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Spin-farming - a tool for rural development

100%

Deak Z., Ferencz A.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

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2016

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tom 18

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nr 3

The current research paper takes a look at back-yard gardening practices within the Serbian- Hungarian border region with the intention to evaluate the role of the inner settlement gardens in rural development through promoting self-sufficiency and potential commercialization. The project aims to explore possibilities for promoting spin farming as a tool for development in rural communities by exploiting unused capacities, encouraging local and household self-sufficiency, generating supplemental income and popularizing traditional, hand-crafted, local and bio-products. Results of the survey conducted in the area are presented along with possible future actions utilizing information obtained during the project.

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Fatty acid profile of milk fat in the local dairy products from north-eastern Poland

75%

Pietrzak-Fiecko R., Staniewska K., Staniewski B.

Polish Journal of Natural Sciences

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2017

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tom 32

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nr 1

The aim of this study was to determine the fatty acid profile of cheese and tvorog milk fat obtained from the local producers from the region of north-eastern Poland. The material consisted of tvorog and cheese samples made from cow, goat and sheep’s milk. Methyl esters of fatty acids in milk fat was prepared with the use of IDF Standard 1999 and was performed by the gas chromatography method. Differences were found in the percentage share of each fatty acid group depending on the type of milk from which the cheese was produced. It may be concluded that local tvorog and cheese made from goat’s, sheep’s and cow’s milk from north-eastern Poland may be a valuable source of short- and medium-chain fatty acids as well as CLA.

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Podkarpacki produkt regionalny - jak go wypromowac?

63%

Wierzbicka M.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

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2004

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nr 06

7

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Mozliwosci wprowadzenia na rynek europejski tradycyjnych i regionalnych nalewek spirytusowych

38%

Szoltysek K.

Przemysł Fermentacyjny i Owocowo-Warzywny

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2005

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tom 49

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nr 03

24-26

Traditions of producing this drink in Poland go back to the XVI century and are cultivated up until today. There is not even a single translation of the Polish word “nalewka" (Latin - „tincturae") into the English language. Old Polish tinctures were a mixture of the effect that alcohol produces and the herbs' healing and preventive properties. Modern spiritis, coming from various regions of our country are all prepared in accordance with the local recipes. Some of them are even made from ecological raw material. That all guarantees their uniqueness and highest sensory quality. Therefore, it seems vital to take proper marketing action in order to have the best conditions for the creation (production, distribution and promotion) of these products. Understandably enough, Polish tinctures should become what whisky is for the English, champagne for the French, or metaksa for the Creek.

Ograniczanie wyników

1 Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

1 Polish Journal of Natural Sciences

1 Przemysł Fermentacyjny i Owocowo-Warzywny

1 Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

1 Deak Z.

1 Ferencz A.

1 Pietrzak-Fiecko R.

1 Staniewska K.

1 Staniewski B.

1 Szoltysek K.

1 Wierzbicka M.

1 2017

1 2016

1 2005

1 2004

Spin-farming - a tool for rural development

Fatty acid profile of milk fat in the local dairy products from north-eastern Poland

Podkarpacki produkt regionalny - jak go wypromowac?

Mozliwosci wprowadzenia na rynek europejski tradycyjnych i regionalnych nalewek spirytusowych