Share
Acción y efecto de envasar. Su objetivo es conservar el producto durante la comercialización, manteniendo sus características químicas y organolépticas estables durante el periodo de comercialización.
Las condiciones mínimas que debe reunir son: peso correcto, buena apariencia, uniformidad de tamaño, buenas características organolépticas y salmuera incolora en los envases transparentes.
Last Posts
IOC Traineeship Opportunity (Olive Growing, Olive Oil Technology and Environment Unit)
The International Olive Council (IOC) is offering a six-month paid traineeship, with the possibility of extension, in its Olive Growing, Olive Oil Technology and Environment Unit. This traineeship, starting on 1 May...
IOC Traineeship Opportunity (External Relations Department & Assistant to the Executive Director)
The International Olive Council (IOC) is offering a four-month paid traineeship, with the possibility of extension, in its External Relations Department and also supporting the assistant to the Executive Director. This...
Esta semana en el OHIS
MADRID, ESPAÑA / 01.04.2025
Esta semana en el sitio web del Olive Health Information Service La newsletter de la Universidad de Navarra y el COI dedicada a la salud Arraigada en las tradiciones culinarias de países como España, Italia y Grecia, la...
Our last
newsletter
Descargar our last newsletter, and check the most important news of the month and enjoy the access of stadistics related to the trade of olives.
Join our
newsletter
Get our monthly newsletter directly in your inbox, every month with your subscription.
