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In 2009, the regulations for the Protected Designation of Origin (PDO) Aloreña de Málaga Olive were approved, the first to achieve this distinction in Spain. Its production is located in the southeast of the province of Málaga. The Aloreña table olive is a brine-cured olive that may be fully or partially fermented and preserved with salt, organic acids, and spices.

Cucumber green mottle mosaic virus (CGMMV) is a member of the Tobamovirus genus, easily transmitted by contact and infecting many cucurbit species, including cucumber. Its presence in southeastern Andalusia has increased in the last five years, partly due to the presence of a new strain of the virus of Asian origin in areas where it had not been previously described.

Lettuce chlorosis virus-Sp (LCV-SP) is a new strain of LCV that affects green beans (Phaseolus vulgaris L.) and causes symptoms such as interveinal mottling and yellowing of mid- and lower-grown leaves, which also causes them to become more brittle.

In cucumber crops, biological control is primarily based on releases of the predatory mite Amblyseius swirskii to control whiteflies and flower thrips. However, its use may be limited during the late fall-winter cycles for various reasons. Another predatory mite, Transeius montdorensis, is currently commercially available and can also feed on these pests.

In 2015, severe phytotoxicity damage to sunflowers was observed in Andalusia and Castile during late winter and spring. This publication presents the results of susceptibility trials conducted to address concerns regarding the phytotoxicity of herbicides applied to sunflowers during the previous crop.

Durum wheat in Andalusia is primarily grown in a Mediterranean environment characterized by seasonal rainfall, a high probability of drought at the end of the cycle, and dry conditions during grain development. These conditions pose a significant risk, as both drought and heat can produce significant yield reductions.

The study compared the production and quality of different strawberry varieties subjected to four established irrigation treatments using the crop coefficients for the 'Sabrina' variety (ETc Sab) as a reference during the 2016-2017 season. The varieties studied were 'Sabrina', 'Fortuna', 'Splendor', and 'Primoris'.

Durum wheat occupies around 300,000 hectares in Andalusia (Spain), mainly located in the provinces of Cádiz, Córdoba, and Seville. These crops are sown between November 15 and December 15, and occasionally between November 1 and January 7.

Durum wheat is an important crop in Andalusia (Spain), where some 300,000 hectares are sown in autumn. Its cycle coincides with the rainfall period, which averages between 500 and 700 mm. Winters in this region are generally mild, but some frosts also occur in winter and occasionally in spring.

Vinegar is a product as old as wine and found in most homes, yet knowledge about it is scarce and poorly disseminated.

The use of microwaves is an emerging technology in the food industry. The IFAPA Rancho de la Merced team has applied this technology to the red winemaking process to enhance maceration during the alcoholic fermentation stage.

The objective of this work is to understand the potential of different local varieties or ecotypes of chickpeas of Andalusian origin. The lines have been characterized and evaluated in different potential growing environments.

Self-drained fresh cheese is a type of cheese originating in northern Spain. It differs from conventional fresh cheese in its higher moisture content, making it one of the dairy products with the lowest energy content.

Farm size, fragmentation, and dispersion affect profitability. Despite this, there are no studies that analyze these variables together; virtually all of them focus on farm size. The optimal proportion of fixed costs for machinery used in farm management can only be achieved when farms reach a certain minimum size. This fact is analyzed through the edge effect.

The table olive sector in Spain has grown in recent years, doubling its production in the last decade, reaching figures exceeding 800,000 tons. Andalusian table olive production is particularly notable, accounting for around 80% of Spanish production, and within this, the province of Seville accounts for 58% of national production.

Cottage cheese is a dairy product obtained from the whey obtained during the cheesemaking process. It is made by heating the whey, which causes the whey proteins to precipitate. This paper establishes basic recommendations during the different stages of cheesemaking to obtain an optimal product from a technological, nutritional, and sensorial perspective.

Mató cheese is a type of cheese that can be obtained through different production techniques: by mineral destabilization (calcium chloride) or acidic (lemon juice or vinegar), or by coagulating the milk with plant-based enzymes, such as the flower of the wild cardoon (Cynara cardunculus). It is obtained by draining the whey, gently pressing (self-pressing) and periodically turning.

Fresh Málaga cheese is one of the ten traditional goat's milk cheeses from Andalusia included in the Catalog of Spanish Cheeses. Currently, many artisanal cheese factories in the province of Málaga base their production on this type of dairy.

Pedroches cheese is one of the five traditional sheep's milk cheeses from Andalusia included in the catalog of Spanish cheeses. It is made with raw Merino sheep's milk and coagulated by adding rennet, a plant-based coagulant derived from the dried flowers of the cardoon Cynara cardunculus.

Soft sheep's milk cheese is traditionally considered a ripened cheese made from enzymatically coagulated raw milk, coagulated with a plant-based coagulant derived from the dried flowers of the cardoon Cynara cardunculus, and aged for a minimum of 60 days.