Importancia de la marca paraguas y el made in en la competitividad internacional del granito

[ES] España, al igual que Italia, líder tradicional del sector de granito, ha visto como China, India o Brasil, han escalado posiciones en el ranking de producción y exportación mundial de granito. En un contexto globalizado, es necesario posicionarse frente a estos competidores en los mercados internacionales, y dado que estamos ante un producto genérico que cumple unas condiciones adecuadas de precio y calidad, una forma de identificarlo y diferenciarlo es aportándole valor mediante la creación de una marca. En el trabajo se analiza la utilidad de una estrategia basada en el made in para el caso de Galicia, núcleo fundamental de la industria en España, alternativa que resulta interesante para las empresas consultadas pero cuya puesta en práctica exige la colaboración entre éstas y las instituciones.

A predictive model of the export behaviour of small and medium sized firms: an application to the case of Castilla-La Mancha

[EN] Based on an extensive theoretical review, the aim of this paper is to carry out a closer examination of the differences between exporters according to their commitment to the international market. Once the main disparities are identified by means of a non-parametric test, a logistic analysis based upon data collected from small and medium sized manufacturing firms is conducted in order to construct a classificatory model.

Overcoming hurdles to sustainable industrial fisheries production

(PDF has 25 pages.)

Breed effect on quality veal production in mountain areas: Emphasis on meat

This study was designed to compare the quality of veal produced from ‘Tudanca x Charolais’ cross (n=6) and Limousin (n=6) breeds when allowed to feed freely on mountain pastures and suckle naturally from birth to 7 months of age. After 80 days of age calves also had access to concentrate (maximum of 3 Kg/day), while mothers did not. At slaughter, Limousin calves were heavier (P<0.01) and provided better carcass yield (P<0.05) and conformation (P<0.001) than Tudanca calves. Tudanca beef provided higher fat content (P<0.05) was less tough (P<0.05), and was scored as more tender and juicy (P<0.1) with higher acceptability than Limousin beef (P<0.1). In general, Tudanca had a better fatty acid profile than Limousin beef, especially in terms of the content of polyunsaturated (P<0.05), long-chain polyunsaturated fatty acids (P<0.05) and their n-6/n-3 ratios (P<0.1), as well as vaccenic acid (P<0.1) and the overall trans-18:1 isomer profile.

Spawn production in hapas

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Spawn production in hatcheries

(4 p.)

Spawn production of common carp

(4 p.)

Fry production: nursing spawn

(4 p.)

Fast fingerling production: nursing spawn in ponds

(4 pp.)

Fingerling production: nursing fry in ponds

(4 p.)

Fingerling production: nursing spawn and fry in pens

(4 pp.)

Advanced fingerling production: seasonal ponds

(4pp.)

Advanced fingerling production in perennial ponds

(4 pp.)

Marketable fish production: seasonal ponds

(4 pp.)