Monthly Archives: May 2016

  • Domina International Olive Oil Contest Results

    Vinar Argentina SA and Italian expert taster and Antonio G. Lauro organized between 13 and 17 May in Palermo (Italy) the Domina International Olive Oil Contest (D-IOOC), founded in order to promote and develop the sector of high quality extra virgin olive oil with the aim of combining olive oil and healthy eating and nutrition and to inform consumers about the health benefits.

    The competition received 327 oils from 21 countries and counted of a jury of 16 experts from 10 countries: Italy, Argentina, Portugal, Turkey, Uruguay, United States, Brazil, Greece, Israel, Peru, Australia, Slovenia, Malta and South Africa.

    Domina International Olive Oil Contest (D-IOOC), brought together many events into one. Besides the competition, there were training sessions, an international conference, guided tastings by important international tasters, and a playful side to the city that will host the international contest: Palermo; all these elements that embellish the world of oil production.

    D-IOOC contest is open annually to growers, producers, mills, cooperatives and social cooperatives and producer organisations, associations of producers, bottlers, traders (exporters, importers and traders of olive oil) and packers.

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    Vinar Argentina SA and Italian expert taster and Antonio G. Lauro organized between 13 and 17 May in Palermo (Italy) the Domina International Olive Oil Contest (D-IOOC), founded in order to promote and develop the sector of high quality extra virgin olive oil with the aim of... 
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  • Filippo Berio's lawsuit of Olive Oil false advertising moves forward

    The consumers in a proposed class action lawsuit against the maker of Filippo Berio olive oil have filed a motion in support of their class certification in a lawsuit that accuses the company of false advertising.

    The plaintiffs say that Salov North America Corp., makers of Filippo Berio olive oil, misquoted the lead plaintiff’s testimony and wrongly claimed she was precluded from representing the Class because she was acquainted with a member of class counsel.

    In her motion of support for class certification, lead plaintiff Rohini Kumar claimed that “Salov cherry-picks from Plaintiff’s deposition answers to suggest that she may not have purchased a bottle of its olive oil.” Kuhar also claimed that Salov inappropriately attacked her personal character and class counsel.

    “While Salov argues that the dictionary definition of ‘imported from’ supports it, there will still need to be a class-wide decision of whether the phrase is likely to mislead reasonable consumers,” Kumar stated in her support for class certification.

    In March, Salov filed a claiming that Kumar could not establish that a Class of California consumers misunderstood that “imported from Italy” meant that the Filippo Berio olive oil was only made from Italian olives. Salov also claimed there was no evidence to support that Kumar interpreted the phrase that way either.

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    The consumers in a proposed class action lawsuit against the maker of Filippo Berio olive oil have filed a motion in support of their class certification in a lawsuit that accuses the company of false advertising. The plaintiffs say that Salov North America Corp., makers of Filippo... 
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  • Olive oil was Spain's most representative exported product during the past year

    The Spanish Ministry of Agriculture, Food and Environment (Magrama) has updated the indicators of the food industry in the period 2014-2015; and for the third consecutive year it has published sectoral data sheets with the 13 subsectors analyzed, including fats and oils.

    According to the report, in 2014, net sales of food and beverage industry product amounted to 93,396 million euros, representing an increase of 2.1% over 2013. Of this figure, ranking second, behind the meat industry, appears the subsector of fats and oils, which accounted for 11%, with 10,262 million euros.

    The report details the number of companies in the field of fats and oils and their distribution by stratum of employees amounted to 1,599, of which 237 were for companies without employees.

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    The Spanish Ministry of Agriculture, Food and Environment (Magrama) has updated the indicators of the food industry in the period 2014-2015; and for the third consecutive year it has published sectoral data sheets with the 13 subsectors analyzed, including fats and oils. According... 
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  • Italian Study Endorses Mediterranean Diet's Benefit for Stroke Prevention

    A recent review of the role of Mediterranean diet in relation to the risk of stroke found that the traditional Mediterranean way of eating, including societal and cultural factors, is a cost-effective intervention to lower the risk of stroke and other vascular conditions. The review was conducted by Antonio Di Carlo of the Institute of Neuroscience, Italian National Research Council in Florence, Italy, and colleagues, and was published in Volume 8 of the Agriculture and Agricultural Science Procedia.

