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Licensed traditional small-scale producer or food processing? – The situation in Vojvodina
202-207Views:121World tendency is that the food production is concentrating (although the animal husbandry practices in family farms relatively high yet in Vojvodina). Meanwhile there is a demand for such food products that are not uniform, which are special, local specialties. In the case of such products the higher price level is also achievable. Agricultural producers with low educational level in Vojvodina that are sidelined from industrial production, which yet – by the way – knows the food processing technics from their ancestors, the primary food processing could be mean a good alternative to supplement their income, of course besides appropriate authority control. The relation between the agricultural product prices and the food prices is very loose nowadays; the agricultural product prices do not have significant effect on the product prices. Food vendors can make higher profit then food manufacturers or their primary commodity manufacturers (Buday-Santha, 2011). The producers could be used this market gap in order to create a more livable area for themselves. As Mrs. Szörényi (2011) stated, the economically sustainable rural area is feasible among others with increasing of income generation. However despite to that the Vojvodian rural area and the Serbian legislation do not recognize sufficiently the concept of primary food manufacture. Agricultural actors unexperienced in the field of food safety are found difficult to cope with this situation. As long as they want to sell their products in processed form (not dairy product), in that case they have to establish a food processing plant. In order to resolve this, the Hungarian primary food manufacture regulation could be a good example, which involves the relevant regulations related to control and taxes too.
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Food Labels from the Point of View of Consumers
50-57Views:44On the basis of our secondary research fi ndings it can be stated that the majority of young Hungarians are intensive consumers of foods with a high level of fat, salt and sugar. We can state that they do not understand the noti ons of food labels, and are not aware of the signs’ meaning on product packages. Only half of the young read the list of ingredients on the back of products. The situati on is even more aggravated as only 40% of respondents are aware of the eff ects of components (by their own avowal). There are no food labels supporti ng consumer decisions in Hungary. It is necessary to take other countries’ practi ce into considerati on, for example the practi ce, the food labels of the USA and the idea of the Hungarian Nati onal Heart Foundati on.
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The qualitative and quantitative research of hungarian origin effect on private label food brand choice in east Hungary
215-299Views:129Nowadays there is more and more focus on researches of food shopping behaviour, as its key role in social practices -and in the shaping of life quality after all - is inevitable due to social effects of basic re-structuring and their undisclosed nature in the post socialist countries. These social effects are still going on because of the crisis and changes in trade politics.Earlier researches more or less focus on abstract ranges, separating daily social behaviour from their solid contexts.This is why I chose East Hungary with its smaller decretionary income and purchasing power as the spatial focus of my reasearch and the method of focus group discussion and questionnarie with food shoppers in the frame of a qualitative research and quantitative research. On the other hand, one of the reasons of the timeliness of chosing this topic is that several researchers (Totth, 2012, Polya-Szucs, 2013; Szakály, 2014) and market research institutes came to the conclusion that Hungarian customers prefer products of Hungarian origin to goods from abroad if they are cheaper than their foreign equivalent. That is why for Hungarian customers cheap own brands can be a priority even over less costly imported goods.
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Start-up Soluti ons in the Field of Product Liability, Insurance, and Agribusiness
123-128Views:45Many companies do not realise even today that the acquisiti on of adequate insurance cover has become a separate profession. The largest companies employ a special, so-called ‘risk manager’, who has extensive experti se and considerable experience on the basis of which he considers, analyses, compares various opti ons and makes decisions bearing in mind the interests of his company. The three quarters of agricultural products are semi-fi nished products or processed food products; therefore the Product Liability Act can be interpreted more easily in the case of agricultural products. I am convinced that preference is given to those companies and products that meet the strict criteria and have been given a clean product certi fi cati on, which means that they are polluti on-free products and have a product liability insurance.
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The Examinati on of Buying Habits in the Case of Hungarian Food Products
24-27Views:123Hungarian customers have become more price sensiti ve and more conscious and their shopping occasions have become bett er planned as a result of the world economic depression. The freshness of the product, the price level, and the choice of goods have remained important aspects when choosing the place of shopping, but the signifi cance of special off ers and price reducti ons has increased for customers. Our research fi ndings show that one goes shopping less
frequently than a couple of years earlier. The decrease of the frequency of shopping also means that the scope of shops visited has become wider; the customer is willing to go farther for a bargain; the convenience of shopping plays a secondary role. Because of go-around shopping customer royalty has fallen and customer spending has spread thin over shops. -
Tracebility in vojvodina's spice prepper production
208-214Views:113The spice paprika production has a tradition in our region; however there is a risk that due to the price competition products with dubious origin or lower quality might be included into the supply chain. This could be resolved using product-traceability in the most effective way, which is also supported by legislation. Processing plants operate such food safety and quality management systems that are strongly committed towards implementation of the product traceability systems. However, we have experienced that some spice paprika processors operate their management system an “island-like” manner: there is no cooperation with other spice paprika processing companies in the field of procurement and transparency. We believe that could be beneficial to establish a public traceability system/database for buyers in order to prove the product origin in a transparent manner. It would be worth for spice paprika producers the LocalG.A.P program/standard issued by the Food Plus to be revised for spice paprika cultivation, with this standardized and comparable food-safety and traceability criteria could be reached for producers. There is a need for such an independent, non-profit association in order to realize all of that, which could elaborate and continually develop the production criteria by experts, as well as could be overseen and managed the traceability related database.
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Bio-Resources of the Future – Using Unconveni onal Biotechnology
13-18Views:108Using specifi c bio-techniques of compared medicine contribute to the improvement of animal health, to increase the produci vity of animal products, to the conservai on of various animal species and also advances in human health. Transgenic animal organisms can be used for fundamental research (ideni fying genes, elucidai ng the funci ons of genes, controlled modifi cai on of genes); for pharmacological studies, especially chemicals that can act on tumour cells, to obtain recombinant proteins; bioreactors; food biotechnology etc. Bio-food is an alternai ve source for the future’s generai on and economy. All professionals and specialists in this fi eld must have a prevision, they must take into account the current bio-food possibilii es and sizes depending on the market needs, to
conserve and develop new resources of food.