Structural changes of processing and preserving of meat and production of meat products
Nona Malamova
Резюме: The article presents the results of a study of the structural changes in industry production and processing of meat and meat products in Bulgaria in the
period 2000–2012. In the period this sector enterprises have faced a number of challenges related to the introduction of European standards hygiene and food
safety, health and safety, protection of the environment, but also with new trade rules of the Single European Market. Have been created preconditions for
significant structural changes. Based on the analysis of organizational, product, technology and market restructuring outlined as changes and trends in a positive (increasing importance of the sector in the food industry, have been achieved concentration, modernization and intensification of production, increasing the share of products with high degree of processing in the export structure, decreasing share of sausages and other meat products in the import structure) and those with a negative sign (the share of all types of red
meat in the production structure of the sector is growing by leaps and bounds imports of pork and poultry meat ; increasing the negative value of the balance of trade in meat and meat products; drastically shrink exports of meat from sheep and goats).
period 2000–2012. In the period this sector enterprises have faced a number of challenges related to the introduction of European standards hygiene and food
safety, health and safety, protection of the environment, but also with new trade rules of the Single European Market. Have been created preconditions for
significant structural changes. Based on the analysis of organizational, product, technology and market restructuring outlined as changes and trends in a positive (increasing importance of the sector in the food industry, have been achieved concentration, modernization and intensification of production, increasing the share of products with high degree of processing in the export structure, decreasing share of sausages and other meat products in the import structure) and those with a negative sign (the share of all types of red
meat in the production structure of the sector is growing by leaps and bounds imports of pork and poultry meat ; increasing the negative value of the balance of trade in meat and meat products; drastically shrink exports of meat from sheep and goats).
Ключови думи: competitiveness; European standards; meat; meat products; structural changes
Дата на публикуване: 2017-08-14
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