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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.

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.

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.

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.

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.

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.

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.

This paper aims to analyze the factors that have influenced the adoption of the PDO in the olive industry of Andalusia, as well as the influence of this adoption on the industrial and commercial practices implemented within the industry. This is intended to assist in the design of public policies that strengthen the dissemination of the PDO in the sector.

This work evaluates different sowing doses of Sinapis alba and the appropriate fertilization strategies to maximize plant development and glucosinolate content of this species, so that it is effective when used as a plant cover for biofumigation.

The main objective of this study was to study the physical and chemical quality of sweet cucumber varieties grown in greenhouses in Almería. This information is intended to provide consumers, farmers, technicians, and agri-food companies with a view to diversifying and boosting consumption and production.

The Andalusian Rural Development Program 2014-2020 has included Measure 10 "Agri-Environment and Climate" and a series of submeasures; specifically, Submeasure 10.1.

The Training Program consists of four generic modules, common to all productive areas. The remaining four modules are specific to each productive area and focus on specific technical aspects of agricultural and livestock production. Module 1, Agricultural Business, addresses general aspects related to farm management.

The TRANSFORMA Cítricos project, through a network of experimental trials in Andalusia, seeks to promote more sustainable and profitable citrus farming, especially in organic production. The IFAPA Center in Malaga contributes by evaluating plant material and innovative cultivation practices.

Blue cheese is a general category of cheeses, made from cow's, goat's, sheep's, or blended milk, characterized by the internal growth of the Penicillium roqueforti mold, which gives it its characteristic blue-green color. Traditionally, these cheeses were matured in caves, where the mold was established, providing ideal conditions for its development.

This study shows the genetic and environmental variability in olive flowering and flower quality in Andalusia. It also highlights the potential effect of temperature on these crucial parameters for annual production.

This paper presents the results of a field trial in an olive grove in which three herbicide treatments were applied to control weeds in an established Brachypodium distachyon plant cover.

This paper shows the results of a study in which, for 4 years, from 2003 to 2006, the productive response of different types of olive groves to the application of iron chelates or Fe EDDHA was evaluated.

This paper presents the results of several experiments in which different disinfectant products were applied through irrigation systems with the aim of reducing or eliminating the presence of Verticillium dahliae in irrigation water.

This work aims to evaluate the effect of herbicide control of dicotyledonous species that infest and compete with the vegetation cover of Brachypodium distachyon in an olive grove.