scholarly journals Wpływ pandemii COVID-19 na przetwórstwo spożywcze i eksport rolno-spożywczy Polski Impact of the COVID-19 pandemic on food processing and Polish agri-food exports

2020 ◽  
pp. 117-163
Author(s):  
Iwona Szczepaniak ◽  
Łukasz Ambroziak ◽  
Jadwiga Drożdż
Keyword(s):  
Food Processing ◽  
Food Industry ◽  
Growth Dynamics ◽  
Current Level ◽  
Production Costs ◽  
Food Sector ◽  
Upward Trend ◽  
Food Processing Sector ◽  
The Impact ◽  
Lower Production

Wirus SARS-CoV-2 zaczął się rozprzestrzeniać na całym świecie już kilka tygodni po jego wykryciu. Wszyscy są zaniepokojeni skutkami, jakie może spowodować pandemia COVID-19 wywołana przez ten wirus. Celem artykułu jest ocena wpływu pandemii na sektor przetwórstwa spożywczego i eksport rolno-spożywczy Polski. W opracowaniu przedstawiono uwarunkowania sytuacji, w jakiej znalazł się polski sektor spożywczy w przededniu pandemii, zanalizowano niektóre dane produkcyjno-finansowe i handlowe za kilka miesięcy jej trwania oraz wskazano ewentualne następstwa pandemii i możliwe kierunki zmian w sektorze. Z analizy wynika, że sektor dość dobrze radzi sobie z kryzysem wywołanym przez pandemię COVID-19. Skutkiem pandemii nie powinna być duża fala upadłości i bankructw przedsiębiorstw, a jedyną negatywną konsekwencją może się okazać czasowe spowolnienie rozwoju sektora, głównie w wyniku wahań dynamiki wzrostu polskiego eksportu rolnospożywczego. Rosnący popyt w kraju i za granicą oraz wciąż niższe w porównaniu z innymi krajami koszty produkcji w Polsce pozwalają na utrzymanie tendencji wzrostowej produkcji i eksportu produktów rolno-spożywczych, a co za tym idzie wciąż dobrą kondycję sektora. Odpowiednia polityka gospodarcza i zaangażowanie przedsiębiorców mogą również pomóc utrzymać dotychczasowy poziom rozwoju polskiego sektora żywnościowego. Słowa kluczowe: eksport rolno-spożywczy, pandemia COVID-19, przemysł spożywczy, wirus SARS-CoV-2. The SARS-CoV-2 virus began to spread worldwide just weeks after its detection. Everyone is concerned about the effects of the COVID-19 pandemic caused by this virus. This article aims to assess the impact of the pandemic on the food processing sector and Polish agri-food exports. The article outlines the determinants of the situation in which the Polish food sector found itself at the eve of the pandemic, analyzes some production, financial and commercial data gathered during several months of its duration, and indicates possible consequences of the pandemic and potential directions of changes in the sector. The analysis shows that the sector is coping fairly well with the crisis caused by the COVID-19 pandemic. The pandemic should not result in a massive wave of business insolvencies and bankruptcies, and the only negative consequence may be a temporary slowdown in the sector’s development, mainly due to fluctuations in the growth dynamics of Polish agri-food exports. The growing demand in Poland and abroad and the still lower production costs in Poland compared to other countries allow for the maintenance of the upward trend in the production and export of agri-food products, and thus the continued favorable condition of the sector. Appropriate economic policy and the involvement of entrepreneurs may also help maintain the current level of development of the Polish food sector. Keywords: agri-food exports, COVID-19 pandemic, food industry, SARS-CoV-2 virus.

scholarly journals Influence of Firm-Specific Determinants on the Profitability of Companies in Agri-Food Sector in Bosnia and Herzegovina: Research Project

2021 ◽  
Vol 4 (1) ◽  
pp. 31-38
Author(s):  
Dalila Ivković
Keyword(s):  
Bosnia And Herzegovina ◽  
Food Processing ◽  
Annual Reports ◽  
Food Sector ◽  
Return On Assets ◽  
Business Decisions ◽  
Food Processing Sector ◽  
Specific Factors ◽  
The Impact ◽  
Insight Into

The main objective of the undertaken study is to examine the influence of firm-specific determinants on the profitability of companies in the agri-food sector (agricultural production and food processing) in Bosnia and Herzegovina (B&H). For this purpose, we examine the impact of factors that are considered as determinants of firm profitability such as size, age, liquidity, leverage, and growth. The impact of the specific characteristics of the companies is tested on profitability measured by return on assets (ROA) in the agricultural and food processing sector in B&H. The analysis is based on the collection of quantitative data published in the food financial annual reports of the listed agricultural and processing companies in B&H over a period of five years (2015-2019). A research model with crucial variables with five independent variables (size, age, liquidity, leverage, and growth rate) and one dependent variable (profitability) was developed based on the literature review. The study outcomes will give an insight into the firm-specific factors that are important in examining the profitability of companies in the agri-food sector in B&H. Furthermore, the results of this research will serve as a basis for further studies in which the number of variables observed will be extended. Moreover, the results are expected to be useful for the management of the company to direct business decisions towards improving the company’s profitability.

