Sustainable storage of grains by implementing a novel protectant and and versatile application technology
This European project aims to store grains in a sustainable way with minimal post-harvest losses by preventing insect infestations.
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OPTImizing Protein Nutrition in cattle to tackle the N- and P-excretions to the environment in an economical way
...ility, making them a promising alternative protein and energy source for dairy cattle. Urea-treated grains, as an alternative feed, require further research for definitive conclusions. Rumen-protec...
Upcycling processes of uncontrolled green macroalgae growth and residual biomass from brownmacroalgae and legumes to obtain alternative sources of proteins for food and feed applications
...roteins from underutilized residual streams. The current origin of the proteins in question is soy, grains or potatoes. In other words, they are often either imported and/or less ecologically susta...
Optimizing nutrient cycles in the cattle sector by increasing human-edible protein efficiency through feed and enhancing nitrogen efficiency in cows.
... cattle ration. The result is then lower consumption of soybean meal, high-protein concentrates and grains. The second nitrogen efficiency of cattle in low-protein rations is addressed through test...
Future Flemish Pigs: More sustainable pork using feed based on by-products
... those of conventionally fed pigs. The new pig diet composed of by-products does not contain either grains or soy. The study responded to the growing interest in circular agri-food systems and redu...
FIBRAXFUN : A Knowledge Base for Exploiting Novel Wheats Rich in Arabinoxylan Dietary Fibre throughout the Wheat Value Chain
Rice remote monitoring: climate change resilience and agronomical management practices for regional adaptation
Legumes: indispensable element in agro-ecological crop systems for food production
GRAANWAARDIG: Collaborating around ancient grain varieties
Can ancient grain varieties be used to create a sustainable new chain from farmer to processor when those grains are grown agroecologically and processed directly by a local baker?