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0LONWKHğUVWIRRG
Fine food – source
of health

Arrangement and photo by Jerzy Mańkowski

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In 2010, the balance in agricultural
and food products trade amounted to
plus EUR 2 574 million and was 17%
7UHQGVDQG)RUHFDVWV higher than in 2009 (+ EUR 2 200
million).
 3ROLVK)RUHLJQ7UDGHLQ$JULFXOWXUDODQG)RRG3URGXFWV
 'DLU\6HFWRULQ3RODQG&XUUHQW6LWXDWLRQ
The balance in turnover with
 EU countries was also positive and
*RYHUQPHQW amounted to plus EUR 3 181 million.
To compare, in 2009 it amounted to
 )RRG3URFHVVLQJ,QYHVWPHQWV:LWKLQWKH5'3 plus EUR 7 900 million.
 3URPRWLRQ&DPSDLJQLV2YHU
 6XSSRUWIRUWKH$JUL)RRG6HFWRU
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 7KH75,20HHWLQJLQ&\SUXV
 9LVLWRIWKH(8&RPPLVVLRQHUIRU$JULFXOWXUHDQG5XUDO  With production of 12.2-12.5 mil-
 'HYHORSPHQW lion tones of milk per year, Poland is
 *XOIRRG([KLELWLRQ ranked among 6 largest milk produc-
 0HHWLQJLQ0LQLVWU\
ers in the European Union and in this
 3DQHODQGWKHUG%HUOLQ6XPPLW
 %LR)DFK:RUOG2UJDQLF7UDGH)DLU regard is outdone only by Germany,
 )$50$,QWHUQDWLRQDO)DLURI$QLPDO%UHHGLQJ France and Great Britain (Chart 3,
 )UXLW/RJLVWLFD,QWHUQDWLRQDO7UDGH)DLU page 59). In terms of the volume of
 7KHWK,QWHUQDWLRQDO*UHHQ:HHN)DLU milk production per capita (approxi-
mately 320 kg), Poland occupies the
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14th place.
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 6PDOO&RPSDQ\:LWKRXW&RPSOH[HV In 2010, the Agency for Restruc-
 7KH3ODFH:KHUHWKH&RZIJ*ROGHQ+XQGUHGij/HDGHUV
 &RPH)URP
turing and Modernisation of Agricul-
 3ROLVK2UJDQLF*RDWDQG6KHHS&KHHVHļD*RXUPHW3DUDGLVH ture (ARMA) continued to imple-
 )RRG4XDOLW\3ROLF\LQ3RODQG ment the policy of the Ministry of
Agriculture and Rural Development
3URGXFHUV([SRUWHUV with regard to modernisation of agri-

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cultural holdings, processing of agri-
 3URGXFWV*UDQWHGWKH'LVFRYHU*UHDW)RRG4XDOLW\0DUN cultural products and rural develop-
ment through the use of instruments
)RRG6DIHW\ financed from the state budget
 0RQLWRULQJWKH4XDOLW\RI3ROLVK0LON3URGXFWV
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In the northern part of Mazowsze,
(DWLQJRXW around the Narew River estuary, from
 7UDGLWLRQDO3ROLVK&XLVLQH
Pułtusk to Ostrów Mazowiecka and
 5HJLRQDO'LVKHVZLWK$GGLWLRQRI'DLU\3URGXFWV the former boundary of East Prussia vir-
gin forests stretched away. They were
6WDWLVWLFV divided into Puszcza Zielona (Green
Forest) and Puszcza Biała (White
8VHIXO$GGUHVVHV
Forest). Wooded and boggy areas
were sparsely populated.

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“Ser koryciƒski swojski” is a cheese In accordance with the applicable law, food placed on the
which matures from two days to market must be safe for the consumer. This safety covers
several months. It is produced from both health issues and economic security, i.e. the com-
whole cow milk with added rennin mercial quality. The food law prohibits any practices likely
enzyme, table salt, as well as spices to mislead the consumer, including adulteration of agri-food
and herbs, as required. Currently, products.
“ser koryciƒski swojski” applies for
being registered with the European 1DWLYH%UHHGVRI*RDWVDQG2YLQH
Union system of food quality, as a
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Protected Geographical Indication.
At the beginning of
)RRG4XDOLW\3ROLF\LQ3RODQG 2005, single specimens
of Carpathian goats were


Poland has actively participated found on Polish territory.
in the EU Protected Designation This enabled the attempt
of Origin (PDO), Protected Geo- to recreate the breed and
graphical Indication (PGI) and Tradi- get to know its range of
tional Speciality Guaranteed (TSG) features and characteris-
systems. Geographical indications tics.
are instruments that protect regional
cultural traditions, contributing to the
rural development, and to the diver- 7UDGLWLRQDO3ROLVK&XLVLQH
sification of the employment.
5HJLRQDO'LVKHVZLWK$GGLWLRQRI'DLU\
3URGXFWV
3URPRWLRQRI3ROLVK)RRGDWWKH Due to the fact that
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rearing cattle, sheep, goats


Again, the Ministry of Agri- became popular in Poland,
culture and Rural Development in the past centuries, the
participated in the International daily diet of our ances-
Grüne Woche Fair in Berlin. This tors was enriched with
year's participation was a special dishes containing milk and
event since Poland received milk products. Milk and
the title of Internationale Grüne milk products have been
Woche (IGW) Partner Country. used in Polish cuisine for
Poland's presence at IGW a long time, both by poor
was held under the banner peasant families and more
"Poland … schmeckt!" - Poland wealthy families of noble-
tastes. men or even kings.

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6SULQJ 
 LLadies and Gentlemen!
Time
T marches inexorably on.
TThere is ongoing, inten-
ssive work in the fields. Like
everyone
e else, farmers are
hopefully
h looking at the first
signs
s of spring. They make
every
e effort to ensure the
highest
h quality of crops this
year.
y Unfortunately, not eve-
rything
r depends on them.
Weather
W is certainly one of
the
t threats. Agriculture is
an economic area which depends
very heavily on atmospheric condi-
tions.
Activity of risk capital on agri-
cultural markets presents another
threat. We first dealt with such situ-
ation at the end of 2007 and in
the beginning of 2008. The situa-
tion repeated early this year. This
threat commenced to considerably
affect the situation of the agricul-
tural sector. Distortions in the
agricultural markets caused by op-
erations of risk capital appeared
to be serious. I am sorry to admit
that we lack efficient instruments to
prevent this kind of situation. The
purchase-sale transaction has been
separated from the product dis-
placement. As a result, risk capital
destabilizes individual agricultural
markets. Therefore, we have to
develop mechanisms which would
efficiently prevent such situation.
Today’s challenges result in a
need for a true reform of the Com-
mon Agricultural Policy. World de-
mographic data explicitly indicate
the need for an increase in food
production. In 20-30 years this
production will have to increase by
fifty percent.
 6SULQJ
Agricultural market distortions that
we have witnessed this year have
also revealed how unfortunate the
sugar reform was. As a result of the
reform, all the EU sugar producers,
including those in Poland, reduced
sugar production quotas to the
quota required by the Commission.
Like Poland, the Community ceased
to be a sugar exporter and be-
came its importer. Therefore, on 28
January 2011 and 17 February 2011
I requested the European Commis-
sion, inter alia, to increase sugar and
isoglucose production quota in the
farming year 2011/2012 by 15% or to
allow the sale of exceptional quota
of sugar and isoglucose up to the
amount not exceeding 15% of the
granted production quota in the
EU market without any financial con-
sequences, as well as to allow the
sale to the EU market of exceptional
quota of sugar produced in the EU
between 1.10.2010 and 30.09.2011
up to the amount not exceeding
15% of the national quota without any
financial consequences, while includ-
ing the farming year 2010/2011 pro-
duction.
The European Commission adopt-
ed the relevant Implementing Regu-
lation on 3 March 2011. In the regula-
tion the Commission provided for
extraordinary measures that author-
ize the sale of exceptional quota of
sugar and isoglucose in the EU mar-
ket with application of a lower levy
for exceeding the national quota in
the farming year 2010/2011. Only
then the sale of 500 000 tones
of exceptional sugar quota and
26 000 tones of isoglucose on
the EU market will be safe from any
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financial consequences. Implementa- ers must obey, on the European order to better meet the expecta-
tion of the provisions laid down in market. tions of the EU Member States.
the Regulation contributed to an Even the few above-mentioned I presented priorities of the
increase in sugar demand in the EU problems show the challenges we Polish presidency to my TRIO
market and led to stabilization of will have to face when reforming the partners with. The discussion con-
sugar prices. current Common Agricultural Policy. cerned also the dossiers that
Before, we had a difficult situation Poland actively participates in the Polish Presidency would take
with the cereals and pork markets the debate held on various EU fo- over from the Hungarian Presi-
were concerned, and two years ago rums. We are thoroughly preparing dency, including the quality pack-
with the milk market. The mechanisms for the Presidency which we are to age, milk package and the food
deployed so far are inefficient to a assume in the second half of 2011. aid programme addressed to the
large extent. Too much time passes These preparations have multifac- most deprived in the Community.
between the date of a particular sit- eted character. They also included We make every effort in order to
uation and introduction of the spe- the meeting of Poland-Denmark- ensure that the Polish Presidency
cific measures. Responses must be Cyprus Presidential TRIO held in will be efficient and constructive.
considerably faster as they are much Cyprus. Unfortunately, the activities of the
more effective and cheaper then. During the meeting we concen- officers in Brussels are not always
For instance, there is a mechanism trated on the Presidency priori- clear. They have recently decided
regulating cereal purchase when the ties for the upcoming 18 months, that the decisions concerning the
market price is too low; however, including the detailed reform of future of the Common Agricultural
we lack such an instrument in the the Common Agricultural Policy and Policy, which were planned for July,
situation of a dynamic price increase the Common Fisheries Policy. We were to be delayed until October
but solely due to speculations rath- all agreed that European agriculture 2011; this may considerably limit the
er than resulting not from economic requires a reform. The Common Ag- possibility a good compromise.
conditions dictated by the law of ricultural Policy needs to be sim- I realize that the reform to the
demand and supply. plified as it is currently a policy of Common Agricultural Policy is not,
The example of the 2005 and readiness for production and not and will not, be easy, but I am still
2006 sugar reform demonstrates competitiveness. We also empha- convinced that it is possible. The
the importance of all aspects, in sized the need to develop new increasingly larger number of coun-
particular in long-term perspective. criteria for division of funds for di- tries understand that a change in
It is therefore very important to rect payments. the current policy is indispensable
closely watch the WTO negotiations The Common Fisheries Policy to ensure food security of the half-
and those with the Mercosur coun- was another subject of our dis- billion group of consumers and to
tries. We cannot give out consent cussions. We expressed our in- make the European agriculture com-
for introduction of the products, tention to strive towards an agre- petitive.
which are not produced in accord- ement on the catch quotas and Marek Sawicki
Minister of Agriculture and Rural
ance with the rules that the EU farm- regionalize the fisheries policy in Development

