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From the 24 identified competitiveness’ factors of the fruit and vegetable sector 5 of them, characterized by a low degree of competitiveness, were thoroughly assessed. These factors are as follows: land productivity, technical infrastructure and investments, product quality and standardization, horizontal and vertical integration and market infrastructure. An increasing degree of competitiveness...
The paper focuses on the analysis of the production, processing and consumption levels of fruit and vegetables in Poland in comparison to the situation in the European Union. Major factors influencing the lack of co-operation in the fragmented agrarian structure are identified. The changes in the fruit and vegetable distribution network and vertical relationships, in the framework of the new institutional...
In the research conducted in 2000 on the representative sample of Polish consumers, a low level of awareness of consumers’ rights was observed. The level of knowledge on institutions or organisations dealing with protection of consumers’ rights was very low. Therefore, there is a need to stimulate consumers through any contacts with media to popularise the knowledge on consumers’ rights and to make...
The strategic aim of the National Plan of Development is development of the competitive economy based on knowledge and enterprise with the ability of long term harmonious growth, which ensures increase of employment, improvement of social, economic and spatial cohesion with the European Union. The division structural resources committed in realization of particular programs reflects their importance...
The study presents the comparative analysis of competitiveness’ level of dairy cooperatives, which exports their products to the UE market and cooperatives from Świętokrzyskie province, which are not entitled to the export to the UE market. Cooperatives exporting their products to the UE market (group A) in the years 1998-2001 showed the increase of milk processing while in cooperatives from Świętokrzyskie...
The research was carried out in food industry enterprises from meat, creamery and the aggregate food sectors. Reasons of innovative processes initiation, number and range of product innovations undertaken by analyzed companies are presented in the paper. There are also presented respondents’ opinions upon factors which could raise or restrict the proficiency of innovative activities.
W Polsce w sprzedaży mięsa dominują produkty niepaczkowane, jednak zmieniające się potrzeby konsumentów, polegające choćby na poszukiwaniu produktów wygodnych, sprawiają, że na znaczeniu zyskują opakowania jednostkowe mięsa wołowego. Konsumenci w coraz większym stopniu polegają na informacjach zawartych na opakowaniu i etykiecie. Wyniki badań wskazują, iż konsumenci za najbardziej pożądane uznali...
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