20 OCT
The Pontezuela estate has this morning signed a collaboration agreement with the Polytechnic University of Madrid to help improve the quality of extra virgin olive oil
The aim is to introduce workers on the analysis of the influence of the quality of olive to the entry into the mill on the quality of virgin olive oil obtained. The work is being conducted with researchers Research Group Laboratory of Physical Properties and Advanced Techniques in Agriculture (LPF-TAGRALIA) Agroforestry Engineering Department attached to the School of Agricultural Engineering, Food and Biosystems, a group experencia featuring instrumental in measuring the quality of food products using nondestructive techniques multidimensional.
This collaboration has started this month in The Pontezuela has facilities in Los Navalmorales in the province of Toledo, and is working with extra virgin produced during the 2015-2016 campaign.
Thus, Finca La Pontezuela stated in its commitment to quality and innovation, which already showed in their extra virgin olive oil brand 'five elements'
Via: innovagri.es
Related link: The Pontezuela collaborating with UPM wing to help improve the quality of olive oilinnovagri.es, 20 de octubre de 2015.
