The Fundación Centro Tecnolóxico da Carne is an organization dependant on the Consellería de Medio Rural of the Xunta de Galicia. Founded in 2005, its purpose is to support the technological development of every sectoral collective among the agri-food chain, promoting research, product improvement, and primary and secondary sector professionalization through the creation of new market channels and sustainable use of the Galician natural resources. CTC has developed a significant activity, as is reflected in the collaboration agreements signed with different public and personal entities, and in the numerous projects presented to various autonomic, national, and European calls. Among the knowledge branches associated with these research initiatives in which CTC has collaborated, to mention the recovery and valorization of autochthonous species and varieties, the study and implementation of ecological farming and integrated production, as well as the production of manual food products.
The agronomy area owns extensions of land dedicated to trials on small plots. In the same way, it has laboratories equipped with the latest technology for the analysis of food matrices and agricultural soils. The incorporation of CTC to this project arises from the need to characterize the different legume crops that could provide a viable source of protein to meet the nutritional needs of pigs and poultry, minimizing or even eliminating the current dependence on soy.
As a research organization, the CTC makes available to PROTEINLEG all the knowledge acquired from its extensive experience in the implantation of crops, in the revitalization of the rural Galicia, and the conservation of its phytogenetic diversity. Among its responsibilities will be the analysis of pre- and post-harvest cultivation soils, quality studies and productive yields of legume varieties, evaluation of the physical-chemical and nutritional composition of the different feed formulations, production control of cattle, as well as the analysis of meat quality, specifically, of pig and poultry carcasses included in the experimental development of this initiative, taking into account the influence of the change of raw materials in the preparation of finishing feed.