Contents 3/2011

Okładka nr 3/2011 "Przemysł Spożywczy"

ECONOMY

  • 2 Business “Gazelles” for Small and Medium Food Enterprises – Jadwiga Drożdż
    • Producers of agricultural products and beverages accounted for 6.7% of the most dynamic small and medium enterprises participating in the ranking “Gazele Biznesu 2010”. 235 producers of the food and beverages were qualified to this competition. They represented the majority of industries of the food industry. Production and processing of meat, production of food concentrates, fresh bread, as well as milk and dairy products were most numerously represented. The leaders of various industries have increased their sales by up to several times.
      KEY WORDS: ranking, small and medium enterprises, food industry
  • 6 Polish Dairy, Meat and Poultry Industry in the European Union – Roman Urban
    • Poland is the fifth producer of the processed food products of animal origin (with participation 8 %) in the EU. The poultry industry is found on the second position in the Community, dairy – on the fifth, and meat is recorded on the sixth position. The development of these sectors of the food industry in Poland is repeatedly faster than in the „old” EU-15. The weak point of the discussed sectors includes almost twice lower labour productivity and lower level of concentration. In the mentioned areas, big differences between Poland and UE- 15 are found in the dairy industry; smaller ones in meat, and the smallest ones – in poultry sector.
      KEY WORDS: dairy, meat, poultry industry, production, labour productivity, concentration
  • 12 Fluctuations of Pork Prices – Stanisław Stańko
    • The aim of the article was to show tendencies of pig prices in Poland in the years 2000-2011. The variation of pig prices is explained in 92% by cyclical and seasonal fluctuations and by tendency. The high increase in cereal prices which was observed since the mid of 2010 has worsened economic conditions of pig production. The decrease in the production and supply, which has a positive impact on the pig prices, will be observable in the second half of 2011. The domestic shortage of pig meat will be balanced by import.
      KEY WORDS: market, fluctuations of pig prices, pig cycle, foreign trade
  • 14 Milk Market at the Beginning of 2011 – Jadwiga Seremak-Bulge
    • The increasing demand for the milk and milk products and high world prices create bright prospects for the Polish dairy industry. The current cost-price advantages are not, however, sufficient for keeping our position in the perspective of diverging from the quoting of production. An efficiency improvement is necessary, mainly of the processing, the effectiveness of marketing activities, and organization of the sale and lower costs. It requires accelerating the process of concentration and consolidation of capital.
      KEY WORDS: milk, dairy industry, dairy products, prices, demand

LAW

  • 22 The Labelling of Meat and Meat Products – Rules of Food Law – Wioletta Bogusz-Kaliś
    • The label is the main source of information about the product for the consumer. The consumer has the right to get full information about the product, which should be made available to him by the manufacturer. The paper discusses the regulatory requirements regarding the labeling of meat and meat products, being sold without packaging, and the required information that must appear on the label of meat and meat products sold in the finished package.
      KEY WORDS: legislation, labeling, meat, meat products

TECHNICS – TECHNOLOGY

  • 28 Meat in Human Nutrition – Current Trends in Manufacture of Meat Products – Piotr Konieczny, Danuta Górecka
    • In today’s meat processing, the most intensive area of development can be observed in production of health-promoting products. This review refers to health aspects of meat consumption with particular attention being paid to the novel foodstuffs. Also, the factors influencing the promotion and market development of such meat products in the near future are discussed.
      KEY WORDS: meat and meat products, functional properties, innovations
  • 32 Meat Products Enriched with Omega-3 Fatty Acids – Joanna Rycielska, Mirosław Słowiński
    • The studies conducted so far show that its is possible to replace animal fat with vegetable oil in meat products so that the finished product is characterized by a high nutritional value and is acceptable in terms of sensory aspects. Depending on the amount (0-100%) and type of oil (canola, palm, linseed, fish, olive oil), used to replace animal fat, better value of omega-6: omega-3 ratio is obtained. There is, therefore, the possibility of such enrichment of meat in the ingredients with health-promoting properties (including fatty acids from omega-3 family) that the quality of the products obtained does not not differ from the quality of traditional products.
      KEY WORDS: enrichment of foods, polyunsaturated fatty acids, omega-3, functional food
  • 35 Listeria monocytogenes. Chemical, Biological and Combined Methods of Elimination from Food – Anna Sip, Anna Gardo
    • This paper discusses influence of different substances, both natural and synthetic, on the survival of pathogenic bacteria L. monocytogenes in food. Particularly, it was stressed that most of the substances only reduce count of L. monocytogenes; thus, do not guarantee obtaining food, being completely safe food for the consumer. Moreover, it was emphasized that combination of two or more of appropriate anti-listerial factors is the best method of elimination of L. monocytogenes from food, without any loss in its sensory and nutritional attributes.
      KEY WORDS: Listeria monocytogenes, prevention, elimination

EVENTS

  • 39 Business Information
  • 40 Poland – Union – World