2018/12/03 - The preparation for the 13th edition of the International Master’s Degree in Olive Growing and Olive Oil Technology, which will take place during the next two academic years (2019/20 and 2020/21), is already underway. It is an international program on the cultivation of olive trees and the production of olive oil and table olives, which contributes to the training of technicians and researchers in these matters and to the development of cooperative relations among the participants.
2018/30/11 - Belonging to the third generation of a family of hoteliers, Mario Sandoval (Humanes, Madrid, 1977) - 2013 National Gastronomy Award and president of the Federation of Spanish Chefs and Confectioners (FACYRE)-, chef, entrepreneur and strategic gastronomy consultant, is considered above all a fighter, a restless type, fortunate and passionate about his work that finds in the constancy his best ally. Father of three children and always surrounded by his own, Mario Sandoval can write a lovestory about Coque -in 2000 he took the reins of the restaurant with his brothers-, but also about overcoming and nonconformity, which has placed him in the top of the most vibrant Spanish culinary vanguard. Mercacei collects an extract from the interview published in Mercacei Magazine 97.
2018/29/11 - Diego Hueltes, a Spanish computer engineer from Alcalá la Real (Jaén), has developed three models for predicting the price of olive oil using artificial intelligence.
2018/11/28 - The International Olive Council (IOC) foresees that the world production of olive oil will be around 3,131,000 tons in the 2018/19 season compared to the 3,064,000 tons estimated last October, which entails a decrease by 5.5% regadring the previous season.
2018/27/11 - The consumption of olive oil in Panama shows a stable growth perspective in the period 2018/2019 and is also aligned with its GDP, favored by the increase in wages, the growing concentration of the population in Panama City and the takeoff of tourism. However, the strengthening of the euro forecast between 2019 and 2022 may make EU exports less competitive and affect Panamanian imports of olive oil, according to a study by ICEX Spain Export and Investment.
2018/26/11- Researchers from Edith Cowan University (ECU) found that people who adhere to a Mediterranean diet have significantly slower rates of Amyloid beta (Aβ) accumulation in their brain. The build-up of Aβ is linked with the development of Alzheimer’s.
2018/23/11 - The headquarters of the International Olive Oil Council (IOC) in Madrid organized an international seminar on olive and climate change, which analyzed the positive environmental impact of this crop. In this forum, the participants -from the academic world, government institutions, research centers and international organizations- shared their vision on the real and positive effects of olive cultivation, an ecosystem that, according to this agency, captures CO2 from the atmosphere and stores it in the long term both in the plant and in the soil.
2018/22/11 - The US Food and Drug Administration (FDA) has approved a new qualified health claim for consuming oils with high levels of oleic acid to reduce coronary heart disease risk
2018/21/11 - The production of olive oil in Chile has reached 22,000 tons in 2018, which is 10% more than in 2017 (20,000 tons) and 46.6% compared to 2013 (15,000 tons), according to ChileOliva.
2018/20/11 - The Higher Council for Scientific Research (CSIC) and the Olive Pomace Oil Interprofessional (Oriva) have opened a new pathway for the prevention of Alzheimer's through a diet enriched with olive-pomace oil.