{"id":2968,"date":"2019-06-04T11:57:24","date_gmt":"2019-06-04T09:57:24","guid":{"rendered":"https:\/\/microbioma.es\/?p=2968"},"modified":"2019-06-04T12:03:22","modified_gmt":"2019-06-04T10:03:22","slug":"la-fruta-de-gruventa-protagonista-en-microbioma","status":"publish","type":"post","link":"https:\/\/microbioma.es\/en\/la-fruta-de-gruventa-protagonista-en-microbioma\/","title":{"rendered":"Gruventa fruit, protagonist in Microbiome"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"2968\" class=\"elementor elementor-2968\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-section elementor-top-section elementor-element elementor-element-814e2af elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"814e2af\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-b7a8507\" data-id=\"b7a8507\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-7394ce8 elementor-widget elementor-widget-text-editor\" data-id=\"7394ce8\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<blockquote><p><strong>Bio cherry tomatoes, nectarines, peaches and Paraguayans brought the flavor of fruit to the meals that were served during the two days of the Forum<\/strong><\/p><\/blockquote><p style=\"text-align: justify;\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignleft wp-image-2185 size-medium\" src=\"https:\/\/microbioma.es\/wp-content\/uploads\/2019\/05\/logo-gruventa-300x179.jpg\" alt=\"\" width=\"300\" height=\"179\" srcset=\"https:\/\/microbioma.es\/wp-content\/uploads\/2019\/05\/logo-gruventa-300x179.jpg 300w, https:\/\/microbioma.es\/wp-content\/uploads\/2019\/05\/logo-gruventa-600x357.jpg 600w, https:\/\/microbioma.es\/wp-content\/uploads\/2019\/05\/logo-gruventa-768x457.jpg 768w, https:\/\/microbioma.es\/wp-content\/uploads\/2019\/05\/logo-gruventa.jpg 840w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>Grupo de Ventas Hortofrut\u00edcolas, Gruventa, collaborated in the International Microbiome Forum by providing seasonal fruit that was tasted by the attendees both at the networking breakfasts and during the lunch that was served on the first day.<\/p><p style=\"text-align: justify;\">The quality and flavor of the Byo cherry tomatoes was highlighted by the attendees, as well as the seasonal fruit such as nectarines, peaches and paraguayos that were made available to the Forum participants during the two days of the event.<\/p><p style=\"text-align: justify;\">In this way, Gruventa wanted to show its support for the organization of #MicrobiomaForum whose national and international impact has been extraordinary and which has achieved unmitigated success that has been unanimously recognized by the entire sector.<\/p><p style=\"text-align: justify;\">On behalf of the Microbioma organization, they wanted to thank the support of Gruventa, a group made up of producers and exporters of fruits, citrus fruits and vegetables with extensive experience in the fruit and vegetable sector, and their contribution to the success of this great agricultural event.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Organic cherry tomatoes, nectarines, peaches, and flat peaches brought a touch of fruit to the feasts served during the two-day Forum. Gruventa, the Hortofrut\u00edcolas Sales Group, collaborated with the International Microbiome Forum by providing seasonal fruit, which was sampled by attendees at both the networking breakfasts and lunch.<\/p>","protected":false},"author":3,"featured_media":3090,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2968","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias"],"_links":{"self":[{"href":"https:\/\/microbioma.es\/en\/wp-json\/wp\/v2\/posts\/2968","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/microbioma.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/microbioma.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/microbioma.es\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/microbioma.es\/en\/wp-json\/wp\/v2\/comments?post=2968"}],"version-history":[{"count":0,"href":"https:\/\/microbioma.es\/en\/wp-json\/wp\/v2\/posts\/2968\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/microbioma.es\/en\/wp-json\/wp\/v2\/media\/3090"}],"wp:attachment":[{"href":"https:\/\/microbioma.es\/en\/wp-json\/wp\/v2\/media?parent=2968"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/microbioma.es\/en\/wp-json\/wp\/v2\/categories?post=2968"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/microbioma.es\/en\/wp-json\/wp\/v2\/tags?post=2968"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}