Food processing and preservation - An added economic and ecological value to European countries

Jankulovski, Nikolche and Bojkovska, Katerina and Mihajlovski, Goran and Angelka, Jankulovska (2019) Food processing and preservation - An added economic and ecological value to European countries. In: SCIENTIFIC WORKS OF UNIVERSITY OF FOOD TECHNOLOGIES, UNIVERSITY OF FOOD TECHNOLOGIES, Plovdiv, Bulgaria.

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Abstract

The largest manufacturing sector in Europe remains the food, and beverage industry providing employment and contributing highly to the gross domestic products of European nations. With the continual demand for EU food and beverages overseas, growth in the sector doubled compared with its status ten years ago. Going by this steady development of the industry, it is imperative that innovative technologies improve service deliverables for a continual increase in returns. According to the EU Commission, there is annual food wastage of eighty-eight million tonnes. This food wastage is approximately a loss of 143 billion euros and an eight percent increase in greenhouse gas emissions. How can these losses be prevented and converted to a value-added product? The correct application of food processing and preservation techniques would save the European nations 143 billion euros. This paper investigates the various sources of food wastage in European countries and discusses how food preservation and processing technique can reduce these food losses. The study identifies, addresses, and proffer solutions to the economic and environmental issues associated with food wastage. The systematic review shows that economic and ecological effects from food wastage result from the reduced application of processing and preservation of techniques, most notably by farmers, food manufacturers, and food processors in the food chain. The study infers that new EU food policies are required to achieve substantial improvements in preventing wastage in the food chain. Also, stakeholders must embrace best practices in processing and preservation of food to avoid food wastage.

Item Type: Conference or Workshop Item (Paper)
Subjects: Scientific Fields (Frascati) > Social Sciences > Economics and Business
Scientific Fields (Frascati) > Natural sciences > Other natural sciences
Divisions: Faculty of Biotechnical Sciences
Depositing User: Prof. d-r. Gordana Dimitrovska
Date Deposited: 05 Apr 2020 18:30
Last Modified: 05 Apr 2020 18:30
URI: http://eprints.uklo.edu.mk/id/eprint/4862

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