6SULQJ 
 7UHQGVDQG)RUHFDVWV

A gricultural and food pro-

ducts are goods that have
been bringing Poland a positive
balance in trade for many
years.
In 2010, the balance in ag-
ricultural and food products
trade amounted to plus EUR
2 574 million and was 17%
higher than in 2009 (+ EUR
2 200 million).
The balance in turnover with
EU countries was also positive
and amounted to plus EUR
3 181 million. To compare, in
2009 it amounted to plus EUR
7 900 million.
Poland generated the high-
est positive balance in trade
with Russia (+EUR 708 mil-
lion), Germany (+ EUR 660
million), Great Britain (+ EUR
617 milion), and the Czech
Republic (+EUR 482 milion).
In turn, a significantly great-
er import than export, and a
negative balance, was noted
in trade with Argentina (- EUR
456million),Norway(-EUR451
million) and Spain (- EUR 322
million).

Export
In 2010, the sale of agricul-
tural and food products abroad
amounted to the total of EUR

3ROLVK)RUHLJQ7UDGH
LQ$JULFXOWXUDODQG)RRG3URGXFWV
13 268 million, and grew by
15.4% compared to 2009.
The value of Polish export in
H2 was lower than that of Jan-
uary to June, inclusive (Chart
1, page 58). This is a regularity
which was noted in previous
years as well. The highest re-
sults in export are recorded in
October each year.
The sale to the European
Union countries (EU) grew
by 12.7%, including countries

 6SULQJ

of the old EU 15 - by 14.3%,
and to 11 “new” Member
States - by 8.3%. In general,
the EU market purchased
products in the amount of EUR
10 466 million. In the food and
agricultural export structure,
the EU share fell slightly from
80.7% in 2009 to 78.9% in
2010.
In 2010, the majority of agri-
cultural and food products,
amounting to approximately
EUR 2 973 million, were sold
to Germany, and, in compari-
son with 2009 it was a growth
by 13.1%. Great Britain came
second - the value of ex-
ported products amounted to
EUR 923 million. Compared
to 2009, it was a growth by
15.8%, and the share in ex-
port amounted to 7.0%. Great
Britain was a recipient of mainly
chocolate and other chocolate
products, poultry and pork
(salted, dried or smoked).
Next positions among the
dominant recipients of agri-
cultural and food products
were taken by: the Czech
Republic – EUR 849 million,
France – EUR 794 million, Ita-
ly – EUR 762 million, the Neth-
erlands – EUR 750 million, and
Russian Federation – EUR 752
million. The majority of goods
exported to the Czech Re-
public was poultry, pork and
cheese, whereas France im-
ported mainly cigarettes. Italy
and the Netherlands imported
mostly cigarettes and pork,
whereas the Russian market
purchased most frequently ap-
ples, cheese and meat.
The value of export to the
Commonwealth of Indepen-
dent States (CIS) amounted
to EUR 1 376 million, and, in
comparison to 2009, it grew
by 36.1%. Such a situation re-
sulted mainly from an increased
value of export of sugar, choc-
olate and chocolate products,
6SULQJ
dairy products, meat and meat
products, fresh apples and
champignons.The sale to the
CIS constituted 10.4% of the
total export value of agricultural
and food products.
Compared to 2009, the
highest increase in sale among
the main recipients of Polish
products was recorded in
trade with France – by 34.9%
and with Russian Federation
– by 33.9%. A significant in-
crease in export was recorded
in respect of Sweden, Slovakia,
Belgium, Portugal and Ireland
- within the EU, and to other
CIS countries, and to Brazil
(Chart 1, page 58).
In 2010, the sale of ciga-
rettes, poultry, chocolate and
chocolate products, beef, con-
fectionery and baked products
(biscuits, wafers, etc.), cheese,
pork, smoked fish (mainly
salmon), juices and frozen fruits
(mainly strawberries, raspber-
ries and cherries) prevailed in
terms of value.
Import
In 2010, Poland imported
agricultural and food products
in the total amount of EUR
10 694 million - an increase
of 15% in comparison to
2009. The value of import of
these products usually fluctu-
ates slightly, depending on the
month. However, in 2010, a
significant import increase was
recorded in March and from
October to December, inclu-
sive (Chart 2, page 58).
Within the EU, we imported
goods worth EUR 7 285 mil-
lion – an increase by 12.2% in
relation to 2009. The import
from EU countries constituted
68.1% of the total value of
import of agricultural and food
products (The purchase value
in 11 countries that joined the
EU after 1st May 2004, grew
by 13.1% and amounted to
EUR 1 024 million.
Agricultural and food prod-
ucts imported to Poland origi-
nated mainly from Germany
and amounted to EUR 2 313
million. The import from the
Netherlands amounted to
EUR 941 million, from Spain
- EUR 572 million, from Den-
mark - EUR 492 million, from
Norway - EUR 504 million,
7UHQGVDQG)RUHFDVWV
from Italy – EUR 479, from Ar-
gentina – EUR 457 million.
As for the Netherlands,
we imported, most of all, live
plants and cut flowers as well
as pork, from Spain – citrus
fruit, from Norway – salmon,
whereas – pork was imported
from Denmark. In comparison
with 2009, the value of import
from CIS states increased by
29.3% and amounted to EUR
303 million. Import from CIS
constituted 2.8% of the gen-
eral structure (in previous year
– 2.5%).
The most important goods
imported to Poland in terms
of value in the analyzed period
included: pork, soya oil cakes,
fresh fish, fish fillets, sugar
syrup, citrus fruit, unmanufac-
tured tobacco, coffee, choco-
late and animal feed. The
imported pork came mainly
from Germany and Denmark,
while soya oil cakes came
mainly from Argentina (Chart
2, page 58).
Department of
Agricultural Markets
Ministry of Agriculture
and Rural Development

