Case study reports

Case study reports · 11. June 2018
Legume proteins are not only of high quantity but also have a very balanced amino acid profile, possibly making them suited to replace fishmeal, which is an unsustainable resource, and/or soybean (mostly imported and GMO) in the diets for fish in aquaculture. Our case study aims to provide well-balanced, healthy feed formulations for regional aquaculture facilities that are mainly originating from organic, sustainable and local resources.

Case study reports · 29. May 2018
In Hungarian folk tales, the bean is always an auspicious sign. In one of our most famous tales, the bean becomes a tree so high that the hero, just a little boy at the start of his climb, has become an adult by the time he reaches the top. Thus, the bean in the Hungarian tradition often symbolises development, self-knowledge, maturity and connecting with our innermost secrets. But what on earth does this have to do with TRUE and our pulse project?

Case study reports · 18. May 2018
The soybean crop's high quantity and quality of proteins has led to growing global demand of soybeans for feed and food. Due to German consumer preferences, GM-free feed and organic soybean for human consumption are in high demand. Since cultivating GM-soybeans is not permitted in Europe, domestic production is a safe solution. So how can we better understand and identify agronomic factors for successful soybean cultivation to stabilize, optimize and expand soybean cultivation in Europe?

Case study reports · 08. April 2018
The renaissance of the lentil cultivation on the Swabian Alb might be a trend-setting success story and there is still a lot to investigate. Can a story like this happen again with other legumes, or in other European partner countries? The case study reveals and identifies agronomic factors for successful lentil growing which can help to stabilize, optimize and expand lentil cultivation in Europe.

Case study reports · 20. March 2018
The use of legumes and leguminous by-products within dairy systems is compared at Crichton Royal Farm: Home-grown feed, which is not purchased except minarals against fully purchased feedstuff - contrasing technical performance as well as GHG emissions and nutrient use efficiencies are expected to arise from the diets, genotypes and housing systems containing leguminous co-products or legumes grown in the UK.

Case study reports · 05. March 2018
Despite their clearly demonstrated benefits for pasture-based farms legumes they are rarely used on Irish grassland farms. To promote the wider use of legumes on grassland farms dairy and beef farmers have been selected as demonstration farmers. Discussions and farm visits are facilitated by Teagasc.

Case study reports · 25. February 2018
The European retail market is experiencing a rapid and consistent increase in consumer demand for new products made with plant protein. This trend has led to a huge number of new foods made with legumes being introduced across the EU. As an ongoing activity in TRUE project, innovation in the retail market is monitored by Work Package 4 to spot new products.

Case study reports · 15. February 2018
We investigate a range of innovative ways of using legumes to build soil fertility in glasshouses and polytunnels like using fast growing species of green manures that can be sown directly in the soil. We will evaluate the potential of a number of legume species.

Case study reports · 12. February 2018
In this case study we will set up field trials of Fava beans and French beans to assess the agronomic performance of heritage varieties in comparison to modern ones. The nutritional quality of the crops will be analysed. During the flowering period we will quantify visitation of the different varieties by pollinating insects and relate this to the production of floral volatile chemicals that may be responsible for attracting them and the quality of the resources that are provided in return.

Case study reports · 06. February 2018
The Arbikie Distillery Case Study aims to study the optimisation of brewing and destilling factors across a range of legumes to characterise the conditions needed to optimise the processing of each.

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