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Grupo AN S.Coop
Grupo AN S.Coop

Profile

AN S.Coop is a second-degree cooperative formed by 160 agricultural cooperatives and 31,000 farmers and livestock owners.

Competences & Capabilities

Grupo AN acts as a central sales agency in the following divisions:

  • Cereal: Grupo AN is the largest cereal cooperative in Spain.
  • Fruits and vegetables: Grupo AN is a company of reference in terms of quality and offers fruits and vegetables in a wide range of formats: fresh, frozen, tinned and chopped.
  • Poultry: Grupo AN is the fourth largest operator on the Spanish poultry market.
  • Pigmeat industry: At a rate of 800 pigs per day. We are involved with key industrial partners.
Grupo AN S.Coop

Campo de Tajonar s/n, 31192 Tajonar (Navarre), Spain

http://www.grupoan.com

Contact

Maria Teresa Muruzabal m.muruzabal@grupoan.com
+34 948 299 422

Partner in the following EIT Food projects

Grupo AN S.Coop
Education

Food System Master of Science Programme

The programme is based on a combination of essential entrepreneurial skills, which will help you to become an effective innovator, and key technical skills that are tailored to your career ambition in the sector

Grupo AN S.Coop
Public Engagement

The #AnnualFoodAgenda

It encompasses a series of interactive events, which provide a space to explore food topics with large numbers of people across Europe

Grupo AN S.Coop
Innovation

Constituent sensing of small grains

Additionally, food safety requires the full traceability of crop constituents in the complete food value chain

Grupo AN S.Coop
Innovation

DACWEED: Detection and ACtuation system for WEED management

Site Specific Weed Management (SSWM) can be achieved by applying a treatment only on the weed patches

Grupo AN S.Coop
Innovation

Lab on a chip - Early-warning platform for food safety

Food contaminations are mostly monitored in plants using time consuming methods with analysis time of up to a week

Grupo AN S.Coop
Regional Innovation Scheme

Growing Consciousness: RIS Challenge project aimed at revitalizing agro-food chains in rural areas through sustainable innovation

Our objective is to produce a set of activities (summer schools, focus groups, professional workshops, stakeholders and community meetings, business creation support), which will foster skills, techniques and know-how aimed at revitalizing the cultivation of ancient/almost vanished varieties of cereals, medicinal plants and aromatic herbs in rural areas across RIS countries in Southern and Eastern Europe in a sustainable way

Grupo AN S.Coop
Innovation

Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality

However, the safety of these food ingredients can be an issue as they are vector carriers for pathogenic bacteria and viruses

Grupo AN S.Coop
Innovation

Interplay between different wheat cultivars and novel biostimulants to increase quality and yield in different agroclimatic conditions

Improving European farmers' competitiveness through technology transfer and innovation integration is essential to address future challenges in the sector

Grupo AN S.Coop
Education

FOODMIO

FOODMIO will serve as a catalyst for the creation of sustainable and tangible solutions to real-life product development challenges by eclectic and creative food professionals

Grupo AN S.Coop
Public Engagement

Towards a smarter shopping list

The platform will also give users the ability to interact with the online-content, receive expert-based recommendations and access educational resources about food and nutrition in order it enhance their food literacy

Grupo AN S.Coop
Public Engagement

Integrating Precision Farming in Computer Game

In spite of these benefits, its adoption by farmers remains low

Grupo AN S.Coop
Innovation

CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce

Fruit crop protection is heavily reliant on synthetic chemical pesticides, which can have unwanted side effects on the environment and can leave residues that are perceived to have potential health risks for the producers and consumers

Grupo AN S.Coop
Education

From Leaf to Root – Holistic Use of Vegetables

This is due to several reasons including harvesting procedures having been designed for conventional products, consumer unawareness, and a lack of holistic product concepts

Grupo AN S.Coop
Public Engagement

The EIT Food School Network: Integrating solutions to improve eating habits and reduce food wastage 2020

The EIT Food School Network is a collaboration working towards improving dietary choices and reducing food wastage in preschool, primary school and secondary school pupils by bringing together industry, academia and key stakeholders in school food

Grupo AN S.Coop
Entrepreneurship

Seedbed Incubator

SEEDBED APPLICATIONS OPEN FROM MONDAY 13TH JANUARY - SUNDAY 22ND MARCH This multi-location Launch programme trains and supports teams over a six-month period to help them better understand the needs of their customers and validate their business ideas

Grupo AN S.Coop
Public Engagement

Increasing consumer trust and support for the food supply chain and for food companies

This consumer-focused project will work with consumers, food companies and other stakeholders (industry bodies, non-governmental organisations, regulatory authorities and policy makers, media) across 6 countries in Europe and Israel to co-create and implement selected measures undertaken by food companies, food industry and others to engender both greater consumer trust in food and greater support for food companies and other food chain actors

Grupo AN S.Coop
Education

EFSET - European Food Systems Education and Training

Through multidisciplinary and collaborative approaches that simultaneously target different parts of the food system, the course gives postgraduate students the confidence and skills necessary to bring about positive change

Grupo AN S.Coop
Public Engagement

EATrends & food fashion week

Events will take place in Spain and Belgium during 2019, engaging members of the public in food trends and innovations, enabling them to have a leading role and become real influencers