scholarly journals The Performance of the Agri-food Sector in the Recent Economic Crisis and during Covid-19 Pandemic

2021 ◽  
Vol 2 (3) ◽  
pp. 168-178
Author(s):  
Tamás Mizik
Keyword(s):  
Global Financial Crisis ◽  
Raw Materials ◽  
Meat Products ◽  
Commodity Prices ◽  
Lessons Learned ◽  
The Other ◽  
Raw Material ◽  
Trade Integration ◽  
Food Sector ◽  
Trade Surplus

Crises impact every sector of the economy; however, the magnitude of that impact varies between the different sectors. The agri-food sector-related lessons learned from the last two crises (global financial crisis in 2008, and the sanctions against Russia in 2014) are that international trade becomes lower and commodity prices rise. This article analyzes the performance of the Hungarian agri-food sector during the last three crises based on international and Hungarian datasets. The results show that impacts depend on many factors, such as the type of the agri-food products (raw material vs. processed product, perishable vs. non-perishable goods, etc.) or the depth of trade integration. It should be noted that Hungary is heavily integrated into the EU’s common market, its major trade partners are the other member states. At the commodity level, the share of raw materials is higher on the export side (e.g. cereals) compared to the import side (e.g. meat products). Based on the results, the impacts of the COVID-19 pandemic were different from the two previous crises. Despite the difficulties in transport, Hungarian exportation expanded and resulted in an increasing trade surplus, while international commodity prices remained stable. The identification of the different impacts of the coronavirus compared to the other two crises is the major finding of the article. Doi: 10.28991/HIJ-2021-02-03-02 Full Text: PDF

scholarly journals Traditional and new raw materials for spirit beverage production

2021 ◽  
Vol 17 ◽  
pp. 70-78
Author(s):  
Szymon Ługowoj ◽  
Maria Balcerek
Keyword(s):  
Ethanol Production ◽  
Raw Materials ◽  
The Other ◽  
Raw Material ◽  
Fast Growing ◽  
Growth Requirements ◽  
Other Hand ◽  
Materials Used ◽  
Production Industry

The ethanol production industry is a fast growing branch of the economy in many countries, and there is a rich tradition of spirit beverage production of many unique drinks such as Polish vodka and Starka or Irish and Scotch whisk(e)y, all of which have unique organoleptic features. This variety is possible thanks to different raw materials used for production such as rye, barley or corn and potatoes, as well as technological solutions developed over the generations of manufacturing. Rye deserves a closer look due to its low growth requirements and many different uses as well as its long tradition of cultivation, especially in Poland. On the other hand, manufacturers are currently interested in using new, original raw materials for the production of so-called craft alcohols. Buckwheat is an example of a raw material that can be successfully used in the production of original spirits.

scholarly journals Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat

2019 ◽  
Vol 21 (91) ◽  
pp. 3-8 ◽  
Author(s):  
V. I. Tischenko ◽  
N. V. Bozhko ◽  
V. M. Pasichnyi ◽  
V. V. Brazhenko
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Nutrient Deficiency ◽  
Raw Material ◽  
Poultry Meat ◽  
Material Base ◽  
Technological Parameters ◽  
Minced Meat

Creation of combined meat products combining traditional consumer properties, as well as the possibility of using non-traditional raw materials in their recipes, is aimed at the expansion and rational use of the raw material base of the meat processing complex and solves the problem of reducing nutrient deficiency in the diet of the population. Therefore, the issue of the use of mechanically deboned poultry meat in meat bread technology and its impact on qualitative indicators and functional and technological properties is relevant. The aim of the research was to study the feasibility of the use of mechanically deboned poultry meat in the technology of combined products. Three model recipes based on the formula-meat analogue “Chainyyi” were developed. The possibility of replacing beef and pork meat with duck meat and mechanically deboned poultry meat of turkey was studied in the bread recipes. The total amount of duck meat and mechanically deboned poultry meat was 63%. As a protein ingredient able to bind moisture and relatively inexpensive compared to meat raw material, 20% of the pig's heart was added to the formulation, as well as 2% XB Fiber. Other components of the analogue formulation have not changed. Combination of duck meat with mechanically deboned poultry meat of turkey and pork hearts in the abovementioned ratios as part of meatcontaining bread stuffing systems allowed to improve the nutritional value of the product and its qualitative indices. The research confirmed the possibility of combining regional and relatively cheap raw materials to increase the nutritional value of meatcontaining products, namely breads. The bulk of proteins in the experimental samples increased by 6.57–10.38% and was within the range of 17.96–17.34%. On average, 4.98% decreased the fat content, the product became less calorie relative to the analogue by 15.98–16.76%. The formulations of model minced meat were distinguished by a higher index of the water-holding capacity, the content of binding moisture and the best indicators of plasticity. This affected the quantity of finished products, which amounted to 120.64–117.3% to the mass of raw materials, while in the control sample this figure was lower by 3.49–7.47%.

