COMMODITY SCIENCE IN RESEARCH AND PRACTICE FUTURE TRENDS AND CHALLENGES IN THE FOOD SECTOR SECTOR COMMODITY SCIENCE IN RESEARCH AND PRACTICE TREND FUTURE TRENDS AND CHALLENGES IN THE FOOD SECTOR ISBN 978-83-940189-0-0 (printed version) Edited by Małgorzata Miśniakiewicz & Stanisław Popek ISBN 978-83-940189-4-8 ( h t m l ) 7_COMMODITY SCIENCE.indd 1 04/09/2014 01:57:35 COMMODITY SCIENCE IN RESEARCH AND PRACTICE FUTURE TRENDS AND CHALLENGES IN THE FOOD SECTOR Edited by Małgorzata Mi śniakiewicz, Stanisław Popek Polish Society of Commodity Science International Society of Commodity Science and Technology Faculty of Commodity Science Cracow University of Economics 1 Editors: Małgorzata Mi śniakiewicz, Stanisław Popek All published papers have been reviewed before publishing Reviewers of Commodity Science in Research and Practice series: Jadwiga Adamczyk, Wacław Adamczyk, Andrzej Chochół, Agnieszka Cholewa-Wójcik, Joanna Dziadkowiec, Tadeusz Fijał, Dariusz Firszt, Andrzej Gajewski, Marta Gollinger-Tarajko, Łukasz Jabło ński, Piotr Kafel, Agnieszka Kawecka, Małgorzata Lisi ńska-Ku śnierz, Małgorzata Mi śniakiewicz, Paweł Nowicki, Stanisław Popek, Anna Prusak, Joanna Ptasi ńska-Marcinkiewicz, Renata Salerno-Kochan, Grzegorz Suwała, Jerzy Szakiel, Jarosław Świda, Paweł Turek The monograph has not been amended or proofread and editors are not responsible for the language used by chapter’s Authors (in chapters). Suggested citation: Author A., 2014, Title of the paper, in: M. Mi śniakiewicz, S. Popek (eds.) Commodity Science in Research and Practice – Future trends and challenges in the food sector, Polish Society of Commodity Science, Cracow, pp. xx-xx. ISBN 978- 83-940189-0-0 © Copyright by Polish Society of Commodity Science, Cracow University of Economics, Cracow 2014 ISBN 978-83-940189-0-0 (printed version) ISBN 978-83-940189-4-8 (html) Year of publishing: 2014 Number of pages: 188 Publisher Polish Society of Commodity Science Sienkiewicza 4, 30-033 Cracow, Poland 2 Contents Foreword ............................................................................................................. 5 Magdalena Bobe, Lavinia Cristescu, Maria Toma ROMANIA’S EXPERIENCE REGARDING THE PRODUCTION, MERCHANDISING AND CONSUMPTION OF PRODUCTS BASED ON GMOS ............................................................................................ 7 Regina Borek-Wojciechowska THE PROBLEM OF ENRICHING YOGHURTS WITH ASCORBIC ACID .................................................................................19 Gigliola Camaggio, Vera Amicarelli THE ANCIENT CROP OF QUINOA FOR WORLD FOOD SECURITY .......31 Natalia Chomaniuk, Piotr Przybyłowski THE INNOVATIVE CHARACTER OF NANO PRODUCTS IN CONSUMER REVIEWS .............................................................................47 Karolina Kursa, Stanisław Popek FLAVOUR PROFILES AS INDICATORS OF BOTANICAL ORIGIN OF HONEY ........................................................................................57 Lolita Liberatore, Assia Vicentini THE WORLD MARKET OF FUNCTIONAL FOODS ....................................69 Stefania Massari, Stefano Pastore HELICICULTURE AND SNAIL CAVIAR: NEW TRENDS IN THE FOOD SECTOR ..................................................................................79 Stefania Massari, Marcello Ruberti INSECTS FOR FOOD: A CRITICAL REVIEW ..............................................91 Joanna Michalak, El żbieta Gujska, Marta Czarnowska, Fabian Nowak FACTORS THAT INFLUENCE ACRYLAMIDE CONTENT IN CEREAL-BASED BABY FOODS ............................................................101 Małgorzata Mi śniakiewicz LABELING OF GENETICALLY MODIFIED FOOD PRODUCTS .............121 Joanna Newerli-Guz ANTIOXIDANT CAPACITY OF SELECTED COMMERCIAL SPICES ....133 Nataliia Pritulska, Iuliia Motuzka CONCEPTUAL PRINCIPLES OF PRODUCT DEVELOPMENT FOR ENTERAL NUTRITION ........................................................................143 Silva I. Sahradyan, Amelia V. Ghazaryan, Narine G. Hovhannisyan EXTENSION OF STORAGE DURATION OF SOME KINDS OF BREADS THROUGH RADURATION ....................................................149 3 Katarzyna Staniewska, Dominika Jakubowska, El żbieta Gujska THE EFFECT OF INFORMATION ABOUT LOWERING SALT CONTENT ON FLAVOR ACCEPTANCE OF SELECTED MEAT PRODUCTS ........................................................................................ 155 Grzegorz Suwała, Ewelina Kulikowska FACTORS DETERMINING THE QUALITY LOSS OF APPLES IN INTERNATIONAL TRANSPORT ........................................................... 167 Koji Yoshimoto THE STUDY ON THE GLOBALIZATION STRATEGY OF JAPANESE SAKE - FOCUSED ON THE VISEGRÁD GROUP (V4) MARKET ............ 