Empowering Women in Agrifood (EWA)

Salmoira revives the salting of fish and seafood from Galicia, creating healthy foods with an impact on the circular economy. In its R&D+i, it investigates new seafood products and ancient preservation methods that enhance their organoleptic properties. It also develops a gastronomic tourism strategy based on its products and the history of salting.​

«Implementation of new technologies to improve quality and food safety controls. BisDetection uses hyperspectral imaging for rapid pathogen detection (Listeria, Salmonella, E. Coli), ensuring high safety standards. ​
The solutions enhance reliability from production to packaging, optimizing cost efficiency and product preservation.»

M2R Agrofarm uses a circular economy model to sustainably produce large quantities industrially, incorporating vertical farming, reusing vegetable waste, and advanced technologies without water, chemicals, or antibiotics, providing a sustainable protein source for animal feed and potential human consumption.​

Dehydrated ingredients in powder form from fruits and vegetables discarded for aesthetic reasons and products made from them, targeting a semi-industrial and domestic sector.

ComexSoft offers a data portal with a proactive approach to market dynamics, ensuring decisions anticipate trends rather than just respond to them. ​
It includes a product innovation radar, pricing analysis, positioning, competitor benchmarking, trend analysis, and real-time market reports.​

Connect owners of small farms without generational succession with private investors to undertake restructuring towards high-value crops, allowing for the viability of farms and food production.​
Incorporating technology in management to reduce costs and optimize the use of inputs and machinery, reducing the carbon footprint​.

Direct sale of pistachios from the farmer / Construction of a state-of-the-art plant for pistachio processing (peeling, drying, roasting, salting) and a workshop for creating pistachio by-products (creams, pastes, cosmetics, etc.). ​
This project aims to grow market positioning and establish Finca Telereta as a leader in premium pistachio products, enhancing the value chain and promoting sustainable agriculture.​

Indaga Foods’ first product is an umami enhancer derived from whey, a cheese-making by-product, similar to soy sauce.​
The business model focuses on selling this umami product in the HORECA sector and gourmet retail, along with offering customized whey solutions for cheesemakers. It also includes developing new fermentation-based solutions for the food industry and HORECA sector​

KHÒTXO is an innovative food product that revolutionizes baking for people with celiac disease, diabetes, intolerances, and food allergies. It combines flavor and health with a focus on social inclusion​.

A biotechnology company produces and commercializes high-quality goat milk yogurt, addressing the rising health concerns of those with cow milk intolerance. ​The business supports traditional goat herding, aids in fire prevention, and uses sustainable glass packaging. It focuses on a health-conscious niche market and aims to expand through local sales, subscriptions, and partnerships.​