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2019/28/11 - Fats traditionally used for cooking in Slovakia are butter and sunflower and rapeseed vegetable oils, although in recent years olive oils have gained prominence thanks to the influence and taste for Mediterranean cuisine, according to a ICEX Spain Export and Investment study.
2019/27/11 - Boosting brain function is key to staving off the effects of aging. And if there was one thing every person should consider doing right now to keep their brain young, it is to add EVOO to their diet, according to research by scientists at the Lewis Katz School of Medicine at Temple University (LKSOM).
2019/25/11 - On November 21, SIMEI (Milan) hosted the conference "Dressing extra virgin olive oil to succeed in the market", in which Juan A. Peñamil, CEO of Mercacei Publishing Group, spoke about the importance of packaging in the world of the Spanish Premium EVOO. Below we reproduce his full presentation in which some of the main Spanish branding & packaging agencies specializing in extra virgin have chosen their most representative practical cases.
2019/22/10 - The 2nd International Yale Symposium on Olive Oil and Health will take place at the European Cultural Center of Delphi, Greece, December 1-4, 2019. Olive oil experts, scientists, nutritionists, marketers, farmers, entrepreneurs, international dignitaries, and chefs from Greece, Italy, Spain, USA, UK, Japan, and Brazil will present the latest developments.
2019/21/11 - Following the adoption of private storage aid for the olive oil sector on 11 November 2019, the first tender opens today. Operators from producing Member States, (Greece, Spain, France, Croatia, Italy, Cyprus, Malta) will be able to submit tenders until 26 November to their national authorities.
2019/20/11 - Community olive oil production stood at 104,342 tons in October, according to the latest data from the European Commission (EC). In the case of Spain, production in this month was 42,003 tons, while in Italy it reached 51,149 t. (397 tons in September and 50,572 tons in October).
2019/19/11 - Researchers from the Universidad Politécnica de Madrid (UPM), in collaboration with the Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA) of Montpellier, have developed applications for the quick evaluation of the quality of olive oil based on the fluorescence of its nutritional compounds.
2019/18/11 - The first estimates of the 2019 harvest -marketing campaign 2019/20- still very preliminary, rate the olive oil production in Spain at 1,233,500 tons, which is 31.7% less than the previous season, according to the latest forecasts on surfaces and productions of the Spanish Ministry of Agriculture, Fisheries and Food (MAPA).
2019/15/11 - Isabel Coixet is what producers of EVOO are to the Mediterranean Diet. Each one of her films -unique, delicious, unrepeatable- enriches the movie industry just as each extra virgin enriches any dish. On the occasion of the next premiere on December 4 on HBO of Foodie Love, her first "gastro-series", we share this exclusive interview published in Olivatessen # 5.
2019/14/11 - The French olive oil market is a saturated market, that is, where supply exceeds demand, with a high level of demand from consumers and distributors that emphasize quality and presentation, as follows from a study by ICEX Spain Export and Investment, which points out that the future lies in diversity and differentiation.
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