Sustainable food production – the example of the success story of Risca Grande It is a cool Saturday morning at the end of October. A group of six students from the Beja College of Agriculture and their lecturer in olive growing are heading for Santa Iria, 30 km away. Shortly after leaving the village, they turn on to a gravel road. A road sign shows them the direction: Risca Grande – extra virgin olive oil. The destination for the trip was carefully chosen by the lecturer Carlos Filipe: after all, Risca Grande has become a model business for organic olive …
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