Projects
Within- and among-variability of root trait responses to N availability in two forage legumes Research Institute for Agriculture, Fisheries and Food
How do forage legumes divide their carbon assimilates between the first-formed roots and shoots? Does the root architecture affects the formation of the desired nodules where N fixation takes place? These fundamental questions are studied within the WINLEG research project, and can lead to useful applications within forage legume breeding. Forage legumes are often grown in combination - and ...
Leg-O: Legumes - Indispensable in an agroecological cultivation system of humane foods Ghent University
The overall goal of this project is to increase the yield, quality and stability of three protein crops (field pea, field bean and red kidney bean) and thereby reduce the risks for the farmer. At the same time, the rotation is studying the potentially present positive effects of the protein crops on the follow-on crop (think of additional nitrogen availability after growing legumes). For this purpose, the cereal crops baking wheat, durum ...
PENSVOER: Valorisation of whole plant silage of cereals, whether or not mixed with legumes, on the dairy farm with specific attention to rumen health KU Leuven
The aim of the project is to broaden the crop rotation that is too narrow in dairy/maize regions by introducing shredded grains, whether or not in mixed cultivation with leguminous plants. This with a view to maintaining or improving organic soil carbon, less use of plant protection products and fertilizers and increased biodiversity. By incorporating these shredded grains into the dairy ration, the project also aims to achieve a better ...
Climate-resilient cropping systems as alternatives for silage maize: focus on whole-crop silage of cereals as pure crops or as intercrops with legumes HOGENT
Breeding of forage and grain legumes to increase protein self-sufficiency in the EU and China Research Institute for Agriculture, Fisheries and Food
EUCLEG is an EU Horizon2020 project, in which breeding strategies for soybean, pea, faba bean, red clover and alfalfa are developed in collaboration with 37 research institutes and companies from EU and China. The ultimate goal is to reduce the dependence of the EU and China on protein imports. EUCLEG uses advanced molecular and phenotypic tools to develop varieties that are suitable for ...
Upcycling processes of uncontrolled green macroalgae growth and residual biomass from brownmacroalgae and legumes to obtain alternative sources of proteins for food and feed applications Research Institute for Agriculture, Fisheries and Food
A growing group of consumers is asking the food and feed sector for functional and affordable natural proteins from non-conventional sources. The processing industry is also requesting protein formulations of organic origin that can be produced at low cost and with a lower environmental impact.
This project has a double objective: (1) taking advantage of the by-products of the processing ...
Legumes - Indispensable in an agro-ecological cultivation system for human food. HOGENT
KnowLEdGE creation and iNcreasing acreage of legumes in Diversified cropping systems by quAntification of theiR ecosYstem services Ghent University
The objective of LEGENDARY is to remove the barriers that hamper a significant and stable increase of the growing area of legumes in
Europe. LEGENDARY has the ambition to develop tools and methods going considerably beyond the state-of-the-art to quantify
Ecosystem Services (ESs) of perennial and of annual legumes in different agro-climatic zones. Based on co-creation, LEGENDARY
aligns its research strategy with the actual ...
Breeding forage and grain legumes to increase EU's and China's protein self-sufficiency Ghent University
EUCLEG aims to reduce Europe and China’ dependency on protein imports by developing efficient breeding strategies for the legume crops of major economic importance in human food and animal feed. The objective is to improve diversification, crop productivity, yield stability and protein quality of both forage (alfalfa and red clover) and grain (pea, faba bean and soybean) legumes. Using diverse and extensive genetic resources and taking ...