Evaluation of the carbon footprint and ecosystem services for the design of sustainable strategies in sheep production

Neiker 2Financing: INIA (National Institute for Agricultural and Food Research and Technology)
Leader: Dr. Roberto Ruiz
Implementation: 2011-15

The evaluation of the carbon footprint in animal production systems based on the use of grazing resources generally provides disappointing results by comparison with managed systems under intensive breeding and feeding practices.

Genetic improvement programme for the Latxa and Carranzana breeds.

Banner-masterFinancing: Basque Government
Head researcher: Dr. Eva Ugarte
Duration: Annual

In the geographical area of the Basque country, there are two native breeds of dairy sheep: the Latxa (called Manech in the French Basque Country) and the Carranzana. There are two varieties of the Latxa breed: Latxa Cara Negra (LCN) (Black Face Latxa) and Latxa Cara Rubia (LCR) (White Face Latxa). Both are distinguished by the colour of their skin and typically form two genetically separated populations. The total census for these breeds is estimated at about 770,000 sheep, distributed between the Basque Country, Navarre and the French Basque Country.

Use of proteins and oilseeds to improve the sustainability of dairy cattle on the Cantabrian coast: differentiated production and quality of milk (Iparesne)

FrisonaFinancing: INIA (National Institute for Agricultural and Food Research and Technology)
Head researcher: Dr. Aser García
Duration: 2014-16

This project is based on one of the pillars of sustainable animal production, i.e. the efficient use of resources generated in the operation for the development of quality cow’s milk production systems that are sustainable and competitive in the particular agro-climatic and structural conditions of the Cantabrian coast and Galicia.

Comprehensive use of whey generated in the dairy sector: formulation in animal feed (VALORLACT)

ValorlactFinancing: LIFE ENV/ES/000639
Head researcher: Dr. Aser García
Duration: 2013-15
This project aims to design and validate an action plan that makes it possible to make comprehensive use of the whey generated in dairies, by demonstrating the technologies of concentration, drying and/or anaerobic digestion that allow the use of whey in animal and human food, both for energy and agronomic uses.