Contents 9/2018; tome 72

ECONOMY

  • 4 Development of polish agri-food trade in 2017 – Małgorzata Bułkowska (DOI 10.15199/65.2018.9.1)
    • In the article, the results of Polish foreign trade in 2017 were presented, with a particular attention paid to the changes which have occurred in the geographical and commodity structure. Despite unfavourable circumstances related to administrative and legal restrictions affecting the Polish agri-food sector in a given period, there was the animation of trade in agrifood products in 2017.After unfavourable trends in 2016, the export dynamics was again higher than the import dynamics what caused an increase in the surplus. In 2017, the revenues from exports of agri-food products increased by 12.3% to EUR 27.3 billion and import expenses by 9.5% to EUR 18.9 billion. As a result, the surplus increased by 19.1% to the record 8.4 billion EUR. In 2017, Poland exported primarily meat and offals, tobacco and tobacco products, milk and dairy products and processes cereals and confectionery products. On the other hand, it imported fish and seafood, fruit and nuts, meat and offals, waste and animal feed (including soy bean cake) and cocoa and cocoa products. The other EU countries remain the main Polish partner in food trade, however an increasing diversification of sales markets is observed.
      KEY WORDS: Foreign trade, agri-food products, geographical and product structure, Poland, European Union, third countries
  • 10 Big Data Analytics in Food Supply Chain Management – Katarzyna Kosior (DOI 10.15199/65.2018.9.2)
    • Big Data analytics offers new opportunities for enhancing a competitive edge on increasingly demanding markets for products and services. On the one hand, it allows one to monitor various processes and activities in real time, on the other it leads to discovering new knowledge and correlations that are potentially of great importance for improving the accuracy and the effectiveness of decision-making. The food supply chain – due to specific characteristics of agri-food products – is a special type of supply chain. The use of Big Data together with advanced analytical tools could solve many problems that emerge at various stages and in various levers of food supply chain management. The fundamental advantages accruing from Big Data analytics include increased transparency of the supply chain operations, more effective traceability and identification systems, precise input use, food waste reduction, increased quality of food products and customization of production. However, to reap these benefits an effective ecosystem for Big Data analytics and cooperation of all entities involved in the supply chain would be required.
      KEY WORDS: Big Data, supply chain management, agri-food sector
  • 14 The seafood market in the EU  – raw materials for consumption  and processing –  Piotr J. Bykowski (DOI 10.15199/65.2018.9.3)
    • The market of fish and other sea food in the EU is constantly more dependent on the import of raw material making every second fish on the European table imported. The constantly growing popularity of sea and aquaculture food not only in the EU but also in the USA creates a significant price increase for those raw materials, i.e. the Atlantic Salmon. The international community is required to significantly increase its efforts to improve the management of the living resources of the sea in order to maintain their consumption at the current level.
      KEY WORDS: lupine, soybean, pro- -healthy food, groceries

LAW

  • 20 Safety of silicone materials used in food industry – Marzena Pawlicka, Małgorzata Mazańska, Jacek Postupolski (DOI 10.15199/65.2018.9.4)
    • The article discusses the types of silicones, including polysiloxanes and their properties and the resulting use in the food industry, including the production of products intended for contact with food. It presents the current state of the law in the field of silicones articles in tended to come into contact with food and discusses migration tests should be done to ensure the health safety.
      KEY WORDS: food contact  materials and articles, silicones, polysiloxanes,  food industry
  • 26 Re-evaluation of food additives by EFSA – legislative and practical impact for food industry – Joanna Gajda-Wyrębek, Jolanta Jarecka,  Marta Dmitruk (DOI 10.15199/65.2018.9.5)
    • Food additives should be safe for the consumer. The programme for the re-evaluation by EFSA of food additives approved before 20th January 2009 is running nowadays in the EU. The results of the re-evaluation might have an impact on the EU legislation. The re-evaluation programme should be finalized up to 31st December 2020 but it seems that this deadline will be postponed.
      KEY WORDS: food additives, EFSA, re-evaluation, EU legislation
  • 34 Fluorinated greenhouse gases – new obligations for refrigeration equipment – Magdalena Wróbel-Jędrzejewska,   Urszula Stęplewska, Elżbieta Polak (DOI 10.15199/65.2018.9.6)
    • New obligations resulting from f-gas regulations of Polish and European legislation are presented in this article. An unfavorable influence of freons on the environment is described and the most important indicators are characterized. The responsibilities introduced by the amended law regarding: the use of refrigerated vehicles are discussed in detail. The obligation of regular and timely checks of devices along with their schedule is characterized. New guidelines for refrigerants in recovery and utilization were also presented. The consequences of failure to comply with the required f-gas duties are indicated.
      KEY WORDS: f-gas, leak control, refrigerated vehicles, obligations and penalties

TECHNICS – TECHNOLOGY

  • 39 Cell feeders of DC rype for loose products – Jan Góźdź, Maciej Posiadała
    • KEY WORDS: water footprint, carbon footprint, water law

LOGISTICS –  PACKAGING

  • 41 Value for the buyer created by the packaging of food products – milk packaging – Joanna Kuzincow (DOI 10.15199/65.2018.9.7)
    • The starting point of this study is the concept of value for the buyer, understood as the value the buyer obtained: a real surplus of subjectively perceived benefits over subjectively perceived costs. It was found packaging is one of the key tools for creating the product value for the buyer. In the further part of the work, the packaging was analyzed as a source of benefits and costs for the buyer, focusing primarily on the different potential of creating this value by particular types of milk packaging available on the market. The subjectively perceived benefits and perceived costs were compared with each other and finally there was introduced the ratio of the subjectively perceived milk value in a particular packaging. It has been proven that the different models of milk packing clearly differ in terms of the potential of creating value for the buyer: the ratio of the subjectively perceived milk value was from 0.094 for a low density polyethylene bag to 0.41 for the packaging 0.5 l with a straw.
      KEY WORDS: FMCG products value, creating of value for the buyer, milk packaging

FOOD – FEEDING

  • 46 Pseudocereals in gluten free food – Katarzyna Marciniak-Łukasiak, Elżbieta Dłużewska (DOI 10.15199/65.2018.9.8)
    • The paper presents features of diseases caused by an abnormal reaction of the human body because of gluten existence (the most common disease caused by gluten intolerance is celiac disease). The only way to treat gluten based diseases is to apply a gluten-free diet. Gluten-free products are the basis for this type of diet. Gluten-free cereal products as well as their traditional equivalents, are the main source of energy being the basis of  a well-composed of gluten free diet. These products are most often made from corn flour, rice flour, potato starch and gluten-free wheat starch. These ingredients contain less minerals and B vitamins than traditional cereal products. Therefore, using a gluten-free diet, besides ingredients mentioned above, it is worth to consume natural gluten free products, such as buckwheat, millet, amaranthus, quinoa and teff.  By whole or partial substitution of traditional gluten-free ingredients by pseudocereals, it is possible to improve their texture, nutritional value, as well as prohealth value (e.g. in gluten-free breads).
      KEY WORDS: pseudocereals, gluten free diet, coeliac disease