The students of the 16th Advanced Course on Olive Growing visit Oleoestepa
Last Wednesday, Oleoestepa had the honor of receiving the students of the 16th Advanced Course on Olive Growing, a prestigious training program organized by the IFAPA Alameda del Obispo Center in Córdoba. The students, coming from Spain, Brazil, France, and Italy, visited our facilities to learn firsthand about the operations of one of the most internationally recognized extra virgin olive oil cooperatives.
During the visit, the students were guided by Javier Caro, Head of R&D at Oleoestepa SCA, who provided a detailed explanation of the cooperative’s management model, its relationship with associated entities, and the more than 7,500 farmers involved. Key aspects were also discussed, such as the implementation of quality systems, innovation in production processes, the product range offered by the cooperative, and the marketing strategies that have made Oleoestepa a benchmark in the olive oil sector.
One of the highlights of the visit was the explanation of the rigorous laboratory controls carried out on both extra virgin olive oil and table olives. These processes ensure the excellence and traceability of our products, from the field to the table, guaranteeing they meet the highest quality standards.
Oleoestepa: A leader in innovation and sustainability
The visit allowed the students to learn more about a cooperative that has made innovation and sustainability its main hallmarks. Oleoestepa not only stands out for the quality of its extra virgin olive oil but also for its commitment to environmental protection and the sustainable development of its operations, utilizing the latest technologies to improve production and reduce environmental impact.
The 16th Advanced Course on Olive Growing: A commitment to training and innovation
This course, which took place from September 23 to October 18 at the IFAPA Center in Córdoba, aims to improve the profitability, competitiveness, and sustainability of the olive sector by addressing olive growing topics with a modern and innovative approach. With a total of 150 hours of lectures, the program offers participants the opportunity to be trained in the most advanced topics in the sector, combining theory with hands-on practices in laboratories, greenhouses, and experimental olive groves.
Led by Javier Hidalgo Moya, from the Area of Agro-Food Engineering and Technology at IFAPA, the course is aimed at professionals in the olive sector and individuals with university degrees looking to enter this industry. Throughout the course, students have the opportunity to dive into areas such as genetic improvement, plantation design, olive nutrition, irrigation management, pest and disease control, organic and integrated production, among other essential topics for the development of the sector.
