.mCSB_scrollTools .mCSB_buttonDown,.mCSB_scrollTools .mCSB_buttonLeft,.mCSB_scrollTools .mCSB_buttonRight,.mCSB_scrollTools .mCSB_buttonUp{--wpr-bg-294f9d74-384e-4109-9a6c-cc6d1a3ad01e: url('https://neomondo.org.br/wp-content/plugins/8degree-fly-menu-lite/css/mCSB_buttons.png');}.penci-owl-carousel .owl-video-play-icon{--wpr-bg-ea133a51-ac65-497d-9521-8cc3bcc78f1d: url('https://neomondo.org.br/wp-content/themes/soledad/owl.video.play.png');}.featured-area.featured-video{--wpr-bg-ec314a94-c127-4b95-a2f3-a6de59e080c6: url('https://neomondo.org.br/wp-content/themes/soledad/images/loading.gif');}.penci-image-holder{--wpr-bg-9d10f63d-8ccb-4ac5-81db-908fdc8fe538: url('https://neomondo.org.br/wp-content/themes/soledad/images/no-image.jpg');}.penci-magazine-slider.penci-loading{--wpr-bg-a40552f8-5eba-4c11-8c8a-a5277b4d14fc: url('https://neomondo.org.br/wp-content/themes/soledad/images/loading.gif');}#searchform input.search-input{--wpr-bg-a7ef7d5e-f5d2-409b-836d-4d7f7a48b4ef: url('https://neomondo.org.br/wp-content/themes/soledad/images/searchsubmit.png');}.dark-layout-enabled .featured-area.featured-video{--wpr-bg-f5a60cf8-766c-477f-93a0-da524e474f0d: url('https://neomondo.org.br/wp-content/themes/soledad/images/loading2.gif');}body.penci-body-boxed{--wpr-bg-211447a0-c194-4b5f-b9bf-a5e1674d9ea8: url('https://soledad.pencidesign.com/soledad-magazine/wp-content/uploads/sites/7/2017/06/notebook.png');}#floating-nextprev .floating-nextprev-arrow-left{--wpr-bg-754518b0-ad71-4a57-990c-be95b4e87fc8: url('https://neomondo.org.br/../../images/frontend/arrow-left.png');}#floating-nextprev .floating-nextprev-arrow-right{--wpr-bg-d6b58866-4a29-43ac-a449-6b29f5b443fb: url('https://neomondo.org.br/../../images/frontend/arrow-right.png');}

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Agronegócio Ciência e Tecnologia Destaques Sustentabilidade
Seminário internacional discute valorização de produtos agroalimentares

Por Neo Mondo 27 de outubro de 2021

Mel e queijo artesanal – Foto: Magda Cruciol Por – Savannah Comunicação Corporativa e Assessoria…