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Kaňákova 280/2,
67401 Třebíč
Hospitality activity
-Accommodation services
- Provision of software, consulting in the field of information technology, data processing, hosting and related activities and web portals
-Advisory and consulting activities, processing of professional studies and assessments
-Research and development in the field of natural and technical sciences or social sciences
-Testing, measurement, analysis and control
-Advertising activity, marketing, media representation
-Services in the field of administrative administration and services of an organizational and economic nature
- Extracurricular education and training, organization of courses, training, including lecturing activities
- Fertilizer production
-Waste management (except for hazardous waste)
-Wholesale and retail
Products
  • vegetariánská jídla, denní menu, hotová jídla, české pokrmy, zahraniční speciality, mořské speciality, hotová jídla, minutková kuchyně
  • internetová reklama, reklama v tištěných médiích, televizní reklama, rádiová reklama, reklamní strategie, tvorba mediaplanů, vyhodnocení reklamních kampaní
  • odborné posudky a zkušebnictví, certifikace výrobků, autorizovaná a notifikovaná osoba, zkoušení a ověřování, požární zkoušky
  • vědecko-výzkumná činnost, realizace vědeckých projektů, výzkumné práce v terénu, vývojové laboratoře
  • minerální hnojiva, tabletová hnojiva, stimulátory růstu, postřiky proti škůdcům, pesticidy, hnojivo na pokojové rostliny

Czech Companies
Restaurants, Advertising agencies, Rehearsal rooms, Research and development, Agricultural chemicals and fertilizers

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Zemědělský výzkumný ústav Kroměříž, s.r.o.

AF Zora, the Europe's first black-grain wheat variety, ushers in a new era in agricultural innovation

In 2021, a new and innovative variety of winter wheat called AF Zora appeared in the fields of the Czech Republic, bringing a revolution in the field of genetics and breeding. What makes her so special? AF Zora is the first European wheat variety with a black grain, which was achieved by combining genes for blue aleurone and purple pericarp. This step opens up new possibilities in improving the nutritional value of wheat grain and widens the spectrum of food products available to consumers.

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