Contents 7/2012

Przemysł Spożywczy 7/2012ECONOMY

  • 2 Polish Frozen Fruit and Vegetables Market – Bożena Nosecka
    • Over the last few years the production of frozen vegetables in Poland has been stabilised. Considerable increase in production is linked to high domestic crops. Growing competition on the market of fresh products along with a weak demand led to a downward tendency in the production of majority of frozen fruits. As a result of the stabilisation in domestic production and competition from cheap products originating outside Europe, fast growing in the first years after the accession, exports of frozen fruits and vegetables have been recently hampered (in terms of volume). However, an increase in export prices overlapping with large price swings results in the rise of exports in terms of value, which is reflected in growing surplus of foreign trade. Over the period of 2008/2009-2011/2012 the surplus of foreign thread in frozen frits and vegetables was in average higher by 20% than previously. A regular growth is also observed in the retail prices of frozen fruits and vegetables.
      KEY WORDS: production, foreign trade, prices, consumption
  • 8 High Prices of Raw Materials Obstruct Development of Fish Sector – Krzysztof Hryszko
    • There are about 300 companies, dealing with fish processing in Poland, of which 246 are entitled to trade on the EU market. With the employment of 19.6 thousand of staff, the companies generate revenue of 6.6 million PLN which accounts for over 4% of total revenue generated by the entire agri-food sector. Despite relatively insignificant importance the fish-processing branch can be considered as an example how to develop business having limited possibilities of sale on the domestic market. In a short time, Polish fish processors have become one of the largest producers and exporters of hearing products and smoked fish in the EU. However, high prices of raw materials have proven to be a serious obstacle for further development.
      KEY WORDS: fishery, fish processing, foreign trade, fish consumption
  • 14 Word Market for Poultry in the Lights of Global Competitiveness – Grzegorz Dybowski
    • Poultry is the most rapidly developing part of the world meat market. However, only 14 percent of the total poultry production is traded internationally. The world market is being dominated by few countries. Total shipments from three biggest exporters: the U.S., Brazil and the EU increase faster than the global turnover making over 90 percent of the global market. The biggest importers: Russia, Japan, Saudi Arabia, The EU, Mexico and China account for less than 65 percent of the total trade in poultry meat. Their share has been declining constantly. Concentration in global exports and dispersion in imports make competition on the world outlets more difficult. What is more, the world turnover in poultry meat develops slower than the global foreign trade potential. The conditions for global competitiveness have been changing.
      KEY WORDS: poultry market, production of poultry meat, consumption


  • 18 Application of IR Sensors in Detection of Refrigerants – Urszula Stęplewska, Magdalena Wróbel-Jędrzejewska, Elżbieta Polak
    • In this paper, an analysis of detectors used in the control systems of refrigerant leak was carried out. The best optimum detector, operating on the principle of IR absorption, was indicated. The mentioned sensor controls properly the concentration of synthetic refrigerants. The operation of the control systems of refrigeration leaks and the problems, connected with their exploitation were described.
      KEY WORDS: synthetic refrigerants, IR detector, the control systems of refrigerant leak
  • 27 Illegal Refrigerants in Poland: Smuggling R22 and False R134a – Michał Dobrzyński
  • 32 Pulsed Electric Field (PEF) – the Application in Production of Designed Food – Dorota Wirtowa-Rajchert
    • In the article, characteristics and possibilities of application of pulsed electric field for food production with designed content and properties were presented. The mentioned process may be applied as the preservation method as well as the method supporting or preceding the traditional processes. Thanks to the discussed process, there is a possibility to manufacture the products with increased content of health-promoting compounds and also these ones, which play a particular role in shaping products’ sensory properties, e.g. color or specific taste, and in production of food with a high concentration of functional components, i.e. also the designed food.
      KEY WORDS: pulsed electric field (PEF), designed food
  • 36 Competitive Technologies on the Fairs in Köln – Agnieszka Ognik


  • 38 External Transport in Food Industry – Radosław Sutkowski
    • Food processing on a large scale involves the implementation of the intensified flow of streams of raw materials and finished products. The aim of this study is to describe certain elements of the food business logistics system. The study presents the law regulations concerning transport of food products. The possibilities of improving the efficiency of logistics processes in the subsystem procurement and distribution have been presented.
      KEY WORDS: transport of food products, food procurement, food distribution, food safety


  • 41 Food Terrorism and Food Defense – Małgorzata Wiśniewska
    • Food and food production are the part of the critical area of concern in every country and in every economy, locally and globally. That is why it is recognized as a very vulnerable target of the terrorism attack. Food and food chain may be intentionally affected by different agents like biological, chemical, physical and radio-nuclear ones. The aim of the article is to define and to explain the definition and the phenomenon of food terrorism, to recognize all possible types of food terrorism in the modern world, as well as to describe the differences between food safety, food security and food defense. The article highlights that the successive food defense program has to include the following elements: food and food chain vulnerability assessment, preparation of plans of risk management, introduction of preventive and surveillance activities, detection measures and quick response procedures, decrease of losses as well as development of plants allowing quick recovery.
      KEY WORDS: food terrorism, food safety, food defense.
  • 44 Rhubarb – Interesting Plant for Industry – Marta Mitek, Elżbieta Łysoniewska
    • This paper describes rhubarb (Rheum rhaponticum L.): cultivars, requirements and processing. The attention was paid to bioactive substances, minerals, organic acids (including oxalic acid and oxalates) and dietary fiber. Edible petioles of rhubarb have been reported to be rich in polyphenol components, such as anthraquinones, stilbenes, flavonols and anthocyanins, which may have bioactive effects on human health. Rhubarb species have been used in traditional Chinese medicine for thousands years. In Poland, after many years of oblivion, the rhubarb climbs the top again. Therapeutic properties of this vegetable and the possibility of its industrial utilization are also discussed.
      KEY WORDS: rhubarb, chemical compounds, nutritional value, processing


  • 48 Poland – Union – World