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Characterization of the classification of beef carcasses in Spain
Report analysing the current characteristics of beef carcasses in Spain, taking into account their category, conformation, fattening and commercial type, determining the specific situation in the national and regional framework.
INNOVATIVE PROJECT ON "ETICS design to optimize the post-harvest and distribution chain of fruits" (TICS4FRUIT)
4.0 management of the entire fruit value chain from harvesting to the point of sale through digitalization and the application of ICTs in order to maintain initial quality and reduce losses.
Entrefino Lambskin Quality Project. Improving the quality of the skin of the Spanish Entrefino lamb. Study of the causes of the decline in the quality of the skins of the Entrefino lamb and solutions applied to reverse it (SELAMBQ)
Improving the quality of the skin of Spanish entrefino lambs to increase their value.
SENSOLIVE OIL: Instrumental analysis complementing the test panel.
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.
Development of high-quality food proteins through sustainable production and processing of legume crops (PROTEINLEG)
Recovery and enhancement of traditional legume crop varieties to increase crop diversification and obtain grains/seeds with optimum quality and development of new product ranges.
Eco-efficient systems with differentiated quality: promoting the sustainability of bullfighting (GO TAURO)
Increasing the added value of meat from fighting cattle based on the environmental, economic and social sustainability of its production in rural environments.
Generating Opportunities: Innovative Crop Systems Based on Grain Legumes (LEGSAPIENS)
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.
Improving the skills of local organic fruit and vegetable producers to promote the transition to sustainability of public canteens in Madrid, Valencia, and the Canary Islands (GOSA)
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.
Food from the village to the home (GAYAS)
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.
Ecosystem of tools for strengthening and consolidating Sustainable Food Hubs (FHS) through multi-action innovations for the channel (GIASAT)
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.
CEREAL WATER OPERATIONAL GROUP. Project for transfer, innovation and new technologies for a more efficient, profitable, sustainable and socially inclusive cereal cultivation in Spain.
The project addresses the hydrological, agronomic, environmental, climatic, social and economic challenges of these crops through the transfer of technology in three pilot areas.
Digital platform for promotion in local markets and short distribution circuits, producer groups and organizations and interprofessional organizations (AGROCHEF)
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.
Marketing in the agricultural, livestock, forestry and agro-food industries
Digitalisation represents an opportunity advantage for the agricultural, livestock, forestry and agri-food sectors, in terms of the promotion and sale of their products.
