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2017/03/10 - The Secretary-General for Agriculture and Food, Carlos Cabanas, stressed yesterday in Madrid the efforts of the Spanish Government towards the situation created by the process opened by the United States to the Spanish exports of black olives. In this regard, Cabanas advanced that this issue will be addressed at the Spanish request in the next meeting of the Council of Ministers of Agriculture of the European Union, in order to involve all Member States.
2017/14/09 - If Massimo Bottura and Andy Warhol had met, they would have liked each other. The American artist would often say that if you wanted to learn all about him, all you had to do was look at his paintings and watch his films. “I’m there, there is nothing more”, he would repeat. The same applies to the Italian and his dishes. Chocolate, hare and herbs that recreate Picasso paintings, a team of chefs warming the bench and Billy Holiday’s rugged voice singing in the background at the Osteria Francescana. This is how the world’s best restaurant 2016 is run and how its maestro, Massimo Bottura, the Michelangelo of the stoves, heads it.
2017/29/09 - Autumn has started and on the brink of October we want to review the national and international fairs and events that are must-see for the olive sector and that will take place in the last quarter of the year.
2017/28/09 - QvExtra! International organizes tomorrow in the Chamber of Commerce of Cordoba a training workshop in which to address the challenges facing the olive sector with a view to the upcoming 2017/18 campaign.
2017/02/10 - The President and CEO of Deoleo, Pierluigi Tosato, intervened last Friday in a training workshop organized by QvExtra! International in Cordoba, where he offered his personal point of view on the current business model of olive oil, a "very complicated" sector, in his opinion, in which his company "is playing with people who have marked cards."
2017/27/09 - The Coretta restaurant in Paris hosted last September 24th Pur Huile, an event dedicated to promote the excellence of extra virgin olive oil through a Menu prepared for the occasion by the chefs María José San Román (El Monastrell, Spain) and Beatriz González (Neva Restaurant, France), as well as tastings and talks by experts from the olive and food sector.
2017/26/09 - Agricultural innovation, price volatility and marketing standards are some of the main challenges that the European olive oil sector is facing, according to a report published by the European Union Parliament's Research Service (EPRS).
2017/25/09 - The growth trend of Paraguayan olive oil imports is positive with an increase rate in value of 41% between 2012 and 2016 (from US $ 1.5 million to US $ 2.2 million) and in volume of 21% (from 359,000 liters to 436,000 liters), according to the last study of ICEX España Exportación e Inversiones.
2017/22/09 - We have interviewed Professor Giovanni P. Martelli -one of the most authoritative voices to speak of this bacterium- about the current evolution of Xylella fastidiosa. According to his own words, the collaboration of the producers is essential to avoid the spread of this pest because, in theory, Andalusian olive groves are at risk against Xylella fastidiosa multiplex and Xylella fastidiosa pauca.
2017/21/09 - The Spanish Rural Development Program has granted aid of € 99,001 for the creation of Sensolive-Oil, a Supra-autonomous Operational Group for Innovation in Productivity and Agricultural Sustainability (AEI-AGRI), led by the Spanish Olive Oil Interprofessional, which seeks to design the transfer of instrumental analysis technology to complement the Test Panel.

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