scholarly journals Challenges of development of the processed food industry of Bulgaria in the context of European integration

2020 ◽  
Vol 13 (4) ◽  
pp. 18-37
Author(s):  
Svetlana Ignjatijević ◽  
Antoaneta Vassileva ◽  
Svetlana Tasić ◽  
Jelena Avakumović ◽  
Marija Bešlin-Feruh
Keyword(s):  
Comparative Advantage ◽  
Food Industry ◽  
Statistical Data ◽  
Fats And Oils ◽  
Processed Food ◽  
Cereal Products ◽  
Export Structure ◽  
Bird Eggs ◽  
The Subject ◽  
By Products

The subject of this research is the analysis of competitiveness of the Bulgarian food industry on the international market, with the aim of identifying changes in the export structure of products classified according to commodity groups (SITC Rev.3). In other words, the goal was to point out the sectors which are developing faster and have positive tendencies and influence on the overall competitiveness of the Bulgarian economy. The research used descriptive statistical data processing, the index of comparative advantage of exports - RCA and the index of specialization in foreign trade - GL index. The research results showed that in the analyzed period there were significant changes in the structure of exports, so the groups with leading positions in the initial year of analysis lost their position and were replaced by products of other commodity groups. An increase in the comparative advantage of exports was also confirmed in: Vegetable fats and oils; Cereals and other cereal products; Essential oils, perfumery; Meat and edible leftovers; Rice; Sugar, molasses and honey; etc. It was also established that the products with a pronounced intra-industrial character of exchange in 2017 were: Fruit and vegetable juices; Sugar products; Meat and edible residues; Bird eggs and yolks, egg whites; Butter and other fats obtained from milk, milk spreads, etc.

scholarly journals Bulgaria's processed food industry: Transition to market economy

2021 ◽  
Vol 68 (1) ◽  
pp. 229-240
Author(s):  
Svetlana Ignjatijević ◽  
Antoaneta Vassileva ◽  
Jelena Vapa-Tankosić ◽  
Bojan Vapa ◽  
Kristijan Ristić ◽  
...  
Keyword(s):  
Foreign Trade ◽  
Comparative Advantage ◽  
Food Industry ◽  
Processed Food ◽  
Food Sector ◽  
Eu Accession ◽  
Export Strategy ◽  
Before And After ◽  
The Subject ◽  
The Eu

The subject of the research is the analysis of the competitiveness and comparative advantage of the agricultural products and processed food products of Bulgaria on the international market. The study covers the period from 1998 to 2017. In order to measure the level of comparative advantage of the export and the degree of specialization in international trade RCA and GL indices have been used. The aim of or research was to identify products that have previously before the EU accession had, and still have, export potential. That is, the objective was to point the trend of changes in the foreign trade of processed food sector in the period before and after the EU accession in 2007. The results indicate that after joining the EU Bulgaria has changed its foreign trade structure. The decrease of exports and increase of imports of processed food sector products requires a comprehensive export strategy in order to strengthen its competitiveness.

Innovations in Food Production - Status and Directions of Development

2012 ◽  
Vol 7 (2) ◽  
pp. 183-193
Author(s):  
Barbara Grzybowska
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
New Products ◽  
Technological Innovations ◽  
The Status ◽  
Product Manufacturing ◽  
The Subject ◽  
And Storage

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage. 

scholarly journals Trayectoria del sistema de innovación del cultivo de girasol en México, 1965-2018

2021 ◽  
pp. 191-224
Author(s):  
Angélica Torres-Ávila ◽  
Jorge Aguilar-Ávila ◽  
Vinicio Horacio Santoyo-Cortés ◽  
Enrique Genaro Martínez-González
Keyword(s):  
Vegetable Oil ◽  
System Approach ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
Innovation System ◽  
Structured Interviews ◽  
Fat Consumption ◽  
Commercial Crop ◽  
By Products

