Author: Neeru Khan

Training program for young farmers Training stays in model farms aimed at young farmers, with a duration of between five and fourteen days, with the final objective of this period contributing to the transfer of knowledge and practical training of young agricultural professionals. A new edition of the CULTIVA Program is launched, an initiative in which young professionals installed for the first time in the agricultural activity as farm managers on the same or later than January 1, 2016 and who were less than 41 years old, will be able to participate. years at the time of their incorporation into…

The Venta Moncalvillo restaurant (Daroca, Rioja), owned by the Echapresto brothers, will be the Spanish representative in the national final of the Jerez Cup, an international gastronomic contest that will be held on November 9 and 10 with the participation of restaurants from eight countries: Germany, Belgium, Denmark, Spain, the United States, the Netherlands, the United Kingdom and Russia. After a first selection among more than twenty candidates from great restaurants around the country, the national final of the ninth edition of the Jerez Cup has had the participation of some of the most prominent Spanish restaurants: El Club Allard…

Promotion of the technological development of Spanish agri-food startups. Photo: CNTA Nutritional and sensory characterization of ingredients and foods, analytical control of products, determination of the useful life of the product, development of new food products, organoleptic improvements in texture and flavor, projects focused on alternative protein, fermentation or valorization of by-products … These are some of the actions that the startups selected in the Food (Tech) Challengers program, promoted by the National Center for Food Technology and Safety (CNTA), an initiative that is funded by the Ministry of Agriculture, Fisheries and Food (MAP) and which aims to help these…

Spanish Route of Good Bread A wide and tasty route, throughout the entire national territory, that unites the best bakeries in the country, establishments that not only make good traditional bread, but also know how to present it in an attractive way in their store and have a good deal with your clients. These are the awards of ‘The Spanish Route of Good Bread’, awards that are given to a selection of the eighty top bakers in Spain, all of them professionals who make good traditional bread in their workshop. The delivery of these awards will take place, one more…

There are many ways to taste a good suckling pig, much more than we often think, focusing solely on the traditional roast suckling pig, whose geographical scope is only summarized in the province of Segovia, with animals that are raised on specific farms dedicated entirely to production. of this local product. And there are also companies, such as Tabladillo, that work daily to evolve in different elaborations and make known all the possibilities of this traditional delicacy. Different preparations with which to make the most of the exquisite flavor and smooth texture of a meat as delicious as suckling pig,…

Scientifically identified the optimal conditions of use of saffron The organoleptic effects of La Mancha Saffron in food can be different depending on the variables used for its preparation: the liquid that is put into contact, the temperature of the preparation and the time that the process lasts, so it is It is possible to enhance some attributes over others in culinary elaborations when saffron is handled under different conditions. It is one of the main conclusions drawn from an investigation carried out by the University of Córdoba and promoted by the Denomination of Origin whose objective was to provide…

More than seven thousand kilos of plastic, coming from water bottles, have been transformed into a type of material with an external appearance that simulates being wood, to finally create tables, chairs and benches for the exterior terraces of ships for the transport of passage, vehicles and merchandise in the connections with the Balearic Islands. The initiative has been launched jointly by Baleària and Cabreiroá, who have joined forces to launch this project of circular economy and environmental awareness with which 7.1 tons of plastic have been converted into tables, chairs and benches for terraces of some of the shipping…

Innovation is one of the key levers for the development of the FMCG industry in Spain, especially at the present time with a relative return to normality, in which the different market players consider how they can boost their businesses . Among the keys to success, incorporating the consumer, collaborating with distributors and taking sustainability into account. It is one of the main conclusions of a recent study, Pulse of innovation in FMCG, carried out jointly by the consulting firms Lantern and IRI to learn more about the situation of innovation in FMCG in the food and beverage industry in…

The international organization Slow Food has launched the Slow Wine Coalition, a global network that brings together all the protagonists of the wine industry to implement a wine revolution characterized by environmental sustainability, the defense of nature and social growth and culture of the fields. The first major event of the Coalition will take place in Bologna (Italy), from February 26 to March 1, 2022 with the Slow Wine Fair, an international meeting between winemakers, workers and enthusiasts in which there will be talks, Laboratorios del Gusto and tastings, with the aim of establishing a path towards a new revolution…