Seeker

The aim of this study is to determine the performance of different traditional tomato cultivars, sourced from the germplasm bank of the Murcia Institute of Agricultural and Food Research and Development (IMIDA), known as BAGERIM, and the Torre-Pacheco …

This book presents the results of several demonstration plots implemented at the CIFEA research center in Torre-Pacheco. These plots focused on two types of vegetation: Vegetative Barrier and Conservation Structures (VBS) and Nutrient Retention Surfaces …

Seven pomegranate varieties are being studied on a collaborating farm located in the Murcian district of Cabezo de Torres, within the jurisdiction of the Huerta de Murcia Regional Agricultural Office. This publication compiles the field data on the …

Wine sector intervention, Interventions within the framework of the CAP Strategic Plan …

When mainstream media discuss sustainability, it often seems that one of its pillars, the economic one, is barely mentioned, overshadowed by the greater external impact of the other two: the environmental and the social. However, all three components are …

Fruit and vegetable producer organizations and their associations (OPFH and AOPFH) are a fundamental element of the 2023-2027 CAP aid scheme, through their own sectoral intervention (the Fruit and Vegetable Sectoral Intervention, ISFH) in Spain. Our …

Agriculture and the environment can not only coexist, but are the best allies for ensuring each other's future. However, when agriculture develops at the expense of the environment (depleting resources, altering biodiversity, generating waste, etc.), or …

The challenges and opportunities of the Spanish cheese sector is a publication, promoted by Cajamar, with the collaboration of the Interprofessional Dairy Organization (InLac), intended to be a reference text for anyone interested in the world of cheese, …

Cajamar celebrates 50 years of commitment to agricultural research by publishing a work that transcends mere commemoration to become a key reference tool. Coordinated by Tomás García Azcárate, one of the most respected agricultural economists in Europe, …

Over the last few decades, it has become clear that wines from current and future harvests will undergo chemical and microbiological alterations due to the effects of climate change. Changes in grape ripening are producing musts with higher sugar …

Polysaccharides are the main colloidal macromolecules present in wine. These compounds play a fundamental role in stabilizing other molecules in solution, thus modifying the wine's processing and organoleptic properties. Various analytical techniques have …

The use of indigenous yeasts in wine production is a tool for preserving the typicity of a particular region. Selecting appropriate indigenous yeasts ensures the maintenance of oenological characteristics by simulating spontaneous alcoholic fermentation …

Wine is an alcoholic product that has been produced worldwide for millennia with very few changes to its production process until the last century. Over the past few decades, grapevines have been affected by climate change as multiple climacteric crops, …

Fertigation is the technique that allows the distribution of fertilizers dissolved in irrigation water. This technique, which can be used with various irrigation systems, is widely used in drip …

The grape microbiome is a key factor impacting the composition and aroma of wine. The native biodiversity of grapes is linked to the microbial signature responsible for the distinctive oenological properties of each region, known as the microbial …