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How processing practice impacts on quality and quantity
April 9, 2018 - April 10, 2018
Registration is open for Olives New Zealand’s “How processing practice impacts on quality and quantity” seminar.
The seminar will be held in Auckland on 9-10 April 2018.
Internationally-acclaimed expert Pablo Canamasas will run the seminar, following enthusiastic feedback from the 2017 event.
“The effect of processing practices on the quality and quantity of the final product is a hot topic for everyone in the olive industry – particularly with reports from members that winning Gold medals is a major differentiator in selling their oil at a reasonable price,” ONZ EO Gayle Sheridan said.
Cost
$500 (incl GST) – Members of Olives NZ and the Australian Olive Association:
$1,000 (incl GST) – Non-members: .
Email admin@olivesnz.org.nz for a registration form: places are limited, so reserve yours now.