Study on a gastro-touristical project in the Hungary-Romania cross-border co-operation programme

The objective of this study is the discussion of the experiences on a Hungary-Romania cross-border project which was implemented in Arad, Békés, Csongrád and Timiç counties in 2012-2013. University of Szeged, University of Agricultural Sciences and Veterinary Medicine of the Banat in Timiçoara and two Romanian and one Hungarian fanner associations were involved in collecting special local products and recipes, traditional cultural and gastronomic events, as well as restaurants and accommodations. As coordinators of the project we gathered several experiences. SWOT analysis was carried out to understand the circumstances and the advantages and disadvantages of the regions. The main conclusion of our experiences was the following: it seems there are more things which are connect than which are separate people in this border regions. The project was financed by the HU-RO CBC Programme (The role of special local foods and events in development of local tourism - HURO/1001/213/2.1.2 - FEDERTO)

The main chemical composition parameters of pork : review

The main aim of the study was to gather information on the chemical composition of the meat of pig, the pork. Data of several authors were summarized. The data of protein, the total fat, the SFA, MUFA and PUFA content were collected and also those minerals which have great importance on human alimentation. The level of total protein content of pig meat seems very stabile (19-24%) and hardly depend on the genetical background and the environment of the animals. The total fat content was between 1-15%. The results in fatty acid composition showed the following: among the saturated fatty acids the palmitic acid had the highest rate (21-25%) and the ratio of eicosanoic acid was less than 1%. Among monounsaturated fatty acids the palmitoleic acid level was remarkable high. The rate of linolic acid was outstanding in polyunsaturated fatty acids. Among the studied elements (Ca, P, Mg, Fe, I, Se, Mn, Cu, Zn) the iron can have a special role, because it is an important trait of the iron in the meat, that greater amount of it (15-35%) is utilized during the absorption, while only 1-5% of the iron content of the foods is made up of plants

Technological recommendations in rabbit production

In the last ten years a number of research were done and articles were published in order to improve or change the housing conditions of rabbits. These studies focus on the customer needs and changes in expectations based usually on animal welfare. During farm visits we found that the housing circumstances among those factors which are emphasized individually or jointly appeared in the everyday life of rabbit farming (for example: optimal micro-climate, cage floor space, type of floor, keeping mode, environmental enrichment, etc.). In our work we tried to determine the advantages and disadvantages of each procedure. In many cases it is difficult to create perfect coherence with the ideas of animal rights, animal needs and economic interests of the farmers. The number of results and ideas for implementation of all the correct procedures is so great that it is certainly impossible to keep them a time and place in a single technology. Of course, if the changes are generated by the consumer demands, then the farmer has to adapt to expectations in order to keep the market (and sometimes ignoring some other aspects)

The marketing of hunting tourism in South-East Hungary

The aim of this study was to highlight certain aspects concerning the hunting tourism activity in the Southern Great Plain Region in Hungary. The study is focused on the hunting tourism services provided both for domestic and foreign hunters (form of hunting, game species, guiding, accommodation, catering, etc.) by hunting associations and other enterprises and their appearance on the Internet. A SWOT analysis was carried out on the offers of hunting tourism activities and its marketing. The developed marketing communication is not widespread at these regions, because only a few hunting lodges are advertised and can be found information on the Internet. It is more complicated to find websites about specifically the hunting lodges, and not just some words about them on the websites of hunting associations. On the other hand, some places have a well-managed website with adequate information, online booking, GPS coordination, and last but not least, an attracting design. A part of the hunting tourism providers still do not have any advertisements, their business is based on their previous partnership

Study on a gastro-touristical project in the Hungary-Romania cross-border co-operation programme

The objective of this study is the discussion of the experiences on a Hungary-Romania cross-border project which was implemented in Arad, Békés, Csongrád and Timiç counties in 2012-2013. University of Szeged, University of Agricultural Sciences and Veterinary Medicine of the Banat in Timiçoara and two Romanian and one Hungarian fanner associations were involved in collecting special local products and recipes, traditional cultural and gastronomic events, as well as restaurants and accommodations. As coordinators of the project we gathered several experiences. SWOT analysis was carried out to understand the circumstances and the advantages and disadvantages of the regions. The main conclusion of our experiences was the following: it seems there are more things which are connect than which are separate people in this border regions. The project was financed by the HU-RO CBC Programme (The role of special local foods and events in development of local tourism - HURO/1001/213/2.1.2 - FEDERTO)

Technological recommendations in rabbit production: some factors of housing conditions

In the last ten years a number of research were done and articles were published in order to improve or change the housing conditions of rabbits. These studies focus on the customer needs and changes in expectations based usually on animal welfare. During farm visits we found that the housing circumstances among those factors which are emphasized individually or jointly appeared in the everyday life of rabbit farming (for example: optimal micro-climate, cage floor space, type of floor, keeping mode, environmental enrichment, etc.). In our work we tried to determine the advantages and disadvantages of each procedure. In many cases it is difficult to create perfect coherence with the ideas of animal rights, animal needs and economic interests of the farmers. The number of results and ideas for implementation of all the correct procedures is so great that it is certainly impossible to keep them a time and place in a single technology. Of course, if the changes are generated by the consumer demands, then the farmer has to adapt to expectations in order to keep the market (and sometimes ignoring some other aspects)