 7UHQGVDQG)RUHFDVWV
'DLU\6HFWRULQ3RODQG&XUUHQW6LWXDWLRQ
W ith production of 12.2-
12.5 million tones of
milk per year, Poland is ranked
among 6 largest milk produc-
ers in the European Union
and in this regard is outdone
only by Germany, France and
Great Britain (Chart 3, page
59). In terms of the volume of
milk production per capita (ap-
proximately 320 kg), Poland
occupies the 14th place. In this
respect, it is outdone by most
of the old Member States as
well as by some of the new
Member States.
Milk production is intended
primarily for satisfaction of the
domestic demand but with
balance consumption which in
the recent years has reached
266 kg of raw milk (together
with milk used for production
of butter), Poland, like most
European Union countries
belongs to the countries with
a positive balance of milk. In
the years 2009-2010, the self-
sufficiency rate amounted to
110-112% and in the years
 6SULQJ
2005-2006 it reached 116-
120% (Table 1, page 58).
Improvement in the profit-
ability of milk production after
Poland's accession to EU and
the need to adapt the vet-
erinary and hygiene standards
to those valid in the Union
significantly accelerated or-
ganizational and technological
progress in production and
processing of milk. However,
the distance that separates
Poland from the leading com-
petitors in the European Un-
ion in terms of concentration,
the level of technology and
organization of production is
still large. Poland joined Euro-
pean Union with highly frag-
mented milk industry, both
in the field of production and
processing.
Within a period of 6 years
(from 2004 to 2010), the
number of holdings rearing
milk cows decreased from
736 thousand to 465 thou-
sand (37%) and the number
of suppliers from 389 thou-
sand to 186 thousand (52%)
(Table 1, page 58). The popu-
lation of milk cows decreased
in that period by 8.4%. Thus,
in 2010, the average herd of
cows increased to 5.5 heads
and milk production per hold-
ing rearing cows increased to
26.6 thousand kg. The statisti-
cal supplier of milk to dairies
rears 10 cows and in 2010
supplied almost 53 thousand
kg of milk. In 2004, it was half
as much (less than 26 thou-
sand kg). The concentration
of the population of cows was
accompanied by an increase
in their milk performance. In
2010, the milk performance
of cows increased to almost
4900 kg while in 2004 it
amounted to 4270 kg. The
fact that the milk perform-
ance is significantly lower
than in most Member States
results, first of all, from the
fragmentation of rearing milk
cows as well as from too slow
implementation of genetic
and technological progress.
By the way, it is worth to add
that in 2009 the milk perform-
ance of cows in herds covered
by milk performance control
(representing 23% of the na-
tional population of milk cows)
amounted to almost 7000 kg.
The progressive concentra-
tion is accompanied by signifi-
cant changes in the allocation
of produced milk and in the
territorial distribution of rear-
ing milk cows. Less and less
milk is used in holdings for
self-supply purposes and the
sale to neighbours, more and
more milk goes to the dairy
industry. In the years 2009-
2010, approximately 73%
of produced milk was sold to
dairies and 20% were con-
sumed in holdings. In the first
years of the 21st century, these
values were 56% and 28%,
respectively.
Milk production is concen-
trated primarily in Podlaskie,
Mazowieckie, Wielkopolskie, Ku-
jawsko-Pomorskie, Warmiƒ-
sko-Mazurskie, Łódzkie and

Opolskie provinces from
which 80% of milk purchased
by dairies. In these provinces
(exclusive of Opolskie prov-
ince), livestock density per
100 ha of agricultural land (ar-
able land) is significantly higher
than the average. In the years
2009-2010, it amounted
to, on average, about 23
heads/100 ha of arable land,
varying from approximately
42 heads (Podlaskie prov-
ince) to 17 heads (Kujawsko-
Pomorskie and Warmiƒsko-
Mazurskie provinces). In
these provinces, the level of
agricultural culture, traditions,
and, in particular, the natu-
ral and economic conditions
(the share of permanent pas-
ture, size of holdings) favour
dairy production. In Podlaskie
province, an additional factor
stimulating development of
milk production was the ex-
pansion of the dairy industry
which developed here in a
particularly dynamic manner.
In other provinces, in 2010
the livestock density per 100
ha varied from 4-5 heads
(DolnoÊlàskie, Lubuskie and
Zachodniopomorskie prov-
6SULQJ
inces) to 12-15 heads (Lu-
belskie, Małopolskie, Âlàskie,
Âwi´tokrzyskie provinces).
The process of the con-
centration of milk production
progresses too slowly as for
the needs of the ever-changing
market and progressive CAP
reform. In 2010, milk was
purchased by 279 purchasing
centres, 214 of which was en-
gaged in milk processing, simi-
larly like in the previous year
(Table 2, page 58). These dair-
ies purchased and processed
about 9 million tones of milk in
total.
In the years 2008-2010,
a statistical dairy employing
approximately 160 persons
processed approximately 42
million litres of milk and the
value of its sales amounted to
PLN 93-112 million per an-
num (Table 2, page 58). This
was equal to EUR 23-28 mil-
lion1. In 2004, this value was
lower by 40%. The largest
Polish dairies, with the total
share of 30% in milk purchase
reach the value of sales from
PLN 1.6 to 2.5 billion per year
which is equal to EUR 400-
600 million. Therefore, they
are at the end of the second
ten in the list of the largest milk
processors in the European
Union.
Foreign trade
Due to the surplus of supply,
Poland has been a net export-
er of milk and milk products
for many years. Inclusion of
Poland into the European sin-
gle market has become an ad-
ditional stimulus for develop-
ment of trade, both in terms
of export and import. After
accession, the value of export
accounted for 18.5-19.5% of
the value of sales of the dairy
industry and every fourth kilo-
gram of purchased milk was
used for production of milk
products designed for export.
After accession, the volume
of export exceeded 2 mil-
lion tones in raw milk equi-
valent (approximately 16%
of national production). Import
was smaller by about 60% but
it is systematically increasing, as
a supplement to the domestic
market offer.
The balance of foreign
trade in dairy products rose
from EUR 488 million in 2004
7UHQGVDQG)RUHFDVWV
to EUR 889 million in 2008
(Chart 4, page 59). Admit-
tedly, in 2009 it decreased by
almost 30% (to EUR 634 mil-
lion) but in 2010 it increased
again to EUR 760 million,
mainly due to a significant rise
in transaction prices.
However, in quantitive
terms, the surplus of export
over import, after the dynam-
ic growth in the first years af-
ter accession, has been grad-
ually decreasing since 2008.
In 2010, it was 1.1 billion kg
when compared to 1.6 billion
kg in 2008 and 1.3 billion kg
in 2004 (Chart 5, page 59).
The increase in export of
dairy products was accompa-
nied by changes in its struc-
ture. Prior to the accession,
the main export commodity
was milk powder (approxi-
mately 50% of the value) and
the share of cheese reached
20% of the value of exports.
Now, export is dominated
by cheese (35-40% of the
value of sales) and the share
of milk powder decreased
below 20% (Table 3, page
1
NBP exchange rate in 2008 - PLN 3.5166, in
2009 - PLN 4.3298, in 2010 - PLN 4.0070
 7UHQGVDQG)RUHFDVWV
58). Export of yoghurt and
milk drinks (12.5% of the
value of sales) is dynamically
growing, and export of whey
powder increased significantly
as well. In total, the share of
highly processed products
in export increased in 2010
to more than 60%. Prior to
the accession, it was less than
30%. A significant increase in
export of highly processed
dairy products, mainly to the
markets of the EU Member
States, was possible mainly
due to the high quality of
products and competitive
prices, but also due to com-
mercial chains operating in all
Member States, including Po-
land.
The European Union has
traditionally been our largest
trading partner. After acces-
sion, its importance to the
dairy industry has even in-
creased. In the years 2007-
2010, more than 80% of
export was directed to the
Member States, approxi-
mately 50% of which to

EU-15 and 30% to the new
Member countries.
Import of dairy products is
dynamically growing but as
well it is still an insignificant
supplement to the domes-
tic supply (5-6%) (Table 4,
page 58). In the years 2004-
2010, the volume of import
which in almost 90% comes
from the EU Member States
(76% from EU-15 and 13%
from EU-12) increased from
360 to 850 million kg in raw
milk equivalent, and its value
rose from EUR 112 million
to more than 300 million per
year in the years 2007-2009.
In 2010, the value of import
exceeded EUR 370 million.
It was also contributed to by
transaction prices higher by
more than 15%.
Larger and larger quanti-
ties of cheese, yoghurt, ice
cream, milk powder, butter
and whey are imported into
Poland. Only in case of casein,
import is significantly smaller
as its re-export is currently
less profitable.
Prices
The importance of foreign
trade to the domestic mar-
ket and departure from the
price support makes the level
of prices on the milk market,
similarly as in other Member
States, strongly dependent
on the economic situation on
the global market. However, it
should be stressed that despite
the visible reduction in differ-
ences in prices of milk and milk
products between Poland and
other Member States, Poland
belongs to the countries which
are competitive in terms of
prices. This applies, first of all,
to raw milk whose prices in
Poland are still by about 15%
lower than the average prices
in the EU-15 (Chart 6, page
59). The significantly smaller
differences in prices are listed
at the sales level. According
to CLAL, the selling prices of
cheese in Poland are similar
to those in Germany and in
case of skimmed milk powder
– to those in France. Selling
prices of butter are lower by
about 5-10% than those in
France or Germany.
The boom in the global
markets in 2010 made milk
purchase prices increase
throughout the year, on av-
erage, by 18%, to PLN
105,72/100 l. This was equal
to EUR 26.46/l, at the ex-
change rate amounting to
3,9945. Retail prices of dairy
products at that time increased
by 1.85% and of butter by
15%. In comparison with De-
cember 2009, milk purchase
prices in December 2010
were higher by 16%, retail
prices of dairy products by
3.1% and of butter by 4.5%.
At the level of sales, prices of
dairy products increased in
that period by about 3%, on
average, varying between –
1.1% and + 16.5%.
Dairy products are an im-
portant part of trade in Polish
food.
Jadwiga Seremak-Bulge
Institute of Agricultural and
Food Economics - National
Research Institut
6SULQJ
 *RYHUQPHQW

T he basic instrument of
support for processing of
agricultural products, carried
out within the Axis 1 Improv-
ing competitiveness of agri-
culture and forestry sector, is
the Action 123 Increasing the
added value of the basic ag-
ricultural and forestry produ-
ction under the Rural Devel-
opment Programme (RDP)
for 2007-2013. Within the
RDP 2007-2013 budget, a-
mounting to a total of EUR
17,217 million, a financial
limit of EUR 932 million (about
PLN 3.7 billion), i.e. 5.41% of
the RDP 2007-2013 budget,
was set for the realization of
the operation in the scope of
the Action 123.
The aim of the action is to
improve the competitiveness
of enterprises in the process-
ing sector and putting agricul-
tural products on the market,
subject to the increase in the
added value, cost reduction,
development of new products,
processes, production tech-
nologies and to improve the
quality and conditions of pro-