The evolution of sunflower cultivation in Mexico within the framework of global agri-food transitions related to fat consumption is explained. The innovation system approach (IS) was used to study an emerging crop in the context of the traditional national food production patterns. The information was collected from publications and statistical data published between 1965-2018 and from semi-structured interviews with key actors. The information collected was ordered chronologically, identifying relevant actors and events that have affected the crop's trajectory and the IS configuration. The results show that the introduction of sunflower responded to the demand for vegetable oil and fats as a viable alternative for farmers and the agri-food industry. However, its development as a commercial crop has been subordinated to the use of other oilseeds from which by-products are obtained, which by adding their value to that of vegetable oil are more attractive to the industry. Nevertheless, the genetic improvement of sunflower has resulted in new genotypes from which oil is obtained with desirable properties for human health. This opens a new possibility of crop expansion.

scholarly journals Marki i produkty markowe branży spożywczej na ziemiach polskich w perspektywie historycznej

2021 ◽  
Vol 18 (1) ◽  
pp. 58-77
Author(s):  
Regina Pacanowska ◽  
Keyword(s):  
Production Technology ◽  
Agricultural Production ◽  
Food Industry ◽  
Social Classes ◽  
Local Market ◽  
Processed Food ◽  
Significant Development ◽  
The Past ◽  
Regional Origin ◽  
By Products

Modern brands are the result of centuries of evolution. Branded products were produced in the past epochs primarily for the needs of the richest social classes. The system of trademarks played an important role in shaping them. The article highlights the specificity of brands in the food industry. This industry is dominated by products manufactured for a local market, and consequently also brands with little market recognition. Due to problems with storage and distribution over long distances, brands of food products shaped their name primarily based on the place of production or the regional origin of the product. In the second part of the article, attention is drawn to those elements determining the formation of food brands in Poland, such as changes in agricultural production technology, as well as an increase in the demand for packaged and processed food. The significant development of the food industry in Poland took place in the second half of the 20th century.

Valorisation of by-Products/Waste of Agro-Food Industry by the Pyrolysis Process

2016 ◽  
Vol 3 (1) ◽  
pp. 1-11 ◽  
Author(s):  
D. Fino ◽  
◽  
Y.S. Camacho ◽  
S Bensaid ◽  
B. Ruggeri ◽  
...  
Keyword(s):  
Food Industry ◽  
Pyrolysis Process ◽  
By Products

scholarly journals Monomers, Materials and Energy from Coffee By-Products: A Review

2021 ◽  
Vol 13 (12) ◽  
pp. 6921
Author(s):  
Laura Sisti ◽  
Annamaria Celli ◽  
Grazia Totaro ◽  
Patrizia Cinelli ◽  
Francesca Signori ◽  
...  
Keyword(s):  
Circular Economy ◽  
Food Industry ◽  
Food Packaging ◽  
Low Cost ◽  
Biofuel Production ◽  
Material Technology ◽  
Coffee Production ◽  
Coffee Pulp ◽  
Coffee Waste ◽  
By Products

In recent years, the circular economy and sustainability have gained attention in the food industry aimed at recycling food industrial waste and residues. For example, several plant-based materials are nowadays used in packaging and biofuel production. Among them, by-products and waste from coffee processing constitute a largely available, low cost, good quality resource. Coffee production includes many steps, in which by-products are generated including coffee pulp, coffee husks, silver skin and spent coffee. This review aims to analyze the reasons why coffee waste can be considered as a valuable source in recycling strategies for the sustainable production of bio-based chemicals, materials and fuels. It addresses the most recent advances in monomer, polymer and plastic filler productions and applications based on the development of viable biorefinery technologies. The exploration of strategies to unlock the potential of this biomass for fuel productions is also revised. Coffee by-products valorization is a clear example of waste biorefinery. Future applications in areas such as biomedicine, food packaging and material technology should be taken into consideration. However, further efforts in techno-economic analysis and the assessment of the feasibility of valorization processes on an industrial scale are needed.

