Business / page 140
Mar. 31, 2022
Farmers in New Zealand Optimistic Ahead of Harvest
New techniques, better pruning and benevolent weather are fueling big expectations for the upcoming olive harvest.
Mar. 31, 2022
Ercole Olivario Celebrates 30th Anniversary, Introduces Oleotourism Award
Producers from Sardinia, Lazio and Puglia competed at the 2022 Ercole Olivario where a new award for promoting tourism was introduced.
Mar. 31, 2022
Olive Farmers in Pakistan Seek Government Assistance to Scale Production
Some farmers in Pakistan are replacing traditional crops with olives, but need government subsidies to install irrigation systems and mill their fruits.
Mar. 31, 2022 News Briefs
Mar. 29, 2022 Food & Cooking
Mar. 29, 2022 Business
Olive Farmers on Croatian Island Sue Local City Over Land Ownership
Mar. 25, 2022 Production
Italy Introduces New Legislation to Promote Organic Production
Mar. 25, 2022 News Briefs
Warm Winter and Water Shortages Complicate Harvests for Some Italian Farmers
Mar. 23, 2022
Producers Behind San Giuliano Pursue Quality Through Innovation
On Sardinia, Pasquale and Domenico Manca produce organic extra virgin olive oils sustainably using state-of-the-art technology.
Mar. 23, 2022
How the Climate Makes and Breaks One Award-Winning Producerās Harvest
The family behind Turinela Farm believes the climate in Istria is perfect for producing award-winning olive oil. However, extreme weather is their biggest obstacle.
Mar. 21, 2022
PDO Cheese Producers Say Nutri-Score Ignores Italian Culinary Tradition
A cheese producersā association has launched a campaign against the adoption of Nutri-Score.
Mar. 21, 2022
Italy Prepares to Sell 800 Farms to Young Farmers
Italy' aims to revitalize its aging agricultural sector by providing financing for young farmers to purchase land.
Mar. 17, 2022
Italian Olive Farmers Have Until End of March to Claim New Funds
ā¬30 million has been reserved for the expansion of existing groves, planting of new trees and investments in production efficiency.
Mar. 17, 2022
Officials in Puglia Approve New Plan to Stem Spread of Xylella Fastidiosa
The goal is to monitor and combat the bacteria outbreaks that have been destroying traditional and monumental olive groves for nearly a decade.
Mar. 16, 2022
Greeks Follow a Hybrid Mediterranean Diet, Researchers Find
Greeks mostly adhere to the diet's standards with the addition of red meat and snacks.
Mar. 11, 2022
New Regulation in Turkey Permits Olive Tree Removals for Coal Mining
The regulation is meant to boost Turkish energy security. However, the countryās national olive oil association is already appealing the decision.
Mar. 9, 2022
Argentina Receives Its First Geographical Indication for Olive Oil
Local producers and officials believe the countryās first PGI will promote the local Arauco variety and hope other regions will follow.
Mar. 8, 2022
European Parliament Recommends Adoption of Europe-Wide Food Labels
The recommendation comes from a report outlining ways in which the European Union can increase its commitment to cancer prevention.
Mar. 8, 2022
Xylella Arrived in Italy from a Costa Rican Coffee Plant, Researchers Say
A study concluded that the genomes of Xylella fastidiosa in Apulian olive trees descended directly from Costa Rican coffee plants.
Mar. 7, 2022
Vazart & Sons combine scale with technology and tradition to continue their generations-long pursuit of excellence in agricultural production.
Mar. 7, 2022
Rome Joins Olive Oil Tourism Network CittĆ dell'Olio
The Italian capital has formally joined CittĆ dell'Olio to promote olive oil culture, oleotourism and the restoration of abandoned groves.
Mar. 7, 2022
Indian Consumers Reject Nutri-Score and Other Labels
A nationwide study conducted by the All India Institute of Medical Science found warning labels to be the most effective type of front-of-pack labels.
Mar. 7, 2022
Report: Climate Change Will Dramatically Reduce Tunisian Olive Oil Production
The National Observatory for Agriculture estimated that olive oil production may decrease by up to 70 percent if greenhouse gas emissions continue at their current rate.