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 agriculture and especially those traditional Romanian food products that are suitable for ecological production. The last few years have registered encouraging growth in the field of ecological agriculture 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 participation 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 culinary 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 traditional 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 processing, 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 resources 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 appropriate animal husbandry practices. Organic products are certified by a third party in order to receive the “eco” label, 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 organic 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 ingredients 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 registered by the sector of organic farming, both in terms of agents involved and areas 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 vegetables 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 vegetables 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 tomatoes, 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 species 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 international 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. Promoting the Romanian ecological agriculture through traditional products 119

In the same year, Romania participated in intra-community trade with around 136,600 tons of organic products with a value of approx. 103 million euros, repre- senting an increase of approx. 20% compared to 2007. At the time, the main products on the Community market were: oil and protein based products, grain, berries and mushrooms, processed milk products, honey and derived products, sunflower oil. Romanian products were marketed in Germany, Italy, Greece, Switzerland, Hol- land and France. In order to promote organic products, the European Commission provides sup- port of up to 50% for promotion and information programs. These programs have to be developed by professional organizations that are representative in the industry sector at a national or community level and contribute with at least 20% of the real cost of the actions, the rest of the co-financing being provided by the state budget, in accordance with Council Regulation (EC) no. 3/2008 regarding the information and promotion actions for agricultural products on the domestic market and in third countries and Council Regulation (EC) no. 501/2008 laying down detailed rules for implementing Regulation (EC) no. 3 / 2008.

3. Identifying the organic potential resulted from the peculiarities of Romanian traditional cuisine

Romanian traditional cuisine, as a result of 2000 years of synthesizing the culinary tastes and habits specific to the geographical area inhabited by Romanians, includes countless culinary customs and traditions, specific dishes, along with customs from the culinary cultures and the traditions of other people the Romanians came into contact with throughout history. Thus, Romanian traditional cuisine is based largely on vegetables and dairy products followed by fish and meat dishes. Although the Romanian traditional cuisine, specific to the area between the Carpathians, Danube and the Black Sea, is defined as a whole, through a careful and detailed analysis which takes into consideration the manner of cooking from a structural and assortment point of view, the spices used, the way the seasoning and the flavouring is done, the association between various raw ingredients, etc. we’ll find that there is a large number of regional particularities. Each of the nine historical Romanian provinces has a specific, traditional cooking style which has been maintained and completed, enriched in terms of assortment, gastronomy and quality and has been continuously modernized and which represents a part of the traditional cooking. With all the hardships experienced by the Romanian people along its troubled history, traditional Romanian cuisine man- aged to preserve its customs and adapt them to the new socio-economic conditions. Traditional cuisine has been transmitted from generation to generation, includ- ing the specificity, the structure of food preparation, the preparation mode, the pres- entation mode, the taste and flavour as well as the way of consumption. 120 Rodica Pamfilie, Alexandru Lucian Stroia, Smaranda Vişan 4. Romanian traditional food products which can promote the use of organic farming Organic farming can be promoted by making organic food products. The group of traditional food products, with their country specificity, is a part of these products that creates more and more interest on both domestic and international markets. We consider that in the coming years, in Romania, the market for organic products may experience an accelerated development. We believe that the most efficient way of promoting the products obtained through organic farming would be for: ––traditional organic food products, ––traditional organic culinary preparations, ––organic traditional wine and spirits. Groups of Romanian traditional food products – among these we mention: 1. Cheese products, dairy foods that are consumed as snacks or used in prepar- ing meals. The main types of Romanian traditional cheese products are: sweet curd, kneaded cheese (which is obtained by processing fresh curd), “telemea” (a type of fresh cheese made from cheese curd, cut into rectangular pieces and kept in brine; this cheese group Gulianca cheese), “caşcaval” (a type of Roma- nian cheese made from scalded paste, soft or semi-hard, from sheep milk, cow milk or their mixture; one of them is the “Cascavalul de Dobrogea”). 2. Processed meat products are obtained from the meat of various animals (pork, beef, poultry, sheep) following particular treatments, with various extras that enhance, define and customize their sensory and nutritional properties, ensur- ing a certain conservation. This group of processed meat products includes cured meats and sausages (which are usually prepared from minced meat) as well as products made from non-minced meat form various anatomical parts, such as: “muşchi ţigănesc” (Romanian traditional preparation of pork), pastrami, bacon, ham, etc. The nutritional value of meat products varies in relation to their type and the raw material used. This is why their nutritional value is often greater than that of meat. Preparations with short-term storage are easier to digest, in compari- son to those with lasting conservation. 3. The fish meals are a group of appreciated traditional products in the Romani- an cuisine. Romanian culinary tradition recommends eating fresh, well washed and properly gutted freshwater fish (carp, pike, perch, carp, perch, trout, barbel, catfish, etc.). 4. Cooked meals, a group of dishes that include food cooked on fire or prepared by a culinary operation (boiling, baking, roasting, etc.). This group includes soups, sour soups, soups served as the second plate in a meal, “tochitură moldovenească” (Romanian old traditional cuisine), dishes with sauce (stuffed cabbage rolls, stuffed peppers, meat and vegetables stew, chicken with white Promoting the Romanian ecological agriculture through traditional products 121

