INNOVATIONS APPLIED TO THE PYRENEAN BOVINE SECTOR TO ENHANCE MEAT, IDENTIFIABLE BY THE CONSUMER (Q4298167)
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| Language | Label | Description | Also known as |
|---|---|---|---|
| English | INNOVATIONS APPLIED TO THE PYRENEAN BOVINE SECTOR TO ENHANCE MEAT, IDENTIFIABLE BY THE CONSUMER |
No description defined |
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1,414,983.0 Euro
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2,297,411.92 Euro
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61.59 percent
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1 January 2018
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31 December 2020
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Universidad de Zaragoza
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41°38'26.56"N, 0°53'49.81"W
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43°35'56.83"N, 1°23'0.85"E
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42°30'17.46"N, 1°31'10.13"E
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41°43'37.06"N, 0°48'36.32"W
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43°9'24.12"N, 1°38'54.56"E
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41°36'46.94"N, 2°10'11.53"E
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DietaPYR2 creates environmental and territorial opportunities for sharing solutions to innovate in the beef chain, from the production to the consumption, with local Pyrenees beef breeds. DietaPYR2 is framed in the axis 1, since sets a platform of cooperation between research centres and associations of beef producers, butchers and restaurateurs to exchange knowledges and technologies related to the production, transformation and marketing of the beef meat. The Pyrenean region involved in the project will be: Aragon, Catalonia, Occitanie and Andorra. In addition to the tasks of management and communication, the project comprises three technical tasks: (1)innovation and technology transfer to the farms in order to improve management and productivity of pastoral systems; (2) value the meat by enhancing its nutritional potential and heart-healthy qualities, new cuts and ripening processes as well as the possibilities of marketing with this differentiating element; (3) network of environmental education on the particularities of the grazing of beef cattle linked to biodiversity and the Pyrenean mountain. (English)
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