)RRG3URFHVVLQJ,QYHVWPHQWV
:LWKLQWKH5'3
duction. Up to this moment,
four calls for proposals have
been conducted within the
Action 123 (Chart 7, page 59):
zin 2008, 818 proposals,

amounting to more than PLN

1.6 billion, were submitted,
zin 2009, during two calls

for proposals, 807 proposals

amounting to PLN 1.9 billion
were submitted,
zin 2010, 989 proposals,

amounting to PLN 3.4 billion,

were submitted.
Within the submitted aid ap-
plications, the applicants filed
requests for co-financing of

6SULQJ 
 *RYHUQPHQW
2,614 investments of nearly
PLN 7 billion.
The greatest interest in
co-financing of the planned
investments within the Action
123 was demonstrated by the
enterprises from the meat
production and processing in-
dustry, juice production, fruit
and vegetable processing in-
dustry and wholesale.
The Chart 8, page 59 shows
a detailed classification of pro-
posals by sectors.
The evaluation of 1,584
proposals of 1,625 projects
submitted in 2008-2009, is
finished, and 645 of them
were rejected due to the
failure to meet the criteria
for the access to the Pro-
gramme. Positive evaluation
of 925 proposals submitted
in the above mentioned calls
was completed with the con-
clusion of contracts with the
beneficiaries for the aid in the
total amount of PLN 1.488
million, of which the amount
of over PLN 611 million was
paid to the beneficiaries.
75 applicants of the to-
tal amount of 989 applica-
tions submitted for the call
in 2010 were denied aid,
the evaluation of 46 applica-

tions ended with a positive
result. ARMA is running the
verification of 868 propos-
als, 800 of which are still
pending to be completed,
499 applicants filed the re-
quests for an extension of
the deadline for submitting
the additional information.
The structure of contracts
by size of enterprise (Chart 9,
page 59) is composed of:
zsmall enterprises (it is
considered that a small
enterprise is employing
less than 50 persons,
in full-time equivalent
(FTE); its turnover and/
or the annual balance
sheet total does not ex-
ceed EUR 10 million),
representing 35.3% of
all subjects covered by
the support;
zmedium-sized enter-
prises (medium-sized en-
terprises are the com-
panies in which the em-
ployment is equal to less
than 250 persons, the
annual turnover does
not exceed EUR 50 million
and/or the annual balance
sheet total is EUR 43 mil-
lion), representing 39.62%
of all entities;
z micro enterprises (employ- Given the structure of
ing fewer than 10 persons and payment by support sec-
their turnover and/or annual tors (Chart 8, page 59), from
balance sheet total does not the PLN 611 million paid
exceed EUR 2 million) - up to this moment - 29% of
14.96% respectively. funds were paid to the industry
Other entities covered relating to the production of
with the support include juices, processing of fruits and
enterprises employing vegetables. The meat produc-
fewer than 750 persons, tion and processing sector was
or of a turnover not ex- paid with 27% of funds. The
ceeding EUR 200 million. industry of milk processing and
Given the level of co- production of cheese, exclud-
financing of the project, ing the production of butter
the beneficiaries, who was, paid with 16% of the
were paid with the funds total amount within the Action
within the action Increas- 123.
ing the added value of Given the size of realized
the basic agricultural and operation costs, 31% of the
forestry production, may total amount constitute the
be divided into three investments, the total realiza-
groups: tion cost of which does not
zentities which applied exceed PLN 1 million (Chart
for 25% level of co-funding 10, page 59). Another group
and were paid with 14% of consists of investments with
the available funds (59 pay- a cost from PLN 1-2 million,
ment claims completed), which corresponds to 23%
zentities which applied for of the total number of opera-
40% level of co-funding and tions, the third largest group
were paid with 63% of the representing 12% of the to-
available funds (480 payment tal consists of investments
claims completed), of costs from PLN 2-3 million.
z entities which applied for It is worth noticing that the op-
50% level of co-funding and erations with cost of over PLN
were paid with 23% of the 20 million constitute only 3%
available funds (101 payment in relation to the total number
claims completed). of co-financed ventures.
6SULQJ

Given the cost structure of
the operation realization (the
major cost items included
in the material and financial
statement of the investment
undertaking) 36% of the in-
vestment costs are represent-
ed by the construction works
costs, 33% of the investment
costs covered with the sup-
port consist of the costs of
purchase and installation of
machinery and equipment for
processing agricultural prod-
ucts. The costs of purchase
of machinery and equipment
for storage of products and
semi-finished products and
their preparation for sale rep-
resent 11% of costs, and the
purchase of silos, tanks, re-
frigerators and isotherms for
the transport of agricultural
products, the transport of
which should be conducted in
specific conditions, represent
7% of funds. Other groups
of costs are equal to 13% of
the total capital investment
expenditure.
Good practices in food
processing
Among the investments
covered with the co-funding,
an investment executed by
a company dealing with the
production of fruit and vege-
table juices, baby and dietetic
food, as well as fermented
beverages, is worth noticing.
The project was carried out in
a plant located in the Mazovia
province, in the municipality
of Błonie.
The planned investment
was aimed at launching new
production of agricultural pro-
ducts through the purchase
of technological equipment,
boiler house components
and pomace drying instal-
lation, installing drainage of
waste and sewage treatment
and the purchase of technol-
6SULQJ
ogy and storage tanks. Suc-
cessful implementation of the
investment has contributed to
an increase in the company's
added value through the in-
troduction of new products
and creation of new jobs.
The solution adopted in the
plant to use post-production
waste as fuel material is partic-
ularly noteworthy. The use of
a steam oven with economiz-
er and installation for drying
and burning the pomace in the
technological process
enabled the use of fruit
pomace in the post-pro-
duction process. After
drying, it serves as fuel
for combustion, which
has contributed to a
decrease in fuel oil con-
sumption. This type of
solutions may serve as
an example for other
enterprises, looking for
ideas to reduce operat-
ing expenses. This inno-
vative solution enabled
the use of renewable
energy source and it was
not the only innovation
introduced in the plant
and having a positive influence
on reducing the negative en-
vironmental impact. Purchase
of an anaerobic and aerobic
system for technological sew-
age treatment is a positive so-
lution. The purchase of these
devices contributed to a sig-
nificant reduction in costs of
sewage treatment, and also
brought benefits in terms of
caring for the environment or
protecting it.
As a result of the contract
implementation, the entire
manufacturing process has
been improved, so there has
been a reduction in manufac-
turing costs. The introduction
of technological innovations
used in the world, and just be-
ginning to be implemented in
Poland, raising environmental
awareness, is also worth no-
ticing.
Another notable project re-
alized within the Action 123
Increasing the added value of
basic agricultural and forestry
production is the launch of a
cheese making plant in a milk
processing enterprise operat-
ing in the Kujawsko-Pomor-
skie province in the Grudziàdz
municipality. The investment
included the construction of
a production hall, and a social
building together with the pur-
chase of machinery and equip-
ment for cheese production.
The enterprise has been
on the market for 16 years
already, and its products are
still popular among consum-
ers because of their high
quality. One of the secrets of
success is the high quality of
raw material: milk from cows
grazed on ecologically clean
areas of Kashubia, Kociewia
and the Tuchola Forest. When
creating the company, its
owner focused on its sustain-
able development, not only
in terms of product offer, but
also in production technolo-
gies. Therefore, in 2007 he
launched a new plant in Gru-
*RYHUQPHQW
dziàdz, equipped with mo-
dern technological lines.
The investment executed
within the Action 123 is a con-
tinuation of the project named
„Milk processing and cheese
production plant – cheese
making plant”. The company
benefited three times from the
co-financing funds within the
SOP programme, owing to
which it was possible to build
a butter-making plant with
modern infrastructure.
As a result of the opera-
tion, the company increased
its revenues generated by
extending the range of prod-
ucts and sustaining their
high quality, streamlined the
production process by us-
ing the electronic system for
controlling the production
process and contributed to
the economic development
by increasing the employment
level in the region with high
unemployment rate.
These are just two exam-
ples of well-used funds from
the RDP 2007-2013.
Investment Project Evaluation
Department
Agency for Restructuring and
Modernization of Agriculture

