ISSN 2284-7995, ISSN Online 2285-3952
 

Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 21 ISSUE 1
Written by Agatha POPESCU, Alina MARCUTA, Liviu MARCUTA, Cristina TINDECHE

The paper aimed to analyze the main trends in goat livestock and milk, meat, cheese and butter production at the world level during the last 30 years, more exactly since 1990 till present. The data collected from Faostat have been processed using fixed basis index, regression equations and coefficient of determination. The results proved that goats are important in the agriculture of many countries. They play a more and more important role in food security and safety, milk, meat, cheese, butter, yoghourt being called to complete dairy products offer and satisfy better consumers' demand. In 2019, the goat livestock reached the peak of the last three decades, accounting for 1,093.7 million heads, milk production was 19.91 million tonnes, meat production 6.25 million tonnes, cheese production 564 thousand tonnes and 7,427 tonnes butter. The highest number of goats is in Asia (54%) and Africa (38%), the highest meat production is also in Asia (73%) and Africa (23%), and the largest milk production is obtained also in Asia (54%), Africa (25%) and Europe (15%). Cheese production has the highest level in Africa (44%), followed by Europe (38%) and Asia (13.6%). Goat breeders are encouraged to continue their business raising goats due to the higher and higher demand for the goat products. The great challenges for goat producers are market fluctuations, price volatility, climate change which could affect forage resources. In this respect, goat breeders associations will play an important role in supporting the farmers with technical services and effective policies to sustain them to benefit from the demand growth.

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Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 21 ISSUE 1
Written by Agatha POPESCU, Alina MARCUTA, Liviu MARCUTA, Cristina TINDECHE

The paper analyzed the dynamics of tourist demand and offer in Romania's mountain resorts in the period 2010- 2019 using the statistical data collected from National Institute of Statistics in order to identify the main trends and suggest solutions for enhancing this sector of the national tourism. Fixed basis index, structural index and comparison method have been used for data processing. Romania has more than 100 mountain resorts, with a wonderful scenery and breathtaking splendors and treasure which must be discovered. More than 95 resorts are suitable for skiing. The most attractive mountain resorts are Poiana Brasov, Sinaia, Busteni, Predeal, Azuga, Paltinis, Vatra Dornei, Ranca and Transalpina. Over 2.3 million tourists spent their vacations in Romania's mountain resorts in 2019, being 2.8 times more then 2010 and accounting for 17.2% of total Romania's visitors. Romanians are dominant with a share of 91%. Not only the number of Romanians is growing up, but also the foreign visitors number which reached over 196 thousand in 2019, that is 2.2 times more than in 2010. The overnight stays increased 2.8 times, accounting for 4.42 million in 2019. In the mountain resorts there are 2,370 units for tourists accommodation, of which about 70% were represented by tourist and agro-tourist guesthouses, 8.7% tourist villas, 7.9% hotels and 6.2% chalets etc. Their number represent 27.5% of Romania's tourism accommodation units. In 2019, the offer of places (beds) was 63,943, by 80.4% more than in 2010 and representing 17.8% of the total offer in Romania's tourism. The beauty of the natural mountain landscapes, biodiversity, local economy, humans, cultural and historical heritage have to be better valorized, developed and promoted to enhance mountain tourism to increase its efficiency and competitiveness. Mountain skiing resorts have to continue their efforts to improve the access roads, buildings, equipments, installations, facilities, to enlarge the range of activities and to offer to tourists unforgettable vacations and to entirely cover their expectations.

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Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 21 ISSUE 1
Written by Agatha POPESCU, Toma Adrian DINU, Elena STOIAN, Valentin SERBAN

The paper aimed to analyze the trends in milling and baking industry in the EU-28 and Romania. During the period 2015-2019, the production of milling and bakery products increased as the need of the market is much higher. The offer of bakery products has been continuously adapted to consumer's preferences and assured a large range of bakery assortment for satisfying all the market segments. In the EU, the most representative countries operating in baking industry are Germany, France, Italy, Spain, Austria, United Kingdom, Poland and Romania. The milling and bakery products market is dominated by SMEs, and production technologies are more and more industrialized while the traditional bakery is slowing down. In Romania, milling and baking sector is the top sector in food industry. The number of companies has increased, production technologies have been modernized, product quality is increasing, the production volume is higher and higher, productivity, turnover and profit have also an ascending trend and the competitiveness has become more intense in the business environment. This economic sector assures jobs, and creates value added contributing to GDP growth. Bread consumption reached 78kg/capita/year in average in the EU-28 while in Romania is 82 kg/capita, a little bit higher. The top companies in milling and bakery industry in Romania based on their turnover achieved in 2019 are: Vel Pitar, the leader in the field, followed by Oltina, Boromir, Dobrogea, Sapte Spice and GoodMills. Based on the five criteria used in this study, the hierarchy is almost similar: Vel Pitar, Oltina, Boromir, Sapte Spice, Dobrogea, and GoodMills. The milling and bakery industry has to continue to modernize infrastructure, to look for healthier ingredients in the recipes, to diversify production, to keep under control production costs reducing energy expenses, to increase product quality and assure a good ratio between product quality and price.