Új állattenyésztési ágazat Magyarországon : a tejhasznú bivaly

A new animal production sector appeared in the Hungarian agriculture this year: the dairy buffaloes. The species (Bos bubalus domesticus) is not new in Eastern Europe, but the Carpathian type buffalo and those from the Balkan countries have three main purposes: use in yoke, meat production, and some milk production. But the animals have more muscle (strength) than beef or milk. In Italy a dairy type Mediterranean buffalo breed was selected with larger body capacity and a significantly higher milk production. The milk which is produced by this animals is the basis of the famous Italian buffalo mozzarella (la mozzarella di bufala). A Hungarian-Italian joint venture (Italiagro Kft.) imported Italian 60 pregnant dairy buffaloes and bull to Hungary and begin to produce milk and cheese in the town of Mezőtúr. Recent study is about construction, the start of the buffalo farm and the supply chain which was built up

Új állattenyésztési ágazat Magyarországon : a tejhasznú bivaly

A new animal production sector appeared in the Hungarian agriculture this year: the dairy buffaloes. The species (Bos bubalus domesticus) is not new in Eastern Europe, but the Carpathian type buffalo and those from the Balkan countries have three main purposes: use in yoke, meat production, and some milk production. But the animals have more muscle (strength) than beef or milk. In Italy a dairy type Mediterranean buffalo breed was selected with larger body capacity and a significantly higher milk production. The milk which is produced by this animals is the basis of the famous Italian buffalo mozzarella (la mozzarella di bufala). A Hungarian-Italian joint venture (Italiagro Kft.) imported Italian 60 pregnant dairy buffaloes and bull to Hungary and begin to produce milk and cheese in the town of Mezőtúr. Recent study is about construction, the start of the buffalo farm and the supply chain which was built up

Biological preservative in whole crop wheat ensilage

Ensilage of whole crop wheat is popular in Europe and America for feeding of ruminant animals, but it is quite rare in Hungary. It can be introduced for replacement of shortage of silomaize silages in drought season. The quality of wheat silage could improve by biological inoculants. Silage additives are expected to ensure a more efficient fermentation phase as well as reduce the risk of aerobic deterioration when silages are exposed to air. Many additives have been developed to improve the ensiling process and nutritive value of silage. Nowadays the 3rd generation biological inoculants –containing lactic acid bacteria and enzymes – are used in order to coordinate the fermentation in such a way that they increase lactic acid production at the beginning of the fermentation and improve the quality and stability of silage during the fermentation and feeding. The quality of raw material (maturity of plant, chop length, spreading of inoculant uniformly) and the proper filling, compacting, covering and wrapping have a great influence on the effectiveness of the inoculant. The mycotoxin content of malfermented silages is an undesirable risk factor. The objective of our research was to determine the effect of two silage inoculant strains Lactobacillus buchneri and Pediococcus acidilactici mixture combined with amilase-, glucanase-, xylanase and galactomannase enzymes on whole crop wheat silage fermentation characteristics, nutritive value and aerobic stability compare to untreated control. Experimental ensilage procedure started with the basic whole crop raw material originated from waxen ripeness of wheat (hard cheddar stage of maturity of seeds) at the time of harvesting. The DM content of chopped raw material was 44%. The LAB inoculants were applied to raw material at 2.5x105 CFU/g fresh material (FM). Because of quite good quality of untreated silages also, the priority of LAB treatment could not proven in the aerobic stability test. The biological preservative (LAB+enzymes) promoted better fermentation and forced back the undesirable butyric acid production in the silages

The main chemical composition parameters of pork : review

The main aim of the study was to gather information on the chemical composition of the meat of pig, the pork. Data of several authors were summarized. The data of protein, the total fat, the SFA, MUFA and PUFA content were collected and also those minerals which have great importance on human alimentation. The level of total protein content of pig meat seems very stabile (19-24%) and hardly depend on the genetical background and the environment of the animals. The total fat content was between 1-15%. The results in fatty acid composition showed the following: among the saturated fatty acids the palmitic acid had the highest rate (21-25%) and the ratio of eicosanoic acid was less than 1%. Among monounsaturated fatty acids the palmitoleic acid level was remarkable high. The rate of linolic acid was outstanding in polyunsaturated fatty acids. Among the studied elements (Ca, P, Mg, Fe, I, Se, Mn, Cu, Zn) the iron can have a special role, because it is an important trait of the iron in the meat, that greater amount of it (15-35%) is utilized during the absorption, while only 1-5% of the iron content of the foods is made up of plants