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Promoting the Romanian Ecological Agriculture Through Traditional Products

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Promoting the Romanian Ecological Agriculture Through Traditional Products Uniwersytet Ekonomiczny w Poznaniu ZESZYTY NAUKOWE 2011 (216) Rodica Pamfilie1, Alexandru Lucian Stroia2, Smaranda Vişan1 1Bucharest Academy of Economic Studies, Faculty of Commerce, Romania 2Coresponding member of the “Gheorghe Ionescu Sisesti” Academy of Agricultural and Forestry Sciences, Romania PROMOTING THE ROMANIAN ecoLogicAL AgRicuLtuRe thRough tRAditionAL PRoductS Abstract: This paper focuses on connecting the increasing trends in the national and Eu- ropean ecological food market with the efforts for promoting the Romanian ecological ag- riculture and especially those traditional Romanian food products that are suitable for eco- logical production. The last few years have registered encouraging growth in the field of ecological agri- culture in Romania. As the number of farmers has increased by a third between the years 2006 and 2010 the total surface has almost doubled in the same period of time. With the increase in the number of ecological pastures and fodder the number of livestock destined for consumption also increased along with the additional products of animal origin: eggs, milk, cheese, diary products. The development of ecological agriculture and the improvements in promoting it to the public have provided the small and medium enterprises in the food industry with a chance for surviving the economic downturn by focusing their activity towards traditional products and their registration as brands of controlled origin. The government’s actions, through its Ministry for Agriculture and Rural Development, include, among others, Romania’s par- ticipation in international fairs with such products as: cereals and technical plants (wheat, maize, soy and sunflower), honey and other apiarian products, wild berries, medicinal plants, mushrooms, processed products (wine from ecological grapes, sunflower oil, soy and hemp). Keywords: traditional food product, organic farming, organic product, fairs, exhibitions. introduction Romanian traditional food courses are the material part of Romanian culture culi- nary created and preserved by tradition. Therefore, these products must be sent as a message of tradition to future generations. Romanian people consider traditional food products as “ordinary”, “normal”, eaten since ancient times for their beneficial effects, for pleasure, but also for the 116 Rodica Pamfilie, Alexandru Lucian Stroia, Smaranda Vişan need to consume them. They distinguish traditional culinary products and foods from the food products that were recently introduced in consume which they call “non-traditional”. Although there were opinions that Romanians do not have their own tradition- al cuisine, there is strong evidence proving the opposite, namely that Romanians have a traditional cuisine based on traditional culinary products, on ingredients specific to the Romanian-occupied geographic area, on their own methods of pro- cessing, storage and serving the consumer, on the traditions that have strengthened the Romanian cuisine. Romanian traditional food represents a message from our ancestors. The reply to this message should be sought in promoting traditional products on the market, using the opportunities that organic farming offers, primarily that of maintaining very low levels of contaminants introduced by agricultural and livestock work. 1. organic food products – the food for the 21st century Organic farming offers the consumer fresh, tasty and healthy food products based on a series of objectives and principles that ensure the minimization of the impact of human actions on the environment. Some of these objectives and principles are: crop rotation in order to efficiently use the local resources, limited use of chemical synthetic pesticides and synthetic fertilizers, prohibiting the use of genetically modified organisms, using on site re- sources such as manure as fertilizer or locally grown feed, using species that are adapted to the local environment, raising livestock in open air by using appropri- ate animal husbandry practices. Organic products are certified by a third party in order to receive the “eco” la- bel, which signifies their provenience from organic farming [Dima et al. 2006]. In the EU, food processors, distributors and retailers also have to comply with certain legal requirements. First of all, in order to recognize the organic origin of their products, processors have to make sure that their products are mainly made from ingredients of organic origin: at least 95% of all ingredients have to be or- ganic in order for the final product to receive the eco label. Other requirements re- gard the use of only those non-organic agricultural ingredients that are approved by the EC or by the member states, the use of a very limited number of accepted additives and technological processing aids, the ban of artificial flavourings and dyes and the continuous demarcation between organic and non-organic ingredi- ents during storage, handling and processing. Organic production must be made