scholarly journals Research of functional and technological properties of minced meat products with using fish raw materials

2018 ◽  
Vol 20 (90) ◽  
pp. 22-26
Author(s):  
Y. Matsuk ◽  
I. Marchenko ◽  
V. Pasichnyi
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Absorption Capacity ◽  
Raw Material ◽  
Partial Replacement ◽  
Production Cycle ◽  
Technological Properties ◽  
Technological Parameters ◽  
Minced Meat

The article is devoted to the improvement of the recipes of minced meat products with using fish raw materials and the study of organoleptic and functional and technological properties of developed minced meat systems and finished products. The research has been carried out on the rational combining of meat and fish raw materials and the expansion of assortment of minced semi-finished products. The formulations of minced meat systems for the production of meat semi-finished with a partial replacement of the main raw material to fish raw materials have been developed. The organoleptic and functional and technological parameters of minced meat systems and finished products are investigated. According to the results of the organoleptic evaluation, it was found that partial replacement of meat raw material with minced fish does not worsen the sensory characteristics of minced meat products. It is established that in comparison with the control sample there is an improvement of functional and technological indicators. In particular, the moisture content increased by an average of 6.1%, moisture absorption capacity – 5.91%, energy absorption capacity – 2.49%, fat-retaining ability – 2.52%. The obtained results confirmed the expediency of using minced meat with pollack in the technology of minced meat semi-finished products with due observance of the parameters of production cycle of heat treatment of products. It has been theoretically substantiated and experimentally confirmed the technology of meat products using minced meat and developed recipes. It has been established that with careful selection of components that are part of minced meat semi-finished products with the addition of fish raw materials can increase the organoleptic and functional and technological parameters of finished products. The obtained data suggest that the improved recipes of minced meat semi-finished products can be recommended for production by enterprises of the meat industry and restaurants

scholarly journals STRATEGI PENGEMBANGAN USAHA KERAJINAN TANGAN SABUT KELAPA DI LKP AKAS KABUPATEN KEBUMEN

MEDIAGRO ◽  
2019 ◽  
Vol 15 (01) ◽  
Author(s):  
Yunida Tri Andari ◽  
Lutfi Aris Sasongko ◽  
Eka Dewi Nurjayanti
Keyword(s):  
Social Media ◽  
Data Analysis ◽  
Development Strategy ◽  
Raw Materials ◽  
External Factors ◽  
The Other ◽  
Raw Material ◽  
Internal Factors ◽  
Other Hand ◽  
Coconut Coir

Cocunut coir, as a secondary product of coconut, can be processed into eco-friendly fiber. This fiber is used as raw materials for handicrafts. This research aims to analyze the internal and external factors, as well as formulating an alternative strategy for the development of coconut coir handicraft business in LKP AKAS Kebumen Regency. The data used primary and secondary type. Data analysis method is done by using Internal Factors Evaluation (IFE) matrix, External Factors Evaluation (EFE) matrix, Internal External (IE) matrix and SWOT matrix. Data analysis resulted internal factors (strenghts) including abundant availability of raw materials, availability local labor, short marketing channels, national and international marketing. In the other hand, internal factors (weakness) are including lack of product innovation, an effective organizational structure, old manpower, an availability recorded orders, and lack of promotion through the website and social media. The external factors (opportunity) including the partnership with raw materials suppliers, the steadiness of raw material prices and repeated orders, the lack of competitors with the same materials, the supports from local government, and the request of delivery orders. In the other hand, the external factors (threaths) are including the risk of the market (numerous kind of handicraft with different materials), and the presence of other handicraft industry. The result of IE analysis, LKP AKAS is located in zone I, i.e grow and build. Suitable strategies for this area are market penetration, market development, and product development. Alternative strategies that can be done are: (1) make a business plan including production layout, product variation (production) and marketing to add customers; (2) summarize and manage the customer’s orders in order to have regular evaluation of the business progress in the future; (3) modified the product becomes more varied in order to be able to compete with other handicraft products; and (4) increase promotional activities online (website and social media) to attract consumers. Keywords : development strategy, handicraft, coconut coir, SWOT, Kebumen.