 *RYHUQPHQW

3URPRWLRQ&DPSDLJQLV2YHU
I n October 2010, the pro-
motion and information
campaign “I bet on milk and
dairy products!” (“Stawiam na
mleko i produkty mleczne!”),
conducted in Poland for 3
years to an end. The pro-
motion was aimed at raising
awareness of how great the
role of milk in everyday diet,
especially of the youngest, is,
Krajowy Zwiàzek Spółdzielni
Mleczarskich Zwiàzek Rewi-
zyjny (National Union of Dairy
Cooperatives Auditing Asso-
ciation) was the initiator and
organizer of the programme.
It is the largest organization in
Poland which works for the
dairy sector. The total budget
of the executed campaign
amounted to over EUR 9 mil-
lion.
Transposition of Communi-
ty law in respect of co-financ-
ing the programmes* and the
European Commission regu-
lation of 2008** allowed the
Agricultural Market Agency
(ARR) to launch financial sup-
port for this type of action.
However, the maximum
amount of co-financing, regu-
lated by the Community’s
law, could not exceed 80%
of actual net cost. 50% of
the total amount recognized
tional legislation. The amount
of support in this respect cor-
responded to 20% of net
eligible costs and the value of
recognized tax on goods and
services.
The campaign “I bet on
milk and dairy products!” be-
gan on 8 October 2007, and
was implemented only on
the market of the Republic
of Poland. The activities were
aimed primarily at children
aged 7-13 years, as well as
their parents and guardians
aged 25-45 years. The main
objectives of the campaign,
assumed by the action’s or-
ganizers, were to increase di-
rect consumption of milk and
dairy products, inform about
the consequences of calcium
deficiency in the human body
and to strengthen and con-
solidate the positive image
of the promoted products as
ones characterized by high
nutritional values.
The conducted compre-
hensive information and purchase decisions are made ing. In addition, two press
promotion activities, aimed through promotional materi- conferences were organized
at children and their guard- als, as well as contest with within the campaign. Their
ians, have enabled to achieve prizes, aim was to provide the me-
the desired results. The zTV commercial – during dia with important and up-
campaign, as a coherent three years of the campaign, to-date information about
and effective set of activities, eight advertising spots were the conducted activities,
offered the following attrac- produced and broadcast, zpress campaign – based on

as eligible came from the EU
funds, and 30% came from
the Polish budget. In addition,
the National Union of Dairy
Cooperatives, as a trade or-
tions:
zpromotion events: “Kon-
wój mleczny” ("Milk convoy”)
and “Truck mleczny” ("Milk
Truck") – open air events al-
zoutdoor advertising – ac-
companying the implemen-
tation of outdoor activities,
aimed at transfer of the
main messages of the cam-
advertising and sponsored
articles published in weekly
magazines and nationwide
monthlies,
zwww.stawiamnamleko.pl

ganization bringing together
dairy cooperatives and other
associations, whose object is
directly or indirectly connect-
ed with production, process-
ing and trade of milk and milk
products, also benefited from
the co-financing in the frame-
work of the Milk Promotion
Fund within the binding na-
lowing adults to reach ex-
perts, doctors and nutrition-
ists, and for the youngest
– education through physical
activity and a variety of com-
petitions on the knowledge
of milk and milk products,
zpromotion in points of sale
– supporting the information
activities at the place where
paign and the information on
events organized within it,
zPublic Relations activities –
a series of nationwide activi-
ties carried out on television
(appearance in “Kawa czy
herbata” programme), and
in the press, which published
topical articles associated
with the modular advertis-
website and a campaign on
the Internet – an interactive
platform of marketing com-
munications in the form of
an expanded entertainment
and education center was
developed on the Internet.
In addition, a banner cam-
paign was prepared and
conducted.

 6SULQJ

During the three year
campaign, activities within
it (of varied intensity) were
implemented in all prov-
inces of Poland, in a total
of 108 cities, including 324
primary schools. As a re-
sult, more than 330,000
children aged 7-13 years
and a similar number of
adults had contact with the
promotion and informa-
tion programme on milk
and dairy products.
At the same time, while
depicting the scale of the pro-
gramme, the following data
related to the implementation
of the adopted objectives are
worth noticing:
zpromotion was conducted
in 540 points of sale nation-
wide,
zover 315,000 samples of
dairy products were given
out,
z270,000 advertising gadgets
were distributed,
zabout 1.5 million pieces of
information materials were
distributed for free,
zover 45,000 people took
6XSSRUWIRUWKH$JUL)RRG6HFWRU
I n 2010, the Agency for Re-
structuring and Modernisation
of Agriculture (ARMA) contin-
ued to implement the policy
of the Ministry of Agriculture
and Rural Development with
regard to modernisation of ag-
ricultural holdings, processing of
agricultural products and rural
development through the use
of instruments financed from
the state budget such as:
zinterest rate subsidies on
investment and disaster loans
granted by banks,
6SULQJ
part in “Podaj Dalej” (“Pass it
forward”) contest,
zthe message on the cam-
paign reached via the Internet
more than 7 million users,
z54 modular advertisings
were broadcast and 36 spon-
sored articles were published
in nationwide press.
As a result of the efforts and
of the adopted strategy, posi-
tive effects were reached for
both main target groups. The
activities aimed at parents and
guardians have developed
awareness of what kind of
dairy products, in what quanti-
ties and how often should be
eaten by children. The studies
conducted during the program
indicated that the positive eval-
uation of milk and dairy prod-
ucts as a source of calcium and
many valuable nutrients has
increased. As a result there has
been a change in awareness
and perception of promoted
products, which had a direct
impact on the amount of milk
and related products (e.g. but-
termilk, yoghurts and kefirs)
portions given to children.
Owing to the implemented
activities, the program influ-
enced not only the parents'
zpartial repayment of bank
loan capital for the implemen-
tation of investments in agri-
cultural holdings,
zfinancing, by the agency of
rendering plants, the costs in-
curred by farmers for disposal
of fallen farm animals,
zgranting sureties and guar-
antees for repayment of in-
vestment and disaster loans
and sureties for repayment of
student loans,
zgranting financial aid to hop
producers,
and guardians’ statements in
regard of satisfying the needs
of a child’s organism, but also
encouraged the target group
to drink more milk.
In the case of activities ad-
dressed to the second tar-
get group, i.e. children aged
7-13 years, the campaign has
resulted in a growing con-
sumption of milk and dairy
products as well as the grow-
ing interest in diversity of prod-
ucts in this sector. The de-
clared increase in knowledge
on the benefits and impact of
milk and dairy products on the
health was also noticeable.
It is difficult to estimate un-
equivocally the impact of the
campaign “I bet on milk and
dairy products!” as a sepa-
rate action and operation in-
dependent from the market
mechanism on the growing
consumption of milk and dairy
products. However, the fact is
that in 2007, when the pro-
gram started, milk consumption
per capita in Poland amounted
to 179 liters (in 2008 – 182 l).
In 2009, the balance of milk
consumption, including milk
intended for dairy products
(without the milk processed
ztransferring to poviat star-
osties and municipalities with
poviat rights financial resourc-
es for payment of cash equiv-
alents due to afforestation of
agricultural land.
Subsidies to loans
Interest rate subsidies on
loans granted from own
resources of the banks co-
operating with ARMA are a
basic form of aid granted by
the Agency from national re-
sources. Due to the fact that
*RYHUQPHQW
into butter) amounted to 189
liters per capita and was 7 lit-
ers, i.e. 3.8% higher than in
the previous year, i.e. 2008.
The market forecasts suggest
that the upward trend in milk
consumption will be main-
tained in 2010. It is estimated
that in 2010 the Polish statis-
tical inhabitant will consume
about 190 liters of milk, i.e.
about 1% more than in the
previous year.
Given the forecast data
from the Central Statistical
Office (GUS) and the calcu-
lations of Institute of Agricul-
tural and Food Economics of
National Research Institute
(IERiG˚-PIB), a growth in
consumption of milk in Poland
in 2010 (per capita) by more
than 7% compared to 2007
may be stated.
Food Promotion Office
Agricultural Market Agency
*Council Regulation (EC) No 3/2008 of 17
December 2007 on information provisions and
promotion measures for agricultural products on
the internal market and in third countries
**European Commission Regulation of 2008
(EC) No 501/ 2008 of 5 June 2008 laying down
detailed rules for the application of Council
Regulation (EC) No 3/2008 on information
provisions and promotion measures for
agricultural products on the internal market and
in third countries allowed the Agricultural Market
Agency to launch financial support for this type
of actions.
the cost of servicing loans
with the Agency's interest rate
subsidy is much lower in com-
parison with servicing com-
mercial loans, these loans are
a popular source of financing
investments implemented in
agriculture and processing of
agricultural products.
Since 1st October 2010, the
Agency has been supporting a
new preferential credit line -
loan for the implementation
of investments in agricultural
holdings with a partial repay-

 *RYHUQPHQW
*RYHUQPHQW
ment of capital. In case of this
loan, ARMA does not apply
interest rate subsidies but
grants aid consisting in partial
repayment of the loan capital
for the borrower. This results
in reduction in the outstand-
ing debt due to the loan and
the borrower pays lower cur-
rent installments.
In 2010, banks cooperating
with ARMA granted 12 186
preferential investment loans
for a total amount of PLN
2.38 billion. The value of in-
vestments implemented with
the use of loans amounted
to PLN 3.25 billion. On av-
erage, the loan accounted
for 73.37% of the value of
planned investments and the
remaining 26.63% borrow-
ers financed with their own
contributions.
Last year, investments im-
plemented with the use of
loans covered by ARMA in-
terest rate subsidies were
used mainly to improve the
agrarian structure of agri-
cultural holdings. 58.15%
of granted loans were used
for this purpose. Another
22.51% were used by bor-
rowers to improve the ef-
fectiveness of production
consisting in, in particular,
reduction in the loan pro-
duction costs. In addition,
the implemented invest-
ments aimed at improving
working conditions and bet-
ter use of resources, im-
proving of animal welfare re-
quirements, broadening the
product offer and its better
adaptation to market require-
ments, improving the quality
and promotion of agricultural
products, maintaining or im-
proving requirements with
regard to the environmental
protection as well as creating
the resource base of energy
crops.


