Media library

Objective development and enhancement of new, distinctive Spanish wines through alternative production and ageing methods using traditional clay jars and newly designed technologies.

To analyse the feasibility of implementing a glass bottle reuse system in the wine industry at a national level as a sectoral contribution to the Spanish Circular Economy Strategy.

Increasing the added value of meat from fighting cattle based on the environmental, economic and social sustainability of its production in rural environments.

Techniques used to improve the efficiency and quality of oil production, reuse of by-products from the oil mill, and promote a circular bioeconomy in the sector through state-of-the-art precision irrigation techniques.

Improving the added value of extensive beef through environmental labelling and marketing on a blockchain platform.

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

Implementation of innovative measures to improve and standardise the quality of wool, allowing for its revaluation and easier classification by quality, giving the farmer negotiating power over third parties, shortening the marketing channels for wool, reducing the carbon footprint and attracting young rural people and wool artisans attracted by the local industry.

Innovations in hop cultivation in Spain, incorporating improvements in processes, technologies and sustainable management of water resources, fertilizers and pest control, promoting the organization and profitability of agricultural farms.

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.

Design and evaluation of a systematized mechanism for promoting the cultivation and use of legumes adapted to the needs of all agents in the animal feed chain.

Valorization of a waste product, whey from goat cheese production, to develop bioactive packaging by formulating a bioactive coating formulated from fermented whey.

Sustainable extraction techniques are proposed for the valorisation of agro-food waste and its enhancement through 4 applications for the agriculture, livestock and food industry sectors.

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.

Build a technological platform for the digitalization and complete control of greenhouse production related to productivity, sustainability, optimal performance and traceability.

Incorporation of olive stones as a reinforcement in biodegradable thermoplastics to obtain new plastic compounds suitable for obtaining products and components such as secondary packaging for olive oil.

Citrus identification is the main basis for varietal management and planning and is a problem for the industry. An authentication system is to be promoted and is associated with the development of a DSS for varietal selection.

Innovation project for the remote monitoring of beehives and apiaries with the aim of increasing the competitiveness and efficiency of beekeeping farms and improving the sanitation, traceability and quality of honey.

The innovative project aims to implement MTDs to control emissions from the storage of slurry and its application in crops, revaluing manure as biogas and promoting the circular economy of the agricultural sector.

Development of the growth curve, understanding consumer perception regarding horse meat, defining a system for classifying carcasses, understanding carcass and cutting yields, and developing and validating processed products.

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.