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Changes in productivity of selected branches of the Polish food sector in the years 2004–2013

100%

Baran J.

Journal of Agribusiness and Rural Development

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2016

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nr 3[41]

The aim of this paper is to specify changes in productivity of the Polish food sector as a whole and its selected branches in the years 2004–2013. Analyses were conducted based on the Malmquist Productivity Index (MPI). In the MPI model the following variables were adopted: the output – sold production (million PLN), inputs – average number of employees (thous) and gross value of fi xed assets (million PLN). It was confirmed that productivity of the Polish food sector improved in the years 2004–2013. Results of analyses showed that changes in technical efficiency had a greater effect on changes in food sector productivity in Poland – particularly in the first period following Poland’s accession to the EU and starting from 2009, i.e. the outbreak of the economic crisis. Technical change had a considerable eff ect on the improvement of productivity in the food sector only in the years 2006– 2008. The greatest mean annual improvement in productivity in the analysed period was observed in meat and milk processing and beverage production.

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Intensity of internationalization of food industry sectors and their economic and financial results

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Domagala J.

Annals of the Polish Association of Agricultural and Agrobusiness Economists

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2021

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tom 23

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nr 2

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Nowe trendy w produkcji soków i nektarów jabłkowych

61%

Oszmianski J.

Przemysł Fermentacyjny i Owocowo-Warzywny

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2009

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tom 53

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nr 04

In recent years the trends naturalness, premium and the use of healthy and functional ingredients are assuming ever greater importance in food production. Epidemiological studies have indicated that fruits, vegetables and their products as juices and nectars consumption is associated with reduced risk of chronic diseases. Applejuices and nectars are known as a rich source of nutrient, contain high levels of polyphenols and other phytochemicals. In order to enrich bioactive compounds in apple products it is recommend to production of pulp-enriched cloudy apple juices by blending of apple puree with natural cloudy juice. They can to be a natural source of valuable, healthy and antioxidant ingredients and fibers and therefore deliver an especially natural functionality.

Ograniczanie wyników

1 Annals of the Polish Association of Agricultural and Agrobusiness Economists

1 Journal of Agribusiness and Rural Development

1 Przemysł Fermentacyjny i Owocowo-Warzywny

1 Baran J.

1 Domagala J.

1 Oszmianski J.

1 2021

1 2016

1 2009

Changes in productivity of selected branches of the Polish food sector in the years 2004–2013

Intensity of internationalization of food industry sectors and their economic and financial results

Nowe trendy w produkcji soków i nektarów jabłkowych