Kristína Predanócyová, Ľ. Kubicová, Z. Kádeková, I. Košičiarová
Nowadays, meat and meat products are considered as a part of the daily diet of most people. Therefore, it is necessary to deal with meat and meat products and their consumption according to individual types of meat. Based on the above, the paper is focused on the issue of consumption of individual types of meat in the Slovak Republic and the identification of key factors affecting the consumption of meat and meat products from Slovak consumers' point of view. Secondary and primary data is used to fulfil the aim of the paper. Secondary data is obtained from the Statistical Office of the Slovak Republic, on the basis of which the development of consumption of individual types of meat is predicted by 2020. It can be stated that poultry and pork meat and meat products consumption is constantly increasing and there is a slight change in beef and fish meat and meat products consumption, which is currently at a very low level. In the context of the above, a questionnaire survey is realised and based on its results it could be concluded that the price is a main reason for the inadequate consumption of different types of meat. However, consumers consume meat and meat products mainly because of taste, which can be considered as an aspect of irrationality in the diet of Slovak consumers. Furthermore, a number of factors affecting the purchase and consumption of meat and meat products have been identified. The results show rational and irrational aspects in the decision making of Slovak consumers. The most important factor is the quality of meat and meat products, which consumers perceive differently, mainly on the basis of their own personality and other aspects of meat quality (price, origin, freshness, and sensory characteristics of meat). Other important factors are the perception of composition, freshness, price and country of origin.
{"title":"Key factors affecting consumption of meat and meat products from perspective of Slovak consumers","authors":"Kristína Predanócyová, Ľ. Kubicová, Z. Kádeková, I. Košičiarová","doi":"10.5219/1198","DOIUrl":"https://doi.org/10.5219/1198","url":null,"abstract":"Nowadays, meat and meat products are considered as a part of the daily diet of most people. Therefore, it is necessary to deal with meat and meat products and their consumption according to individual types of meat. Based on the above, the paper is focused on the issue of consumption of individual types of meat in the Slovak Republic and the identification of key factors affecting the consumption of meat and meat products from Slovak consumers' point of view. Secondary and primary data is used to fulfil the aim of the paper. Secondary data is obtained from the Statistical Office of the Slovak Republic, on the basis of which the development of consumption of individual types of meat is predicted by 2020. It can be stated that poultry and pork meat and meat products consumption is constantly increasing and there is a slight change in beef and fish meat and meat products consumption, which is currently at a very low level. In the context of the above, a questionnaire survey is realised and based on its results it could be concluded that the price is a main reason for the inadequate consumption of different types of meat. However, consumers consume meat and meat products mainly because of taste, which can be considered as an aspect of irrationality in the diet of Slovak consumers. Furthermore, a number of factors affecting the purchase and consumption of meat and meat products have been identified. The results show rational and irrational aspects in the decision making of Slovak consumers. The most important factor is the quality of meat and meat products, which consumers perceive differently, mainly on the basis of their own personality and other aspects of meat quality (price, origin, freshness, and sensory characteristics of meat). Other important factors are the perception of composition, freshness, price and country of origin.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"7 1","pages":"1001-1012"},"PeriodicalIF":0.0,"publicationDate":"2019-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84288993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The analysis of the effective taxation combines two different effective tax rates which are crucial for placement and monitoring of the investment amount in the particular country. Both of these tax rates are important for investors who make a decision on the benefits, as well as the risks of corporate taxation in the country. The contribution deals with the problem of the effective taxation through effective average tax rates (EATR) and effective marginal tax rates (EMTR). Especially, it focuses on agricultural production companies. The effectivity of taxation was observed for selected intangible and tangible assets for a period of 2004 and 2018. Our analysis evaluated the influence of the change in the statutory tax rates (and the other taxes and indicators, as well) on the change in effective average tax rates on capital in the agricultural companies. Based on the results, the lowest EATR, ranging from 20.79% to 25.25%, reported agricultural lands in both reference periods and for both ways of financing. Analyzing EMTR we found out that the lowest value reported investments in intangible assets that have crucial significance for investors. Our results definitely made it clear that in the EATR ↔ EMTR relationship, a form of financing investments is decisive. This relationship is used when an investor decides between several mutually exclusive locations or types of investment in a given country. In equity financing, the most effective capital is investing in intangible assets, and when we consider financing from external sources it is investment into stocks. An increase in the statutory tax rate of 2% resulted in a 12% increase in effective average tax rates.
