ORLEAnS Operational Group: Recovery of dairy waste through the development of bioactive packaging Operational group GO ORLEAnS proposes to valorize a waste product, whey from goat cheese production, to develop bioactive packaging by formulating a bioactive coating made from fermented …
VinGO Operational Group: Project for the identification, enhancement, and international marketing of minority grape varieties Operational group A project that seeks innovative solutions to develop viticultural management models aimed at promoting and highlighting minority grape varieties. It does so based on three pillars: the identification and classification of raw materials through the …
VALMAVIN Operational Group: Valorization of traditional materials for the production of quality wines Operational group GOVALMAVIN aims to develop and enhance new distinctive Spanish wines through alternative production and aging methods, utilizing traditional clay jars and newly designed …
SELAMBQ Operational Group: Spanish Entrefino Lambskin Quality Project. Improving the quality of Spanish Entrefino lambskin. Study of the causes of the decline in the quality of Entrefino lambskin and solutions applied to reverse it. Operational group In recent years, the quality of the skin of Spanish entrefino lambs has experienced a sharp decline, causing difficulties in marketing them in high-value markets. Improving this quality should increase their …
INNOVATRIGO Operational Group: Innovations to improve the environmental and economic sustainability of wheat production in Spain Operational group This initiative aims to improve the sustainability of wheat production through its chain partners by promoting environmental quality labels that provide greater added value compared to wheat cultivation containing …
SMART GAZTA Project: Intelligent digitalization of process management in small Idiazabal DOP cheese factories, from user experience to integration with stakeholders in the food ecosystem sector Project Intelligent digitalization of process management in small Idiazabal DOP cheese factories, from user experience to integration with stakeholders in the food ecosystem …
LEKALEAK Project: Diversification of productive orientation in the Basque Country through the local production of vegetable protein for use in the food industry Project This project aims to identify and produce local legume varieties of nutritional value in the Basque Country (Álava) for the subsequent development of processed plant-based products such as hamburgers and shredded meat (for making fillings like …
SAGEZTIARDOA Project: Development of beverages other than natural cider that incorporate apple must and honey Project SAGEZTIARDOA Project: Development of beverages other than natural cider that incorporate apple must and honey …
Project: Design and definition of an innovative and differential relational model aimed at providing a new integrated and comprehensive service to the producer and positioning GARLAN and UDAPA as leading companies at the state level in the B2B and B2C potato markets. Project Project: Design and definition of an innovative and differential relational model aimed at providing a new integrated and comprehensive service to the producer and positioning GARLAN and UDAPA as leading companies at the state level in the B2B and B2C …
Cider Tourism Operational Group: Innovation project for the promotion and marketing of cider through tourism Operational group The SIDRATURISMO Innovation Project aims to provide a realistic and operational solution that will allow the medium-term launch of cider tourism in Asturias, with sufficient guarantees of quality and market satisfaction. This will serve as a way to take …
MINPAHS Operational Group: Innovation project to improve the natural smoking process and control the transfer of contaminants to food Operational group 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 …
RESUPEQ Operational Group: Innovation project for the revaluation of whey from small cheese factories Operational group 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 …
LAMBSKIN Operational Group Operational group The LAMBSKIN Operational Group was born from the real need to improve the quality and profitability of lambskin sales, as well as to modernize such a traditional sector, especially in key processes such as leather grading. The scope of the project could …
INNOMIEL Operational Group: Telematic monitoring of hives to increase the efficiency of beekeeping farms in Extremadura, Andalusia, Catalonia, Castilla la Mancha, and Castilla y León Operational group INNOMIEL: An innovative project for the remote monitoring of hives and apiaries with the aim of increasing the competitiveness and efficiency of beekeeping operations and improving the sanitation, traceability, and quality of …
INVERCONEC Operational Group: Connected Greenhouse: from cultivation to final consumer Operational group Build a technological platform for the digitalization and complete control of greenhouse production, related to productivity, sustainability, optimal performance, and …
