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Sottoprodotto costituito dalla pasta residua contenente una percentuale variabile di acqua e olio, a seconda del sistema di elaborazione impiegato: pressione oppure centrifugazione a due o tre fasi. Le sanse vengono utilizzate dall’industria di estrazione per ottenere olio di sansa di oliva grezzo o per altri scopi.
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This week on OHIS
MADRID, SPAIN / 08.11.2024
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Osteoporosis and the fractures associated with it are important public health issues. Many...
15th Meeting of the IOC Statistics Working Group
MADRID, SPAIN / 06.11.2024
Essential insights on the olive oil sector On 5 November, the International Olive Council (IOC) held its 15th Statistics Working Group meeting in a hybrid format, with participants attending in person and via...
This week on OHIS
MADRID, SPAIN / 04.11.2024
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health This week’s newsletter covers topics of significant relevance. Recent scientific studies...
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