{"title":"Investors´ decision on the context of the effective taxation of agricultural companies","authors":"Alena Andrejovská, V. Konečná","doi":"10.5219/1223","DOIUrl":"https://doi.org/10.5219/1223","url":null,"abstract":"The analysis of the effective taxation combines two different effective tax rates which are crucial for placement and monitoring of the investment amount in the particular country. Both of these tax rates are important for investors who make a decision on the benefits, as well as the risks of corporate taxation in the country. The contribution deals with the problem of the effective taxation through effective average tax rates (EATR) and effective marginal tax rates (EMTR). Especially, it focuses on agricultural production companies. The effectivity of taxation was observed for selected intangible and tangible assets for a period of 2004 and 2018. Our analysis evaluated the influence of the change in the statutory tax rates (and the other taxes and indicators, as well) on the change in effective average tax rates on capital in the agricultural companies. Based on the results, the lowest EATR, ranging from 20.79% to 25.25%, reported agricultural lands in both reference periods and for both ways of financing. Analyzing EMTR we found out that the lowest value reported investments in intangible assets that have crucial significance for investors. Our results definitely made it clear that in the EATR ↔ EMTR relationship, a form of financing investments is decisive. This relationship is used when an investor decides between several mutually exclusive locations or types of investment in a given country. In equity financing, the most effective capital is investing in intangible assets, and when we consider financing from external sources it is investment into stocks. An increase in the statutory tax rate of 2% resulted in a 12% increase in effective average tax rates.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"70 1","pages":"1040-1050"},"PeriodicalIF":0.0,"publicationDate":"2019-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84107629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
O. Šťastník, E. Mrkvicová, L. Pavlata, Andrea Roztočilová, M. Jůzl, R. Pytel, T. Vyhnánek, P. Martínek
{"title":"Influence of feeding colored wheat varieties on selected quality parameters of broiler chicken’s meat","authors":"O. Šťastník, E. Mrkvicová, L. Pavlata, Andrea Roztočilová, M. Jůzl, R. Pytel, T. Vyhnánek, P. Martínek","doi":"10.5219/986","DOIUrl":"https://doi.org/10.5219/986","url":null,"abstract":"","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78293142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Igor Stadnyk, Volodymyr Piddubnuy, Halyna Karpyk, O. Yeremeeva
The analytical analysis of roller impact on the medium and its behaviour at deformation influences are carried out, ways of choosing an optimal variant of the process for providing the maximum or minimum value of parameters (criterion) are proposed. The physical essence of the equation of energy flows of the intensity of deformation of the mass of the medium, which depends on the method of applying mechanical forces, the degree of its previous dispersion (recipe) and its physical and mechanical properties, is considered. For a more visual view and understanding of the overall performance of the research, a scheme of causal relationships between the medium and the roll, which determine the temperature change of the dough injection process, is proposed. It is noted that the determination of the influence of the temperature of deformation processes during the passage of the process of injection of the medium by roller working bodies plays an important role for calculations of the design of molding, roll-over equipment. The influence of thermal circulatory chaotic streams is considered, the character of which also leads to violations of the general heat circulation in the medium during the injection. At the same time, the level of such violations may be sufficiently deep with changes in the directions in their contours that influence the process, according to each particular period of the deformation stage in the injection site of the molding machine. Partly revealed methods for determining the change in temperature fluxes in the dough and on the surface of the roll. On the basis of which the change of the energy potential in the interaction of the viscous medium with rotating roller working bodies in the molding machine is considered. An exchange of energy between moving particles is discovered due to collisions of molecules of a more heated part of the body with a greater energy and the transfer of the energy particle to adjacent particles with less energy. It is noted that the definition of temperature fluxes during the process of injection of the medium by roller working bodies plays an important role in calculating the design of molding, roll-over, mixing equipment. The obtained data answer a number of questions about the possibility of thermoregulation of the process of the work of the working bodies into the environment.A set of measures for measuring the temperature during the use of devices was carried out. On the basis of their data, a real temperature change in the roller unit of the molding machine is considered, with a comparative analysis of existing ones with a newly designed design. The change of the energy potential in the interaction of the viscous medium with rotating roller working bodies in the molding machine is considered. An exchange of energy between moving particles is discovered due to collisions of molecules of a more heated part of the body with a greater energy and the transfer of the energy particle to adjacent particle