181 4 Foreword “The best way to predict the future is to create it.” Peter Drucker The challenges that face the present food industry are inseparably connected with the trend for innovativeness, as innovations are the core of modern economic growth strategies, company development and shaping the social prosperity in the modern world. In the complex process of product innovation development a particular role is assigned to consumers, especially in current market conditions characterised by production growth, expanding commercial offer and civilisational and cultural changes. Product innovations in the food market are connected mainly with product development, thus with expanding and deepening commercial consumer-oriented offer to meet his/her expectations and needs related to food and nutrition. The problem of innovativeness is well established in many scientific researches that deal with the economic importance of innovations based on knowledge, signification of innovations in regional development, Polish consumer behaviour towards branch innovations and identification of commercialisation conditioning and product innovation diffusion. This is reflected also in commodity sciences, including food commodity science. The monograph entitled “Future Trends and Challenges in the Food Sector” is a part of “Commodity Science in Research and Practice” series. It is aimed at the presentation of modern perception of commodity sciences, thus evidencing that the Authors seek for innovative research solutions and applications. Monograph contains 16 chapters written by the Authors being scientists from the European commodity science centres. The monograph is published to present both the challenges that face food commodity science and observed innovative trends in this science and therefore it can be a valuable source of knowledge for practitioners and theorists of economic life as well as economics students. Małgorzata Mi śniakiewicz Stanisław Popek 5 6 Bobe Magdale na, Cristescu Lavinia, Toma Maria Romania’s Experience Regarding t he Production, Merchandising and Consumption of Products Based on GMOs ROMANIA’S EXPERIENCE REGARDING THE PRODUCTION, MERCHANDISING AND CONSUMPTION OF PRODUCTS BASED ON GMOS Magdalena Bobe, Lavinia Cristescu, Maria Toma Department of Business, Consumer Sciences and Quality Management, The Bucharest University of Economic Studies, [email protected] Introduction Genetically modified food is defined by its method of production, which involves new technologies based on genetic engineering. Since their early years, genetically modified organisms have had a significant impact on both economic and social side. Despite of their substantial contribution for increasing the power of food and agricultural markets, GMOs had caused many cross-cultural differences, regarding their acceptance. Starting with the highlighting of the biotech risks, there are worldwide mixed opinions regarding their benefits. In this context, the main objective of this paper is to identify the main position of a developing country, regarding its GMO production, merchandising and consumption and the way in which GMO’s benefits and risks are perceived and acknowledged. Based on its GMO experience, the research was focused on Romania, a European developing country, with more than 14 years of GMO production. The secondary objectives of the research are to clarify the legislation in Romania regarding GMO based products. The legislation in this country defines GMOs as “any organism except human, whose genetic material has been altered other than by crossing and / or natural recombination or any biological entity capable of replication or of transferring genetic material." (Law 214/2002 on the regime of production, testing, use and trade of genetically modified organisms by modern biotechnology and products derived from them). On the other hand, due to ethical issues and related risks, most consumers do not accept the application of modern biotechnology to food production, although in general, the same technologies are accepted in the medical field and the environment. However, interestingly , some applications of genetic 7 engineering are more easily accepted than others in positions of perceived benefits to consumers. The present research is structured into three main parts as follows: identifying the key points regarding Romania’s production and merchandising experience in GMO based products in a global context; a case study presenting the analysis of Roundup Ready soy species distribution in Bucharest supermarkets and the results of an exploratory study on a sample of availability concerning GMO’s. The research methodology consists of the above mentioned Case Study developed in the ELISA Microbiology Laboratory of al Institute of Food Bioresources – Bucharest, the questionaire based research and the statistical data retreived