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Improve the competitiveness of producers by supporting quality control systems complementing the "Test Panel" method in VIRGIN OLIVE OIL through instrumental technologies supported by globalized management and networking.

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.

Design, development and implementation of a network of territorial implementation software systems that allows the promotion and enhancement of forest territory at municipal level in Spain with the mobilization of all agents in the sector.

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.

The change in population and land use in rural forest areas has led to the abandonment of potentially productive areas, which requires the design of new management models and proposals for their revaluation.

Promote an innovative soil management model for extensive rainfed production systems aimed at improving organic matter and reducing greenhouse gas emissions in line with the 4 per thousand strategy.

Achieve more sustainable horticulture by implementing agro-environmental measures that maximize crop productivity through the intensification of ecological processes through functional biodiversity.

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.

The main objective of the project is to jointly address the specific problem of abandonment of cultivated land and to take advantage of the opportunities of the cooperative sector from a multi-sectoral social innovation perspective.

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.

To combine innovation in the rural world through technological transfer and the use of silvopastoral systems for the production of native Celtic pigs that give rise to products of differentiating quality through the use of own resources that allow sustainable and environmentally friendly practices within the agricultural and forestry sectors, carrying out activities that mitigate 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.

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.

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.

Digitalisation represents an opportunity advantage for the agricultural, livestock, forestry and agri-food sectors, in terms of the promotion and sale of their products.

This book is the second volume of the Spanish Inventory of Traditional Knowledge related to Agricultural Biodiversity (IECTBA), which will be completed in the coming years with two more volumes.