{"title":"Features of heat transfer in the environment when it is sprayed with rotary rollers","authors":"Igor Stadnyk, Volodymyr Piddubnuy, Halyna Karpyk, O. Yeremeeva","doi":"10.5219/977","DOIUrl":"https://doi.org/10.5219/977","url":null,"abstract":"The analytical analysis of roller impact on the medium and its behaviour at deformation influences are carried out, ways of choosing an optimal variant of the process for providing the maximum or minimum value of parameters (criterion) are proposed. The physical essence of the equation of energy flows of the intensity of deformation of the mass of the medium, which depends on the method of applying mechanical forces, the degree of its previous dispersion (recipe) and its physical and mechanical properties, is considered. For a more visual view and understanding of the overall performance of the research, a scheme of causal relationships between the medium and the roll, which determine the temperature change of the dough injection process, is proposed. It is noted that the determination of the influence of the temperature of deformation processes during the passage of the process of injection of the medium by roller working bodies plays an important role for calculations of the design of molding, roll-over equipment. The influence of thermal circulatory chaotic streams is considered, the character of which also leads to violations of the general heat circulation in the medium during the injection. At the same time, the level of such violations may be sufficiently deep with changes in the directions in their contours that influence the process, according to each particular period of the deformation stage in the injection site of the molding machine. Partly revealed methods for determining the change in temperature fluxes in the dough and on the surface of the roll. On the basis of which the change of the energy potential in the interaction of the viscous medium with rotating roller working bodies in the molding machine is considered. An exchange of energy between moving particles is discovered due to collisions of molecules of a more heated part of the body with a greater energy and the transfer of the energy particle to adjacent particles with less energy. It is noted that the definition of temperature fluxes during the process of injection of the medium by roller working bodies plays an important role in calculating the design of molding, roll-over, mixing equipment. The obtained data answer a number of questions about the possibility of thermoregulation of the process of the work of the working bodies into the environment.A set of measures for measuring the temperature during the use of devices was carried out. On the basis of their data, a real temperature change in the roller unit of the molding machine is considered, with a comparative analysis of existing ones with a newly designed design. The change of the energy potential in the interaction of the viscous medium with rotating roller working bodies in the molding machine is considered. An exchange of energy between moving particles is discovered due to collisions of molecules of a more heated part of the body with a greater energy and the transfer of the energy particle to adjacent particle","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82101378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Naďa Hazuchová, Ľ. Nagyová, J. Stávková, Ondřej Chytil, I. Košičiarová
Honey represents not just a specific product of animal origin, which’s major part are plant products, but also the oldest sweetener of human kind. It is actually a sweet substance produced by beetles from nectar plants or from insects excreted on plants. Because of many different reasons (e.g. for trading, handling, storage), in the history of mankind, there have been introduced different forms of packaging and protective means through which this precious product could be protected. The present paper addresses consumer behaviour, focusing on the influence of packaging and labelling on young consumers aged from 20 to 35 years, especially when choosing honey. The realization of the main aim is conditional on meeting the following partial objectives to identify the basic elements appearing on two samples of honey packaging and their impact on consumer perception, respectively to identify the differences in the perception of individual elements of the packaging, based on the respondents’ gender. In the present paper, there are used different marketing research techniques, specifically the eye-tracking observation. The experiment involved exactly 12 samples of honey and finally 35 participants (18 women and 17 men). Based on the results of the authors’ own work, it can be stated that the most eye-catching aspects of honey packaging are the producer’s brand, as well as the variety description and name given to the honey. The least noticed aspects are the weight details of the packaging and the graphic design.