    The authors described their approach, saying, “We will review main evidences on the links between nutrition and cerebrovascular disease, focusing on fruit and vegetables, and olive oil, considered in light of their role as components of the Mediterranean diet.” They looked first at how fruit and vegetable consumption affect the risk of stroke, and found studies conducted around the world, all of which concluded that the consumption of more fruits and vegetables reduced the risk of stroke. The reduction varied depending on the study, but taken together, they appear to demonstrate that fruits and vegetables lower stroke risk.

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    A recent review of the role of Mediterranean diet in relation to the risk of stroke found that the traditional Mediterranean way of eating, including societal and cultural factors, is a cost-effective intervention to lower the risk of stroke and other vascular conditions. The... 
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  • High cost of olive oil drives consumers to other options

    The olive oil sector was full of ups and downs during 2015. A price increase of 28 per cent contrasted with a 29 per cent drop in production, due to a harvest decimated by drought in Spain and diseases in Italy.

    According to the Spanish website revistaaral.com, a liter of olive oil has reached its highest price in a decade after a sustained escalation of prices by 41.6 per cent in the last four years. In the same period, the sales volume decreased by 8.7 per cent.

    Now the industry faces a challenge, as consumers are starting to turn to other options when confronted with the high cost of olive oil. Total oil consumption dropped by 3.2 per cent last year (over 15 million liters less than the previous one).

    Segment-wise, olive oil was a big responsible for the drag, since the sub-category lost 7 per cent of its volume sales compared to the previous period (more than 21 million litres of oil). At the same time, however, seed oils increased their volume by 3.5 per cent.

    In 2016, the trend is likely to continue as olive oil prices are still high and consumers continue to include seed oils on their shopping lists.

    Surce:European Supermarket Magazine

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    The olive oil sector was full of ups and downs during 2015. A price increase of 28 per cent contrasted with a 29 per cent drop in production, due to a harvest decimated by drought in Spain and diseases in Italy. According to the Spanish website revistaaral.com, a liter of olive... 
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  • US government looking to clamp down on counterfeit olive oil

    With Interpol recently announcing their largest ever seizures of fake food and the US government looking to clamp down on counterfeit olive oil, examples of food fraud are everywhere.

    Numerous studies have found almost 80 per cent of olive oil in the US is fake. Now, American politicians have now called for tests on all imports of the product, citing health and trading standards concerns.

    A US House of Representatives paper recommending changes to food legislation expressed concern with reports that “consistently describe the prevalence of adulterated and fraudulently labelled olive oil imported into the United States and sold to American consumers.”

    Olive oil is commonly marketed as being Italian, but is often grown elsewhere and is sometimes just packaged in Italy, allowing it to use the phrase ‘Bottled in Italy’ on its labels. There is also concern that some products claiming to be olive oil are coloured, mixed with chemicals or blended with other types of oil before being sold.

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    With Interpol recently announcing their largest ever seizures of fake food and the US government looking to clamp down on counterfeit olive oil, examples of food fraud are everywhere. Numerous studies have found almost 80 per cent of olive oil in the US is fake. Now, American... 
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  • Healthiest ways to cook veggies with EVOO and boost nutrition

    Veggies are really good for you. And you can make them even more nutritious if you prepare them in ways that maximize their benefits.

    Studies show the process of cooking actually breaks down tough outer layers and cellular structure of many vegetables, making it easier for your body to absorb their nutrients.

    For example, studies found that eating cooked spinach and carrots resulted in higher blood levels of the antioxidant beta carotene, which then converts to vitamin A.