sauce dish, chicken and peas dish, stews, “musaca” (Romanian moussaka), “os- tropel” (Romanian traditional dish made from pork, sheep, beef or poultry with tomato sauce and garlic), duck with olives, “stufat” with lamb (Romanian traditional dish prepared in the springtime, made from lamb meat with tomato sauce, green onion and garlic), etc. Romanian dishes with sauce are renowned for their properties and for their content rich in protein and vitamins. Any Romanian dish with sauce is tastier when it is kept in the oven for half an hour before being served at the table (4). During spring and summer, because of the abundance of fresh herbs, traditional Romanian dishes have a special flavour. The Romanian traditional art of pastry is done according to certain rules laid down in time. The main feature of these foods is that they have the highest sugar content of all Romanian traditional products. Among the typical Romanian pastries are: ––“cozonac” (sandcake, a baked product made from yeasted dough, mixed with eggs, milk, butter, sugar and ingredients); ––“mucenici” (a sort of dough shaped as an „8”, prepared from dough baked or boiled, with nuts and sugar or honey, which is eaten on the 9th of March, in mem- ory of the martyrs from the earliest times of Christianity); ––Romanian traditional pie (pastry product made of sheets of dough between which is placed a filling of cheese, meat, fruit, potatoes, pumpkin, meat etc. and is then baked in the oven or fried in a pan); ––Romanian cheesecakes (small cottage cheese pies called even „small packets of cheese”, especially popular under that name in Transylvania. Romanian cheesecakes are stuffed with cow milk cottage cheese flavoured with cinnamon, a flavour quite rare in combination with cottage cheese), etc. Traditional Romanian wines, is the group of alcoholic beverages (of 7–16% v/v) obtained by alcoholic fermentation of musts made from native grape varieties. Tra- ditional Romanian wine is appreciated for the bouquet, smell and colour, harmony of taste. The traditional wine from valuable production years has special features. Among the Romanian varieties we can recommended: ––“Segarcea Cabernet Sauvignon”, characterized by a “subtle spiced nose”. ––“Grasa de Cotnari”, a white wine, considered the most noble and the sweetest of all varieties. The grapes for this wine are harvested later, when the grapes almost start becoming raisins. ––“Frâncuşa de Cotnari”, a white dry wine, from the category of wines with pro- tected designation of origin. Lacking sugars, its authenticity and originality is observable; ––“Tămâioasa românească” is a quality aromatic white wine. These wines are sweet or semi-sweet, with an alcohol content of 11.0%–12.7% v/v, a golden yellow colour and a rich flavour of flowers and honey, with a strong taste and a perfect harmony between sugar, alcohol and acidity. 122 Rodica Pamfilie, Alexandru Lucian Stroia, Smaranda Vişan 5. Traditional Romanian food products that can be used for the promotion of organic farming We consider that through their ingredients, recipe and cooking methods, the following traditional Romanian food products are appropriate for promoting the principles of organic farming. 1. Gulianca cheese is a type of „telemea” cheese made out of sheep’s milk in the Salcia Tudor- Gulianca area (located in Brăila County, Muntenia, Romania). The taste and flavour of this sort of cheese is given by the quality of grass that grows in the area and which is the source of fodder of the sheep. The plants which the animals consume are moor matgrass (Nardus stricta), bitter fleabane (Erigeron acris), chamomile (Matricaria chamomilla), and grass- leaf orache (Atriplex litoralis). All these plants are very fat. The soil in the Salcia Tudor – Gulianca area is salty, but it allows the growth of plants with a specific taste, which is transmitted to the milk and cheese. Currently, about 40–50 tons of cheeses are produced, which would allow marketing the product on the European markets. There are 21 registered producers of the Gulian- ca Cheese. 2. “Muşchi ţigănesc”, a Romanian traditional speciality made out of the spinal muscles and pork neck, prepared and salted, boiled and smoked. After the salting, the spinal muscles and the pork neck are overlapped two by two, making a roulade, which is tied by a string making batons of 50–60 cm in length. The batons are boiled at 100°C for 30 minutes and then at 80°C for 1–2 hours. According to the traditional preparation process, these batons are inserted in a “bath of blood” which is smoked at 75°–95°C for 60 minutes. The end product has a black-red colour from the smoking, and a particular taste and smell. The smoking is done using natural smoke obtained by burning hardwoods (oak, hornbeam). The energetic value is 323,10 kcal/100 g (1340,30 kJ/100 g). 3. Pleşcoi Sausages are sausages made after a 19th century traditional recipe, made out of mutton spiced with chilli and garlic, in a thin membrane, after which they are pressed, dried and smoked. Their place of origin is the village of Pleşcoi, in Buzău County, Romania. The energetic value is 418,35 kcal/100 g (1739,00 kJ/100 g). 4. Virşli Sausages are very spicy sausages prepared from goat meat using a very old recipe. Their origin is found in the Zarand Land, on the western slopes of the Apuseni Mountains (in Arad, Hunedoara and Alba Counties), one of the places most rich in ancient traditions in Romania. The goat meat mustn’t be very fat. It is macerating for two day and then some veal and mutton is added. 5. Carp roasted on a stick, culinary dish prepared in the Danube Delta, tradition- ally prepared only outdoors. The method of preparation is specific and can be summarized as follows: a big carp, of about 4 kg, is cleaned of scales and in- testines, its stomach is split from the neck to the bottom, without completely Promoting the Romanian ecological agriculture through traditional products 123

