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
Develop in-depth knowledge about food systems through studying consecutively at three distinct European academic institutions and use your knowledge to drive the future transformation of the food system.
The #AnnualFoodAgenda encourages consumers to think about the food they eat, increasing their knowledge of the entire value chain, and linking healthy diets to an active and healthy lifestyle, as well as to a healthier planet.
The aim of this project is to test and to promote solutions for the poultry industry in Italy, Poland and Spain in the area of safety risks for public health.
Knowledge of the food constituents (e.g. protein, carbohydrates) is important for consumers as indicators of nutritional value as well as for the food producers concerning processing quality.
As the world’s population continuously grows, achieving global food security, producing sufficient nutritious food that everyone can access, and doing so sustainably, is one of the greatest challenges faced today.
The increasing public concern about food security and the stricter rules applied word wide concerning herbicide residues in the agri-food chain, reduce consumer acceptance of chemical plant protection.
Every year, over 23 million people in Europe fall ill from unsafe food, leading to 5,000 death cases.
Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality
Fruits, berries, vegetables, grains, herbs and spices are promoted as healthy foods that are consumed fresh or as part, for example snack bars, breakfast cereals or ready-to-eat meals.
Our objective is to produce a set of activities (summer schools, focus groups, professional workshops, stakeholders and community meetings, business creation support).
The objective of FOODMIO is to generate a multidisciplinary, challenge-based learning program for bachelor, master and doctoral students, young researchers, and professionals.
Precision agriculture has a high potential to improve farming practices leading to increased technical efficiency, better use of inputs, and therefore diminished environmental footprint.
The aim of the project will be to develop an interactive platform for families with children from different countries where they will have the opportunity to receive information and advice about how to improve their food habits and choices .
CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce
Fruit crop protection is heavily dependent on chemical pesticides but consumers and fruit processors are increasingly interested in residue-free fruit.
Many vegetables including sweet corn, artichokes, potato and cabbage (e.g. Brussels sprouts) are not holistically used in food production although they are safe to consume (without or with further processing). In some cases, more than 50% of the nutritional valuable material is left in the fields or not further valorized.
A 6-month programme that aims to transform innovative ideas and research breakthroughs into market-validated business propositions.
The EIT Food School Network: Integrating solutions to improve eating habits and reduce food wastage 2020
The “EIT Food School Network” third year activities are focused on the organisation of four stakeholder workshops (school staff, key organisations involved in regulating schools, academics and policy makers). Due to the current circumstances, these may be virtual. The aim of these workshops is to communicate results of the past two years of research conducted as part of the EIT Food School Network project and involve stakeholders in co-creation of activities and ideas going forward.
This consumer-focused project will work with consumers, food companies and other stakeholders (industry bodies, non-governmental organisations, regulatory authorities and policy makers, media).
The European Food Systems Education and Training (EFSET) programme addresses the increasingly challenging array of food-related problems, such as food waste or malnutrition.
EATrends and food fashion week is raising awareness of the key trends that are shaping food innovation today, and empowering people to influence the way they eat.
Inspire summer schools of EIT food will enable talanted individuals to become European food leaders. Use your entrepreneurial spirit to solve the challanges of our food system.
Partnering with the world-leading corporates & research institutions in the agrifood space