    It is not just limited to vitamins — cooking vegetables also helps increase the amount of minerals, like calcium, magnesium and iron, available to the body.

    Steam, don’t boil

    As a general rule, it is best to keep cooking time, temperature and the amount of liquid to a minimum. That is why steaming is one of the best ways to cook most vegetables. It turns out that is especially true for broccoli, long touted as one of our top anti-cancer foods. Researchers found steaming kept the highest level of nutrients.

    Boiling vegetables causes water soluble vitamins like vitamin C, B1 and folate to leach into the water. So unless you are going to drink the water along with your vegetables, such as when making soups and stews, these vitamins are typically poured down the sink. Steaming is a gentler way to cook because the vegetables do not come in contact with the boiling water.

    Another study found peas, cauliflower and zucchini to be particularly susceptible to a loss of nutrients through boiling, losing more than 50% of their antioxidants. Water is not the cook’s best friend when it comes to preparing vegetables, the researchers summarised.

    When in doubt, microwave

    Microwaving uses little to no water, and can heat the veggie quickly from within, preserving nutrients such as vitamin C that break down when heated. Phyto-nutrients are compounds naturally found in plants that provide health benefits and disease protection in the human body.

    Avoid microwaving cauliflower to preserve vitamins and phyto-nutrients that have been shown to help lower cholesterol and fight cancer.

    Saute, don’t fry

    Studies show that during deep-fat frying, fat penetrates the food and vegetables dehydrate. But sauteing in a bit of healthy cooking oil, such as extra-virgin olive oil, is a great way to cook many vegetables. Not only does it maximise flavour, but the addition of olive oil appears to increase the absorption of phytonutrients like phenols and carotenes.

    Control the temperature of your olive oil when sauteing to increase nutritient absorption.

    Griddling, baking & roasting

    Veggies griddled with a tiny bit of olive oil can develop intense flavour and be quite healthy. Baking or roasting is hit-or-miss, and very dependent on the vegetable.

    Oven roasted tomatoes are high in lycopene, an antioxident that may reduce risk for Alzheimer’s and cancer.

    Maximise that benefit by never peeling a tomato or throwing away its seeds as most of the antioxidant power actually lies in the peel and seeds.

    Best method to use?

    So, which cooking method is best? The answer often depends on the vegetable. If you are a dedicated cook, staying on top of the latest science might be helpful.

    But for days when you are too busy to look up the latest research, here is how to boil it down: Default to steaming and microwaving with just a little bit of water, throw in a splash of olive oil when you can, and your veggies — and body — will thank you.

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    Veggies are really good for you. And you can make them even more nutritious if you prepare them in ways that maximize their benefits. Studies show the process of cooking actually breaks down tough outer layers and cellular structure of many vegetables, making it easier for your... 
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  • The 10th China International Edible Oil & Olive Oil Exhibition 2016

    10th China (Guangzhou) International Edible Oil & Olive Oil Exhibition 2016. This exhibition will be held on June 29-July 1, 2016.We are sincerely to invite you to join us. As part of 10th IOE China 2016, 2016 International Olive Oil Competition will be held at the same time.

    IOE had been successfully held for nine editions, attracts most excellent oversea and domestic edible oil and olive oil manufacturers, importers and exporters, agents and distributors participate, has been recognized the largest, most professional, most authoritative edible oil industry exhibition.Attached please find IOE E-Brochure for your reference.

    From 2014, The International Olive Oil Council supports the exhibition as a guilder to held conference and activities to standardize the China olive oil market with IOE organization. Our aim is to provide the most professional platform for the oversea olive oil manufacturers and exporters, and set up the international standard of high quality olive oils in China market.

    As a business trade show, IOE committee will provide the top trade show platform and for the oversea enterprises who want to explore the business in China.

