Contents 3/2009

Przemysł Spożywczy okładka 3/2009

ECONOMY

  • 2 Competitiveness of Polish Producers of Animal-Origin Food Products – Iwona Szczepaniak
    • The assessment of competitiveness of Polish animal-food producers confirms a reasonable scope of preparations to operate on the European Common Market (ECM). It was reflected by growing exports, particularly to other member countries, and strengthening the position of Polish producers in the enlarged European Union. The accession of Poland to the EU structures did not result in an excessive inflow of the products, being imported from the EU. A very strong export’s orientation is especially indicated in such animal-food processing branches as: fish processing, meet production (red and poultry) and milk processing.
      KEY WORDS: competitiveness of producers, export, import, meat, meat products, milk, dairy products
  • 10 A Deep „Pig Depression” – Sources and Results Roman Urban
    • After five years, being favourable for meat sector, some threats influencing cyclic decline of pork production, which was twice deeper as compared to the respective stages of former pig cycles, were revealed. The reasons for the decline of production included: low prices of pigs in 2006 and 2007, a sudden increase of cereals and feed prices during two previous seasons and rapid appreciation of Polish currency. These phenomena resulted in deterioration of pork products trade, loss of self-sufficiency of pork production and expected decline of pork consumption in 2009. Economic condition of pork production has already improved, but the effects of this improvement will be noticeable not earlier than at the end of 2009.
      KEY WORDS: pig cycles, production of pork, prices of pigs, prices of pork, consumption of meat
  • 14 Leaders of Animal Product Processing Industry – Jadwiga Drożdż
    • Dairy industry as well as fish processing are characterized by a high level of concentration. Few leaders control significant markets’ shares in these two branches. In meat industry, particularly in red meat industry, production remains still disintegrated. There is a high investment activity in meat and fish industries. On the dairy market there is a lot of recognizable brands which are highly valuated by consumers.
      KEY WORDS: meat sector, dairy sector, producers of meat and meat products, producers of milk and dairy products
  • 18 Situation on Milk Market at the Beginning of 2009 – Jadwiga Seremak-Bulge
    • In spite of the lack of recovery on the international dairy market, there were some signs of a stabilization of this market in Poland. In the fourth quarter export noticed significant recovery because of devaluation of zloty. In January 2009 the European Commission renewed export payments and also started payments for private storage of butter. The European Commission also promised intervention purchase of butter and skimmed milk powder as long as it will be needed. Significant improvement of competitiveness of Polish products shows that the Polish processors’ market situation will be relatively good if the value of zloty does not increase too much in the nearest future. In Poland hard decisions concerning reducing of procurement prices were taken earlier than in other member countries. Thus, Polish processors will be able to promptly increase prices paid to farmers in case of improvement of the global economic situation.
      KEY WORDS: milk market, dairy products, export and import of dairy products, dairy sector
  • 22 Strategies of Internationalizing the Enterprises in Context of Food Consumer’s Behaviours – Michał Kociszewski, Joanna Szwacka-Mokrzycka
    • The paper presents changes in the behaviour and patterns of consumers in Poland in the context of global processes and the implications on shaping international strategy of food industry enterprises. The special attention is paid to Polish attitudes towards domestic and international products and on problem of recognizing international brands on the Polish food market.
      KEY WORDS: behaviour of consumers, global processes, international strategy, food industry

TECHNICS – TECHNOLOGY

  • 28 Innovative Technological Additives in Meat Industry – Ryszard Kowalski, Jan Pyrcz
    • The quality of meat products is determined by many factors, the most important of which are the raw material and the technology of its processing. Obtaining products of adequate quality is not an easy task in the meat industry, which is characterized by highly diversified quality of the raw material and its susceptibility to microbiological, chemical and physical changes. Fulfilling the quality criteria has been made possible, among others, by using additional or processing-facilitating substances.
      KEY WORDS: additives to meet processing, transglutaminase, alginates, health-promoting additives for food
  • 34 The Slaughter Value of Polish Porkers is Increased – Jerzy Strzelecki, Karol Boruta, Andrzej Borys, Eugenia Grześkowiak, Dariusz Lisiak, Piotr Janiszewski
    • As a result of introduction of the after-slaughter carcass classification in Poland, according to the EUROP system and the intensification of breeding efforts in the recent years a significant increase has been recorded in carcass meatiness of pigs from the marketable population. With an increase in meatiness and carcass weight the share of carcasses from superior classes was found to increase and in 2008 as many as 84.8% carcasses have been classified to the most valuable classes S, E and U (including 6.6% in class S) for the tested fatteners and only 3.3% were graded as classes O and P with a large proportion of fat in the carcass. In the analyzed period considerable progress has been observed in terms of the elimination of the PSE meat quality defect. From approx. 15% carcasses with extreme PSE in 1995, this proportion decreased to 5.4% in the least year while in the summer season it is still almost two times higher, amounting to 7.1% in relation to 3.7% in the winter period.
      KEY WORDS: porcine carcasses, meatiness, meat quality defects
  • 38 Tenderness of Beef and Methods of its Improvement – Dariusz Nowak
    • The present work shows the influence of post mortem changes (rigor mortis, ripening) on tenderness of beef. Storage of meat in cooling conditions for 10-14 days causes meat tenderness, but such long time is very expensive. Therefore various chemical, physical and enzymatic methods to accelerate the tenderization of meat have been employed.
      KEY WORDS: meat, beef, tenderness, rigor mortis, ripening, improvement of meat tenderness

EVENTS

  • 42 I Agricultural Science Congress „Science – Practice”
  • 44 Higher Qualifications of Personnel Thanks to the European Union Funds – Joanna Hejft-Wolska
    • The European Union funds within the Operational Programme Human Capital enable financing implementation of complex training programs for companies’ employees, also in agri–food sector. It is possible to receive grant covering almost all costs of general and specialist training, as well as to co-finance advisory services related to human capital development and e-learning infrastructure. 2009 calls for proposals have been launched, so that companies interested in acquiring grant for training projects should plan, prepare and submit applications as soon as possible.
      KEY WORDS: EU funds, training grant, human resources, human capital, improving skills
  • 46 Poland – Union – World
  • 48 Business Information