Specificities of the polish meat secto

Krystyna Rejman, Ewa Halicka and Barbara Kowrygo
Additional contact information
Krystyna Rejman: Warsaw University of Life Sciences
Ewa Halicka: Warsaw University of Life Sciences
Barbara Kowrygo: Warsaw University of Life Sciences

Acta Universitatis Bohemiae Meridionalis, 2001, vol. 4, issue 1, 37-45

Abstract: The meat sector in Poland is very fragmented, with low level of horizontal integration, high cost of breeding and relative low quality (high fat content). It indicates a severe decline in beef consumption, accompanied by a dynamic growth in poultry and stabilization in pork consumption. The main exported processed meat product is sausage, poultry (Russia), geese (EU) and turkeys.

Keywords: red meat product; poultry product; Poland; industrial slaughtering; export (search for similar items in EconPapers)
Date: 2001
References: Add references at CitEc
Citations:

Downloads: (external link)
http://acta.ef.jcu.cz/artkey/aub-200101-0005_speci ... olish-meat-secto.php (text/html)
http://acta.ef.jcu.cz/pdfs/aub/2001/01/05.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:boh:actaub:v:4:y:2001:i:1:p:37-45

Access Statistics for this article

Acta Universitatis Bohemiae Meridionalis is currently edited by Tereza Šťástková

More articles in Acta Universitatis Bohemiae Meridionalis from University of South Bohemia in Ceske Budejovice, Faculty of Economics Contact information at EDIRC.
Bibliographic data for series maintained by Ivo Andrle ().