Nanotechnology in the Food Industry

2015 ◽  
pp. 218-239
Author(s):  
Shabir Ahmad Mir ◽  
Manzoor Ahmad Shah
Keyword(s):  
Food Safety ◽  
Product Development ◽  
Food Processing ◽  
Potential Application ◽  
Food Industry ◽  
Health Benefits ◽  
Food Sector ◽  
Potential Risks ◽  
Food Stability

This chapter addresses the potential application of nanotechnology in various areas of the food industry. Nanotechnology is having an impact on several aspects of the food industry, from product development to packaging processes. Nanotechnology is capable of solving the very complex set of engineering and scientific challenges in the food processing industries. This chapter focuses on exploring the role of nanotechnology in enhancing food stability at the various stages of processing. Research has highlighted the prospective role of nanotechnology use in the food sector, including nanoencapsulation, nanopackaging, nanoemulsions, nanonutraceuticals, and nanoadditives. Industries are developing nanomaterials that will make a difference not only in the taste of food but also in food safety and the health benefits that food delivers. While proposed applications of nanotechnologies are wide and varied, developments are met with some caution as progress may be stifled by lack of governance and potential risks.

Nanotechnology in the Food Industry

2017 ◽  
pp. 1165-1181
Author(s):  
Shabir Ahmad Mir ◽  
Manzoor Ahmad Shah
Keyword(s):  
Food Safety ◽  
Product Development ◽  
Food Processing ◽  
Potential Application ◽  
Food Industry ◽  
Health Benefits ◽  
Food Sector ◽  
Potential Risks ◽  
Food Stability

This chapter addresses the potential application of nanotechnology in various areas of the food industry. Nanotechnology is having an impact on several aspects of the food industry, from product development to packaging processes. Nanotechnology is capable of solving the very complex set of engineering and scientific challenges in the food processing industries. This chapter focuses on exploring the role of nanotechnology in enhancing food stability at the various stages of processing. Research has highlighted the prospective role of nanotechnology use in the food sector, including nanoencapsulation, nanopackaging, nanoemulsions, nanonutraceuticals, and nanoadditives. Industries are developing nanomaterials that will make a difference not only in the taste of food but also in food safety and the health benefits that food delivers. While proposed applications of nanotechnologies are wide and varied, developments are met with some caution as progress may be stifled by lack of governance and potential risks.

Regional Differences in Manufacturing Performance: The Case of the Canadian Food and Beverage Industry, 1961–84

1990 ◽  
Vol 22 (1) ◽  
pp. 79-100 ◽  
Author(s):  
D L Rigby
Keyword(s):  
Regional Differences ◽  
Food Industry ◽  
Commodity Prices ◽  
Food Sector ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Manufacturing Performance ◽  
Food And Beverage ◽  
Rate Of Profit ◽  
The Impact

In this paper the performance of the food and beverage industry in six regions of Canada between 1961 and 1984 is examined. The impact of spatial variations in commodity prices and techniques of production on the rate of profit are separated. Significant regional disparities in both production and market performance exist within the food sector and lend little support to the industry-mix thesis. Price variations are the principal cause of regional differences in manufacturing profitability. The rate of profit in the food industry declined in all regions, though at a slower rate than in manufacturing as a whole.

Cropping practices in the Victorian Mallee. 1. Effect of direct drilling and stubble retention on the water economy and yield of wheat

1993 ◽  
Vol 33 (7) ◽  
pp. 877 ◽  
Author(s):  
M Incerti ◽  
PWG Sale ◽  
GJ O'Leary
Keyword(s):  
Crop Yield ◽  
Wheat Yield ◽  
Production Costs ◽  
Research Station ◽  
Stubble Retention ◽  
Conservation Farming ◽  
Direct Drilling ◽  
Chemical Fallow ◽  
The Impact ◽  
Lower Production

Two experiments were conducted at the Mallee Research Station, Walpeup, between 1985 and 1989 to evaluate the impact of conservation farming practices on wheat yields. The first experiment compared wheat crops established by direct drilling into a chemical fallow with those conventionally sown into a cultivated fallow. Over the 5 years, yields ranged from 1.31 to 3.24 t/ha, and there was no reduction in crop yield associated with chemical fallowing and direct drilling compared with the cultivated fallow. There was also no significant effect of the chemical fallow on the amount of water conserved in the soil at sowing, at depth 0-100 cm; the range was 206-274 mm water. The second experiment from 1987 to 1989 examined the effect of maintaining 4 rates of stubble (0, 0.5, 1.0, 2.0 t/ha) on the surface of a conventionally cultivated long fallow. Stubble maintained at 2 t/ha increased the amount of water stored in the soil at sowing, at depth 0-140 cm, by 16 mm in 1 year of 3. This increase in soil water availability was not reflected in increased crop yield. These findings indicate that erosion control and potentially lower production costs associated with direct drilling and stubble retention can be achieved without loss of wheat yield in the Victorian Mallee.

