Quality of Traditional Specialities Guaranteed in Visegrad Group
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Quality of Traditional Specialities Guaranteed in Visegrad Group 1 Quality of Traditional Specialities Guaranteed in Visegrad Group Matej POSPIECH Ágnes KOVÁCS Tibor BARTA Maria WALCZYCKA Jan MAČANGA Boris SEMJON University of Veterinary and Pharmaceutical Sciences Brno The University of Veterinary Medicine Budapest University of Agriculture in Krakow The University of veterinary medicine and pharmacy in Košice 2 Project description .................................................................................................................................. 5 1. Traditional Specialities Guaranteed in Czech Republic ............................................................... 6 1.1. Description of Czech traditional products ............................................................................... 6 ´Špekáčky´ ............................................................................................................................................ 6 ´Lovecký salám´ ................................................................................................................................... 7 ´Pražská šunka´ .................................................................................................................................... 9 ´Dunajská klobása´ ............................................................................................................................. 12 1.2. Market research .................................................................................................................... 12 1.3. Information from inspection bodies ..................................................................................... 18 1.4. Material and methods used as part of the project ............................................................... 19 1.5. Results and discussion of products from Czech market ........................................................ 20 2. Traditional Specialities Guaranteed in Hungary ........................................................................ 27 1. Description of the Hungarian TSG product ´Tepertős pogácsa´ (Crackling patty) .................... 27 1.1. Historical background ............................................................................................................ 27 1.2. Processing technology ........................................................................................................... 27 1.2.1. Production of short ‘Tepertős pogácsa’ ........................................................................ 28 1.2.2. Production of flaky ‘tepertős pogácsa’ .......................................................................... 28 1.3. Organoleptic characteristics .................................................................................................. 29 2.1. Market research .................................................................................................................... 29 2.2. Information from inspections bodies .................................................................................... 30 2.3. Introduction of university ...................................................................................................... 30 2.4. Results and discussion of products from Hungarian market ................................................ 31 3. Traditional Specialities Guaranteed and traditional national products in Poland .................... 33 3.1. Description of the products ................................................................................................... 33 3.1.1. ‘Kabanos’ ....................................................................................................................... 34 3.1.2. ‘Kiełbasa jałowcowa´ ..................................................................................................... 35 3.1.3. ‘Kiełbasa myśliwska´ ...................................................................................................... 36 3.2. Market research .................................................................................................................... 37 3.3. Information from inspection bodies ..................................................................................... 42 3.4. Introduction of university ...................................................................................................... 44 3.5. Material and methods used as part of the project ............................................................... 46 3.6. Results and discussion of products from Polish market ....................................................... 46 4. Traditional Specialities Guaranteed in Slovak Republic ............................................................ 47 4.1. Description of the Slovak TSG products ................................................................................ 48 Part A: Meat products ....................................................................................................................... 48 4.2. ‘Spišské párky’ ................................................................................................................... 48 4.3. ‘Liptovská saláma’ ............................................................................................................. 50 3 Part B: Milk products ......................................................................................................................... 52 4.4. Market research .................................................................................................................... 55 4.5. Information from inspections bodies .................................................................................... 56 4.6. Introduction of university ...................................................................................................... 58 4.7. Material and methods used as part of the project ............................................................... 59 4.8. Results and discussion of products from Slovak market ....................................................... 59 5. Sensory evaluation of TSG products.......................................................................................... 66 5.1. Material and methods ........................................................................................................... 66 5.2. Sensory evaluation of products from Czech Republic ........................................................... 66 5.3. Sensory evaluation of products from Hungary ..................................................................... 68 5.4. Sensory evaluation for product from Poland ........................................................................ 69 5.5. Sensory evaluation of products from Slovakia ...................................................................... 71 Part A: Meat products ....................................................................................................................... 71 Part B: Dairy products ....................................................................................................................... 73 5.6. Sensory evaluation of all products without nationality point of view .................................. 75 6. Conclusion ................................................................................................................................. 78 7. Acknowledge ............................................................................................................................. 80 8. Shortcut ..................................................................................................................................... 81 9. References ................................................................................................................................. 82 4 Quality of Traditional Specialities Guaranteed in Visegrad Group Project description The V4 countries have a lot of traditional foods and food products. In all of these countries, such products are important because they represent the nationality and originality of individual countries. Some of these foods and food products have been included in EU legislation as traditional specialities guaranteed. This label should guarantee that any product in this category has the same quality as traditional production. The question is, whether the quality of traditional specialities guaranteed (TSG) is really observed. In the research carried out previously by project applicants it was found out that the quality is not observed in all cases and the differences were found between individual countries. The aim of project is to find a suitable way of TSG quality control applicable across all V4. 1st step: Preparing brief information about national traditional products with or without the (TSG) label in V4. The TSGs of interest are meat and dairy products. In all V4 countries, the range of TSG products will be checked. During the 1st step, selected information will be collected: how many of meat and dairy national traditional products with or without the TSG label are on the market, which TSGs are in majority, how many of traditional specialities are without TSG labelling but with the same or very similar product name. 2nd step: Selection of the most important national traditional products to be evaluated, subsequently selection of criteria for the quality control. Criteria will be chosen so that every participant of the project would be able to investigate one part of them. 3rd step: organization of the networking meeting, during