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Member States are primarily responsible for the eradication of bovine brucellosis. Therefore, the main objective is to declare regions or provinces officially free of bovine brucellosis by Community Decision if they meet the criteria established in Delegated Regulation (EU) 2020/689, consisting of the absence of confirmed cases of B. abortus, B. melitensis, or B.

Member States are primarily responsible for the eradication of ovine and caprine brucellosis. Therefore, the main objective is to declare regions or provinces officially free of brucellosis by Community Decision if they meet the criteria established in Delegated Regulation (EU) 2020/689, consisting of the absence of confirmed cases of B. abortus, B. melitensis, or B.

Member States are primarily responsible for the eradication of ovine and caprine brucellosis. For a zone to be declared officially free from the disease, it must meet the following requirements: no confirmed cases of B. abortus, B. melitensis, or B.

Tuberculosis is an infection by any of the mycobacterial species of the Mycobacterium tuberculosis complex (MTC) present in bovine animals (including all Bos and Bubalus species) and in bison (Bison bison and Bison bonasus), in deer, goats or camelids.

Nutritional assessment: The majority of tripe is water, followed by protein. Its fat content, especially saturated fat, is less than 3%. This last figure should be interpreted with caution. When assessing the nutritional value of a recipe based on tripe, the lipid content of the other ingredients must be taken into account.

To provide information on the biology and control of pests, diseases, weeds, physiopathies, and auxiliaries of interest to plants in Extremadura.

Nutritional information: The main component of goat meat is water, the proportion of which decreases slightly as the animal ages. Like other meats, it contains a significant amount of protein, as it contains approximately 40% essential amino acids. It is a lean meat with less than 5 grams of fat per 100 grams of food.

Horse meat contains a large amount of water, approaching 80% of its composition. The second major component is protein, which, as in other meats, is of high biological value as it contains around 40% essential amino acids. After the horse's death, carbohydrates are broken down into glucose. Fats are present in very low quantities.

CSF is a highly contagious disease that affects both domestic and wild swine. It is caused by a virus of the Flaviviridae family, genus Pestivirus, and is characterized by hemorrhagic lesions and is typically fatal in its acute forms, affecting animals of all ages. CSF must be ruled out in any case that presents with hemorrhagic symptoms or nervous symptoms.

ASF is a highly contagious disease caused by a virus of the Asfarviridae family, genus Asfivirus. Some strains can cause acute or hyperacute symptoms with mortality and morbidity rates approaching 100%, while other strains cause sub-acute or even chronic clinical symptoms with lower mortality.

The main components of butifarra are, in decreasing order of weight percentage, water, fat, and protein, the latter of which are of high quality due to their essential amino acid content. Although there is a small amount of carbohydrate, these are not quantitatively significant in the nutritional assessment.

Beef is one of the meats popularly known as red meats. However, it should be noted that the color of the meat does not affect its nutritional value or digestibility. The macronutrient content varies depending on the age of slaughter and the cut of meat consumed. The leanest parts, such as the sirloin, have around 3.5 g of fat per 100 grams of complete feed and a protein content of 18%.

Ostrich, which is gradually being introduced into our diet, is an interesting nutritional source. As in almost all foods, water is a quantitatively important component, exceeding 70% of ostrich meat's weight. It is followed by protein, of high biological value, in a higher percentage than the average found in commonly consumed meats.

Tropical fats and oils (coconut, palm, and palm kernel) are obtained from fruits or seeds and are present in a solid state at a temperature of 20°C—with the exception of palm oil—hence their name "fats" or "butters." When they are used in food, it is not usually for direct consumption but rather for the industrial processing of food products or for obtaining industrial fats.

Here, we'll explore my evolution as a farmer, discuss everything related to the primary sector, and share tips and tricks to help everyone improve. You'll also have a weekly podcast where we'll talk about agriculture and feature guests who'll tell us their stories. We'll bring in experts and professionals from all sectors.

Welcome to Be Agro! ????? Your new favorite podcast where the world of farming becomes a fascinating adventure. If you think agriculture is all about dirt and sweat, prepare to be amazed. From the best-kept secrets of farming to funny stories from the countryside, here you'll find everything you need to become a true agro lover. Join us and discover why rural life is anything but boring.

Informational video about the almond wasp (Eurytoma amigdali)

Scirtothrips dorsalis is an insect of the order Thysanoptera, family Thripidae, a highly polyphagous pest, detected in late 2016 in the Vega Baja del Río Segura in the province of Alicante, affecting citrus fruits.

Scirtothrips aurantii, is an insect of the order of the thrips, family Thripidae, polyphagous pest native to southern Africa, causes damage to fruits and leaves.

#PlantHealth4Life is a multi-year, multinational campaign developed by the European Food Safety Authority (EFSA) at the request of the European Commission, launched in 2023. In 2024, 21 Member States, including Spain, and one candidate country will participate.