Practice Abstracts

TRUE practice abstracts are also uploaded on the EIP Agri Service Point Platform

Production

Practice Abstract 1. Impact of varying inorganic nitrogen supply on growth and yield of common bean grown hydroponically

Practice Abstract 2.What are the best companion crops for lentil?

Practice Abstract 3.Lupin in shrimp diets reduces cost and promotes animal health

Practice Abstract 4.How can greenhouse gas emissions in milk production be lowered?

Practice Abstract 5.Effects of inoculated legumes in intercropping systems on weeds and soil fertility in Kenya

Practice Abstract 6.The profitable integration of grain legumes: barley in Scotland as a case study

Practice Abstract 7.Cultivating faba bean as green manure in the Mediterranean region

Practice Abstract 8.Transition to legume biofertilizers for sustainable agriculture

Practice Abstract 9.Why and how to grow into a living mulch of in-crop clover

Practice Abstract 10.Using legumes as green manures in protected cropping

Practice Abstract 20.Grafting technique in common bean cultivation

Practice Abstract 21.Faba bean in salmon diets instead of fishmeal and GMO soy

Practice Abstract 22.Organic diets with home-grown feed sources for lactating sows and fattening pigs – Denmark

Practice Abstract 23.New rhizobia strains for common bean

Practice Abstract 24.New rhizobia for tephrosia and common beans

Practice Abstract 25.Developing elite-rhizobia inoculants to enhance legume crop performance and yield

Practice Abstract 26.Intercropping pea and barley for improved cereal mineral nutrition

Practice Abstract 27.Beneﬁts and constraints for the introduction of lentils in rotations in temperate regions

Practice Abstract 28.How to use legumes to benefit pollinators

Practice Abstract 29.Sustainable crop rotations for soybean production in Southern Germany

Practice Abstract 30.Intercropping legumes with cereals to improve pest and weed control

Practice Abstract 31.How can legumes help in biomass production?

Practice Abstract 32.Selection of clovers for living mulches

Practice Abstract 33.Crop rotation schemes for organic common bean production under mild-winter climatic conditions

Practice Abstract 11.Legumes as an adjunct in beer production

Practice Abstract 12.Distilled spirit production can serve as a new legume market

Practice Abstract 13.Development and processing of protein rich vegetable foods

Practice Abstract 14.Extrusion as a way to develop new legume products

Practice Abstract 34.Update to brewing abstract – Pulses as an adjunct in beer production

Practice Abstract 15.Use your network for successful product development - the case of legume-based flours for gluten-free baked goods

Practice Abstract 16.How entrepreneurs can benefit from consumer focus groups

Practice Abstract 17.How to re-introduce traditional Hungarian legume land races in short food value chains?

Practice Abstract 18.Re-diversifying agri-food systems: growing soybean in Scotland

Practice Abstract 19.Opportunities of stakeholders for legume-based innovation. The case of Hungary.

Practice Abstract 35.Organizing a PGI/PDO labelled product (dried pulses)

Practice Abstract 36.Nordic consumers’ preferences for meat alternatives

Practice Abstract 37.Pulse consumption: potential drivers and barriers towards a sustainable diet

Practice Abstract 38.Guidance to the small-scale, organic growing of selected grain-legume species

Practice Abstract 39.Decision support system (DSS) Path Finder promotes sustainable legume path from farm to fork

Practice Abstract 40.Legumes and uptake – producers and consumers

TRansition paths to sUstainable legume-based systems in Europe (TRUE) has received funding from the

European Union’s Horizon 2020 research and innovation programme under grant agreement No. 727973

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