The largest share in the
amount of contracted pref-
erential loans belonged to
agricultural holdings engaged
in cultivation of cereals, to
which banks granted loans for
a total amount of PLN 729.67
million, which accounted for
30.63% of the total amount
of loans in 2010. Entities im-
plementing investments re-
lated to cattle rearing and
breeding contracted loans for
a total amount of PLN 291.38
million (12.23%), related to
pig rearing and breeding –
PLN 94.85 million (3.98%),
related to cultivation of seed
and stone fruit trees and
bushes – PLN 48.86 million
(2.05%) as well as to culti-
vation of vegetables – PLN
44.29 million (1.86%).
When analyzing the num-
ber of loans granted as part of
individual credit lines, it may
be concluded that as in pre-
vious years, the huge interest
was demonstrated in case of
loans for purchase of agricul-
tural land which accounted
for 47.53% of all loans and
loans for young farmers –
30.86%. The next places,
in terms of popularity, were
occupied by basic investment
loans – 10.06% and loans for
new production technologies
which accounted for 5.71%
of the total number of loans
granted in 2010.
From the analysis of the
value of the amounts of in-
vestment loans granted in
2010 it results that the great-
est amounts were contracted
in the framework of the fol-
lowing credit lines: loans for
young farmers (PLN 882.82
million - 37.06% of the total
amount of loans) and loans
for purchase of agricultural
land (PLN 802.51 million
– 33.68%). Much smaller
funds were used for loans
for new production tech-
nologies (PLN 259.79 million
– 10.91%) and basic invest-
ment loans (PLN 177.29 mil-
lion – 5.40%).
Due to interest rate sub-
sidies on investment loans
granted in 2010, the Agency
transferred to the cooperat-
ing banks the amount of PLN
24.93 million.
Loans were granted by se-
ven banks which have con-
cluded cooperation agre-
ements with ARMA. In the
discussed period, most in-
vestment loans covered by
ARMA interest rate subsi-
dies were granted by Bank
Polskiej SpółdzielczoÊci S.A.
and SGB Gospodarczy Bank
Wielkopolski S.A. together
with associated cooperative
banks.
The Agency also applies in-
terest rate subsidies on loans
for resuming production
in agricultural holdings and
special sections of agricul-
tural production which have
shown the losses caused by
drought, hail, rainstorm, ad-
verse effects of hibernation,
spring frosts, flood, hurri-
cane, lightning, landslide or
avalanche. These loans are
intended both for restoring
the commercial functions of
destroyed or damaged assets
and for purchase of material
resources for agricultural pro-
duction.
In 2010, the Minister of
Agriculture and Rural De-
velopment, in response to
requests submitted by the
voivodes, agreed to activate
preferential disaster loans by
ARMA. As a result of flood,
hail, rainstorm, drought, hur-
ricane, lightning, adverse ef-
fects of hibernation and land-
slide 121 100 entities running
agricultural holdings and spe-
cial sections of agricultural
6SULQJ

production were affected.
Committees appointed by
the voivodes for estimating
the losses stated that the dis-
asters occurred in all voivod-
ships at the total area of more
than 926 thousand ha. In
2010, banks granted working
capital and investment loans
for resuming agricultural pro-
duction after the disasters
in the total amount of PLN
246.4 million.
For 2010, due to inter-
est rate subsidies on disaster
loans, the banks received
from the Agency PLN 3.98
million.
Support for disposal
The Agency's financial plan
for the year 2010 provided
for expenditure on financial
aid for agricultural produc-
ers due to the costs they
incurred for collection, trans-
port and disposal of fallen cat-
tle, sheep, goats, horses and
pigs – PLN 68.84 million. For
the services performed from
January to December 2010,
the Agency (by 11.03.2011)
transferred to farmers, on the
basis of agreements conclud-
ed with 12 entrepreneurs
dealing with processing or
incineration of fallen animals,
financial aid amounting to
PLN 65.2 million. On the
other hand, the total amount
of payments related to this
activity will be PLN 65.7 mil-
lion.
For this period, the costs
of collection, transport and
disposal of more than
933 000 fallen animals (physi-
cal units) were submitted to
be financed by the Agency.
In December 2010, in or-
der to continue in 2011 aid
for the costs of collection,
transport and disposal, the
Agency concluded agree-
ments with 12 companies
6SULQJ
dealing with processing or
incineration of dead animals.
Sureties and guarantees
for repayments of loans
Additional aid for persons
applying for preferential in-
vestment or disaster loans
is granted by the Agency a
surety or a guarantee for re-
payment of the loan. Such
aid may be applied for by
persons whose securities for
repayment of loans are not
sufficient for banks.
In 2010, the Agency grant-
ed sureties for repayment of
investment loans and sure-
ties for repayment of disaster
loans in the total amount of
PLN 1.52 million.
In addition, the Agency
grants sureties for repayment
of student loans contracted
by students living in rural
areas. Long-term and low-
interest student loans are an
additional element facilitat-
ing access to higher educa-
tion. Taking into account the
difficulties of young people
coming from rural areas in
arranging the required bank
guarantee for repayment, the
Agency helps them contract
these loans by guaranteeing
their repayment.
In 2010, the Agency grant-
ed sureties for repayment
of student loans granted by
banks in the 2009/2010 aca-
demic year for an amount of
PLN 2.61mln.
Support for hop
producers
In connection with the de-
cision of the Council of Min-
isters, in 2010 ARMA granted
one-time aid to farmers who
submitted applications for
complementary payment for
hop cultivation for 2008 or
2009, other than decoupled
complementary payment for
*RYHUQPHQW
the hop cultivation area. Aid
for hop cultivation was de
minimis aid in agriculture.
De minimis aid granted to
one farmer could not exceed
EUR 7 500 in the last three
financial years. The rate of
aid for hops was PLN 14 000
per 1 ha of the hop cultiva-
tion area.
The amount of aid has
been calculated as a prod-
uct of the hop cultivation
area which is covered by
the application for granting
complementary payment for
hop cultivation for 2008 or
2009, adopting the year in
which the area resulting from
the application was higher
and meets the conditions of
granting this payment, and
the rate of aid per 1 ha of this
area.
According to the data ob-
tained from the ARMA poviat
offices, by the end of 2010,
the payments have been
made for a total amount of
PLN 22.24 million. In 2011,
the Agency reserved the
amount of PLN 26 thousand
for potential payments result-
ing from instituted appeals
against negative decisions.
In 2010, the Agency also
continued transferring to po-
viat starosties and municipali-
ties with poviat rights financial
resources for payment of cash
equivalents to the owners of
agricultural land who in the
years 2002-2003 conducted
afforestation of that land. The
total area of afforested land
in that period amounted to
19 500 ha.
So, as we can see, support
for the Polish agricultural and
rural development sector by
co-financing from the state
budget is very diversified.
Tadeusz Łukasik
Agency for Restructuring and
Modernisation of Agriculture


 ,QWHUQDWLRQDO&RRSHUDWLRQ
7KH75,20HHWLQJLQ&\SUXV
W ithin the preparations
for assumption of the
Polish Presidency in the Eu-
ropean Union Council in the
second half of 2011 Mini-
ster Marek Sawicki attended
the meeting of the ministers
competent for agriculture and
rural development of Poland-
Denmark-Cyprus Presidential
TRIO. The meeting was held
9LVLWRIWKH(8&RPPLVVLRQHUIRU$JULFXOWXUH
DQG5XUDO'HYHORSPHQW
I n March, Poland was visited by
the Commissioner for Agricul-
ture and Rural Development,
Dacian Ciolos. In the morning
hours the Minister of Agriculture
and Rural Development Marek
Sawicki and Commissioner
D. Ciolos participated in the
opening ceremony of the Agro-
Tech 17th International Fair of
Agricultural Techniques held in
Kielce.
In the afternoon, Minister
Marek Sawicki and Commis-
sioner Dacian Ciolos attend-
ed the conference entitled:
"Wspólna Polistyka Rolna. Kom-
promis dla Rozwoju" (Com-
mon Agricultural Policy. Com-
promise for Development) hel
in Rzeszów, organized by the
European Fund for the Devel-
opment of Polish Villages.

