Swine news - Facilities and equipment

Until now, this method was authorised for potatoes, garlic, onions, asparagus, strawberries, spices, dried vegetable seasonings and/or their mixes, and cultivated edible mushrooms.

Their members come from universities, official laboratories, food technology institutes and research companies, as well as from the Ministry of Agriculture, Livestock and Supplies.

The Environment Agency (EA) will review all existing environmental permits over the next four years, following the introduction of new requirements for permit holders.

A new study by FAO and published in Global Food Security found that livestock rely primarily on forages, crop residues and by-products that are not edible to humans and that certain production systems contribute directly to global food security, as they produce more highly valuable nutrients for humans, such as proteins, than they consume.

The negotiators of the Council and the European Parliament reached an agreement to update the rules for organic production, thereby accommodating the needs of a growing sector.

For several weeks, the Ministry of Agro-industry, through the Undersecretariat of Agricultural Commercial Control (SUCCA), has been carrying out checks on several meat and pork refrigeration plants.

The project, that counts on the participation of Spanish and Italian companies and institutions, is coordinated by the Food and Agriculture Research and Technology Centre (CITA) of Aragon.

European Commissioner Vytenis Andriukaitis officially inaugurates the kick-off meeting of the EU Platform on Animal Welfare.

Organic pig producers, abattoirs and organisations related to animal welfare have signed a new agreement that will further improve the pigs’ welfare and their environmental impact. This agreement sets more requisites and regulations and will give place to an E-brand that will come into force in January 1st 2018.