Grupo AN S.Coop
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.
Partner in the following EIT Food projects
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
It encompasses a series of interactive events, which provide a space to explore food topics with large numbers of people across Europe
Site Specific Weed Management (SSWM) can be achieved by applying a treatment only on the weed patches
Innovative ingredients (insects and fruit pomace) and new feeding strategies (probiotics) will be used to allow sustainable productions, to reduce pathogens and antibiotic resistance in the gastrointestinal tract resulting in an improvement of animal welfare and of the safety and the quality of poultry meat
Additionally, food safety requires the full traceability of crop constituents in the complete food value chain
In 2012, FAO estimated that food production needs to increase with 60-70% to feed ±9
Food contaminations are mostly monitored in plants using time consuming methods with analysis time of up to a week
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
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
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
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
In spite of these benefits, its adoption by farmers remains low
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
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
This is due to several reasons including harvesting procedures having been designed for conventional products, consumer unawareness, and a lack of holistic product concepts
The agri-food sector is in need of new technologies, new processes, new automation and innovative products that meet consumer needs and helps create a healthier, innovative and more sustainable food system
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
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
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
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