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Sustainable agriculture

News
Château Couhins

Just published

14 Mar 2019

Château Couhins

This book traces the long history of Château Couhins, which crosses that of INRA in 1968, the scientific and technological challenges including agroecology which serves its vineyards, its wine and a great terroir.

MAFOR expert report: use of fertilizing residual materials in agriculture and forestry. © INRA

News

03 Jul 2014

Use of fertilizing residual materials in agriculture and forestry

On 3 July 2014, the conclusions of the Scientific Collective Expert Report on the use of fertilizing residual materials applied to agricultural and forest soils, carried out by INRA, CNRS and IRSTEA and commissioned by the French Ministries for Agriculture and the Environment, were presented and debated during a special meeting.

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Magazines

25 Sep 2018

Aromatic and microbiological signature of natural grasslands © Christophe Maitre

Aromatic and microbiological signature of natural grasslands

Multiple studies carried out at INRA Auvergne Rhône-Alpes have demonstrated that there is such a thing as a “grazing effect” on the sensory properties and quality of milk, cheese, butter and meat. Due to progress in microbiological analysis tools, research now explores the impact of grassland plant diversity on the animal’s microbiota. As it turns out, the link to its area of origin is important for cheese as well!

10 Jul 2017

Reportage vidéo sur les recherches de l'unité Agroécologie sur les légumineuses © Bertrand Nicolas

Legumes: a breeding ground for innovation!

In the Bourgogne Franche-Comté region which benefits from a strong research and partnership dynamic focused on vegetable proteins and how they can be valorised, the Agroecology Joint Research Unit studies legumes and works on new varieties for agroecological cropping systems.

13 Jul 2016

Reportage vidéo Sélection participative blé durs bios. © INRA, Maya Press

Participative research to enable a dynamic organic durum wheat sector

A project on participative breeding led by INRA has produced new varieties of organic durum wheat that can meet both the needs of artisan pasta producers and the demands of the semolina industry.

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