    Download:
    IOE 2016-Invitation Letter
    IOE China 2015 Post Show Report

    For enquiries, please contact:
    Mrs.Yuki Lee
    Email: Ioechina@yeah.net
    Tel: +86 (20) 6108 9351
    http://www.ioechina.org/

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    10th China (Guangzhou) International Edible Oil & Olive Oil Exhibition 2016. This exhibition will be held on June 29-July 1, 2016.We are sincerely to invite you to join us. As part of 10th IOE China 2016, 2016 International Olive Oil Competition will be held at the same... 
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  • Sensory Evaluation of Olive Oil Certificate Course by UC Davis

    This year’s Sensory Evaluation of Olive Oil Certificate Course will be held from 06/14/2016 to 06/17/2016. The essential sensory course for the professional buyer, importer, category manager, producer, or anyone who wants to gain expertise in evaluating olive oil. Sensory, culinary, chemistry and policy experts guide you through a unique tasting and educational odyssey. The lessons are useful for tasters at any level of experience.

    Those who attend will learn about the science of tasting from a sensory scientist with years of industry experience; evaluate more than 60 oils using official blue tasting glasses; review positive attributes and common defects; receive training like an olive oil sensory panel member; get instant feedback on how you compare with other tasters using our advanced sensory software; experience a world tour of olive oils from Spain, Italy, Greece, and the New World; understand the secrets of award-winning olive oils; try your hand at olive oil blending; take a final exam to assess your progress; and receive a Master Certificate upon course completion.

    This training will take place at the Silverado Vineyard Sensory Theater of the Robert Mondavi Institute for Wine and Food Science (Davis) and will be taught by Dan Flynn, executive director of the UC Davis Olive Center; Sue Langstaff, an olive oil sensory panel leader and the owner of Applied Sensory, LLC; Selina Wang, research director of the UC Davis Olive Center; and Deborah Madison, founding chef of Greens restaurants in San Francisco and Cafe Escalera in Santa Fe, MN.

    website

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    This year’s Sensory Evaluation of Olive Oil Certificate Course will be held from 06/14/2016 to 06/17/2016. The essential sensory course for the professional buyer, importer, category manager, producer, or anyone who wants to gain expertise in evaluating olive oil. Sensory,... 
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  • IOC publishes its market report analyzing olive oil production in Iran

    The International Olive Council (IOC) publishes its latest market report analyzing the evolution and situation of the olive oil production in Iran, a member of this organization since January 2004 and will host the 47th meeting of the Advisory Committee together with an interregional seminar on quality, marketing and biodiversity, to be held in Tehran next 16 and 17 May.

    Iran shares many geographical features and historical roots with the Mediterranean countries, which are home to the major known cultivars of olive. Lying on the edges of the Eastern Mediterranean, it is the cradle of ancient civilisations and the possible birthplace of the olive tree. Much uncertainty surrounds the early history of olive growing in Iran although the olive tree is mentioned in ancient Iranian religious hymns dating back two thousand years ago.

    The bulk of Iran’s varietal heritage is to be found in the valley of Sefi-Rud, Tarom and Manjil, some 60–70 km away from the shores of the Caspian Sea. Olive cultivars are distributed across the provinces of Gilan, Zanjan and Golestan in the North and Khozestan and Fars in the South. Some parts of Gilan (Loshan, Manjil, Rodbar, Aliabad, Jodaky, Vakhman, Bahramabad, Kalashtar, Koshk, Rostamabad, and Ganjeh) are the most important olive producing areas in the country.

    Most of the olives grown in Iran belong to 10 traditional cultivars: Mari, Zard, Rowghani, Gelooleh, Shengeh, Khormazeitoon, Khara, Dakal, Dezful and Fishomi.

    The predominant climate is continental with cold winters and hot dry summers. On the plateau, the climate is arid and rainfall is less than 250 mm per year. Tehran, at the foot of the southern slopes of the Elburz Mountains, receives only 230 mm of precipitation whereas the coastline of the Caspian Sea receives more than 1 000 mm.

