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Member States are primarily responsible for the eradication of ovine and caprine brucellosis. For a zone to be declared officially free from the disease, it must meet the following requirements: no confirmed cases of B. abortus, B. melitensis, or B.

Tuberculosis is an infection by any of the mycobacterial species of the Mycobacterium tuberculosis complex (MTC) present in bovine animals (including all Bos and Bubalus species) and in bison (Bison bison and Bison bonasus), in deer, goats or camelids.

Nutritional assessment: The majority of tripe is water, followed by protein. Its fat content, especially saturated fat, is less than 3%. This last figure should be interpreted with caution. When assessing the nutritional value of a recipe based on tripe, the lipid content of the other ingredients must be taken into account.

To provide information on the biology and control of pests, diseases, weeds, physiopathies, and auxiliaries of interest to plants in Extremadura.

Nutritional information: The main component of goat meat is water, the proportion of which decreases slightly as the animal ages. Like other meats, it contains a significant amount of protein, as it contains approximately 40% essential amino acids. It is a lean meat with less than 5 grams of fat per 100 grams of food.

Horse meat contains a large amount of water, approaching 80% of its composition. The second major component is protein, which, as in other meats, is of high biological value as it contains around 40% essential amino acids. After the horse's death, carbohydrates are broken down into glucose. Fats are present in very low quantities.

CSF is a highly contagious disease that affects both domestic and wild swine. It is caused by a virus of the Flaviviridae family, genus Pestivirus, and is characterized by hemorrhagic lesions and is typically fatal in its acute forms, affecting animals of all ages. CSF must be ruled out in any case that presents with hemorrhagic symptoms or nervous symptoms.

ASF is a highly contagious disease caused by a virus of the Asfarviridae family, genus Asfivirus. Some strains can cause acute or hyperacute symptoms with mortality and morbidity rates approaching 100%, while other strains cause sub-acute or even chronic clinical symptoms with lower mortality.

The main components of butifarra are, in decreasing order of weight percentage, water, fat, and protein, the latter of which are of high quality due to their essential amino acid content. Although there is a small amount of carbohydrate, these are not quantitatively significant in the nutritional assessment.

Beef is one of the meats popularly known as red meats. However, it should be noted that the color of the meat does not affect its nutritional value or digestibility. The macronutrient content varies depending on the age of slaughter and the cut of meat consumed. The leanest parts, such as the sirloin, have around 3.5 g of fat per 100 grams of complete feed and a protein content of 18%.

Ostrich, which is gradually being introduced into our diet, is an interesting nutritional source. As in almost all foods, water is a quantitatively important component, exceeding 70% of ostrich meat's weight. It is followed by protein, of high biological value, in a higher percentage than the average found in commonly consumed meats.

Tropical fats and oils (coconut, palm, and palm kernel) are obtained from fruits or seeds and are present in a solid state at a temperature of 20°C—with the exception of palm oil—hence their name "fats" or "butters." When they are used in food, it is not usually for direct consumption but rather for the industrial processing of food products or for obtaining industrial fats.

Information on the uprooting of olive tree plantations for ornamental purposes in the Autonomous Community of Aragon

Information on active ingredients in integrated production for pome fruit trees and restrictions on use

Information on active ingredients in integrated production for stone fruit trees and restrictions on use

Quarantine pest of special importance in citrus fruits that produces very striking wart-like deformations.

Organism under community emergency measures that causes symptoms on leaves and damage to tomato fruits

A very voracious and polyphagous defoliating caterpillar that can affect both forage and horticultural crops, with prairies and grasslands, along with corn, being the most affected.

Golden flavescence, in English “flavescence dorée of grapevine”, is a very serious and destructive disease that affects the vine. It is a disease of bacterial origin, being produced by the phytoplasma Candidatus Phytoplasma vitis, which needs to be transmitted by an almost specific vector called the vine cicada (Scaphoideus titanus Ball)

Tecia solanivora is considered a quarantine organism due to the potential phytosanitary risk it represents, constituting a serious threat to potato production by affecting and rendering tubers worthless, either during cultivation or in storage.