Желєзна В.В.

Clausen O., Patryeva L. The Danish model of organic agriculture

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UDC 631.147(489)

 

Clausen O.

Patryeva L.

 

10 % of Danish farms are organic. They cultivate 11% of the agricultural land in Denmark. They produce good healthy raw materials with the utmost care for the environment, biodiversity and animal welfare.The Danish consumers are the most pro-organic consumers in the world. In fact, Denmark has the world’s highest organic share and the most well-developed organic market. More than half of the Danes – more specifically 51.4 percent – buy organic food every single week. The unique and governmentally certified Ø-label has been very important for the widespread success that organic food products have achieved in Denmark. A high standard of food safety, healthy quality food and a unique organic control system are the main reasons why exports of organic food products have increased year on year.Denmark has a long tradition of having a public food control system – from “farm to fork” – that is important for the high confidence that consumers have in the organic control system and organic products.Paving the way to success – cooperation, policy development, organic research. More than 20 years of targeted research has contributed to the success of organic production in Denmark.General reasons for buying organic food: safe, healthy and natural food – without synthetic flavorings, colorants and sweeteners; GMOs are prohibited;good animal welfare – natural behavior with access to outdoor areas; protection of the environment and drinking water – chemical pesticides are prohibited; strong focus on sustainability; high consumer confidence in organic food due to state certification system; food trends – local, healthy & natural, and ”easy-to-make”.

Organic Agriculture is a production system that sustains the health of soils, ecosystems, and people. It relies on ecological processes, biodiversity and cycles adapted to local conditions, rather than the use of inputs with adverse effects. Organic Agriculture combines tradition, innovation, and science to benefit the shared environment and promote fair relationships and good quality of life for all involved.

Keywords: organic agriculture, Danish model, regulations, control.

References:

  1. Codex Alimentarius Commission, 1999. URL: http://www.fao.org/input/download/report/250/nf00_01e.pdf
  2. What is organic agriculture? URL: http://www.fao.org/organicag/oa-faq/oa-faq1/es/
  3. Principles of organic agriculture. URL: https://www.ifoam.bio/why-organic/shaping-agriculture/four-principles-organic
  4. Global organic food market nears €100 billion. URL: https://www.euractiv.com/section/agriculture-food/news/global-organic-food-market-nears-100-billion/
  5. The organic way – the Danish model. URL: https://www.organicdenmark.com/facts-figures-about-danish-organics
  6. Organic food labels. URL: https://www.organicdenmark.com/the-danish-organic-label
  7. What is the Organic Cuisine Label? URL: https://oekologisk-spisemaerke.dk
  8. Organic market share. URL: https://statistics.fibl.org/
  9. Facts and figures about Danish Organics – Organic Denmark. URL: https://www.organicdenmark.com/facts-figures-about-danish-organics
  10. World leading organic nation – Organic Denmark. URL: https://www.organicdenmark.com/world-leading-organic-nation

 

Kostetska K., Ulianych I., Zheliezna V., Holubiev M. Engineering in the technology of manufacture of extruded feed additives

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UDC  658.512:620.2:636.085

 

Kostetska K.

Ulianych I.

Zheliezna V.

Holubiev M.

 

The aim of the article was to expand the range of animal feed. The article presents data on the improvement of the technology of developed feed mixtures from grain and a number of components of fruits and vegetables.

Work was carried out in the laboratories of the Department of Technology of Storage and Processing of Grain and the Department of Biology of Uman National University of Horticulture as well as the Department of Storage and Processing of Grain of National University of Food Technologies.

The technology of extruded feed mixture production has been improved. The technology consists in preliminary preparation of raw materials: cleaned, crushed, its dosage according to the composition, mixing and special processing to improve technological properties and increase feed value with processes: premixing, aging and extrusion of the mixture, cooling and grinding depending on feed purpose.

The production methods of feed additives are different and depend on the enterprises that produce and on the physical and technological properties of raw materials. It has been proven that in feed mills, extruded feed mixtures can be introduced using a meal line if they come to the plant from other producers, and an extrusion line if it is provided at the plant.

The technology of feed additives with the use of fruit and vegetable raw materials has been improved: table beets, carrots, parsnips, potatoes. Engineering in the technology of production of feed additives is the preliminary preparation of cereals and vegetables: cleaning, grinding, dosing, mixing, aging and extrusion of mixtures according to the composition of the recipe, cooling and grinding of the extrudate.

