INNOLIVA defends and promotes innovation in the sector
Madrid, June 23, 2017.
Internet of Food & Farm (IoF2020) is an innovation project whose main objective is to see the potential of communication technologies within the agri-food sector. The European Commission will allocate 30 million euros to finance it, and it will develop up to 19 cases of specific uses, grouped in different sectors: dairy, meat, arable, horticultural and fruit crops (where olives are included). INNOLIVA, maintains a firm commitment to innovation and development of the olive sector and has several projects that corroborate it.
This pilot project aims to promote the development and future of the European agri-food sector as well as to increase its sustainability. Among those in charge of developing IoF2020, we find the Agro-alimentary Cooperatives of Spain, who insist that this new implementation to agriculture can be a revolution for so-called smart agriculture and livestock.
From INNOLIVA, they have been betting for years on new olive management and harvesting technologies, which take care of the olive tree and its fruit and at the same time allow the farms to work responsibly.
Miguel Rico, president of the production company based in Navarra, assures that the application of this type of methods is fully compatible with sustainability:
“We work to guarantee a harvest of the highest quality, but obtained in a respectful way, managing the farms according to the integrated production methods of the olive grove, using non-aggressive technologies and maintaining the biological balance”.
In addition, INNOLIVA has its so-called ‘smart fields’ which, through the monitoring of the response of the olive tree to the water received, control the irrigation of the more than 5,000 hectares that make up its plantation.
The company, which has its head office in Pamplona (Spain), owns more than 5,000 hectares of irrigated olive groves, located in Spain and Portugal, where the Mediterranean climate gives the olive tree the ideal environment for the development and maturation of the fruit; and it favors the obtaining of Extra Virgin Olive Oils with excellent sensory qualities.
With its production system, they guarantee the integral traceability of the entire process: from the olive tree to the final customer.
They make their Extra Virgin Olive Oil cold in the shortest time possible from the entrance of the olive in the oil mill. And they take care of the oil already produced to maintain their excellent sensory and healthy qualities as long as possible.