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Enteric fermentation

Enteric fermentation is a digestive process by which carbohydrates are broken down by microorganisms into simple molecules for absorption into the bloodstream of an animal.

Enteric fermentation

  • Viresco Solutions

    Type: 
    Organisation
    Knowledge partner
    Country of registration:
    Canada
    Relation to CTCN:
    Network Member
    Knowledge Partner

    Viresco Solutions is a consulting firm based in Calgary, Alberta, Canada. Its core business is greenhouse gas offset policy development and implementation, greenhouse gas emissions quantification, sustainable supply chain development, environmental offset methodology development, and providing technical assistance to others undertaking carbon offset project development. Its clients include industry and non-governmental associations, large private sector companies, and local, provincial and federal governments.

  • Instituto Nacional De Investigaciones Agropecuarias

    Type: 
    Organisation
    Country of registration:
    Ecuador
    Relation to CTCN:
    Network Member

    INIAP has the mission to improve sustainable agricultural production in Ecuador through scientific research, the development, validation, and transference of innovative technologies. Many accessions and technologies from around the world are evaluated on the 13 Research Facilities located to cover the diversity in soils and climate that characterise the Ecuadorean environment.

  • A Modified Biogas Generator in Cow farm and Rural Area of Developing Countries

    Type: 
    Publication
    Publication date:
    Objective:

    Biogas as a source of renewable energy can be produced from variety of organic materials such as agricultural residue, animal manure, municipal wastewater, etc. Anaerobic digestion of organic material is decomposing of organic content in the absence of oxygen. In this procedure organic material is decomposed by bacteria to variety of end product in which the main gasses are Methane and Carbon dioxide.

  • Feasibility Assessment: Short-Lived Climate Pollutants Finance Innovation Facility

    Type: 
    Publication
    Publication date:
    Objective:

    This report focuses on investigating the SLCP mitigation technologies offering the highest mitigation potential of the three major SLCPs: black carbon, hydrofluorocarbons (HFCs), and methane, and each of the sectors identified by the CCAC sector initiatives. The report assesses the barriers to expediently mobilise private financial flows towards SLCP mitigating technologies in a number of key sector and markets; analyse the financial profiles of the key technologies.

  • Agriculture and climate change: The role of nutrient management in mitigation

    Type: 
    Publication
    Publication date:

    Nitrous oxide (N2O) emissions from soils are responsible for about 3 percent of greenhouse gas (GHG) emissions, which cause climate change, and contribute approximately one-third of non-CO2 agricultural GHG emissions. N2O is produced by microbial transformations of nitrogen in the soil, under both aerobic and anaerobic conditions. Therefore, emissions are often directly related to nutrients added to the soil in the form of mineral fertilizers and animal manure.

  • The Green House

    Type: 
    Organisation
    Knowledge partner
    Country of registration:
    South Africa
    Relation to CTCN:
    Network Member
    Knowledge Partner

    The Green House is a sustainability consulting firm with experience working on energy, climate change and sustainability-related projects including climate policy development, strategic energy and climate planning, technology assessment, emissions modelling, and life cycle assessment. The Green House has experience in sectors including electricity supply, urban systems, transport, bioenergy, biofuels, industry, commerce, agriculture, food, retail, municipal waste management, mining and minerals.

  • Papain production

    Type: 
    Publication
    Papain production

    Enzymes are proteins that can increase the rate of biological changes, such as the ripening of fruit. Papain enzyme is obtained from the green papaya (pawpaw).