on 22-23 March in Nicosia,
the capital of Cyprus.
The discussion concentrat-
ed on the Presidency's priori-
ty issues in the upcoming 18
months, including the detailed
reform of the Common Agri-
cultural Policy (CAP) and the
Common Fisheries Policy.
The three ministers agreed
that European agriculture re-
quires a reform. The Com- Minister Sawicki presented
mon Agricultural Policy needs his TRIO partners with priori-
to be simplified as currently ties of the Polish Presidency.
it is a policy of readiness for The discussion concerned
production and not competi- also the dossiers that the
tiveness. The ministers em- Polish Presidency shall take
phasized the need to develop over from the Hungarian
new criteria for distribution of Presidency, including the qual-
funds for diraect payments. ity package, milk package and
The Common Fisheries the food aid programme ad-
Policy was another discussed dressed to the neediest peo-
subject. ple in the Community.
The conference was also
attended by the head of the
European Parliament, Jerzy
Buzek. During the debate both
D. Ciolos and J. Buzek assured
that they were striving for a re-
form of the Common Agricul-
tural Policy, which would result
in equalization of the functioning
of agricultural holdings in the
entire Community. Both politi-
cians emphasized also the need
to secure the adequate level of of Common Agricultural Policy clared readiness of the Polish
the community budget for agri- after 2013. Minister Sawicki Presidency for close coopera-
culture and rural areas. reemphasized the need for a tion with the European Com-
The visit of the Commis- thorough reform and simplifica- mission at various levels. The
sioner Dacian Ciolos in Poland tion of the CAP. Commissioner emphasized
presented an opportunity for The discussion concerned that Poland had an opportunity
Minister Marek Sawicki to hold also the issues connected with to play a major role in the re-
direct, bilateral talks on the cur- the schedule of works within form of the Common Agricul-
rent topics of the agricultural the future Polish Presidency tural Policy. He declared his full
policy and to further present in the EU in the second half support for achieving the goals
the Polish vision of the reform of 2011. Minister Sawicki de- of our Presidency.
6SULQJ
 ,QWHUQDWLRQDO&RRSHUDWLRQ

*XOIRRG([KLELWLRQ
A t the turn of February and
March 2011, Minister Sa-
wicki visited the United Arab
Emirates. The United Arab
Emirates are the largest Arab
importer of Polish agri-food
products.
The Minister visited the
Gulfood Exhibition 2011 or-
ganized in Dubai and attended
a series of meetings concern-
ing cooperation in the area of
agriculture, and in particular
the activities directed at in-
creasing the UAE import of
Polish agri-food products.
Marek Sawicki participated
in the seminar organized at
the Abu Dhabi Chamber of
Commerce and Industry. He
presented merits of Polish
agriculture and possibilities
of cooperation and increase
in export to Arab countries,
emphasizing a high quality of
Polish agri-food products.
The Ministry of Agriculture
and Rural Development or-
ganized an information and
promotion stand presenting
the concept of the Discover
Great Food Programme, as
well as information concerning
the Polish agriculture and food
management. Furthermore,
the stand exhibited products The most popular products ing place for entrepreneurs
provided by 11 Polish compa- included fruit and vegetable interested in cooperation with
nies: Gomar, SM Lazur, Bracia preserves, dairy products, Arab recipients. Gulfood Exhi-
Urbanek, Fermy Koêlakiewicz, poultry and frozen food. The bition 2011 presented an op-
Browar Amber, PW Maxtop, stand organized by the Mini- portunity to popularize Polish
SM Wieluƒ, SM Mlekovita, stry of Agriculture and Rural food products and establish
Mamut, Jawo, SolidarnoÊç. Development was the meet- new business relations.

0HHWLQJLQ0LQLVWU\
O n 3 February 2011, the
Ministry of Agriculture
and Rural Development held
a meeting with Ambassadors
and Agricultural Advisors from
Polish embassies.
The minister's meetings
with ambassadors and agri-
cultural representatives from
the diplomatic institutions are
traditionally held at the be-
ginning of each year. They
present an opportunity to
exchange experiences of the
past year and discussion on
the future of the global agri-
culture.
During the meeting Minister
Marek Sawicki referred to the
upcoming Polish Presidency in
the Council of the European
Union. He emphasized that
the key priorities of our Presi-
dency will include a reform
to the Common Agricultural
Policy consisting in its radical
simplification so that it can be-
come an efficient tool for de-
velopment and improvement
of competitiveness, also on
the unified European market.
- I believe that I will convince
the EU politicians that Euro-
pean agriculture should have a
genuine share in the world pro-
duction growth. I believe that
we will manage to transform
the Common Agricultural Policy
from the politics of stagnation
of the end of the 20th century
into a competitive and modern
policy that supports innovation
and development, said the
Minister.

3DQHODQGWKHUG%HUOLQ6XPPLW
T his year's Berlin agriculture
and food fair held the In-
ternational Agriculture Minis-
ters’ Panel Discussion entitled:
"Handel i bezpieczeƒstwo ˚y-
wnoÊci na Êwiecie: globalnie
- regionalnie - lokalnie" (Trade
and Global Food Security: Glo-
bal – Regional – Local).
Poland supports liberalization
of the global trade that, together
with fair competition, increases
food security and helps reduce
world hunger, said the Minister
of Agriculture, Marek Sawicki.
In his speech, opening the
discussion panel, the Minister
emphasized that food security
presents a great challenge to
the global agriculture.
Fair competition and the re-
formed Common Agricultural
Policy will allow us to meet the
challenges of modernity. The Eu-
ropean Union is relatively well
prepared to ensure food security

6SULQJ 
 ,QWHUQDWLRQDO&RRSHUDWLRQ

based on its own agriculture. But
the Community should simultane-
ously contribute to the global food
security, Minister Sawicki em-
phasized. The Common Agri-
cultural Policy holds a value that
should be protected during the
negotiations on trade liberaliza-
tion conducted within the World
Trade Organization (WTO).
The panel discussion was also
attended by the Commissioner
for Agriculture, Dacian Ciolos,
by the head of WTO, Pascal
Lamy, and the Agriculture Min-
isters of: Germany, Morocco,
Canada, Ukraine, Kenya and
France. 48 Ministers of Agricul-
ture from all around the world
participated in the Summit.

%LR)DFK:RUOG2UJDQLF7UDGH)DLU
O n 17 February 2011,
Tadeusz Nalewajk, the
Undersecretary of State, at-
tended the opening ceremo-
ny of the 22nd BioFach World
Organic Trade Fair held in
Nuremberg. The patronage
over the fair is held by IFOAM,
which guarantees adherence
to the strict criteria of exhi-
bitioner admission and en-
sures continuously high qual-
ity of presented products.
Apart from the Ministry's
stand, the common exhibi-
tion area was also occupied
by 10 Marshal Offices, co-
creating the "Polish island" of
the total surface area of 290
m2. All presented agri-food
products had the organic
farming certificate.
A meeting with representatives
of Marshal Offices participating
in the Fair was organized at the
nity for Organic Farming) organ-
ized by the Bavarian Ministry of
Food, Agriculture and Forestry.
alongside the Fair proved
to be an excellent opportu-
nity to exchange views and
stand of the Ministry of Agricul- In his address he argued that experience between rep-
ture and Rural Development. the Common Agricultural Policy resentatives of ministries of
Minister Nalewajk emphasized after 2013 cannot be a two- agriculture from many Euro-
that the Polish stand, divided speed policy. pean countries. This initiative
into several regional information The international confer- is therefore to be continued
stands but nevertheless present- ence on the CAP organized in 2012.
ing the unified whole, was an
example of a successful coop-
eration between self-govern-
ments of individual voivodships
and the Ministry of Agriculture.
Tadeusz Nalewajk, the Un-
dersecretary of State, at-
tended also the International
Conference entitled "Reforma
Wspólnej Rolityki Rolnej szansà
dla polityki rolnictwa ekologi-
cznego" (Common Agricultural
Policy Reform as an Opportu-

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F ARMA International Fair of
Animal Breeding was held
on 10-13 February 2011 in
Poznaƒ.
The FARMA Fair is an impor-
tant source of information on
new production devices and so-
lutions, as well as on the current
situation on agricultural mar-
kets. The fair presents the lat-
est solutions and technologies
in the area of animal breeding
as well as an opportunity to re-
mind of the significance of the
Common Agricultural Policy for
Polish agriculture, said Marek
Sawicki during the fair open-
ing ceremony held on 11
February 2011.
During the press confer-
ence Minister Marek Sawicki
discussed the situation on
agricultural markets. Referring
to the upcoming Polish Presi-
dency he argued that agricul-
ture will certainly be among
its priorities. This year's
FARMA was organized in a
new form. The exhibitions
included specially prepared
salons of little crake and agro-
energy. The fair also present-
ed live animals. Other areas tion of the European Young (CEJA): Joris Baecke – CEJA
of exhibition included agro- Farmers' Day held within the President (Holland), Ingrid
construction, genetics and Poznaƒ International Fair. The Peterson – CEJA Vice-Presi-
veterinary science. event guests included repre- dent (Scotland) and Rok Sed-
Minister Marek Sawicki at- sentatives of the European minek – CEJA Vice-President
tended also the second edi- Council of Young Farmers (Slovenia).