    The land is often cultivated on both mountainous terrain and elevations between 100 and 150 m above sea level.

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    The International Olive Council (IOC) publishes its latest market report analyzing the evolution and situation of the olive oil production in Iran, a member of this organization since January 2004 and will host the 47th meeting of the Advisory Committee together with an interregional... 
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  • National Congress do Azeite-Azeite do Alentejo in Portugal

    The Portuguese city of Moura will host next May 13th the third edition of the National Congress do Azeite-Azeite do Alentejo, which will include three panel discussions with leading industry professionals who will discuss the situation in the olive sector and the latest technologies applied to culture of the olive tree.

    As recorded by the program of the meeting, following the opening of the congress, will take place the panel discussion on the sector (moderated by Luis Chrysostom, of the Agricultural Cooperative de Moura and Barrancos, CRL) which will involve Mário Joaquim Abreu e Lima, of the Associação Interprofissional da Fileira Oleícola; Cortez João de Loba, from Herdade Maria da Guarda; José Ventura, from the Cooperative Dos Olivicultores de Valpaços, CRL; and Rodrigo Caeiro, from Carmim, CRL.

    The congress is organized by the Municipality of Moura and the Center for Studies and Promotion of Oil of Alentejo, a non-profit organization created in 1999 that aims to stimulate and strengthen the sector of olive oil in this Portuguese region.Based in Moura, this association gathers today around 60% of oil production in the region of Alentejo, and next to its producers, are part of the institutions linked to the sector such as state agencies, municipalities and universities.In the scope of activities of this center highlights the recognition process of Alentejo EVOO as part of the Protected Geographical Indication; the organization of the “National Extra Virgin Olive Oil Competition”, part of the National Fair of Agriculture; as well as the National Fair of olive growing, Olivomoura.

    For further information:
    E-mail: cepaal@azeitedoalentejo.pt
    website

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    The Portuguese city of Moura will host next May 13th the third edition of the National Congress do Azeite-Azeite do Alentejo, which will include three panel discussions with leading industry professionals who will discuss the situation in the olive sector and the latest technologies... 
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  • Why Extra Virgin Olive Oil Is The King Of The Mediterranean Diet

    In the Mediterranean diet, everything revolves around this essential ingredient because of its taste and nutritional aspects, but it is also a cultural matter. Olive oil—that is, extra virgin olive oil, because we are talking about the most widely touted member of the family—boasts unique nutritional characteristics. Because it is rich in vitamins and essential fats (the ones we cannot do without in our diet, as emphasized by the WHO’s latest guidelines) and because it is suited to all palates and dishes thanks to the immense number of varieties that are available. Italy produces huge quantities and, in fact, only two of its regions—Piedmont and Valle d’Aosta—do not grow olives. But this yellow gold flows freely everywhere else, from one end of the peninsula to the other, with different characteristics depending on where it is made.

    The oil can be fruity or not, and have more or less body, and range in acidity. Just like wine. To grasp all its facets, you should taste it without cooking it: in other words, just drizzle it right onto the dish you’re making or add it at the very end. This will maintain all its culinary qualities as well as its advantages in terms of wellness. Extra virgin olive oil is distinguished from plain virgin oil by specific sensory and chemical characteristics. According to EU regulations, olive oil can be defined as extra virgin only if it has a maximum acidity of no more than 0.8% (versus 2% for just virgin oil).

    Then variables in terms of taste and aroma are also considered. The perfect equation calls for a balance between the fruity components and the slightly piquant ones (caused by polyphenols). After that, it’s just a matter of preference and provenance, but there’s one thing to bear in mind: complete traceability. The label must clearly indicate not only that it is a superior-quality oil made only from olives and strictly with mechanical processes, but also that the origin of the olives is Italy. And not just that it was produced in Italy. Here are some of the best- known provenances.

