ISHS Acta Horticulturae 155: VIII Symposium on Horticultural Economics
IMPROVEMENT IN THE COMMERCIAL QUALITY OF THE SPANISH ALMOND |
| Author: | J. MURGA CARAZO |
| Abstract:
In the process which the almond follows for its commercialization, from its production until such time as it reaches the consumer, it passes through the following stages:
If we wish to improve the quality of the almond day by day, we must all collaborate and each and every interested party must contribute what is necessary in order to achieve this goal. | |
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