Contents 12/2023

The article presents the challenges faced by the agri-food sector in Poland resulting from Ukraine’s membership in the European Union. This country is already among the world’s leading producers of sunflower, rapeseed and soybean, corn, barley, wheat and rapeseed oil, sunflower expeller and meal, nuts and butter, exporting approximately 70-80% of all agricultural products. These are mainly raw materials with alow degree of processing, while the food industry still differs from the level typical of EU countries, including Poland. It is therefore worth paying more attention to those areas in which the Polish and Ukrainian agri-food sectors can both complement and compete with each other. The article focused mainly on the possibilities of using cheap Ukrainian raw materials for the further development of the Polish agricultural, processing and transport sectors. Moreover, the necessary directions of changes in the Polish sector in the coming years and actions aimed at increasing Polish investments in Ukraine were indicated.

KEYWORDS: agri-food sector, Poland, Ukraine, EU accession

This paper presents the subject of food waste on the food market in Poland. The scale of the problem of food waste seems to be so serious that it is necessary to study the subject and make the society aware of it. Therefore, this paper presents the general characteristics of the food market in Poland and the problem and causes of food waste on the food market. In addition, an original study was carried out on the basis of aquestionnaire among agroup of respondents on their attitude to food and behaviour in relation to food wastage. The results of the research were compiled, condensed into tables and graphs and summarised. And as the results of the survey indicate, the most common problems are alack of rational action, making decisions based on the respondent’s convenience and ability. However, most people are aware of the problem of food waste.

KEYWORDS: waste, food, consumer behaviour, environmental awareness

The food industry is asector of the economy whose specificity is reflected in consumer preferences. Determining the exact needs and preferences of customers and the ability to respond flexibly to them stimulate innovative activities in the field of food production. Consumer awareness as well as nutritional trends and market observation are conducive to the production of innovative food of high quality, special healthpromoting properties and in line with the latest developments in the field of counteracting food waste and rational waste management. This is reflected in the production of minimally processed, functional food using innovative raw materials and packaging.

KEYWORDS: food, innovations, production, utilization

This paper characterizes the perennial legume of the leguminous bean family Clitoria ternateaL., also known as butterfly pea or blue pea. It has anumber of agricultural and technological properties and uses, including, among others, as animal feed or food colouring. Due to its content of biologically active compounds with desirable functional properties, the plant is also used for medicinal purposes, e.g. in neurological disorders, improvement of memory capacity, sedative and antidepressant effects, laxative, analgesic, may protect against diabetes or atherosclerosis. The properties described indicate that Clitoria ternatea could be adesirable ingredient in new functional food formulations or dietary supplements.

KEYWORDS: Clitoria ternatea, antocyanins, antioxidants, pharmacological activity, functional food

Due to the low popularity of buckwheat husk, which is unique in terms of its nutritional value, the aim of this work was to present its properties, method of preparation and possible use. The characteristics of food products made with it (waffles, bread and tea infusions) are presented based on our own research presented this year at three scientific conferences. It has been shown that due to its favorable chemical composition and potential health-promoting effects, it is worth using buckwheat hulls in human nutrition, which is technologically possible because, with the appropriate level of its addition, it does not deteriorate the sensory properties of food and increases its nutritional value.

KEYWORDS: buckwheat, groats, husk, waste products, food