{"title":"Attention analysis of honey jar labels using eye-tracking techniques","authors":"Naďa Hazuchová, Ľ. Nagyová, J. Stávková, Ondřej Chytil, I. Košičiarová","doi":"10.5219/1005","DOIUrl":"https://doi.org/10.5219/1005","url":null,"abstract":"Honey represents not just a specific product of animal origin, which’s major part are plant products, but also the oldest sweetener of human kind. It is actually a sweet substance produced by beetles from nectar plants or from insects excreted on plants. Because of many different reasons (e.g. for trading, handling, storage), in the history of mankind, there have been introduced different forms of packaging and protective means through which this precious product could be protected. The present paper addresses consumer behaviour, focusing on the influence of packaging and labelling on young consumers aged from 20 to 35 years, especially when choosing honey. The realization of the main aim is conditional on meeting the following partial objectives to identify the basic elements appearing on two samples of honey packaging and their impact on consumer perception, respectively to identify the differences in the perception of individual elements of the packaging, based on the respondents’ gender. In the present paper, there are used different marketing research techniques, specifically the eye-tracking observation. The experiment involved exactly 12 samples of honey and finally 35 participants (18 women and 17 men). Based on the results of the authors’ own work, it can be stated that the most eye-catching aspects of honey packaging are the producer’s brand, as well as the variety description and name given to the honey. The least noticed aspects are the weight details of the packaging and the graphic design.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"93 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75704900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dodo Tavdidishvili, Tsira Khutsidze, David Tsagareishvili, Lela Mamrikishvili-Okreshidze
The topical challenge of our era is the development of such compositions of innovative polyfunctional products, which take into account, to the maximum degree, the effect of mutual enrichment of animal and vegetable products, physiological substances, the capacity of dietary fibers to remove harmful substances from the body and the capacity of probiotics to maintain micro-ecological balance in the gastro-intestinal tract. One of the priority areas of the implementation of these issues the development of technologies of rabbit meat products fortified with plant raw materials and prebiotic ingredients. The purpose of the work is to study the impact of vegetable supplements and lactulose on the quality of the minced meat products. When performing this work, there were used the modern, standard, commonly accepted methods of research, which are in compliance with solving the set objectives. Statistical processing of the results obtained and the evaluation of the reliability of data were carried out by the mathematical statistics methods using the IBM SPSS Statistics for Windows. There have been studied the chemical compositions of the brush rabbit meat bred in Georgia, as well as of haricot bean, pea and amaranth. It is reasonable to use the above-mentioned plant raw material and lactulose use as bioactive supplemented in the production of animal products. There has been justified the appropriateness of mentioned plant raw materials and lactulose as the bio-correcting supplements in the technology for producing animal food products. In order to control and identify the functionality of products, there have been identified the critical control points, such as: preparing and dosing functional raw materials, the introduction stages and an equal distribution of formula components. There have been established the hydration conditions and modes of haricot bean, pea and amaranth flours. There are shown the advantages of their hydration in mineral water, the optimal irrigation modulus has been determined. Also, there have been determined the maximum permissible levels of vegetable supplements and lactulose to be added into the minced rabbit meat, which have a positive impact on the functional-technological properties of semi-finished and finished products, in particular, improve the water binding and water holding capacities of the minced meat, increase the yield of product, as well as improve organoleptic indices of its quality, in comparison with a reference sample. Based on the study of the microbiological characteristics of developed products, it has been demonstrated that the number of mesophilic-aerobic and facultative-anaerobic microorganisms does not exceed the sanitary norms and standards, no E. coli group bacteria and pathogenic microorganisms were detected, including Salmonella that is in line with the microbiological safety hygienic requirements and norms. The obtained data set indicates the appropriateness of using a new type of product in a func
我们这个时代的课题挑战是开发这样的创新多功能产品组合，最大程度地考虑到动植物产品与生理物质的相互富集作用，膳食纤维去除体内有害物质的能力和益生菌维持胃肠道微生态平衡的能力。实施这些问题的优先领域之一是开发用植物原料和益生元成分强化的兔肉产品技术。本研究的目的是研究蔬菜补充剂和乳果糖对肉糜产品质量的影响。在进行这项工作时，使用了现代的，标准的，普遍接受的研究方法，这些方法符合解决既定目标。采用IBM SPSS statistics for Windows软件，采用数理统计方法对所得结果进行统计处理，并对数据的可靠性进行评价。已经研究了格鲁吉亚饲养的毛兔肉的化学成分，以及花生豆、豌豆和苋菜。上述植物原料和乳果糖作为生物活性物质补充用于动物产品生产是合理的。已证明上述植物原料和乳果糖作为动物食品生产技术中的生物校正补剂是适当的。为了控制和识别产品的功能性，已经确定了关键控制点，如:功能性原料的制备和加药，引入阶段和配方成分的均匀分配。建立了花生粉、豌豆粉和苋菜粉的水化条件和水化模式。结果表明，它们在矿泉水中的水化效果较好，并确定了最佳灌溉模量。此外，还确定了兔肉肉糜中蔬菜补充剂和乳果糖的最大允许添加量，与参考样品相比，对兔肉半成品和成品的功能技术特性产生了积极影响，特别是改善了肉糜的水结合和持水能力，提高了产品产量，并改善了其质量的感官指标。通过对所开发产品微生物学特性的研究，发现产品中嗜酸性好氧微生物和兼性厌氧微生物数量均未超过卫生规范，未检出大肠杆菌群和致病性微生物，其中沙门氏菌符合微生物安全卫生要求和规范。获得的数据集表明，在功能性、饮食性和预防性营养中使用新型产品是适当的。