remove parts from one another and oil is spread on both sides. After salting, the fish is caught between two poles, split up and down so as to remain open. Then the middle of these two sticks is tied to a stick, called “proţap”, which is stuck in the ground like a stake. Another preparation method is driving a stick sharpened at both ends to the middle belly of the fish, to keep parts separated (at a distance of about 30 cm). 6. Tochitură moldovenească (also called “Topitură de purcel” or “Jumară”) is a traditional Romanian dish specific to the Moldavian area, appreciated by gourmets as a delicious, smooth, refined and tasty food. Although by name the origin of the dish is in Moldova, today it is considered as traditional in almost all areas of the country as it answers to the Romanian people’s pref- erences regarding taste, odour, flavor, texture, appetite and be prepared rela- tively easily. 7. smoked pork with white beans is a traditional Transylvanian dish served on December 1st, the Romanian national holiday. It should be eaten with bread, pickles and hot brine (lactic fermentation). As an appetizer hot boiled “tuica” (brandy) can be served. 8. Lichiu de Sighişoara, traditional product from the area Sighisoara, prepared from cake dough, smeared with egg yolk mixed with cream, baked in the oven. After cooking, it is dusted with powdered sugar and flavoured with vanilla. It’s one of those traditional local dishes that Transylvanians from the Sighisoara area consider as a hundred percent local, dating from the time of the Dacians. The energetic value is 371.33 kcal/100g (1566.40 kJ/100 g). 9. Rhubarb jam is sour, made from the core of the stalk of the leaves (Rheum offici- nale or Rheum rhabarbarum). This plant is actually a vegetable used in foods and medicine. Rhubarb does not have enough pectin to bind the jam. Therefore we need to add sugar with added pectin or rhubarb should be combined with fruits with more pectin like strawberries. The energetic value is 146.00 kcal/100 g (622.00 kJ/100 g). 10. Fetească Neagră, a wine with robust structure, a balanced taste, strong but “round” , with a slightly bitter aftertaste, adding to its complexity. Feteasca Neagră is an old local variety of grape known since the time of the Dacians (2000 years old seeds of Feteasca neagră were found) and it is believed that this variety was grown exclusively in the Romanian territory. The place of origin for this variety of grapes is considered to be the valley of the Prut Riv- er around the village Uricani in Iasi, Moldova, Romania. This grape variety is grown in the vineyards of Moldova, in areas of Galati (Nicoresti, Bujoru, Ives- ti, Corod), Vrancea (Odobesti, Cotesti, Tamboiesti) or in Vaslui County (Tuto- va, Iana, Murgeni). Its cultivation expanded in areas more generous in terms of heat, such as Dealul Mare Vineyard (Tohani, Ceptura, and Valea Călugăreasca) where the Feteasca neagră variety revealed new, more ample, resources, to ob- tain wines of high quality. 124 Rodica Pamfilie, Alexandru Lucian Stroia, Smaranda Vişan

The wine obtained can be dry, semidry or sweet, with an alcohol content of about 12.0 to 12.5%. It is a red wine with ruby tints and flavor of black raisins, which becomes richer and smoother when aging. The best wines of this variety come from the wine centres Urlati-Ceptura, To- hani in the Dealu Mare vineyard, where the wines are of DOCC type (i.e. wines with controlled designation of origin and quality levels).

