Sustainability of the Bulgarian Food Processing Industry

• Autorzy: Nadka Kostadinova , Nadezhda Petrova , Georgi Aleksiev
• Języki publikacji: EN

Abstrakty

EN

Aim: The Bulgarian agricultural sector underwent a transformation during the last decade of the 20th century, reducing its economic importance. After accessing the European Union in 2007, Bulgarian producers gained access to this market and reoriented their production. This created important challenges in the supply chain. The aim of this article is to investigate the sustainability of the functioning and development of the food processing industry in Bulgaria. In order to achieve this goal, the following issues are addressed: the state and development of the Bulgarian food industry, the problems and prospects for its sustainable functioning. Design / Research methods: The methods used to solve the tasks are: analysis and synthesis, systematic and structural approach, statistical calculations. Conclusion / findings: While the Bulgarian food processing industry is developing seems to be more sustainable that other industries, scale enlargement and intensification take place. Besides positive and negative tendencies, the authors identify recommendations to foster sustainable development of the industry. Originality / value of the article: The prospects for the sustainable development of the food processing industry are important for the opportunities for development of foreign markets as a result of the liberalization and globalization of trade, as well as the preservation of the position of the industry in the national market.(original abstract)

Słowa kluczowe

EN

Sustainable development; Processing industry; Agricultural and food processing

PL

Rozwój zrównoważony; Przemysł przetwórczy; Przetwórstwo rolno-spożywcze

• Czasopismo: Central European Review of Economics and Management
• Rocznik: 2019
• Tom: 3
• Numer: nr 4
• Strony: 103--111

Twórcy

autor

Nadka Kostadinova

• Trakia University, Stara Zagora, Bulgaria

autor

Nadezhda Petrova

• Trakia University, Stara Zagora, Bulgaria

autor

Georgi Aleksiev

• Trakia University, Stara Zagora, Bulgaria

Bibliografia

• Baldwin Ch.J. (ed.) (2011), Sustainability in the food industry, Wiley-Blackwell, Hoboken, NJ.
• Kovacheva Ts. (2010), Development and competitive abilities of the food processing industry in the European market, "Economics and Management of Agriculture", vol. 55 no. 2, pp. 3-12.
• Malamova N. et. al (2017), Competitive development and price evolution in the food chain in Bulgaria (in Bulgarian), SAA, EIA.
• Malamova N. (2014), Competitive potential and factors for the development of the food industry in Bulgaria, "Bulgarian Journal of Economics and Agriculture Management" (in Bulgarian), vol. 59 no. 2, pp. 3-19.
• Moffatt I. (1996), Sustainable development. Principles, analysis and policies. Parthenon Publishing Group, Carnforth.
• Stagl S. (2002), Local organic food markets. Potentials and limitations for contributing to sustainable development, "Empirica", vol. 29 no. 2, pp. 145-162.
• WCED (1987), Our common future, United Nations World Commission on Environment and Development, Oxford University Press, Oxford.
• Eurostat, http://ec.europa.eu/eurostat
• Ministry of Agriculture, Food and Forestry of Bulgaria, https://www.mzh.government.bg/en/
• National Statistical Institute of Bulgaria, Industry, Short-Term Business Statistics, https://www.nsi.bg/en/content/4472/short-term-business-statistics
• UN Comtrade, https://comtrade.un.org

Identyfikatory

DOI

http://dx.10.29015/cerem.745