{"title":"Studying the impact of non-traditinal supplements on the quality of the minced rabbit meat products","authors":"Dodo Tavdidishvili, Tsira Khutsidze, David Tsagareishvili, Lela Mamrikishvili-Okreshidze","doi":"10.5219/982","DOIUrl":"https://doi.org/10.5219/982","url":null,"abstract":"The topical challenge of our era is the development of such compositions of innovative polyfunctional products, which take into account, to the maximum degree, the effect of mutual enrichment of animal and vegetable products, physiological substances, the capacity of dietary fibers to remove harmful substances from the body and the capacity of probiotics to maintain micro-ecological balance in the gastro-intestinal tract. One of the priority areas of the implementation of these issues the development of technologies of rabbit meat products fortified with plant raw materials and prebiotic ingredients. The purpose of the work is to study the impact of vegetable supplements and lactulose on the quality of the minced meat products. When performing this work, there were used the modern, standard, commonly accepted methods of research, which are in compliance with solving the set objectives. Statistical processing of the results obtained and the evaluation of the reliability of data were carried out by the mathematical statistics methods using the IBM SPSS Statistics for Windows. There have been studied the chemical compositions of the brush rabbit meat bred in Georgia, as well as of haricot bean, pea and amaranth. It is reasonable to use the above-mentioned plant raw material and lactulose use as bioactive supplemented in the production of animal products. There has been justified the appropriateness of mentioned plant raw materials and lactulose as the bio-correcting supplements in the technology for producing animal food products. In order to control and identify the functionality of products, there have been identified the critical control points, such as: preparing and dosing functional raw materials, the introduction stages and an equal distribution of formula components. There have been established the hydration conditions and modes of haricot bean, pea and amaranth flours. There are shown the advantages of their hydration in mineral water, the optimal irrigation modulus has been determined. Also, there have been determined the maximum permissible levels of vegetable supplements and lactulose to be added into the minced rabbit meat, which have a positive impact on the functional-technological properties of semi-finished and finished products, in particular, improve the water binding and water holding capacities of the minced meat, increase the yield of product, as well as improve organoleptic indices of its quality, in comparison with a reference sample. Based on the study of the microbiological characteristics of developed products, it has been demonstrated that the number of mesophilic-aerobic and facultative-anaerobic microorganisms does not exceed the sanitary norms and standards, no E. coli group bacteria and pathogenic microorganisms were detected, including Salmonella that is in line with the microbiological safety hygienic requirements and norms. The obtained data set indicates the appropriateness of using a new type of product in a func","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"59 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72366473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fragmentation and poor connection within the beef production industry affects its positive contribution to the economy, land management, and development of rural areas. Despite the third place in world beef production European countries have achieved one of the best results in environmental management of cattle breeding worldwide. On the other side there is a huge variability of beef and veal production on national and regional level, reflecting the varied geographical, economic and social requirements of different European regions. Even in case of moderate beef consumption (16 kg per capita per year) in the European Union, meat as the source of proteins of animal origin is connected to higher value added, higher employment, profit and incomes in agriculture comparing to crop production. On the other side it also requires higher investments and represents a greater risk. Different levels of agrarian subsidies and the efficiency of their use exacerbate the differences in the production of beef and veal in the countries of the European Union. In submitted paper we investigated beef production distribution similarity of selected countries in Europe. Quantitative approach was applied using cluster analysis in accordance with the Ward's minimum variance method with previous computation of similarity of the territories through the Euclidean distance. Three clusters representing the beef production similarity among the explored countries were visualised by dendrograms within observed steps in the year 2008 and the year 2017. Order of similarity and dissimilarity in beef production according to the Euclidean distance values of all the possible pairs of the districts from the whole data set in observed countries was processed for examined period of time. Finally, the heat maps were constructed to demonstrate the similaritity between each pair of the comprised countries. Obtained results could serve as a valuable resource for meat producers to understand the time dynamics impact and differences in level of beef production in European countries.
