Seeker

The new application, already available for the beef cattle sector on the website huellavacunosostenible.eu , is one of the key milestones of the Sustainable European Beef (SEUB) Promotion Plan, co-financed by the European Union and led by Provacuno …

The General Assembly of PROVACUNO , the Interprofessional Beef Organization , has elected Raúl Sanz as the new president of the interprofessional organization, after receiving the unanimous support of the different associations that make it up, replacing …

Multimedia content

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, …

For three days, specialists, scientists, producers, marketers, and representatives of public organizations and institutions share experiences and knowledge on matters related to one of the most important products in Spanish gastronomy and the meat …

Operational group

The depopulation of territories with a high rural vulnerability index requires both the search for new production systems that provide added value and therefore better conditions, and the maintenance and recovery of native breeds, well adapted to the …

Operational group

The Task Force aims to implement innovations to improve the economic, social, and environmental sustainability of meat sheep. …

Operational group

The project envisions the development and validation of an innovative high-pressure water jet cutting machine capable of performing automatic, precise, and safe cuts on various cuts of lamb, including those with bone, adapting to their complex morphology. …

Operational group

The project involves the design and validation of an X-ray system capable of detecting bones, impurities, and internal anomalies in lamb cuts, generating cutting paths adapted to their actual morphology. As described in the objectives and expected …

Within the framework of the DTDA2 project – Demonstration of Digital Technologies in Agri-food, the University of Cordoba (UCO) is organizing a demonstration activity focused on non-destructive NIRS spectral sensors. The day will focus on the application …

The white-coated pig sector in Spain is one of the most dynamic and competitive in Europe, with the Ebro Valley as a leading region in terms of population and innovation. Despite its remarkable adaptability, the sector currently faces several challenges …

Hubs, Platforms and networks

In response to the need for economic information systems for the livestock sector that would allow for comparisons at the farm, regional, national, and international levels, the Directorate General for Agricultural Production and Markets launched the …

Alimentaria+Hostelco 2026 will return from March 23 to 26, 2026 to the Gran Via venue of Fira de Barcelona to bring together the main players in food, gastronomy, foodservice and hospitality equipment in a particularly significant edition, as it coincides …

Technological Modernization and Innovation for Traditional Sectors in the SUDOE Region. Our project aims to modernize the economic sectors of the SUDOE region, with a special focus on the agri-food and plastics industries. We seek to facilitate the …

Sustainability has become an essential competitiveness factor for all companies today, a situation that is leading them to convert their production processes towards sustainability. Therefore, the Regulatory Council of the Jamones de Teruel Designation of …

HEZUR EZ GEZUR is a cooperative innovation project for the development of a completely new and sustainable product based on the use of a food by-product (chicken bones) and promoting zero waste. This cooperative project will be carried out by the company …