RATIONAL DOSAGES FOR USE OF EMULSIONS FROM COLLAGEN-CONTAINING RAW MATERIALS IN MEAT PRODUCTS WITH DIFFERENT DEGREE OF MEAT RAW MATERIAL GRINDING

2021 ◽  
Vol 14 (3(53)) ◽  
pp. 62-70
Author(s):  
Irina Vasilevna Kaltovich
Keyword(s):  
Connective Tissue ◽  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Mechanical Parameters ◽  
Technological Preparation ◽  
Genus Lactobacillus

The article presents the results of research on the determination of rational dosages for the use of emulsions from collagen-containing raw materials, which have undergone technological preparation, in meat products with various degrees of grinding of meat raw materials. It has been found that the optimal dosages for adding emulsions from pork skin and tails fermented by bacteria of the genus Lactobacillus (c (Lb.plantarum: Lb.casei (1:1)) = 1 Ч 107 CFU/g,? = 18 hours, t = 34 °C, 1:2 hydraulic module) to meat products, allowing to provide improved functional-technological and structural-mechanical parameters of these products, are as follows: for model stuffing systems from raw materials subjected to chopping during 8-12 minutes - up to 16%, 2-4 minutes - up to 14%, mincing with diameter of grid holes 2-3 mm - up to 12%, and from blanched raw materials subjected to chopping during 5-7 minutes - up to 20%. At the same time, emulsions from connective tissue fermented by bacteria of the genus Lactobacillus are recommended for use in meat products in the following rational dosages: up to 14% - for model stuffing systems from raw materials subjected to chopping for 8-12 minutes, up to 18% - from blanched raw materials subject to chopping for 5-7 minutes, up to 12% - from raw materials subject to chopping for 2-4 minutes, up to 10% - from raw materials subject to chopping with diameter of grid holes of 2-3 mm.

STATE AND PROSPECTS OF DAIRY-AND-MEAT INDUSTRY OF UKRAINE

2019 ◽  
Vol 4 (4) ◽  
pp. 294-305
Author(s):  
Volodymyr LAGODIIENKO ◽  
Olexander BOGDANOV
Keyword(s):  
Low Income ◽  
Dairy Products ◽  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Poultry Meat ◽  
Meat Industry ◽  
Investment Activity ◽  
Industrial Enterprises ◽  
Dairy Processing

Consumption of dairy and meat products rich in valuable and essential nutrients holds a special place in the diet of the population of all ages. Along with sufficient and balanced consumption of meat and dairy products the issue of their security and quality is no less important. There is a trend of reducing the production volumes of beef and veal, caused by the decrease in demand for this type of meat, which is more expensive than pork and poultry. Industrial enterprises, producing finished meat products on the basis of cattle meat, should choose one of two strategies of resource provision: creation of the own raw material zone due to the local producers and transport links or formation of long-term import contracts. The production of pork and poultry is growing. Production of sausages and similar products from meat is reducing, which is caused by the fact that a part of households refuses to consume finished meat products with added preservation agents, coloring agents, color stabilizers, flavor intensifiers, soy, protein, etc. Taking this into account, national producers of finished meat products should review the approaches to security and quality of their produce. Otherwise, their main threats will be a further reduction of supply and loss of a market niche. An acute problem of the national dairy processing industry is the growing deficit of milk raw material. The main reason for insufficient production volumes of milk by agricultural producers is a low purchasing price offered them by national dairy processing enterprises. Therefore, it is necessary to stimulate domestic demand for the finished dairy products in order to revitalize investment activity of milk processing enterprises and to increase purchasing prices of milk raw products, in the first place, at the cost of special social care programs for low-income people. Key words: dairy-and-meat industry, beef and veal, pork, poultry meat, sausages and similar products from meat, gastronomic culture, milk raw materials, deficit, dairy products, milk products, SCSU, purchase prices, food aid.

scholarly journals Persistent growth slowdowns in fast-growing middle-income economies

2017 ◽  
Vol 67 (s1) ◽  
pp. 97-111 ◽  
Author(s):  
Krisztina Sőreg
Keyword(s):  
Global Financial Crisis ◽  
Raw Materials ◽  
Commodity Prices ◽  
Growth Dynamics ◽  
Commodity Price ◽  
Growth Patterns ◽  
Growth Data ◽  
Middle Income ◽  
Fast Growing ◽  
Export Structure

From the second half of the 20th century, a set of emerging economies have undergone a remarkable developing path. During the first years of the global financial crisis of 2007–2008, Brazil, Russia, India, China, and South Africa (BRICS) were only slightly affected by its negative impacts. However, after 2013, a considerable growth slowdown period has evolved in these countries with the exception of the Indian economy. In the current study, we examine whether the growth dynamics of the BRICS economies shows significant correlation with the fluctuation of commodity prices, especially in the case of raw materials. Besides applying a cross correlation model on the quarterly commodity price indices and real GDP growth data, the research also focuses on the export structure of the selected fast-growing countries. As a closing element of our paper, a brief analysis is carried out regarding the correlations of growth patterns within the BRICS economies.

