Members
    • Where we are
  • What we do
    • Standardisation and Research Unit
      • IOC STANDARDS, METHODS AND GUIDES
      • MARIO SOLINAS QUALITY AWARDS
      • IOC RECOGNITION LISTS
    • Olive growing, Olive oil technology & environment Unit
    • Financial Management Unit
    • Economic Affairs & Promotion Unit
    • Administrative Management and Human Resources Unit
    • Observatory & IT System Department
    • Health
    • Culinary
    • Sustainability
  • Olive World
    • The Olive Tree
    • Table olives
    • Olive Oil
    • Olive Oil & Health
    • Home-Cured Olives
    • Olive Museums & Routes
    • World Olive Tree Day
      • World Olive Day Celebrations
    • Recipes
    • Glossary
  • Observatory
    • World Olive Observatory
    • Private Area
    • Statistics carousel
  • Resources
    • World Catalogue of Olive Varieties 
    • Free Digital Publications
    • News
  • Standards
  • STATISTICS
  • Arabic
  • English
  • French
  • Italian
  • Spanish
  • Health
  • Culinary
  • Sustainability
Tools icon

IOC NEWS

Home / Blog / The IOC welcomes a Peruvian delegation
Enviar noticiaShare Enlace a facebook Enlace a twitter Enlace a linkedin

The IOC welcomes a Peruvian delegation

Madrid / 17.04.2022

A delegation from the Tacna region of Peru visited Spain. The aim of the visit was to establish contacts in research, development and innovation, find ways to make Peru a more competitive player through new technologies, study food safety and environmental quality and seek opportunities for international cooperation.

The 15-strong delegation included representatives from the National Institute of Agricultural Innovation, olive and oregano producers’ associations, the Chamber of Commerce and Tourism and the incubator of the Private University of Tacna.

This visit is part of the Tacna region’s plan to develop the regional ecosystem for research, innovation and entrepreneurship, according to the principles of the European Commission’s RIS3 policy, in the given areas of specialisation, in particular the agricultural, agro-industrial and fisheries sector, tourism and international trade, but also entrepreneurship, education and sustainability. This project was initiated by the Centre for Innovation and Technology Transfer (CITEAgroindustrial) in Tacna.

The Tacna region is the main olive-producing region in the country, accounting for more than 80% of Peruvian production.

The IOC helped the Peruvian delegation draw up its programme of visits and accompanied it for two days. First, on 15 March, the group went to the University of Córdoba, where the head of the IOC’s Olive Oil Technology and Environment Department, Pablo Morello, took part in a meeting with researchers from the UCOLIVO group: Professors Isabel Trujillo, Concepción Muñoz and Diego Cabello, and the Gen4olive project coordinator, Hristofor Miho. The importance of the conservation of olive genetic resources, varietal identification, olive certification and different planting systems were highlighted and the THOC and Gen4Olive projects, which promote similar objectives, were presented.

Several members of the delegation (Manuel Morales, President of the Pro Olivo Association, Úrsula Cavero, Director of Pro Olivo, David Casanova, Director of the INIA in Tacna (MIDAGRI) and Eduardo Baumann, an entrepreneur in the olive sector) visited IOC headquarters in Madrid where they were welcomed by the Executive Director, Abdellatif Ghedira, and Deputy Executive Director, Jaime Lillo. Together, they discussed strategies and collaborations between the institutions. The prospect of Peru joining the IOC was also raised, given the strategic and historical importance of this country.

And finally, on 26 March, a virtual meeting was held between the technical committee of the Peruvian National Quality Institute INACAL and the IOC’s Standardisation and Research Unit, including the head of the Standardisation and Research Unit, Mercedes Fernández, and the head of the Olive Oil Chemistry Department, Yousra Antit. The group discussed topics of interest related to standardisation, future collaborations and the need to maintain permanent communication between the IOC and Peru.

 

Enviar noticiaShare Enlace a facebook Enlace a twitter Enlace a linkedin
Last Posts
This week on OHIS
MADRID, SPAIN / 08.05.2025

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Diet is recognized as a modifiable risk factor in the prevention and treatment of...

Info

Highlighting the Role of Regenerative Agriculture in the Olive Sector

On 28 April 2025, Deputy Executive Director of the International Olive Council (IOC), Abderraouf Laajimi, took part in the “El secreto está en el suelo” (“The secret is in the soil”) conference on regenerative...

Info

This week on OHIS
MADRID, SPAIN / 29.04.2025

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Recent scientific evidence continues to highlight the health benefits of the Mediterranean...

Info

Our last
newsletter

Download our last newsletter, and check the most important news of the month and enjoy the access of stadistics related to the trade of olives.

Download

Join our
newsletter

Get our monthly newsletter directly in your inbox, every month with your subscription.


    Privacy Policy
    Main Bodies
    • Council of members
    • Chair
    • Advisory committee
    • Operational committees
    • Executive secretariat
    Key Documents
    • International agreement
    • Links
    • Guide to missions
    • Standards / Testing methods
    • Microsite
    • Photo Gallery
    • Olive Museums
    • Dictionary
    Publications and On-line Sales
    • Olivae
    • World olive encyclopedia
    • World catalogue of olive varieties
    • Following olive footprints
    • Healthy Publications
    • Newsletter
    What we do
    • Standardisation and Research Unit
    • Economic affairs & Promotion Unit
    • Financial Management Unit
    • Olive growing, Olive oil technology & environment Unit
    • Administrative Management and Human Resources Unit
    • Observatory & information systems department
    Economic Affairs and Promotion
    • Prices & balances
    • Country profiles
    • List of importers/exporters
    • Olive oil production costs study
    • Olive oil & table olive figures
    • PROMOTION CAMPAIGNS
    • GRANTS
    Olive growing, Olive oil technology & environment
    • General Page
    • Projects
    • Carbon footprint
    • Geographical indications
    • IOC NETWORK OF GERMPLASM BANKS
    Standardisation and Research
    • Laboratory recognition
    • Mario Solinas Award
    • Quality control programme
    • Nutrition
    • Standards / Testing methods
    Call for tenders
    Grants
    Vacancies
    Tools & Links
    World olive day
    International Olive Council logo
    OHIS logo
    We are social
    • 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 Always active
    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.
    Manage options Manage services Manage vendors Read more about these purposes
    View preferences
    {title} {title} {title}

    IOC Logo
    CIA logo

    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.

    IOC Logo
    CIA logo

    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.

    X