Olives New Zealand

Processing Practices Seminar

Olives NZ will run the “How Processing Practice impacts on Quality and Quantity” seminar in Auckland on 9 – 10 April 2018. There was overwhelmingly affirmative feedback from the 2016 course with attendees saying they got more than their money’s worth just from the first day. The seminar will again be run by the internationally acclaimed expert Pablo Canamasas.

 How processing practices impact on the quality and quantity of the product produced is a hot topic for everyone in the olive industry. Particularly with anecdotal advice from members being that winning Gold medals is a major differentiator in selling their oil at a reasonable price.

The two day course will cost $500 including GST for members or $1,000 including GST for non-members.

Programme and Registration Form here
2018 Processing Practices Registration2

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