{"id":21585,"date":"2022-10-17T15:35:00","date_gmt":"2022-10-17T12:35:00","guid":{"rendered":"https:\/\/maccdev.web-care.com.gr\/free-educational-workshops-throughout-crete-on-the-quality-of-olive-oil-its-organoleptic-characteristics-and-good-practices-throughout-the-production-chain\/"},"modified":"2024-09-03T23:26:07","modified_gmt":"2024-09-03T20:26:07","slug":"free-educational-workshops-throughout-crete-on-the-quality-of-olive-oil-its-organoleptic-characteristics-and-good-practices-throughout-the-production-chain","status":"publish","type":"post","link":"https:\/\/macc.gr\/en\/free-educational-workshops-throughout-crete-on-the-quality-of-olive-oil-its-organoleptic-characteristics-and-good-practices-throughout-the-production-chain\/","title":{"rendered":"Good practices throughout the production chain of EVOO"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"21585\" class=\"elementor elementor-21585 elementor-19665\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-01076e2 elementor-section-boxed elementor-section-height-default elementor-section-height-default sc_fly_static\" data-id=\"01076e2\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-extended\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-8089c19 sc_inner_width_none sc_content_align_inherit sc_layouts_column_icons_position_left sc_fly_static\" data-id=\"8089c19\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-ae4372b sc_fly_static elementor-widget elementor-widget-text-editor\" data-id=\"ae4372b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Free educational workshops by MACC throughout Crete on &#8220;the quality of olive oil, its organoleptic characteristics and good practices throughout the production chain&#8221;<\/p>\n<p>The Mediterranean Centre of Agri-Food Capabilities (MACC), with the support of the Laboratory of Organoleptics of Crete (ASP), organizes free educational workshops throughout Crete on &#8220;Olive oil and its organoleptic characteristics&#8221;<\/p>\n<p>The seminar is mainly addressed to producers and millers but also to any professional who deals with olive oil.<\/p>\n<p>The seminar is addressed to producers and millers in order to use modern tools and techniques that highlight the quality characteristics of olive oil.<\/p>\n<p>The seminar will focus on avoiding mistakes during the whole process (from picking to blending and bottling) that degrade or destroy the quality of olive oil.<\/p>\n<p>The ultimate goal is to use this knowledge to improve the position of Greek olive oil in the global market.<\/p>\n<p>The workshops will take place:<\/p>\n<p>o On 22\/10\/22 at the Chamber of Commerce and Industry of Lassithi at 11:00-17:00<\/p>\n<p>o On 23\/10\/22 at the Technical Schools of the Heraklion Chamber of Commerce at 11:00-17:00<\/p>\n<p>o On 26\/10\/22 at the Chamber of Commerce and Industry of Chania at 15:00-21:00<\/p>\n<p>o On 29\/10\/22 at the Chamber of Commerce and Industry of Rethymnon at 11:00-16:30<\/p>\n<p>There will be a first come, first served basis, for expressions of interest, please contact Ms. Senator.<\/p>\n<p>Email lab@oliveoiltastinglab.gr<\/p>\n<p>Workshop Leader\/ Coordinator: Eleftheria Germanaki<\/p>\n<p>Contact Phone 6974939462<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Free educational workshops by MACC throughout Crete on &#8220;the quality of olive oil, its organoleptic characteristics and good practices throughout the production chain&#8221; The Mediterranean Centre of Agri-Food Capabilities (MACC),&hellip;<\/p>\n","protected":false},"author":1,"featured_media":21054,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"footnotes":""},"categories":[199],"tags":[224],"class_list":["post-21585","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en","tag-macc-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/macc.gr\/en\/wp-json\/wp\/v2\/posts\/21585","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/macc.gr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/macc.gr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/macc.gr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/macc.gr\/en\/wp-json\/wp\/v2\/comments?post=21585"}],"version-history":[{"count":0,"href":"https:\/\/macc.gr\/en\/wp-json\/wp\/v2\/posts\/21585\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/macc.gr\/en\/wp-json\/wp\/v2\/media\/21054"}],"wp:attachment":[{"href":"https:\/\/macc.gr\/en\/wp-json\/wp\/v2\/media?parent=21585"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/macc.gr\/en\/wp-json\/wp\/v2\/categories?post=21585"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/macc.gr\/en\/wp-json\/wp\/v2\/tags?post=21585"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}