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Digital Asset Management (DAM) by Orange Logic
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agro-industry
Bactrocera oleae
Food processing
food quality
food safety
Laboratories
olive fly
Olive oil
olive pest
Olives
Processed plant products
product quality
Xylella Fastidiosa
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Italy. Processing olives and olive oil production
Italy. Processing olives and olive oil production
Italy. Processing olives and olive oil production
Italy. Processing olives and olive oil production
Italy. Processing olives and olive oil production
Italy. Processing olives and olive oil production
Italy. Processing olives and olive oil production
Italy. Processing olives and olive oil production
Italy. Processing olives and olive oil production
Italy. Processing olives and olive oil production
Italy. Processing olives and olive oil production
Italy. Processing olives and olive oil production
Italy. Processing olives and olive oil production
Italy. Processing olives and olive oil production
Italy. Processing olives and olive oil production
Italy. Processing olives and olive oil production
Italy. Processing olives and olive oil production
Italy. Processing olives and olive oil production
Italy. Processing olives and olive oil production
Italy. Processing olives and olive oil production
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Italy. Processing olives and olive oil production
10 March 2015, Benevento, Italy - A laboratory technician performing a quality control test on a sample of frozen olives affected by olive pest in the food and quality research laboratory of an olive oil factory. This year Italy's olive crop was particularly hard-hit by extensive attacks by olive fruit flies, Bactrocera oleae, and leaf scorch, caused by the bacterium Xylella fastidiosa, which has infected thousands of hectares of olive groves in the southern Italian province of Apulia.
03/10/2015
Credit
© FAO/Alessia Pierdomenico
UNFAO Source
FAO Photo Library
File size
334.38 KB
Unique ID
UF12A9W
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