{"title":"Cluster analysis of beef production distribution in Europe","authors":"J. Buleca, Viliam Kováč, Denisa Kočanová","doi":"10.5219/1001","DOIUrl":"https://doi.org/10.5219/1001","url":null,"abstract":"Fragmentation and poor connection within the beef production industry affects its positive contribution to the economy, land management, and development of rural areas. Despite the third place in world beef production European countries have achieved one of the best results in environmental management of cattle breeding worldwide. On the other side there is a huge variability of beef and veal production on national and regional level, reflecting the varied geographical, economic and social requirements of different European regions. Even in case of moderate beef consumption (16 kg per capita per year) in the European Union, meat as the source of proteins of animal origin is connected to higher value added, higher employment, profit and incomes in agriculture comparing to crop production. On the other side it also requires higher investments and represents a greater risk. Different levels of agrarian subsidies and the efficiency of their use exacerbate the differences in the production of beef and veal in the countries of the European Union. In submitted paper we investigated beef production distribution similarity of selected countries in Europe. Quantitative approach was applied using cluster analysis in accordance with the Ward's minimum variance method with previous computation of similarity of the territories through the Euclidean distance. Three clusters representing the beef production similarity among the explored countries were visualised by dendrograms within observed steps in the year 2008 and the year 2017. Order of similarity and dissimilarity in beef production according to the Euclidean distance values of all the possible pairs of the districts from the whole data set in observed countries was processed for examined period of time. Finally, the heat maps were constructed to demonstrate the similaritity between each pair of the comprised countries. Obtained results could serve as a valuable resource for meat producers to understand the time dynamics impact and differences in level of beef production in European countries.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87128597","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dairy industry and its production contributes to the economies of many regions and countries worldwide. Except the milk production there is also number of other impacts such as the human nutrition, landscape creation and environment among the others. The European dairy sector undergoes numerous changes a period of crises and regulations in last few decades. After abolition of milk quota system, the European milk producing countries started to be exposed to the milk prices of the world market. In the submitted article, the impact of five explanatory variables, which cow's milk, butter, milk powder, cheese, and farm milk production belong among, is analysed to the explained variable the price of raw cow's milk coming from the countries whose data is available in the Eurostat database; that is, Austria, Belgium, Croatia, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, the Netherlands, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, and the United Kingdom. Regression analysis of panel data with territorial and time dimensions is applied using three techniques, which the pooling, the random, and the between approach belong to. Supplementary analytical approach represented by the cluster analysis resulted into triplet of clusters, selected for the further modelling process. Results of the regression analysis showed no influence of butter production to the level of raw cow's milk. The visualised outcome signifies the distribution of the individual countries among the examined clusters. It underlines the fact that the cheaper raw cow's milk price causes a concentration on the specific part of the production that is easier to produce. It is important to realise that the coefficient of determination of the regression models reveal their statistical significance as a whole. Obtained results can serve as the background for further analysis of impact of other milk products as the factors influencing the raw cow's milk prices.