6. Promoting traditional Romanian food products

In marketing, in order to promote traditional Romanian food products on the domestic market, a variety of tools appropriate to the specific national traits and pos- sibilities is currently in use. Participating in fairs and exhibitions (and more recently congresses, conferenc- es, seminars, symposia, etc. as connected events supporting the former) emerged as marketing tools. These fairs and exhibitions have gradually evolved from sim- ple elements used as opportunities in the business of selling and distribution to being comprehensive and effective marketing tools and techniques. Fairs, as markets held in pre-established places and limited period of time hav- ing promotional and marketing objectives, began to be held in public spaces like parks, courtyards of some organisations (e.g. in Bucharest, the capital city, they were held at the Ministry Agriculture and Sustainable Development, the Academy of Ag- ricultural Sciences and Forestry, the Village Museum, the Romanian Peasant Mu- seum, etc.). In various places in the country “Local Fairs” were organized with the purpose of promoting the sales of traditional products. At these fairs, the business of selling and buying traditional food products as well as establishing business contacts between manufacturers, suppliers, traders, consumers occupy a dominant place. Selling exhibitions are also a way to advertise that addresses all five senses: sight, hearing, smell, taste and touch. Fairs and exhibitions strictly specialized in selling traditional food products are characterized by a very high efficiency in terms of contacts and direct sell-buy op- erations – and are open to all consumers.

Conclusions

Traditional food products, characterized by specific sensory properties, their appeal and tradition, represent the format in which products produced by organic farming can be promoted. Thus, the sensory characteristics of traditional products are com- plemented with ecological characteristics (lack of contaminants). The fairs and exhibitions that promote traditional food products are an impor- tant component of the marketing tools system for food products and an opportuni- ty for visitors to satisfy their need for traditional quality products. Promoting the Romanian ecological agriculture through traditional products 125

They basically started with the launch of the concept of healthy eating and are growing apace with the development of organic farming and traditional food production.

References

Dima, D., et al., 2006, Mărfuri alimentare şi securitatea consumatorului, Editura Economică Publishing House, Bucharest (in Romanian). Marin, S., 1943, Carte de bucate, “Cartea Românească” Publishing House, Bucharest. Oancea, M., 2003, Managementul modern în unităţile agricole, Ceres Publishing House, Bucharest. Oprean, L., Moldovan, M., 1974, Preparate culinare din bucătăria popoarelor, “Editura pentru turism” Publishing House, Bucharest. Pricnea, C., 1963, Ţara vinurilor, “Editura pentru literatură” Publishing House, Bucharest. Roman, R.A., 1998, Bucate vinuri şi obiceiuri româneşti, PAIDEIA Publishing House, Bucharest. ***, Romanian Ministry of Agriculture Report “General view of the Romanian Agricul- ture and Rural Development”, latest version 2011-04-21.

PROMOCJA ROLNICTWA EKOLOGICZNEGO W RUMUNII PRZEZ PRODUKTY TRADYCYJNE

Streszczenie: Celem niniejszego artykułu jest wskazanie na powiązania pomiędzy trenda- mi na krajowym i europejskim rynku żywności ekologicznej z wysiłkami na rzecz wspie- rania rolnictwa ekologicznego w Rumunii, a zwłaszcza tradycyjnych rumuńskich produk- tów żywnościowych, które nadają się do produkcji ekologicznej. W ciągu ostatnich kilku lat obserwuje się pobudzenie wzrostu gospodarczego w dzie- dzinie rolnictwa ekologicznego w Rumunii. Liczba rolników wzrosła o jedną trzecią w la- tach 2006–2010, a łączna powierzchnia upraw prawie się podwoiła. Wraz ze wzrostem liczby ekologicznych pastwisk i produkcji paszy wzrosła również liczba zwierząt prze- znaczonych do spożycia oraz produktów pochodzenia zwierzęcego, takich jak jaja, mle- ko, sery czy produkty mleczne. Rozwój rolnictwa ekologicznego i poprawa jego publicznej promocji zapewniły ma- łym i średnim przedsiębiorstwom przemysłu spożywczego szansę na przetrwanie kryzysu gospodarczego, umożliwiając im podjęcie działalności dotyczącej wytwarzania produk- tów tradycyjnych i ich rejestracji pod marką produktów regionalnych. Działania rządu, Ministerstwa Rolnictwa i Rozwoju Wsi, dotyczyły m.in. udziału Rumunii w międzyna- rodowych targach takich produktów, jak: zboża i rośliny techniczne (pszenica, kukury- dza, soja i słonecznik), miód i inne produkty pszczelarskie, jagody dzikie, rośliny leczni- cze, grzyby, produkty przetworzone (wino z ekologicznych winogron, olej słonecznikowy, sojowy i z konopi).