scholarly journals Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies

Future Foods ◽  
2021 ◽  
pp. 100036
Author(s):  
Bhagya Jagadiswaran ◽  
Vishvaa Alagarasan ◽  
Priyadharshini Palanivelu ◽  
Radhika Theagarajan ◽  
J.A. Moses ◽  
...  
Keyword(s):  
3D Printing ◽  
Food Industry ◽  
Value Added ◽  
Industry Waste ◽  
Food Industry Waste ◽  
By Products

scholarly journals Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2632
Author(s):  
Henrique Silvano Arruda ◽  
Eric Keven Silva ◽  
Nayara Macêdo Peixoto Araujo ◽  
Gustavo Araujo Pereira ◽  
Glaucia Maria Pastore ◽  
...  
Keyword(s):  
Food Systems ◽  
Food Industry ◽  
Biological Properties ◽  
Extraction Techniques ◽  
Naturally Occurring ◽  
Current Review ◽  
Natural Colorants ◽  
Conventional Extraction ◽  
The Stability ◽  
By Products

Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.

scholarly journals Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue

2021 ◽  
Vol 7 (15) ◽  
pp. eabe7871
Author(s):  
Pamela R. Denish ◽  
Julie-Anne Fenger ◽  
Randall Powers ◽  
Gregory T. Sigurdson ◽  
Luca Grisanti ◽  
...  
Keyword(s):  
Protein Design ◽  
Food Industry ◽  
Chemical Structure ◽  
Nutritional Value ◽  
Blue Dye ◽  
Spectroscopic Techniques ◽  
Design Tools ◽  
Enzymatic Transformation ◽  
Food And Beverage ◽  
The Subject

The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals including flavor, safety, and nutritional value. Blue is one of the rarest colors in nature’s food palette—especially a cyan blue—giving scientists few sources for natural blue food colorants. Finding a natural cyan blue dye equivalent to FD&C Blue No. 1 remains an industry-wide challenge and the subject of several research programs worldwide. Computational simulations and large-array spectroscopic techniques were used to determine the 3D chemical structure, color expression, and stability of this previously uncharacterized cyan blue anthocyanin-based colorant. Synthetic biology and computational protein design tools were leveraged to develop an enzymatic transformation of red cabbage anthocyanins into the desired anthocyanin. More broadly, this research demonstrates the power of a multidisciplinary strategy to solve a long-standing challenge in the food industry.

Determination of integral indicators characterizing the possibility of accommodating the evacuated population in the territory of the Republic of Kazakhstan

2020 ◽  
pp. 154851292097028
Author(s):  
Yernar Zh Akimbayev ◽  
Zhumabek Kh Akhmetov ◽  
Murat S Kuanyshbaev ◽  
Arman T Abdykalykov ◽  
Rashid V Ibrayev
Keyword(s):  
Statistical Data ◽  
Armed Conflicts ◽  
Security Issues ◽  
Inaccurate Information ◽  
The Subject ◽  
The Republic ◽  
The Impact ◽  
Integrated Indicators ◽  
Selection Of

Studying the historical facts of past wars and armed conflicts and natural and man-made emergencies, today in the Republic of Kazakhstan one of the most important security issues is the preparation and organization of the evacuation of the population from possible dangerous zones, taking into account the emergence of new threats to the country’s security. The paper presents an algorithm for constructing universal scales of the distribution function of opportunities by types of support and rebuilding them into subject scales using display functions. The purpose of the paper is to determine the integral indicators characterizing the possibility of accommodation of the evacuated population and the impact on resources during relocation. On the subject scales of cities and districts of the region, indicators of the possibility of relocation of a certain amount of the evacuated population by types of support and indicators characterizing the impact on the district’s resources during resettlement of a certain amount of the evacuated population are determined. It was concluded that the use of integrated indicators allows the selection of areas to accommodate the evacuated population without the use of statistical data, in conditions of incomplete and inaccurate information. The presented method does not replace traditional methods based on classical methods of territory assessment by the level of life sustenance, but also allows their reasonable combination with the experience of specialists in this field, taking into account the incompleteness, uncertainty, and inconsistency of the initial data of the study area, which does not allow the application of existing methods.

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