Trends Regarding The Level Of The Processing, Assortment Structure And The Quality Of The Food Products

Nataliţa Maria Sperdea (), Mădălina Giorgiana Mangra () and Marieta Stanciu ()
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Nataliţa Maria Sperdea: University of Craiova, Romania
Mădălina Giorgiana Mangra: University of Craiova, Romania
Marieta Stanciu: University of Craiova, Romania

Annals of the University of Petrosani, Economics, 2010, vol. 10, issue 2, 331-340

Abstract: Foods differ qualitatively depending on the range part. Commodity classification of food products can provide us important information about their composition, their inclusion in one group or another being made according to their origin (vegetable origin, animal origin or mixed), chemical composition and inside group depending on the measure of processing, consumer destination, stability, method of packing, etc. The rapid development of science and technology, increasing concern for consumer safety and concern for innovation in order to streamline production processes and diversification of food supply have contributed to the emergence of mutations in production, quality and assortment structure. All these things will be presented in this paper.

Keywords: foods quality; health; packing methods; biotechnologies; biological foods (search for similar items in EconPapers)
JEL-codes: D18 I18 L66 Q18 (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:pet:annals:v:10:y:2010:i:2:p:331-340

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