• The 1st Iberian Olive Growing Congress begins
• INNOLIVA points to innovation as the lever capable of guaranteeing the excellence of the sector
Madrid, April 13, 2016.
Badajoz welcomes from today and until next Friday, April 15, the 1st Iberian Olive Growing Congress, which will try to show the technological advances in the processes of preparation, transformation, marketing and quality of olive oil, table olives and their byproducts. INNOLIVA confirms the importance of using new technologies to obtain an Extra Virgin Olive Oil of ‘premium’ quality and reaffirms its commitment to innovation and development in production.
Technology has reached the field and the sector can not turn its back on it. More and more tools are the latest generation used in the process linked to olive oil and Badajoz will be for three days the headquarters where they will reveal the latest technological advances in the sector thanks to the Spanish Society of Horticultural Sciences (SECH) and the Association Portuguesa de Horticultura (APH), organizers of the event.
INNOLIVA, as a leading company that owns farms both in the province of Extremadura and Portugal, highlights the importance of this meeting, which is the perfect opportunity for the exchange of ideas and progress in the production of EVOO.
In this sense, the company maintains a firm commitment to innovation and development, and has several ongoing projects that corroborate it. INNOLIVA applies new management technologies and olive harvesting, which allows it to care more efficiently for the olive tree and its fruit. In addition, it has its so-called ‘intelligent fields’ which, by monitoring 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