Daily Archives: May 11, 2016

  • 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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