CHALLENGES FOR BANKS IN ROMANIA IN THE INTERNATIONAL ECONOMIC CRISIS

In this paper we are analyzing the current state of the Romanian banking system which is facing different challenges due to the economic crisis. Identifying the main channels of crisis transmission, we can notice that the banking system has played a major role due to its structure, and the change of the banking behavior on the Romanian market. Analyzing the main indicators reflecting the health of the banking system, hence of the economy, generally speaking, the paper is trying to identify the measures which should have been taken and we still believe should be taken in order to obtain the economic recovery, the premise of a healthy economic growth.financial crisis, channel of transmission, Romanian banking system

CHALLENGES FOR BANKS IN ROMANIA IN THE INTERNATIONAL ECONOMIC CRISIS

In this paper we are analyzing the current state of the Romanian banking system which is facing different challenges due to the economic crisis. Identifying the main channels of crisis transmission, we can notice that the banking system has played a major role due to its structure, and the change of the banking behavior on the Romanian market. Analyzing the main indicators reflecting the health of the banking system, hence of the economy, generally speaking, the paper is trying to identify the measures which should have been taken and we still believe should be taken in order to obtain the economic recovery, the premise of a healthy economic growth

Some aspects regarding the soluble dry substance in two varieties of carrots sown in Transilvania after dehydration

A good source of elements which are a component of the carrots roots highlight its daily consumption, regardless the age. The food importance of the carrot is given by the energetic value, which is higher than other vegetables, thus, for 100 g of fresh substance it assures a quantity within 39.2-46.4 kcal. Dehydration is the technological process in which the vegetables and the fruits lose a certain quantity of water, leading to a phisico chemical phase proper for maintaining the nutritional values and the qualitative aspects, being good for consumption. The range of variation of the soluble dry substance was within 8.22 (Nantes variety, April, organic) – 13.04 (Flakker variety, April, chemical). The content of s.u.s./fresh product was influenced by the period of harvest. S.u.s., after rehydration, registered the highest values for Nantes variety, regardless the fertilization method and the harvesting period, being a variety prone to rehydrate