scholarly journals Current (2021) status of surimi industry in Indonesia and possible solutions: A review

2021 ◽  
Vol 919 (1) ◽  
pp. 012036
Author(s):  
Sihono ◽  
A H Purnomo ◽  
S Wibowo ◽  
F R Dewi
Keyword(s):  
National Economy ◽  
Raw Materials ◽  
Pelagic Fish ◽  
The Other ◽  
Raw Material ◽  
North Coast ◽  
Medium Size ◽  
Market Demand ◽  
Small Pelagic Fish ◽  
The North

Abstract The surimi industry in Indonesia, especially located on the North Coast Java, has an important role in boosting both regional and national economy. In the last 5 years, the surimi industry has been affected by the policy of prohibiting the use of destructive seine and trawl nets, known locally as cantrang. Most of the surimi industry in Indonesia use bycatches and discards of cantrang as raw material. On the other hand, the policy drives the opportunity to use the aquaculture fishes and non cantrang catches as a raw materials substitution of the surimi. Many laboratory scale observations have shown that aquaculture and small pelagic fish can be used as the raw material for surimi. However, the information around using several species of fish (multi-species) as raw material of surimi is not well provided. Therefore, the purpose of this study was to generate the recommendations regarding the use of multi-species fish as an alternative raw material for the surimi industry to replace the bycatches of cantrang. The information will allow industry both small and medium size to have a better option that suits their need to be able to fulfill the market demand.

scholarly journals Analysis of Species in Meat Products in Bandung City using Multiplex PCR

2018 ◽  
Vol 4 (3) ◽  
pp. 215
Author(s):  
Yelliantty Yelliantty ◽  
Ira Endah Rohima
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Detection Methods ◽  
Processed Meat ◽  
Monitoring And Control ◽  
Traditional Markets ◽  
Pcr Method ◽  
Processed Products ◽  
And Control

Cases concerning the substitution of meat raw material also occur in Indonesia and are quite common. Therefore, careful monitoring and control that needs to be done on the meat products. Screening or sampling products on the market should be conducted periodically to ensure the safety of consumers and society in general. Such screening should be done accurately. This study aimed to analyze the composition of meat in processed products in traditional markets in Bandung using PCR method. This study was using four specific primers to detect four different species. Screening is done on samples of meatballs from several markets. The results showed the presence of several samples that contain meat of some species. based it can be concluded that the substitution of raw materials processed meat products also occurs in the traditional market in the city of Bandung, and the PCR method referred to can be used as the basis for the development of detection methods of food security in Indonesia.

scholarly journals DEVELOPMENT OF COOKED SMOKED SAUSAGE ON THE BASIS OF MUSKOVY DUCK MEAT

2019 ◽  
Vol 12 (4) ◽  
Author(s):  
V. Pasichnyi ◽  
N. Bozhko ◽  
V. Tischenko ◽  
Ye. Kotliar
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Essential Amino Acids ◽  
Raw Material ◽  
Muscovy Duck ◽  
Anaerobic Microorganisms ◽  
Normal Limits ◽  
Regional Origin ◽  
Skin Protein ◽  
Biological Effectiveness

This study considers the development of combined meat products containing, along with meat raw materials, other types of raw materials of animal and vegetable origin. The aim of the research is to substantiate the advantages of combining duck meat of regional origin with other types of raw materials in meat-containing cooked smoked sausages. A model for studying of the feasibility of combining duck meat of regional origin with other raw materials was a recipe for cooked smoked sausage containing meat of the Muscovy duck and also including pork hearts, salted pork side-fat, soybean isolates, pork skin protein, edible albumin “Aprored.” In the model samples of forcemeat for meat-containing cooked smoked sausages, functional and technological properties have been determined according to standard methods. The biological food value of the finished products has been determined as well. The analysis of the results confirms that the combination of Muscovy duck meat and protein-containing secondary raw materials improves the moisture content, water-holding capacity, emulsifying ability, and stability of the emulsion. The study of the microbiological parameters of the sausages developed has indicated that the number of mesophilic aerobic and facultative anaerobic microorganisms (MAFAM) in all the samples studied was within the normal limits. The study of the number of bacteria of the E. coli group has not detected these microorganisms in any of the samples. For the ω-6 and ω-3 family, its high biological value as for the content of essential amino acids and its biological effectiveness as for the fatty acids have been confirmed. It has been proved that duck meat can be combined with traditional types of meat and vegetable raw materials to increase the biological effectiveness of meat-containing cooked smoked sausages. It has been determined that when Muscovy duck meat is combined with non-meat kinds of protein-containing raw material (pork skin protein, soybean isolate) as part of meat-containing cooked smoked sausage, it allows producing nutritious food with high quality characteristics.

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