by respecting the natural systems and cy- cles, keeping in mind the principles of sustainable development. The use of bio- logic and mechanical production processes and traditional technologies are en- couraged. Promoting the Romanian ecological agriculture through traditional products 117 As the European Union extends from the far North to the Southern and Eastern parts of Europe, the regional climate, culture and structural differences are com- pensated by applying flexible norms. Besides fruits, vegetables and meat, modern organic products include: fruit and vegetable preserves, baby food, semi-prepared food, convenience food, wine obtained from organic grapes, beer, yoghurt, pastry products, bread, cured meats, breakfast cereals, biscuits, fruit juices, coffee and tea. 2. Romania – producer and exporter of organic food products The Romanian Ministry of Agriculture has kept a close watch on the evolution reg- istered by the sector of organic farming, both in terms of agents involved and are- as cultivated with organic crops, as seen in Table 1. table 1. the evolution of the number of agents and area registered in Romanian organic farming indicator 2006 2007 2008 2009 2010* Number of agents registered 3,409.00 3,834.00 4,191.00 3,228.00 4,322.00 in the system of organic farming of which: processors 39.00 48.00 85.00 70.00 75.00 Total surface in organic 143,194.00 190,129.00 221,411.00 240,000.00 260,000.00 farming (ha) The ratio of areas in organic 1.00 1.00 1.50 1.70 1.86 farming to total agricultural surface (%) Areas cultivated in organic 45,605.00 65,112.00 86,454.00 110,014.40 129,336.00 farming, crops on arable land (ha) Areas cultivated in organic 51,200.00 57,600.00 46,006.50 39,232.80 46,000.00 farming, permanent crops (ha) pastures and meadows Areas cultivated in organic 294.00 954.00 1,518.00 1,869.40 3,600.00 farming, permanent crops (ha) orchards and vineyards Harvesting from wild 38,700.00 58,728.00 81,279.00 88,883.40 81,064.00 flora (ha) Source: The Romanian Ministry of Agriculture (*final data for 2010 are now being processed). 118 Rodica Pamfilie, Alexandru Lucian Stroia, Smaranda Vişan Analyzing the development of the areas cultivated according to the principles of organic farming, we can mention that the area planted with organic vegeta- bles increased by 15.7% in 2009 to around 300 hectares, compared with 2008, when it was 259.27 hectares. If in 2008 the organic vegetable crop area had the following structure: 120 hectares of peas and beans, 15 hectares of tomatoes, 15.27 hectares of peppers, 10 hectares of eggplant, 20 hectares of bulb vegetables, 30 hectares of root veg- etables and 49 hectares of other species, the increasing trend in 2009 was ob- served in the cultivation of 130 hectares of peas and beans, 20 hectares of to- matoes, 20 hectares of peppers, 10 hectares of eggplant, 30 hectares of bulb vegetables, 35 hectares of root vegetables, 10 hectares of leaf vegetables and 50 hectares of other species. Also, in what concerns the areas in organic farming, permanent crops – orchards and vineyards, the area planted with organic fruit trees increased by 3.7% from 790.5 hectares in 2008 to about 820 hectares in 2009, especially due to the ex- pansion of areas with organic apple trees and walnut trees. Thus, in 2009, there were 430 hectares of organic apple trees, 40 hectares of peach trees, 90 hectares of plum trees, 24 hectares of cherry trees, 20 hectares of sour cherry trees, 30 hectares of apricot trees, 45 hectares of nectarine trees, 25 hectares of pear trees, 51 hectares of walnut trees, 5 hectares of quince trees and 60 hectares of other spe- cies of fruit bearing trees. Regarding the vineyards – a sector in the Romanian agriculture that registered major changes in the last two decades – we note the successful participation in in- ternational fairs and exhibitions in recent years of organic Romanian wines and the great potential for development in this field. In 2008 from 4,191 agents operating in organic farming 3,947 were producers, 85 processors and 159 were merchants. However the numbers decreased in 2009: from the total of 3,228 agents 3,078 were producers, 70 processors, 16 importers, 6 exporters and another 58 were either wholesalers or retailers [Ministry of Agri- culture Report 2010]. In 2009, on the Romanian market were sold basic food products such as: fresh vegetables and fruits, herbal teas, bread, pasta, pastry and confectionery products, flour and cereal flakes, sunflower and soybean oil, wine madefrom organic grapes, honey and bee products, eggs. Among the processed products were: products from cow and sheep milk (swaitzer, cheese, butter, cream cheese), products made of rice, soy, hemp seed (spreads, tofu, pate, hemp oil, etc.), meat products such as pork, beef and snails (sausage, bacon, drums, pate, etc.) and products made from fruits and vegetables (juices, jams, etc.). In what concerns the registered processors, in 2009, we observe that from the total number 18% were dealing with fresh fruit and vegetables, 16% made milling, bakery and confectionery products, 17% honey products, 10% milk products, 2% wine, oil and margarine, 1% snail farming and 6% other products.
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