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Olive Growing, Sensory Evaluation and Master Milling are UC Davis' courses for 2019

Olive Growing, Sensory Evaluation and Master Milling are UC Davis' courses for 2019

2019/06/02 - UC Davis (California, United States) will organize three training activities throughout 2019 that will focus on the cultivation of olive trees, sensory evaluation and master milling.
The first course on Olive Cultivation will take place on March 15 and 16 and will allow attendees to strengthen their capacity to produce olives and high quality olive oil and promote it in the market.
Specifically, the topics such as Industry (overview from an international and California perspective), Siting (soil evaluation, climate, water evaluation and climate-change), Varieties (selection, production and quality characteristics), Planting (site preparation, tree sources, tree sizes, production systems and planting methods), Irrigation (design, frequency and duration), Fertilization (soil and tissue testing, application methods, organic and conventional fertilizers), Pests, diseases and weeds (addressing through integrated pest management), Pruning (methods and goals for various planting systems) and Harvest (manual and mechanical methods) will be adressed.
Subsequently, on June 11 and 12, UC Davis will organize a course on Sensory Evaluation of Olive Oil aimed at buyers, importers, producers and professional wishing to acquire more knowledge and experience in tasting EVOOs.

This training activity will allow attendees to taste more than 40 different olive oils and students will analyze the positive attributes and the most common defects, understand the strengths and weaknesses of the quality standards, and know which variables influence the harvest and the olive oil production, as well as tasting and pairing.

Finally, the Master Milling Certificate course will take place between September 23 and 25 and its objective is to help oil professionals to produce the best olive oils in the most efficient way. This activity will include a field visit to three oil mills.

A survey of attendees' found that 90 percent of respondents believed that the course material would boost their quality or efficiency by more than five percent, and 72 percent said that the course was “very likely” to lead to higher profitability.

The three courses will take place at the Silverado Vineyard Sensory Theater of the Robert Mondavi Institute for Wine and Food Science (Davis).
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