A method for introducing vegetable raw materials into compound feeds has been developed, which includes cleaning vegetable raw materials in washing machines, extracting juice with simultaneous grinding, mixing 5-10% of pomace with grain and wet-heat treatment of the mixture by extrusion.

Keywords: grain, fruit and vegetable raw materials, feed additives, extrusion technology, engineering.

References:

  1. Kucher, M. І. (2003). Production of compound feeds at the enterprises of SJSC “Bread of Ukraine”: state, problems, prospects. Effective poultry and livestock, 2, 5-7. (Ukrainian).
  2. Durst, L., Vittman, M. (2003). Feeding farm animals: Translated from German, edited by I. I. Ibatulin, G. V. Provatorov. Vinnytsia: Nova Knyha, 384 р. (Russian).
  3. Ibragimov, А. (2003). Flavoring and aromatic additives in animal feed. Compound feed, 5, 63 р. (Russian).
  4. Ulyanych, І. F., Kostetska, V., Holubiev, М. І. (2017). Development of compound feed recipes. Collected Works of Uman NUH, 91, 121-129. (Ukrainian).
  5. Kostetska, V., Ulyanych, І. F., Holubiev, М. І. (2018). Chemical composition of the extruded product of a mixture of corn grain, barley with fruit and vegetable components. Collected Works of Uman NUH, 92, 109-119. (Ukrainian).
  6. Yegorov, B., Tarahtii, А., Kuznyetsov, N., Tyschenko, Ya.(1999). Production of compound feed and premixes in Ukraine. Compound feed, 2, 10-1 (Russian).
  7. Kostetska, V. (2018). The optimal diameter of the hole of the die of the extruder during the production of extruded feed mixtures: materials of the international scientific-practical conference “Innovative technologies in crop production: problems and their solutions”. Zhytomyr, 301-304. (Ukrainian).
  8. Osokina, N. M., Kostetska, V. (2016). Physical and mechanical properties and quality indicator of barley. Bulletin of Uman NUH, 2, 48-51.
  9. Martynenko, Ya. F. (1975). Industrial production of compound feed. М.: Кolos, 216 p. (Russian).
  10. Rules for organizing and maintaining the technological process of production of mixed feed products. К., 1990. 20 p. (Ukrainian).
  11. Shapovalenko, O. I. Yevtushenko, O. O., Ulyanich, I. F. (2012). Grain extrusion with the addition of vegetable feed components. Grain storage and processing, 11, 62-64. (Russian).

 

G. M. Hospodarenko, S. P. Poltoretskyi, V. V. Liubych, V. V. Novikov, V. V. Zheliezna, N. V. Vorobyova, I. F. Ulianych. Quality formation of pasta and confectionery products from grain of wheat spelta.

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G. M. Hospodarenko
S. P. Poltoretskyi
V. V. Liubych
V. V. Novikov
V. V. Zheliezna
N. V. Vorobyova
I. F. Ulianych

The results of quality formation of spelt wheat macaroni and confectionery products are presented. It is found that the content of carotenoid pigments in the grain of Zoria Ukrainy wheat variety was 0,16–0,39 mg/ kg.

Consequently, the content of yellow pigments in grain of spelt wheat varieties and strains is insufficient to produce macaroni with a yellow color, so egg melange should be added into the recipe.

Culinary evaluation of macaroni made from spelt semolina is carried out according to indicators of grain cooking, color and dry weight loss. Grain cooking coefficient of NAK34/12–2 introgressive strain was the highest and was 9 points. Grain cooking coefficient of other varieties and strains varied from 5 to 7 points.

The overall evaluations of macaroni made from semolina of LPP 3122/2, P 3, LPP 3373, NAK 22/12 and NAK34/12–2 strains were significantly higher than the check variant value and were 6,0–7,0 points or 67–78 % of the maximum value. This indicator of Schwabenkorn variety and LPP1197 strain was significantly lower of 5,0 points and this indicator of other forms was at the check variant level (5,5 points).

Cake-type bun expandability made from spelt wheat flour of Zoria Ukrainy (st) is 269 cm3. This figure of other varieties and strains was within 249–274 cm3.

