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From a survey of 203 citrus growers in Andalusia, the main channels and
United States-Spain collaboration program for the export of clementines to the United States, 2021-2022 campaign
Diagnosis and analysis of the starting situation of the digitalization of the Spanish agri-food sector.
Analysis of needs and opportunities for the digitalisation of the Spanish agri-food sector.
As of November 2022, there are 8 billion people in the world. It is estimated that in 2050 the world population will be 9.7 billion. Agriculture occupies a prominent position in all the major challenges we face, including the main and unavoidable one: feeding ourselves. And this is where young and new farmers come into play.
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.
Summary of the characterization of the beef cattle sector.
Analysis of 93 comprehensive sustainability assessment methodologies for the food industry, actions and conclusions.
Annual report of the Spanish food industry period 2022-2023.
Study on the value chain of extra virgin olive oil.
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.
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.
Improving the quality of the skin of Spanish entrefino lambs to increase their value.
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.
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.
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.
The project addresses the hydrological, agronomic, environmental, climatic, social and economic challenges of these crops through the transfer of technology in three pilot areas.
