Media library

To make sunflower cultivation profitable from a productive, sustainable and ecosystem-based perspective. A set of parameters is provided that can identify the quality and health of soils that support sunflower cultivation.

Promote among farmers the adoption of innovative measures to save on energy bills for irrigation and water consumption to ensure the competitiveness and sustainability of the sugar beet sector after its disappearance.

Preserve, restore and improve the agricultural use of soils in “solar farms” so that photovoltaic installations do not displace agricultural and livestock farms while improving their energy efficiency.

Reducing food loss and waste in the fruit and vegetable sector through the development and validation of new services supported by digital tools.

Increase the production of grain legumes in Spain through the implementation, transfer and dissemination of innovative cultivation systems and techniques that allow for increased profitability of farms.

Proposal to improve the efficiency of water and energy use at the plot scale by defining a system of management indicators and applying a comparative analysis to extract value from shared macro-data.

Measuring GHG emissions from individual cows on dairy farms and their relationship to animal production, functionality and genetics will allow for the selection of animals that are more efficient in their use of feed and with lower GHG emissions.

Improving the sustainability and profitability of corn cultivation in Spain by using digital technologies and tools and its environmental certification throughout the value chain.

Generation of knowledge, tools, a protocol for action and a network of producers for the supply and promotion of consumption of local organic fruit and vegetable products in public educational canteens.

Creation of rural processing centres where local farm products will be prepared for sale fresh or prepared into ready-made meals and sent to the consumer's home via an e-commerce platform.

Sustainable Food Hubs (FHS) are groups of small agri-food companies that come together to optimize, through cooperation, the efficiency of their commercial channels and distribution routes. In this way, they manage to make the objective of these companies viable: direct or short-channel sales.

Design, development and implementation at pilot action level of innovative strategies and tools to facilitate the adaptation of stone fruit production guidelines to the effects of climate change.

The project addresses the hydrological, agronomic, environmental, climatic, social and economic challenges of these crops through the transfer of technology in three pilot areas.

Establish methodologies that allow for the accounting of the increase in carbon in agricultural soils and in fixed and lasting structures as a result of the application of sustainable agronomic practices.

Innovation project led by ASOCHAMP whose objective is to reduce the waste generated by the mushroom industry (spent substrate and agricultural film) and its subsequent valorisation.

The objective is to develop a business intelligence tool for monitoring, management and decision-making support in extensive cattle farms to improve profitability and the production environment.

The energy potential of poultry manure will be used to obtain thermal energy and/or electricity that can be used on farms. In addition, other by-products with high added value will be obtained.

Creation of a blockchain tool that offers consumers confidence and a quality product produced in traditional olive groves and on farms with advice on economics and environmental sustainability.

Project focused on the development of an advanced decision support system and the issuance of recommendations in the agricultural field for the dosage of biostimulants based on microalgae, fertilizers and soil correctors incorporated in microalgae and in water from irrigation channels, wells, etc., with their particular characteristics.

Technology transfer and digitalisation of direct marketing processes for the sale of food produced by small agricultural and livestock producers in the national hotel and catering sector.