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• Complex problem analysis of the Hungarian milk product chain

  43-47

  Beáta Blaskó

  Views:

  182

  Hungarian dairy sector went through significant changes in past two decades. The most significant changes were caused by our accession to the European Union. In Hungary milk production remarkably declined after EU accession. The size of our dairy herd has been practically reducing since the political transformation, but increasing yields per cow could compensate it in some way and for some time. However, in recent years, increasing yield per cow came to a stop and in parallel, the number of cows declined further and faster. Low prices, high production costs and tightening quality requirements ousted several producers from the market in past years. Feeding cost represents the highest rate in cost structure of production, but animal health expenditures and various losses are also significant. There are undeniably competitive disadvantages in the level of organisation and labour productivity; however competitiveness already depends on cost effectiveness in the medium run. In Hungary concentration of the dairies is relatively strong in spite of the relative high number of corporations. The dairies compete with each other and with the export market for the raw material and the better exploitation of their capacities. Applied technology of the Hungarian dairies lags behind the Western-European competitors’; in addition they have handicaps in efficiency and product innovation. Presence of chain of stores being dominant in sale of milk products does also not favour in all respects to the position of the dairies. The aforementioned retail chains are namely consumer-centric, engage in price follower conduct and weaken the position of the dairies with their private label products. As a result of increasing import of milk and milk products Hungary became a net importer in recent years. Today, disposable income still essentially determines the consumption habits of price-sensitive consumers. Loyalty for Hungarian products is not typical, consumers are open for import products being preferred by retail chains. In addition Hungarian milk and milk product consumption is about half of the Union average and it is far behind the level being necessary for healthy eating. In Hungary lack of competitiveness and vertical integration relationships and backwardness are revealing among the dairy farmers and the dairies, while chain of stores are in unprecedented “monopolistic situation”; the whole sector can be characterised by defencelessness. 

• Risk effects of the spread route of mycotoxins

  90-95

  Györgyi Bíró

  János Tamás

  János Borbély

  Lili Mézes

  Gergely Hunyadi

  Views:

  439

  In Hungary the mycotoxin is a great problem, because there are many natural toxins in wheat and maize. These cereals can be found on
  considerable proportion of the country’s sowing area, and they are deterministic food for the population. The direct human and animal
  utilization of the contaminated cereals mean a serious risk in the food chain. In Hungary’s climate the soil is contaminated with pathogen
  moulds, particularly Fusarium species, which increase by respective temperature and moisture content in cereals. The Fusarium can
  decrease the quality of the wheat in different ways: decrease the germination capability and cause visible discoloration and appearance of
  mould, reduces the dry material and nutrient content of the grain. From the toxins produced by the Fusarium genus, the trichotecene (T-2,
  HT-2, deoxinivalenol, nivalenol, diacetoxyscxirpenol, Fusarenon-X) and the estrogenic zearalenon (F-2) are the most common in Hungary.
  The fumonisins (FB1, FB2, FB3) first identified in 1988, relatively newly discovered, are also important. Major proportion of mycotoxins in a
  healthy organization is metabolized by the enzyme system of liver and intestinal bacteria. The toxicity is reduced or even leaves off.
  However, more toxic and biologically active compounds can be formed. For the reduction of mycotoxin-contamination several possibilities
  are available in the case of storage, processing and feeding.

• The examination of roe deer feeding on agricultural and woody habitats in winter

  23-26

  Tamás Barta

  Views:

  219

  sorting because the micro organisms, which help the digestion of high fibre plants, are missing in his stomack, that is why they are mostly called „concentrate selectors” (Hoffmann, 1985, 1988, 1989).
  These animals should mostly eat easily digestable plants with high nutrition level (pulses, buds, sprouts and flowers), and they are able to do this sorting because of their mouth size. In winter there is a lack of these plants, so the high selectivity occurs only when the feed is in abbundance.
  Examining the amount and quality of vegetation available on the habitat of roe deer we can identify the species which can satisfy their feed demand. It is known, that roe deer as other large ruminants, from the plant abundance prefer certain plants and plant parts while there are others which are avoided. The identification of the eaten species and the rate of their occurrence in the feed is the first step to become acquainted with the interaction between animal and the surroundings.
  On the examined territories there was significant difference between the disembowelled body masses. The does which come from the hunt Nagyszénás weighed 4-5 kilos more than the does from the Csongrád territory. The main feed components were present in different rate in the samples of the territories, in the Nagyszénás samples grain, dicotyledonous herbacous plants were dominant, and were eaten more. The high level of grain in the feed result in better condition and larger body mass.