Seeker

This Operational Group was created by the European Cheese Route association, with the aim of developing innovation and tourism training tools for the cheese sector. It aims to define and test an innovative diversification model for the cheese sector based …

This Operational Group aims to develop an intelligent and autonomous agricultural management system that, based on the calculation of the thermal integral, determines the optimal harvest date for the crop. A system that allows us to manage farms by …

Good practices and ICTs to optimize the use of holm oak and cork oak reforestation in Extremadura (GO Repoblex) …

The Innovation Project will allow the development of innovation in the field of the beef equine livestock subsector, and includes the combination and configuration of knowledge and techniques of animal reproduction of a scientific and technological nature …

Resin extraction, which had been almost extinct in our country since the late 1980s, appears to be resurfacing after a long period of crisis, but it remains anchored in traditional methods and techniques. This Task Force aims to solve this …

Professionalization, knowledge transfer, and innovation in the Extremadura resin sector (GO Resinex) …

The geographical dispersion of artisan cheese factories and their low sales volumes, compared to large processors in the dairy sector, makes it unviable for small cheese factories to collect whey for processing due to high logistics …

In rural areas, many high-value agricultural systems are in danger. Orchards, fruit trees, vineyards, and chestnut groves are now scrubland owned by unknown owners. The Group's purpose is to transform abandonment into opportunity in rural …

The Operational Group aims to develop strategies for utilizing whey for human consumption, developing new products without the need for large investments, eliminating environmental problems, and generating new sources of income. Cheese whey can be your …

This Operational Group seeks to produce quality wines that meet the demands of the market for healthy products, limiting the presence of chemical additives. This project proposes the extraction of phenolic compounds with antioxidant and antimicrobial …

Enhancement of the health benefits of meat products by targeting three basic ingredients: nitrifying salts, sodium, and fats, eliminating, replacing, and/or reducing them without altering the original sensory …

The Operational Group promotes the development of innovations in hop cultivation in Spain, including the study of environmental improvements in processes, technologies, and energy savings, as well as the sustainable management of water resources and …

This project aims to introduce improvements in the smoking of meat products and other foods. This process is traditionally carried out in areas where the climate does not allow for drying products for preservation, such as northern Spain and countries in …

The Operational Group aims to obtain a product suitable for fertilization through fertigation using vegetable water. To this end, the following actions are being carried out: Production of different ultra and nano filtration systems. Characterization as a …

The Task Force is developing a digital communication system to optimize the selection of antimicrobials and achieve greater efficacy in the treatment of swine diseases by reducing bacterial resistance to …