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    In the Mediterranean diet, everything revolves around this essential ingredient because of its taste and nutritional aspects, but it is also a cultural matter. Olive oil—that is, extra virgin olive oil, because we are talking about the most widely touted member of the family—boasts... 
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  • Sales of olive oil in Germany reached a total of 34.7 million liters in 2015

    Sales of olive oil in Germany reached in 2015 a market share of 18.1%, according to the Union for the Promotion of Oil and Protein Plants – UFOP, that also notes that rapeseed oil continues to lead the list of the most popular oils among German consumers.
    Thus, in 2015, the quantity of this oil purchased by consumers in this country increased once again over the previous year, this time by 2.4%, reaching a new record of 78.5 million liters, as recorded by the international newsletter of the Spanish Ministry of Agriculture, Food and Environment (Magrama).

    In this sense, its market share remained, for the second consecutive year, above 40% and gained ground against the sunflower, of which about 52 million liters were sold and to which corresponded a market share of 27,2%, followed by olive oil.

    The UFOP noted that German consumers are positive about the rapeseed oil, especially for its fatty acid composition and variety of use, as well as the fact that it is of domestic origin.

    According to the association, the 2016 harvest is estimated to reach 5.4 or 5.9 million rapeseeds which will produce more than 2.2 million tons of oil intended for consumption or processing purposes.

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    Sales of olive oil in Germany reached in 2015 a market share of 18.1%, according to the Union for the Promotion of Oil and Protein Plants – UFOP, that also notes that rapeseed oil continues to lead the list of the most popular oils among German consumers. Thus, in 2015,... 
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  • OLIVE JAPAN 2016 WINNERS LIST UPLOADED !!

    The OLIVE JAPAN International Extra Virgin Olive Oil Competition is one of the premier olive oil competitions in the world, bringing together the highest standards of integrity and professionalism in awarding medals to the best oils from around the globe.

    This is the forth year of OLIVE JAPAN International Competition, Japan as the one of the most important market for olive oil in the world. The judges are invited from key major olive oil production countries and Japan, under recommendation by the Olive Oil Sommelier Association of Japan. (OSAJ).

    Olive Japan has published the full list of winners (Premier Medal, Gold Medal and Silver Medal) in this contest, which has recognized EVOOs from Italy, Portugal, United States, Australia, Chile, Argentina, Uruguay, Turkey, New Zealand, Japan, Greece, Croatia, France, Israel, Morocco, Slovenia and South Africa.

    The organizer is the Olive Oil Sommelier Association of Japan (OSAJ), Japan’s sole professional organization for training and certifying olive oil experts, which is independent from any commercial body of the olive and olive oil.

    Olive Japan 2016 had total 600 entries from 21 countries around the world. After 3 days serious and enjoyable judge sessions, this contest has decided to awards: 11 Premier Medals, 213 Gold Medals and 196 Silver Medals.

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    The OLIVE JAPAN International Extra Virgin Olive Oil Competition is one of the premier olive oil competitions in the world, bringing together the highest standards of integrity and professionalism in awarding medals to the best oils from around the globe. This is the forth year... 
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  • Alimentaria goes even further at the edition marking its 40th anniversary

    The great Spanish food and drink fair Alimentaria , which closes today at the Gran Via Exhibition Centre in Barcelona, managed to attract visitors from 157 countries (16 more than in 2014), underlining its international pulling power and efficient role at galvanising exports for sector companies. The show also left a very positive impact on attendees, as shown by the reactivation of domestic demand in view of the rise in consumption.

    The 4,000 exhibitors came from 78 different countries and of the 140,000 registered visitors, 32% were international, reflecting the tremendous potential of this event, which has consolidated its leadership as one of the benchmark European trade shows in the sector with innovation and gastronomy as two of its main cornerstones.

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    The great Spanish food and drink fair Alimentaria , which closes today at the Gran Via Exhibition Centre in Barcelona, managed to attract visitors from 157 countries (16 more than in 2014), underlining its international pulling power and efficient role at galvanising exports... 
    Read More →