{"title":"Milk production related to price of raw cow’s milk in selected european countries","authors":"J. Buleca, Viliam Kováč, Nikola Šubová","doi":"10.5219/1002","DOIUrl":"https://doi.org/10.5219/1002","url":null,"abstract":"Dairy industry and its production contributes to the economies of many regions and countries worldwide. Except the milk production there is also number of other impacts such as the human nutrition, landscape creation and environment among the others. The European dairy sector undergoes numerous changes a period of crises and regulations in last few decades. After abolition of milk quota system, the European milk producing countries started to be exposed to the milk prices of the world market. In the submitted article, the impact of five explanatory variables, which cow's milk, butter, milk powder, cheese, and farm milk production belong among, is analysed to the explained variable the price of raw cow's milk coming from the countries whose data is available in the Eurostat database; that is, Austria, Belgium, Croatia, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, the Netherlands, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, and the United Kingdom. Regression analysis of panel data with territorial and time dimensions is applied using three techniques, which the pooling, the random, and the between approach belong to. Supplementary analytical approach represented by the cluster analysis resulted into triplet of clusters, selected for the further modelling process. Results of the regression analysis showed no influence of butter production to the level of raw cow's milk. The visualised outcome signifies the distribution of the individual countries among the examined clusters. It underlines the fact that the cheaper raw cow's milk price causes a concentration on the specific part of the production that is easier to produce. It is important to realise that the coefficient of determination of the regression models reveal their statistical significance as a whole. Obtained results can serve as the background for further analysis of impact of other milk products as the factors influencing the raw cow's milk prices.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73426474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Peter Šedík, G. Zaguła, E. Ivanišová, V. Kňazovická, E. Horská, M. Kačániová
Honey and all bee products have very good biological and chemical properties. They have been used in medicine for a long time. In our study we evaluated twenty polyfloral honey samples, the first ten were commercial honeys from a selected supermarkets with country of origin indicated "blend of EU and non-EU honeys" and represented imported honey. The second ten honeys were from a local beekeepers (Nitra region) and represented the Slovak origin. The aim of the study were to analyze chemical, microbiological, antioxidant, antimicrobial profile of honey and recommend marketing strategies for honey producers by applying nutrition marketing. From chemical point of view, the study examined mineral profile of honeys, antioxidant properties as antioxidant activity, total polyphenols, flavonoid and phenolic acid content and from microbiological view the study evaluated a total count bacteria, coliform bacteria and microscopic filamentous fungi. Results of minerals showed that the most dominant element in commercial honeys is sodium (30 mg.100g-1) followed by calcium, potassium, magnesium and phosphorus. Iron, arsenic and selenium are present only in trace amounts. In local honeys the most dominant element is potassium (84.181 mg.100g-1) followed by calcium, phosphorus, sulfur and magnesium. The presence of hazardous heavy metals (cadmium, lead and chrome) was not detected in either of the samples. Moreover, antioxidant activity determined by the DPPH method was slightly higher in local polyfloral honeys and vice versa the content of total polyphenol, flavonoid and the phenolic acid content was slightly higher in commercial polyfloral honeys. From the microbiological point of view, the total count of bacteria was found only in commercial polyfloral honeys while local honeys were without detectable microorganisms. The best antimicrobial activity was found against gram-negative bacteria such as Escherichia coli in both concentrations of honeys, and the local honeys reached better antimicrobial activity. All in all, honey has very good biological properties and mineral composition which opens opportunities for beekeepers to apply nutrition marketing and target new segments of consumers, e.g. sportsmen, people in convalescence, consumers following healthier lifestyle or seeking functional food. Moreover, educating consumers from a nutritional point of view will foster daily intake of honey and will increase annual consumption of honey in the future.
