Recommended articles
What is the tax treatment for donations made to scientific and technological development projects in Brazil?
Brazil Donations made to scientific and technological development projects in Brazil may be tax deductible, subject to certain limits and conditions established by law. These donations are generally considered deductible expenses in the Personal Income Tax (IRPF) and the Income Tax of Legal Entities (IRPJ). It is important to consult current tax legislation and comply with the requirements to access these tax benefits.
What is the notification period for the termination of the contract by the lessor in Chile?
The notice period for termination of the contract by the landlord is usually 30, 60 or 90 days, depending on what is agreed in the contract or by local law. You must notify the tenant in writing.
Are there limits on the retroactivity of alimony in Ecuador?
In Ecuador, the retroactivity of alimony may have limits, and is generally established from the date the claim is filed. However, the court may consider special circumstances and roll back payments if it deems it necessary to ensure the protection of the beneficiary's rights.
How are teamwork skills evaluated in the selection process in Peru?
Teamwork skills are assessed by asking questions about previous collaborative experiences, conflict resolution, and the ability to contribute to the team's success.
What are the regulations on the use of digital platforms and teleworking in the gig economy in Ecuador?
Regulations on the use of digital platforms and teleworking in the gig economy in Ecuador are evolving to address the unique characteristics of this type of employment and guarantee workers' rights.
What is jicama and what is its importance in Mexican gastronomy
Jicama is an edible root native to Mexico, which is used in Mexican cuisine in both sweet and savory dishes. It has a sweet, crunchy flavor, similar to that of an apple or pear, and is valued for its refreshing texture and high water and fiber content. Jicama is consumed raw, in salads, ceviches, sauces and traditional dishes such as bionico and jicama fresh water. It is important in Mexican gastronomy for its versatility, its nutritional value and its role in Mexican cuisine as a fresh and healthy ingredient.
Other profiles similar to Nelson Miguel Parra Ferrer