The specific volume of the cake-type bun of Zoria Ukrainy and Schwabenkorn varieties, LPP 1224, NAK 22/12 and TV 1100 strains was the highest and was 2,59–2,63 cm3/g. It was smaller of other samples and varied from 2,39 to 2,50 cm3/g.

Sponge cake expandability made from spelt wheat flour of varieties and strains was 368–395 cm3.The specific volume of the sponge cake made from spelt wheat flour of varieties and strains varied from 2,88 to 3,09 cm3/g.

The culinary assessment of the cake-type bun has shown a very high quality. Thus, the cake-type bun surface, texture and consistency were estimated at 9 points.

Consequently, flour made from grain of all spelt wheat varieties and strains, except the introgressive strain NAK34/12–2, is best suited for making high quality cake-type buns and sponge cakes.

Keywords: spelt wheat, quality, semolina, macaroni, cake-type, sponge cake.

References:

  1. Hospodarenko H. M. Khlibopekarski vlastyvosti zerna spelty zalezhno vid vuhlevodno-amilaznoho kompleksu // Zb. nauk. pr. Ahrobiolohiia / Hospodarenko H. M., Liubych V. V., Polianetska I. O., Voziian V. V. – Bila Tserkva. – 2015. – № 2 (121). – S. 57–61.
  2. Liubych V. V. Formuvannia vmistu bilka v zerni sortiv i linii pshenytsi spelty // Henomika ta biokhimiia silskohospodarskykh roslyn: materialy Mizhn. nauk. konf. – Odesa. – 2017. – S. 92–94.
  3. Metodyka derzhavnoi naukovo-tekhnichnoi ekspertyzy sortiv roslyn. Metody vyznachennia pokaznykiv yakosti produktsii roslynnytstva. Za red. S. O. Tkachyk. – Vinnytsia: Nilan-LTD, – 2015. – 160 s.
  4. Nechaev A. P. y dr. Fyzyolohychesky funktsyonalnyie ynhredyentyi pry proyzvodstve tradytsyonnyikh produktov pytanyia – khlebobulochnyikh yzdelyi. Pyshchevyie ynhredyentyi. Syire y dobavky. – 2011. – № 1. – S. 44–46.
  5. Podpriatov H. I., Yashchuk N. O. Prydatnist zerna pshenytsi spelty ozymoi dlia khlibopekarskykh ta kormovykh tsilei. Novitni ahrotekhnolohii. – 2013. – № 1(1). – S. 71–79.
  6. Problema mikroelementiv u kharchuvanni naselennia Ukrainy ta shliakhy yii vyrishennia [Elektronnyi resurs] / V. N. Korzun, I. P. Koziaryn, A. M. Parats [ta in.]. Problemy kharchuvannia. – 2007. – № 1. – S. 5–11.
  7. Sposib laboratornoho vyhotovlennia ta otsinky keksu z boroshna trytykale i pshenytsi: pat. 118060 Ukraina, MPK A 21D 8/02 / Liubych V. V.; zaiavnyk i vlasnyk UNUS. – № u 2016 13216; zaiavl. 23.12.2016., chynnyi z 25.07.2017, Biul. № 14.
  8. Sposib laboratornoho vyhotovlennia biskvita z boroshna trytykale i pshenytsi ta yoho otsinka: pat. 118362 Ukraina, MPK A 21D 8/00 / Liubych V. V.; zaiavnyk i vlasnyk UNUS. – № u 2016 13202; zaiavl. 23.12.2016., chynnyi z 10.08.2017, Biul. № 15.
  9. Marconi E., Carcea M., Schiavone M. et al. Spelt (Triticum spelta L.) pasta quality: Combined effect of flour properties and drying conditions. Cereal Chem. – 2002. – № 79. – P. 634–639.
  10. Rozenberg R., Ruibal-Mendieta N. L., Petitjean G. et al. Phytosterol analysis and characteri-sation in spelt (Triticum aestivum ssp.spelta L.) and wheat (T. aestivum L.) lipids by LC/APCI-MS. J. Cereal Sci. 2003. № 38. P. 189–197.
  11. Ruibal-Mendieta N. L., Delacroix D. L., Meurens M. A comparative analysis of free, bound and total lipid content on spelt and winter wheat wholemeal. J. Cereal Sci. 2002. № 35. P. 337–342.
  12. Skrabanja V., Kovac B., Golob T. et al. Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics. Journal of agricultural and food chemistry. 2001. V.49. № 1. P. 497–500.