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Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 21 ISSUE 1
Written by Tarek FOUDA, Amina ALBEBANY

Sclerotium of ergot is hard fungal body which contain toxic alkaloids to human and livestock. These alkaloids include ergotamine, ergovaline, ergocornine, ergocryptine, and ergocristine. Consumption of ergot can lead to human harmful health effects. These include constriction of blood flow to extremities, gangrene, hallucinations, muscle spasms and vomiting. Livestock fed ergot sclerotia can develop gangrene symptoms of ears, hooves and tails. The alkaloids can also cause abortions and reduce mammary gland development. The study was carried out through 2019 at the agriculture engineering department, faculty of agriculture Tanta University, Egypt. To prevent the harmful health effects in humans and livestock’s using separating methods which depend on physical properties and image analysis software for different varieties of wheat imported to Egypt which contaminated with ergot fungi sclerotia. The average dimensions of ergot fungi sclerotia were ranged according imported place the length ranged from 2.32 to 22.51 mm. width from 0.12 to 2.91 mm. thickness from 0.12 to 2.21 mm. volume from 0.0511 to 65.133 mm3, geometric mean diameter from 0.46 to 4.98 mm, the arithmetic mean diameter from 1.7 to 9.10 mm, and sphericity, from 7.9 to 55.6%. Also surface area ranged from 0.66 to 78.02mm2. On the other hand, the average dimensions of the different varieties of Russian Ukrainian and French wheat were: length 5.24, 5.24, 5.17 mm, width 1.92, 1.92, 2.35 mm, thickness 162, 161, 186 mm, volume 8.81, 8.75, 12.1 mm3, arithmetic mean diameter 2.52, 2.52, 2.82 mm2, geometric mean diameter 2.92, 2.92, 3.13 mm2, sphericity 48.2, 48.1, 57.8%, aspect ratio 36.7, 36.7, 45.9, and surface area 20.3, 20.2, 25.2 mm2respectively. These results revealed that the differences between the physical properties of wheat varieties and ergot sclerotia is not strong spicily for length, width and thickness this case led to obstructing separation processes.

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Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 21 ISSUE 1
Written by Tarek FOUDA, Mohamed EL-KHOLY, Adel ELMETWALLI, Mohamed DARWESH, Amal EL ZANATY

The aim of this research was to investigate the efficiency of cold pressing and low temperature techniques to produce oil and cakeform flax seeds. Also, to evaluate the performance of the oil press machine and discuss cold press extraction is one of the methods of mechanical extraction as well as required less energy than other oil extraction techniques and also environmentally friendly. The samples were used from fresh flax seed weighted as a amount of feeding at 1, 2, 3, 4 and 5 kg at 12% db moisture content. The results with cold pressing showed according feeding ratio increased from 20, 40, 60, 80 and 100 %. operation time increased to 8, 16, 23, 32- and 38- min. addition to the temperature start at 29°C. and increase by 31, 34, 35, 36 and 370C. Also, the oil product increased by 184, 402, 576, 775 and 981g. Cake product increased by 786, 1,576, 2,351, 3,196 and 3,991g. While with low temperature techniques using heater start temperature at 47°C for all the samples the feeding ratio increased from 20, 40, 60, 80 and 100 %. the extraction time increased from 6, 12, 18, 24 and 30 min. The oil product increased by 187, 388, 581, 783 and 991 g., cake product increased by 800, 1,591, 2,394, 3,191 and 3,900 g. according feeding ratio increased from 20, 40, 60, 80 and 100 %. but the temperature decreased from 43, 42, 41, 40 and 39°C after using cold pressing and low temperature techniques the oil quality have high contents of functional EPA (20:5 ω 3) and DHA (22:6 ω 3) for oil flax cake. Also, oxidizability index was 1.318.

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© 2019 To be cited: Scientific Papers. Series “Management, Economic Engineering in Agriculture and Rural Development“.

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