Contents 6/2013

Przemysł Spożywczy okładka 6/2013ECONOMY

  • 2 Polish Food Position on the Markets of the Czech Republic and Slovakia – Łukasz Ambroziak
    • The aim of the article was to analyse competitive position and its changes in Polish agri-food export to the Czech Republic and Slovakia in the period of 2003-2012. To make an assessment, the following trade indices have been used: the trade coverage index (TC), the index of revealed comparative advantage (RCA) and complex index of competitiveness being a combination of two former indices. The research results showed that after the EU accession the importance of the Czech Republic and Slovakia as recipients of Polish food increased. Similarly, the share of supplies from Poland to the Czech Republic and Slovakia was also increased. In 2012, a strong competitive position in the Czech Republic and Slovakia market was occupied by, inter alia, Polish meat and edible meat offal, dairy products, cereal products and confectionery bread, miscellaneous edible preparations as well as residuals and prepared animal fodder. However¸ the detection of forbidden substances in Polish food in the Czech Republic and Slovakia can weaken the competitive position of Polish agri-food products in the markets in question.
      KEY WORDS: competitive position, export, agri-food products
  • 10 Competitiveness of Fruit and Vegetable Processing – Iwona Szczepaniak
    • The aim of the article is to analyze production results, the results of foreign trade, as well as the selected indicators of the competitiveness of processed fruit, vegetable and potato sector in the period of Polish membership in the European Union compared with the period immediately before the accession. The analysis points to the positive impact of the EU accession on the development of the competitive position of the sector. At the same time, however, this analysis shows that the position of the processing sector of fruit, vegetable and potato throughout the food industry is gradually decreasing.
      KEY WORDS: processed fruit, vegetable and potato products, competitiveness, foreign trade, productivity
  • 16 The Declining Competitiveness of the Oil-Mill Sector – Ewa Rosiak
    • Poland has become a leading exporter of rapeseed; it develops export of rapeseed oil and increases the volume of rapeseed-cake and margarines’ export. In 2004-2012, the value of oil crops export increased six-fold and that of import – four-fold. Despite export development Poland, just like all the remaining member states of the EU, continues to be a permanent net importer of oil crops and the negative balance of trade becomes strengthened. This follows from the restricted possibilities of development of oil crop production and simultaneous dynamic growth of domestic demand for biofuels and high-protein feeds. The Polish rapeseed and products of its processing are still characterised by high, but declining competitiveness on the EU market, which continues to be the main outlet for the discussed products.
      KEY WORDS: oil-mill sector, foreign trade, competitiveness


  • 22 Preventing, Monitoring and Detection of Foreign Bodies – Małgorzata Galczak


  • 25 Margarine – Contemporary Trends of the Production – Karolina Kramek, Paweł Glibowski
    • Apart from butter, margarine is the most often used fat to spread on bread. It is also commonly used in the bakery and the confectionery industry. In spite of the fact that these products have been present in food industry for many years, and their circle of followers is big, there are many doubts concerning their nutritional value and impact on health. This is due to the persistent conviction among the consumers that the margarine and spreads’ production is a sophisticated process, which results in product consisting of a great number of compounds harmful for health e.g. like trans fatty acids. Due to appropriate composition of fats, margarines do not affect the increase of the cholesterol level in blood and in the case of products packaged in cups, they can be easily spread after taking them out from refrigerator. In this article, the basic facts concerning margarine – its history, nutritional and sensory properties, technology of production have been discussed. The article also describes new trends in production with the aim to enhance margarine health-promoting properties.
      KEY WORDS: margarine, stanols, sterols, trans fatty acids
  • 30 The Natural Additives in the Bread Production – Grażyna Cacak-Pietrzak, Alicja Ceglińska, Daria Romankiewicz
    • In the process of production of bread, natural additives may be employed. The paper presents characteristics of the selected natural additives such as dairy products, seeds of non-bread cereals and pseudo-cereals. Their influence ton the rheological properties and dough fermentation process and the bread quality has been discussed. It has been shown that appropriately selected type and participation of the additive increases the nutritional value of bread and may favourably affect the physical and sensory characteristics. Among the many natural supplements, the discussed properties are most favourably affected by whole milk powder and oat products.
      KEY WORDS: nutritional value, natural additives, bread quality
  • 34 Lignans – Functional Compound of Food – Katarzyna Waszkowiak
    • Among phenolics, lignans are the essential group of functional compounds. Lignans are found in a focus of scientific research due to their both estrogenic and antioxidant activity that impact their health-promoting and biological effects. In the paper, the main sources of lignans as well as functional properties and suggested importance for disease prevention were described.
      KEY WORDS: lignans, phytoestrogens, antioxidants


  • 38 Type 2 Diabetes. Part I. A Modern Epidemic – Aleksandra Cichocka
    • In Poland, similarly as in other countries, there is an epidemic of type 2 diabetes. The causes of this epidemic include mainly obesity, an unhealthy diet and little physical activity. This article presents the epidemiology of diabetes, the risk factors for its developing, and its complications. There are 3.1 million diabetics in Poland, of which 30% have not been diagnosed. 5.2 million of the Polish population have the pre-diabetes status. In the article, the author stresses the importance of healthy food product choice, and indicates the highly significant role of the food industry in promoting a healthy diet for preventing type 2 diabetes.
      KEY WORDS: type 2 diabetes, epidemiology, prevention, complications, Polish Diabetes Association recommendations


  • 41 The Great Feast of the Cleaning Industry
  • 42 V Fair of Packaging Innovations 2013 Successful
  • 43 Business Information