Documentary, graphic and/or audiovisual knowledge objects are offered here, offering information on various sectors and topics. Use the keyword search or search filters to access current audiovisual and documentary knowledge objects useful for your implementation.
If you have any questions or suggestions, please contact us here.
Inventory of innovative projects implemented by supra-regional operational groups of the European Innovation Partnership for agricultural productivity and sustainability of the National Rural Development Programme (PNDR) 2014-2022, submeasure 16.2.
"Technical Dossier No. 123: “Operational groups in Catalonia. Call 2018” is dedicated to the Operational Groups developed within the framework of the CAP Strategic Plan (PEPAC 2023-2027), and taking into account the Agricultural Knowledge and Innovation Systems, also known as AKIS (Agricultural Knowledge and Innovation System).
The Technical Dossier no. 123: “Grups operatius a Catalunya. Call 2018” is dedicated to the Groups Operatius developed within the framework of the CAP Strategic Plan (PEPAC 2023-2027), and includes the Agricultural Knowledge and Innovation Systems, also linked to AKIS (Agricultural Knowledge and Innovation System).
Externally moldy soft cheeses are characterized by the presence of a white outer coating, caused by the growth of Penicillium molds on the surface. The presence of this mold gives these cheeses a distinctive appearance, aroma, and flavor. These cheeses originate in France and are increasingly popular among consumers, with demand for them increasing.
Cheeses made using lactic coagulation originate in France, where they are primarily made from goat's milk, due to the productive potential of the country's goat herd. The beginning of this type of cheese dates back to the 18th century, when Muslim expansion led to the introduction of goats into France, with their milk being used in the production of this dairy product.
Pasta Hilada Cheese Technology comprises a series of cheeses that exhibit typical rheological characteristics, although we can differentiate between those that undergo a later ripening period and those that are fresh and have a short shelf life (Fresh Pasta Hilada), regardless of whether both types undergo lactic fermentation.
The addition of water during cheesemaking is known as "washing the cheese." This basic operation aims to achieve the very typical organoleptic characteristics of this type of cheese: a creamy consistency and mild flavor and aroma.
Blue cheese is a general category of cheeses, made from cow's, goat's, sheep's, or blended milk, characterized by the internal growth of the Penicillium roqueforti mold, which gives it its characteristic blue-green color. Traditionally, these cheeses were matured in caves, where the mold was established, providing ideal conditions for its development.
Presentation of the Study Analysis of needs and opportunities associated with the digitalization of the Spanish agri-food sector.
Presentation of the Diagnostic Study and analysis of the initial situation of the Observatory of the Digitalization of the Agri-Food Sector in the Auditorium of the Ministry of Agriculture, Fisheries and Food (Madrid).
Presentation of the Diagnostic Study and analysis of the initial situation of the Observatory of the Digitalization of the Agri-Food Sector in the Auditorium of the Ministry of Agriculture, Fisheries and Food (Madrid).
Presentation of the Observatory of Digitalization of the Agri-Food Sector and its studies at DATAGRI 2023 (Forum for the promotion of digital transformation in the Agri-Food Sector) held in Logroño - La Rioja.
Presentation of the Study Analysis of the Current State of Digitalization of the Spanish Agri-Food Sector. At the La Vega Innova digital innovation iHUB of the Ministry of Agriculture, Fisheries and Food (San Fernando de Henares - Madrid).
The report summarizes the first funding period (2014-2022) of the European Innovation Partnership for Agricultural Productivity and Sustainability (EIP-Agri) operational groups, implemented at supra-autonomous level in Spain.
