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2018/29/10 - From January 15 to 19, 2019, the first great gastronomic event of the year will take place to discover the freshest extra virgin olive oil in restaurants, bakeries and other gastronomic centers of the French capital, attended by international producers, experts and chefs. We are speaking about Olio Nuovo Days, which in its fourth edition will include as a novelty a Master Class on EVOO at the Hotel Ritz in Paris, as well as the celebration from January 16 to 18 of the International Scientific Meeting on Olive Oil (Ismoo). In an interview with Mercacei, the driving force of this event, Emmanuelle Dechellete, details these activities as well as the keys to their success.
2018/22/10 - SIAL Paris, the world's most important event in the agri-food sector, is celebrating its 28th edition from 21 to 25 October in the French capital, where the latest innovations in the olive sector are being presented. More than 155,000 representatives of the sector from almost 200 countries are expected to attend. According to ICEX Spain Exports and Investments, the figures speak for themselves: more than 7,000 exhibitors, almost 90% of them international, from more than 100 countries and 2,600 accredited journalists.
2018/19/10 - The Regulatory Council of the PDO Poniente de Granada, in collaboration with the Universities of Granada and Zaragoza, has held a technical conference dedicated to the Mediterranean Diet and Children's Health, within which the Melipop Project "MEditerraneanLifestyle in Pediatric Obesity Prevention" has been presented, which aims to conduct a study about the influence of a healthy and balanced diet on the prevention of childhood obesity.
2018/18/10 - Scientific organizations, universities and researchers from several countries met on September 15 in Seville within the framework of the Mediterranean Forum on Organic Production and Climate Change, in which important data were offered regarding the reduction of the carbon footprint per kilo in different sectors, highlighting the olive grove, a crop that, in organic terms, manages to neutralize the carbon footprint.
2018/17/10 - On September 27 an outbreak of Xylella fastidiosa was detected for the first time in Belgium in a company in Roeselare (West Flanders) in olive trees coming from Spain and of which several plants had suspicious symptoms, as reported by the Federal Agency for the safety of the food chain (FASFC).
2018/16/10 - During a long period of time, in Brazil the consumption of olive oil belonged to the colonies of European immigrants, mainly those from the Mediterranean area, such as the Portuguese, Italians and Spaniards. However, nowadays the product has begun to become popular among Brazilian consumers, and it is considered less and less a luxury and exotic good to consume sporadically, according to a study by ICEX Spain Export and Investment.
2018/15/10 - The National Organization of Olive Oil Tasters of Italy (ONAOO, for its initials in Italian) will hold in Rome between November 30 and December 2 the fourth international meeting for the olive oil tasters of this entity.
2018/11/10 - From a molecular technique applied to the gastric content of arthropods, a research team from the Faculty of Biological Sciences of the Complutense University of Madrid (UCM) and the National Institute of Agricultural and Food Research and Technology (INIA) has been able to detect which can be potential predators of the insect vector that transmits the bacterium Xylella fastidiosa, responsible for the death of more than 350 vegetal species, among them the olive tree, the vine or the almond tree.
2018/10/10 - Although the olive grove has lost much of its biodiversity in recent decades, it still houses a remarkable diversity of flora and fauna as a whole and has great potential to recover it. This is the conclusion reached by a team of researchers from the University of Jaén (UJA) and the Higher Council for Scientific Research (CSIC) in a study carried out within the "LIFE Olivares Vivos Project," coordinated by SEO / BirdLife.
2018/08/10 - According to official data of each producing country and the Executive Secretariat of the International Olive Council (IOC), the olive oil world production of the 2018/19 campaign will exceed 3,064,000 tons, representing a decrease of 7.6% regarding the previous season.
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