{"title":"Nutrition marketing of honey: chemical, microbiological, antioxidant and antimicrobial profile","authors":"Peter Šedík, G. Zaguła, E. Ivanišová, V. Kňazovická, E. Horská, M. Kačániová","doi":"10.5219/988","DOIUrl":"https://doi.org/10.5219/988","url":null,"abstract":"Honey and all bee products have very good biological and chemical properties. They have been used in medicine for a long time. In our study we evaluated twenty polyfloral honey samples, the first ten were commercial honeys from a selected supermarkets with country of origin indicated \"blend of EU and non-EU honeys\" and represented imported honey. The second ten honeys were from a local beekeepers (Nitra region) and represented the Slovak origin. The aim of the study were to analyze chemical, microbiological, antioxidant, antimicrobial profile of honey and recommend marketing strategies for honey producers by applying nutrition marketing. From chemical point of view, the study examined mineral profile of honeys, antioxidant properties as antioxidant activity, total polyphenols, flavonoid and phenolic acid content and from microbiological view the study evaluated a total count bacteria, coliform bacteria and microscopic filamentous fungi. Results of minerals showed that the most dominant element in commercial honeys is sodium (30 mg.100g-1) followed by calcium, potassium, magnesium and phosphorus. Iron, arsenic and selenium are present only in trace amounts. In local honeys the most dominant element is potassium (84.181 mg.100g-1) followed by calcium, phosphorus, sulfur and magnesium. The presence of hazardous heavy metals (cadmium, lead and chrome) was not detected in either of the samples. Moreover, antioxidant activity determined by the DPPH method was slightly higher in local polyfloral honeys and vice versa the content of total polyphenol, flavonoid and the phenolic acid content was slightly higher in commercial polyfloral honeys. From the microbiological point of view, the total count of bacteria was found only in commercial polyfloral honeys while local honeys were without detectable microorganisms. The best antimicrobial activity was found against gram-negative bacteria such as Escherichia coli in both concentrations of honeys, and the local honeys reached better antimicrobial activity. All in all, honey has very good biological properties and mineral composition which opens opportunities for beekeepers to apply nutrition marketing and target new segments of consumers, e.g. sportsmen, people in convalescence, consumers following healthier lifestyle or seeking functional food. Moreover, educating consumers from a nutritional point of view will foster daily intake of honey and will increase annual consumption of honey in the future.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"71 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86573134","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Value added tax represents an important fiscal policy instrument, mainly because of the stable source of tax revenues of state budgets. At the level of EU member states, the value-added tax is most harmonized, individual member states have always an option to implement more types of VAT rates on selected goods. In order to keep prices of foodstuffs and basic necessity products at the lowest possible level and with the highest availability for consumers, EU member states apply reduced VAT rates on these goods. The main objective of the paper is to research the impact on reduced VAT rates on foodstuffs in relation to consumers. The complexity of legislative adjustments on taxation of foodstuffs should be progressively simplified because reduced VAT rates on foodstuffs become ineffective and increase the burden on households compared to incomes of households. This paper is dedicated to the observation whether the application of the reduced VAT rate on foodstuffs affects the change in total expenditures of households. Based on the panel regression model with fixed effects on states, the standard VAT rate at the chosen significance level plays a significant factor, which affects total expenditures on foodstuffs of households and thus affects consumers. In the case of the reduced VAT rate on foodstuffs, this fact has not been confirmed.
{"title":"Do reduced VAT rates on foodstuffs in EU affect consumers?","authors":"A. Bánociová, Slavomira Ťahlová","doi":"10.5219/992","DOIUrl":"https://doi.org/10.5219/992","url":null,"abstract":"Value added tax represents an important fiscal policy instrument, mainly because of the stable source of tax revenues of state budgets. At the level of EU member states, the value-added tax is most harmonized, individual member states have always an option to implement more types of VAT rates on selected goods. In order to keep prices of foodstuffs and basic necessity products at the lowest possible level and with the highest availability for consumers, EU member states apply reduced VAT rates on these goods. The main objective of the paper is to research the impact on reduced VAT rates on foodstuffs in relation to consumers. The complexity of legislative adjustments on taxation of foodstuffs should be progressively simplified because reduced VAT rates on foodstuffs become ineffective and increase the burden on households compared to incomes of households. This paper is dedicated to the observation whether the application of the reduced VAT rate on foodstuffs affects the change in total expenditures of households. Based on the panel regression model with fixed effects on states, the standard VAT rate at the chosen significance level plays a significant factor, which affects total expenditures on foodstuffs of households and thus affects consumers. In the case of the reduced VAT rate on foodstuffs, this fact has not been confirmed.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"99 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81422601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：