Media library

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.

Increase productivity, profitability, sustainability and adaptation to climate change in sunflower cultivation by developing a predictive model incorporated into an intuitive and freely accessible decision-making APP.

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.

Eradication of bitter almond from marketing channels by implementing actions from production to industry and involving all links in the supply chain and all administrations.

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.

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.

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.

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

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

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

Comprehensive management of animal tuberculosis from a "One Health" perspective with innovative biosecurity measures for livestock farms, wildlife management, advanced environmental diagnosis and transfer of available knowledge.

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.

Significantly increase avocado productivity by promoting the proper expansion of cultivation into new areas and the transfer of technology related to cultivation techniques, plant material, and biological control.

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.

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.

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.