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Specificities of the polish meat secto

Author

Listed:
  • Krystyna Rejman

    (Warsaw University of Life Sciences)

  • Ewa Halicka

    (Warsaw University of Life Sciences)

  • Barbara Kowrygo

    (Warsaw University of Life Sciences)

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.

Suggested Citation

  • Krystyna Rejman & Ewa Halicka & Barbara Kowrygo, 2001. "Specificities of the polish meat secto," Acta Universitatis Bohemiae Meridionales, University of South Bohemia in Ceske Budejovice, vol. 4(1), pages 37-45.
    • Handle: RePEc:boh:actaub:v:4:y:2001:i:1:p:37-45
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