The EU health claims regulation: implications for innovation in the EU food sector

2016 ◽  
Vol 118 (11) ◽  
pp. 2647-2665 ◽  
Author(s):  
Sukhada Khedkar ◽  
Stefano Ciliberti ◽  
Stefanie Bröring
Keyword(s):  
Product Innovation ◽  
Structural Equation ◽  
Food Industry ◽  
Online Survey ◽  
Health Claims ◽  
Food Sector ◽  
Content Type ◽  
External Knowledge ◽  
The Impact ◽  
The Eu

Purpose One of the objectives of the Nutrition and Health Claims Regulation (EC) No. 1924/2006 (NHCR) is protection and promotion of innovation in the food industry. The purpose of this paper is to explore the impact of the NHCR on both innovation and the sourcing of external knowledge in the European Union (EU) food sector. Design/methodology/approach An online survey was conducted which resulted in a sample of 105 EU companies for the study. Structural equation modelling was used to examine the nature of relationships that existed among the challenges related to the implementation of the NHCR, external sources of knowledge and innovation. Findings Challenges related to the NHCR are currently found to have a negative direct impact on product innovation. However, they have a positive indirect effect on product innovation, especially in the case of small and medium-sized enterprises. They also seem to positively affect external knowledge sourcing. Additionally, sources of external knowledge are found to have a positive effect on product and process innovations. Practical implications This study provides insights to different stakeholders in the food industry who might wish to work jointly and address the various issues related to the requirements of the NHCR and facilitate compliance with the regulation. Originality/value Understanding the impact of the NHCR on innovation seems pivotal because innovation plays an important role in the EU food sector. To this purpose, the paper delivers insights into some main compliance challenges and their effect on innovation.

scholarly journals Identification of Risk Factors of Food Losses in Food Processing Plants

2021 ◽  
Vol 10 (1) ◽  
pp. 539
Author(s):  
Beata Bilska ◽  
Marzena Tomaszewska ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Food System ◽  
Raw Materials ◽  
Three Dimensions ◽  
Food Sector ◽  
Key Factor ◽  
Processing Plants ◽  
Food Losses

Losses take place along the entire food chain and they need to be analysed and monitored due to their impact on the development of the food sector. In addition to quantitative losses, irrational use of food contributes to the depletion of natural resources (e. g. water and energy) and poses a threat to the environment, constituting a barrier to sustainable development of the food sector. The aim of this study was to establish the causes and effects of food losses in food industry plants and to propose measures for their mitigation. The material for the study was data on losses gathered in six food industry plants located in Poland. The study was conducted on the basis of a survey. In the studied plants, 20 causes of losses were found. A fundamental role in food production is played by access to raw materials of appropriate quality. In any enterprise, the key factor responsible for the commission of errors is human. Food losses affect the food system and its balance in three dimensions: economic, social and environmental - due to the waste of resources used to produce food that is never eaten and due to greenhouse gas emissions. In summary, the risk of food losses must be prevented by eliminating any errors that may result in a product of inadequate quality characteristics.

scholarly journals PROBLEMS AND PROSPECTS OF UKRAINE’S FOOD INDUSTRY

2020 ◽  
Vol 1 (1) ◽  
pp. 37-42
Author(s):  
Viktoriia Khrypiuk
Keyword(s):  
Food Security ◽  
Food Processing ◽  
Global Economy ◽  
Food Production ◽  
Food Industry ◽  
Swot Analysis ◽  
Value Added ◽  
Main Tool ◽  
State Regulation ◽  
Food Processing Sector

