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• Licensed traditional small-scale producer or food processing? – The situation in Vojvodina

  202-207

  Hajnalka Kovács Sárkány

  Vilmos Kovács

  Views:

  121

  World 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.

• The DON-Toxin Content Analysis of the Milling By-Product

  271-278

  Eleonóra Kecskésné Nagy

  Péter Korzenszky

  Péter Sembery

  Views:

  87

  Thanks to the favourable impact of the vintage effect occurring in recent years the Fusarium contamination of wheat and consequently a high DON toxin concentration has often caused a problem. The DON toxin in terms of human and animal health is a serious food safety risk factor. Therefore, it is important that there be methods during the wheat milling process, which reduce the level of the toxin. We proved in our earlier examinations that with the help of a modern colour sorting machine the DON toxin content of wheat items can be significantly reduced. The question is how the mycotoxin content of the by-product produced in parallel during the process changes, which is used primarily as animal forage. The authors present an analysis of these relevant experimental data. The results show that the toxin content of the by-product exceeds the toxin content of the initial wheat item.

• Tracebility in vojvodina's spice prepper production

  208-214

  Vilmos Kovács

  Hajnalka Kovács Sárkány

  Views:

  113

  The 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.

• Precision Farming as an Ecological Approach to Production?

  19-25

  Arnold Gór

  Zsolt Hollósy

  Views:

  94

  Ecology is ot en suppressed compared to produci vity, which makes us believe that economy is more important than ecology. With the growth of social need for traceability, food safety and food security, the trend is to turn away from conveni onal technologies. The ecological approaches all must cope with signifi cant loss of yield, which hinders their wide applicai on. Precision farming can be an opi on for the management to keep the high yield levels and decrease inputs at the same i me. The authors analyse, according to primary and secondary sources, precision farming compared to conveni onal and ecological farming to see the advantages and drawbacks of the diff erent technologies.