The arbuscular mycorrhizal fungus could help olive trees to grow

Osmotic stress caused by NaCl supply reduced stem diameter, number of shoots, shoot length and nutrients in olive plants, but fungus colonization alleviated all of these negative effects on growth

New ornamental Tung tree available

Farmers must contend with another herbicide-resistant weed

More production in Africa, less olive oil in the Middle Eas due climate change

Climate warming will affect olive yield and fly infestation levels across the Mediterranean Basin, resulting in economic winners and losers at the local and regional scales

The nitrogen uptake efficiency in olive trees

Annual applications of large amounts of fertilizer nitrogen may cause nitrogen over-fertilization and negative effects in both the plant and the environment

Table olives are not all the same. It is not just the variety to make a difference

The loss, even percentage, of sugars, phenols and flavonoids is not equal for all cultivars. To influence the final organoleptic characteristics may be, however, also the bacteria involved in the fermentation. In Italy dominates the Lactobacillus pentosus

How many bubbles are in your bubbly?

A scientist has now closely examined the factors that affect these bubbles, and he has come up with an estimate of just how many are in each glass

A new approach to detecting unintended changes in GM foods

Does genetic manipulation cause unintended changes in food quality and composition? Are genetically modified (GM) foods less nutritious than their non-GM counterparts, for example, or different in unknown ways?

Biondi Santi and Chateau d'Yquem take the Vinitaly International Award 2014

The awards will be presented during the Gala Evening in Palazzo della Gran Guardia prior to the opening of Vinitaly. The same occasion will also see the announcement of the winners of the Communicator of the Year Award

New international rules for food safety and wine

The sector has thus turned to the OIV to obtain harmonised responses that guarantee the protection of consumer health and contribute to the food safety of vitivinicultural products

Measures to prevent entry of citrus pests are appropriate

Existing measures are effective at protecting the EU from two serious diseases that attack citrus plants

The development of a powdered olive oil and market study aiming at its commercialization

The molecular gastronomy is a science that is increasingly expanding, allowing the transformation of traditional food products into innovative products, thereby raising their sensory characteristics, appreciated by the population

Extra virgin olive oil have different profiles if produced by two-phase vs three-phase centrifugal decanters

Olive oils extracted by two-phase contained more total phenolics, OH-tyrosol and tyrosol and also more volatile compounds and more C5-C6 alcohols & aldehydes

Olive oil: when temperatures raise, oleic acid concentration falls

The response of olive to temperature is different than that of oilseed crops. Fruit weight decreased when average temperature exceeded 25°C

Organic farms protect and support environment and nature

On average, organic farms support 34% more plant, insect and animal species than conventional farms, say Oxford University scientists

Characterization of stink bug saliva proteins opens door to controlling pests

Brown marmorated stink bugs cause millions of dollars in crop losses across the United States because of the damage their saliva does to plant tissues. Researchers at Penn State have developed methods to extract the insect saliva and identify the major protein components, which could lead to new pest control approaches

Import/export and production of olive oil in Spain, Italy and Greece

In 2012/13 Italy exported a total of 392000 t, which shows a drop of 5% versus the season before. Spain has exported 728621 tonn down by 25% on the previous crop year

New rapid and non-destructive ways to assess the quality of food

The research approach is similar to how infra-red thermometers are used to detect fever in humans or animals by converting information about the colour of the skin into a prediction of the internal body temperature