Ukraine's food industry is extremely important for the country's economy, and food production always deserves special attention in state economic policy and ensuring food security of the country. Therefore, this research is dedicated to the analysis of the main problems of development of the food processing sector of the country's economy and finding prospects for its development in the current conditions of functioning. The purpose of the article is the researching of problems of functioning and search of ways of improvement of development of Ukraine's food industry in the conditions of reorientation of process of manufacturing of branch products to more innovative and technologically advanced with high value added, taking into account modern global financial and economic, and technological trends of functioning of economy; identification of all positive and negative factors of functioning in the new conditions of the industry. Such production is considered as the main instrument of the country for improving the efficiency of development of the food industry of Ukraine in particular, and the economy of the country as a whole. In order to reach this purpose, the following objectives have been solved: the basic tendencies of development of the food processing sector of Ukraine are summarized in the context of solving global problems and challenges of the present and the directions of improving the efficiency of development of the food industry of Ukraine are justified by determining the priority of the state influence on the production and increase of export of food products with high value added. The subject of the research have been scientific, theoretical, methodological and practical aspects of the problems and prospects of development of the food industry of Ukraine. The methodology of the research assumes the dialectical nature of the relationship between the development of the global economy, integration processes, structural and transformational changes in the world economy with the formation and functioning of the food processing sector of the national economy. The research is based on a systemic approach, which is a comprehensive study of the main problems of food industry development. In addition, the methods of the empirical as well as theoretical levels have been used, namely: comparative analysis is to study the development of particular branches of the food industry and the main problems inherent in a particular industry; SWOT analysis, the methodology of which is the basis for developing strategic plans at any level; statistical and economic methods are to identify trends in structural and dynamic changes in food production; abstract-logical method is for generalization of theoretical propositions, establishment of causal relationships and formation of conclusions and proposals. The article considers the objective necessity of state supporting of the food industry of Ukraine in the conditions of a market economy, in view of their unique features. The economic principles of the necessity of directing state regulation to support the development of food processing with a deeper technological process of manufacturing of innovative products with high value added, as the main tool for enhancing the development of the food industry, are formed. The results of the research and conclusions obtained can be used in the practical activity of public authorities and local self-government aimed at ensuring food security, for the development of programs for the development of food industry, in the development of state programs of socio-economic development.

scholarly journals Pinch Methods for Efficient Use of Water in Food Industry: A Survey Review

2019 ◽  
Vol 11 (16) ◽  
pp. 4492 ◽  
Author(s):  
Nemati-Amirkolaii ◽  
Romdhana ◽  
Lameloise
Keyword(s):  
Food Processing ◽  
Food Industry ◽  
Management Practices ◽  
Systematic Approach ◽  
Process Integration ◽  
Production Costs ◽  
Pinch Analysis ◽  
Processing Line ◽  
Water Pinch ◽  
Survey Review

The implementation of sustainable water management practices, through the recycling and reuse of water, is essential in terms of minimizing production costs and the environmental impact of the food industry. This problem goes beyond the classical audit and housekeeping practices through developing a systemic water-using reduction strategy. The implementation of such an approach needs R&D development, especially for the food industry, where there is a lack of knowledge on: (a) process integration and (b) data on the pollutant indicators or (c) volumes of water used and discharged at specific steps of the food processing line. Since energy pinch analysis emerged, different variations of pinch methods have been developed. As a variation of pinch, Water pinch analysis is a global and systematic approach to minimize water consumption and discharges, especially for the most energy-intensive and water-consuming factories. Based on the nature of the food industry, the real systems are complex, multi-source multi-contaminant systems, the problem should be well formulated, including mathematical constraints (inequalities thresholds). Current work has reviewed comprehensive literature about different variations of pinch analysis. In continue, water pinch method deeply discussed and some relevant data concerning the water using process and pollutant indicators have been reviewed with emphasis on the food industry sector.

Skill Development in the Indian Food Processing Sector

2012 ◽  
pp. 186-199
Author(s):  
Prabodh Halde ◽  
Subhaprada Nishtala ◽  
Uday Annapure ◽  
K A Anu Appaiah ◽  
D. N. Kulkarni
Keyword(s):  
Coming Out ◽  
Food Processing ◽  
Food Industry ◽  
National Level ◽  
Value Addition ◽  
The World ◽  
Food Processing Sector ◽  
The Government ◽  
Indian Food ◽  
Processing And Storage

Known as the fruit and vegetable basket of the world, India ranks second in fruits and vegetables production in the world, after China. The food processing sector is one of the largest sectors in India in terms of production, growth, consumption, and export. There, however, exists a keen lack in processing and storage infrastructure and capabilities, which are essential to reducing the waste and enhancing the value addition and shelf life of the farm products. The government has ambitious plans to increase the level of processing from 6% to 20%, value addition from 20% to 35% and share in global food trade from 1.5% to 3% by 2015 (MOFPI, 2011). This will see a spike in the requirement for qualified and trained food processing professional across the food industry sectors. The purpose of this chapter is to discuss the importance of education for manpower development in the food industry and how it can be used to convert unemployable graduates into employable graduates for the food industry. The authors believe that private-public alliance between the private industry and public institutions (PPP) is the need of the hour and has the potential to create tremendous impact at the national level as the graduates coming out of the universities become more versatile with practical outlook.

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