Year 7 | 01 December 2015 | TO ENTER | TO REGISTER

Thermal conditioning of olive paste comes into the mill contributing to the increase in quality parameters of extra virgin olive oil

The Thermal Conditioning Module consists in a highly efficient tubular heat exchanger installed in the line after the crusher, able to bring down the olive paste temperature immediately before sending it to malaxer for gradual heating and consequent release of oil


Giacomo Costagli

World wine production in 2015 is at a good average

Global wine production is likely to reach 275.7 million hectolitres, a slight increase of 2% compared with 2014, according to the OIV's early estimates. Italy has again become the biggest producer in the world, followed by France

Olive oil prevents induced colon carcinogenesis

Many studies have investigated factors that contribute to colon cancer in which dietary and environmental factors have been shown to play an integral role in the etiology of this disease

Conventional, compost, organic production compared for strawberry

Compost, organic systems effectively reduce environmental, human health impacts. The scientists said that the report can be a guide for strawberry growers who want to improve soil management practices

Scientists produce beneficial natural compounds in tomato

One tomato can produce the same quantity of Resveratrol as exists in 50 bottles of red wine, suggest researchers who have learned how to produce this compound naturally.

Feed supplemented with byproducts from olive oil mill wastewater processing increases antioxidant capacity in broiler chickens

Broilers' feed supplemented with olive mill wastewater products reduced protein oxidation and lipid peroxidation in plasma and tissues

Links between processed meat and colorectal cancer

IARC’s review confirms the recommendation in WHO’s 2002, which advised people to moderate consumption of preserved meat to reduce the risk of cancer.

Larger food pack sizes increase consumer estimates of portion sizes

Larger food pack sizes can increase consumer estimates of portion sizes finds a new study completed by the European Food Information Council (EUFIC) and the University of Surrey

Olive oil production: provisional data for 2014/15

According to official data, world production in 2015/16 is expected to lie at around 2.900.000 tonns, about 22% higher than in 2014/15

Insects as food and feed: what are the risks?

Interest is growing in the potential benefits of using insects in food and animal feed, but what would be the risks from production, processing and consumption of this alternative source of protein?

‘Pigment of the imagination’ named National Historic Chemical Landmark

ARS scientist Harry A. Borthwick, Ph.D., helped discover the plant photoreceptor called phytochrome

Changes in squalene and sterols associated with olive maturation

Sterol content increased and its profile changed mainly from September to November. Early harvest in November has little impact on squalene and sterols in olive oil

Eating more fruits, veggies in youth linked to healthy heart decades later

Young adults who ate more than five daily servings of fruits and vegetables were less likely to have developed plaque deposits in their coronary arteries 20 years later

To restrict children’s sugar intake

What is important is to consume a variety of food and beverages in moderation. That can include those containing sugar, which can be part of a balanced lifestyle as long as you are not having too much

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27 november 2015
Andria (Italy) -1,43%
Greece 0,00%
Picual (Spain) -1,61%
Refined olive oil -3,33%
Tunisia -7,94%
Pomance olive oil 0,00%

by Marcello Scoccia

Panel leader ONAOO


Georgofili Aifo Pandolea Onaoo Airo