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

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.


  1. Codex Alimentarius Commission, 1999. URL:
  2. What is organic agriculture? URL:
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Kostetska K., Ulianych I., Zheliezna V., Holubiev M. Engineering in the technology of manufacture of extruded feed additives

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.


  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).
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  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).
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  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).


Osokina N., Herasymchuk О., Kostetska К. Biologically active substances in cans of black currant berries under complex processing

UDC 664.85:634.723


N. Osokina

O. Gerasymchuk

K. Kostetska


This paper shows the high biological value of products containing ascorbic acid, polyphenolic substances, amino acids, as well as their preservation due to the formulation of preparation, degradation and transformation during heat treatment. To produce the biologically complete and aesthetically attractive products of high quality, it is necessary to improve constantly existing production technologies, introduce new and expand the range of products in accordance with consumer requirements.
Preparation of blackcurrant jelly and confectionery jam was carried out according to the technological instructions and specifications for these products. The content of ascorbic acid was determined by the iodometric method, amino acids by the method of high-performance liquid chromatography; their reaction with ortho-phthalic dialdehyde (OPA) in the presence of mercaptoethanol was used to determine the free amino acids. Content of phenol carboxylic acids, anthocyanins, flavonols was determined by high performance liquid chromatography with diode-matrix detector (chromatograms with absorption spectra) on a Waters device (USA).
For the rational complex and waste-free use of fruits, they are made from one batch of raw materials: black-current jelly, black-current jelly with apples and confectionery, as well as technology for the production of black-current confit from pressing.
Localization of anthocyanins (dolphinidin-3-rutinoside and cyanidin-3-rutinoside) in the skin of the fruit contributed to 2–4 times higher content in the blackcurrant from the leachate than in the jelly. The presence in the apple jelly unpainted pieces of fruit that absorbed a certain amount of anthocyanins, helped to reduce the total anthocyanin content by half, compared to regular jelly. Among the flavonols in jelly, in comparison with other products, there is a high content of hyperoside and quercetin.
New types of blackcurrant products were characterized by high content of ascorbic acid – 304–380 mg / kg and the presence of phenole carboxylic acids – coffee and chlorogenic, with the presence of the latter noted only in the jelly. The best quality amino acid composition is in jelly with apples.

Keywords: black currant, biologically active substances, amino acids, jelly, jam.

Вплив умов зберігання на втрати маси плодових овочів

Номер, рік
1(71), 2013


Н.М. Осокіна, доктор сільськогосподарських наук
К.В. Костецька, здобувач
Уманський національний університет садівництва

Встановлено, що втрати маси плодів баклажану, перцю солодкого та томатів залежать від умов зберігання, а також року врожаю, ступеня стиглості та особливостей виду і сорту.

Ключові слова
втрата маси, плодові овочі, сорт, погодні умови, ступінь стиглості