 6SULQJ

Minister Marek Sawicki re-
minded that the first European
Young Farmers' Day had been
)UXLW/RJLVWLFD,QWHUQDWLRQDO7UDGH)DLU
T he Undersecretary of
State of the Ministry of
Agriculture and Rural Devel-
opment, Marian Zalewski,
attended the opening of the
Polish stand held on 9 Febru-
ary 2011 at the Fruit Logis-
tica International Trade Fair for
Fruit and Vegetable Marketing
in Berlin. He also met with the
Federal Minister for Food, Ag-
riculture and Consumer Pro-
tection, Ilse Aigner. The Fair
was held on 9-11 February
2011.
Fruit Logistica is one of the
most important trade and
promotion events in the fruit
and vegetable sector in which
Poland participates actively.
The Polish stand was cere-
monially opened by Marian
Zalewski, the Undersecretary
of State. The Polish national
stand, which covered the total
surface area of 480 m2, was
7KHWK,QWHUQDWLRQDO*UHHQ:HHN)DLU
M inister Marek Sawicki at-
tended the Green Week
Fair, which was held on 20-31
January 2011 in Berlin. He ini-
tiated there this year's promo-
tion of the Polish food on for-
eign markets. The Polish stand
was ceremonially opened by:
Minister Marek Sawicki, Ilse
Aigner – German Minister of
Agriculture, Gerd Sonnleitner
– President of the German
Peasants Association and Klaus
Wowereit, the Mayor of Ber-
lin. This year Poland assumed
the title of the Green Week
Fair's Partner Country, which
meant in practice that Poland
6SULQJ
,QWHUQDWLRQDO&RRSHUDWLRQ
held in Poland during the Pola- trepreneurial agricultural farmers This year the FARMA exhib-
gra-Premiere fair. It had been who discussed the future of the itors included 115 companies
attended by 1 000 young, en- Polish and European agriculture. from 8 countries.
for the third time organized
by the Association of Polish
Fruit Growers. The honor-
ary patronage was taken
by the Minister of Agricul-
ture and Rural Development,
Marek Sawicki. The stand
was occupied by 26 com-
panies from three voivod-
ships: Mazowieckie voivod-
ship - 15 producer groups,
Lubelskie voivodship - 3 pro-
ducer groups, Âwi´tokrzyskie
voivodship - 8 producer three years we have regained the Polish-German ministry
groups. our position on eastern markets talks concerning development
Upon opening the Polish in Russia, Ukraine and Belarus. of the common position on
stand, Marian Zalewski, the It is of great importance be- the future shape of the Com-
Vice Minister of, Agriculture cause it is precisely these mar- mon Agricultural Policy after
claimed that producers can be kets that import 50% of Polish 2013. She emphasized that
proud and satisfied as the year fruits and vegetables. Poland was very active in its
2010 was good for export and Following her visit to the presentation on the German
promotion of Polish fruit and Polish stand, also Ilse Aigner, market and that she was look-
vegetable growing raising. De- the Federal Minister for Food, ing forward to seeing Polish
spite tough competition we have Agriculture and Consumer agrotourist offer at the ITB In-
managed to strengthen our po- Protection, confirmed her in- ternational Tourist Fair organ-
sition in the world. Over the last terest in the continuation of ized in Berlin on 9-13 March.
was covered by all promotion-
al activities conducted within
the event. Polish presence at
tended a series of bilateral
meetings held in Berlin. During
the meetings he concentrated
Agricultural Policy after 2013,
as well as on the priorities of
the Polish Presidency in the EU
the fair took place under the primarily on presenting the Council in the area of agricul-
slogan "Poland... schmeckt!" - Polish vision of the Common ture and fishery.
Poland tastes. Traditional Polish
tastes were available for trying
during a culinary trip around
Poland. Trip presented Polish
culinary and cultural heritage
as well as numerous sights and
a rich agrotourist offer.
Furthermore, the Green
Week Fair provided an oppor-
tunity for Ministers of Agricul-
ture to discuss issues connect-
ed with shifts on the agri-food
markets. Minister Sawicki at-

 5HJLRQDO'HYHORSPHQW

I n the northern part of Ma-

zowsze, around the Narew
River estuary, from Pułtusk
to Ostrów Mazowiecka and
the former boundary of East
Prussia virgin forests stretched
away. They were divided into
Puszcza Zielona (Green Fo-
rest) and Puszcza Biała (White
Forest). Wooded and boggy
areas were sparsely popu-
lated. Escaped serfs and vari-
ous adventurers found their
shelter here in the 15th cen-
tury. They settled mainly in
the areas of Puszcza Zielona.
They did not need to work
as serfs but they were royal
copyholders. In the 16th and
17th century, people started
settling in the areas of Puszcza
Biała belonging to Płock bish-
ops.
The specific situation am-
ong the dense forests and
wetlands affected the distinct-
ness of this ethnic group. It
developed its own clothing,
type of construction and craft.
The population of these ar-
eas dealt mainly with forest
beekeeping – under Royal
privileges, hunting, fishing and
sometimes also farming.
It is not well known that
these areas abounded with
amber. Kurpie people learnt
how to pan and dig amber
and use it either as incense
or to manufacturing decora-
tions.

8QIRUJHWWDEOH+ROLGD\V
.XUSLH5HJLRQļ/HVV.QRZQ&RUQHURI0D]RZV]H
Nowadays, agritourism is
developing very dynamically.
Large forest complexes and
development of the tourist
infrastructure attract nature
lovers.
Traveling along the route
from Warsaw to Mazury, 30
Photos: Archives of "Związek Kurpiów"
km before Ostroł´ka, in the

 6SULQJ

very middle of Puszcza Kur-
piowska, one can visit the vil-
lage of Wach. Surrounded by
forests, marshes, fields and
meadows, the village attracts
people with its remarkable
natural values. Two nature re-
serves have been established
here – Podgórze and Karaska.
The first one covers an
area of 37 ha of a pine and
spruce forest. There are also
birches and alders here. Ani-
mal lovers will find here deer,
roedeer, wild boar, foxes,
polecats and badgers. The
natural forest is also a habi-
tat for lizards, grass snakes,
blind worms and common
European adders. Tops of
trees have been inhabited by
owls, woodpeckers, cuckoos,
blackbirds and white storks.
Those who like picking fruit
6SULQJ
and mushrooms in the forest
will find blueberries, black-
berries, cranberries as well as
boletuses, bay boletes, yel-
low knights.
On the other hand, Torfo-
wisko Karaska (Karaska Peat-
land) covers 403 ha of forests
and meadows. Interestingly
this is the territory of one of
the largest Polish continental
peatlands. Its inaccessibil-
ity makes it a shelter for elk,
deer and roedeer as well as
for rare birds: grouse, cranes,
snipes, corncrakes and kes-
trels.
That explains why the Kur-
piowskie Museum has been
esablished in the village of
Wach. An amber mine of
19th century has been re-
constructed at the Museum.
The Museum organizes many
5HJLRQDO'HYHORSPHQW
interesting events familiar-
izing people with the Kur-
pie customs. For example in
spring, before Easter, there
are workshops devolad to
decorating Easter eggs – eggs
whose shells are covered
with traditional patterns spe-
cific for a given region of Po-
land.
The region of Kurpie may
also boast with excellent tra-
ditional products. The tradi-
tions of beekeeping in Kurpie
Zielone and Kurpie Białe
date back to the 15th cen-
tury. In 1401, Prince Janusz I
Mazowiecki issued a regale
regarded as the first forest
beekeeping regale determin-
ing, by way of a statute, the
rules of functioning of forest
beekeepers, their rights, but,
first and foremost, their du-
ties. Forest beekeepers from
Kurpie often failed to abide by
the enforced law, they found
it unjust and fought battles
against it. In 1550, they finally
led to abolition of the regale
and they contributed to the
fact that in 1559, upon Royal
order, common law was re-
placed by forest beekeeping
law (Beekeeping Privileges).
The ultimate end of forest
beekeeping in Kurpie fell in
the period after the Novem-
ber Uprising (1831) when
Kurpie people were removed
from the forest due to their
participation in the Uprising.
The decline of forest bee-
keeping was simultaneously
the beginning of develop-
ment of beekeeping in this
area. These rich traditions led
to covering delicious types of

 5HJLRQDO'HYHORSPHQW
honey from Kurpie with EU
protection. At present, Miód
kurpiowski (honey from Kur-
pie) is the protected geo-
graphical indication.

In the southern part of
the region, in the territory of
Puszcza Biała, flour obtained
from cereals grown on own
farms was the basic ingredi-
ent of most dishes. On the sine we should also mention:
other hand, advanced for- pampuchy – fried yeast dump-
est beekeeping affected the lings, rej bak – dumplings made
fact that honey was added to of grated potatoes with addi-
many dishes. Cookies called tion of semolina, Kurpie soup
fafernuchy are one made of cabbage and car-
of the products rots, kozicowe beer (made of
known from many juniper).
generations. In the Austere daily food was also
past, these cook- a reason for which people
ies were baked on in the Kurpie region tried to
New Year's Day in prepare meat in such a way
almost every home so that it could be stored for
in Puszcza Biała. a longer time. Smoked pork
These hard cookies, fillets were one of such deli-
fragrant with honey cacies. The appropriate meth-
and cinnamon have od of preparation through
been entered in the pickling and drying to juniper
national List of Tradi- or oak smoking gives these
tional and Regional fillets an incredible taste and
Products. Among flavour.
other traditional di- It is best to get familiar with
shes of Kurpie cui- these and other delicacies,
6SULQJ
 5HJLRQDO'HYHORSPHQW

as well as with beautiful na-

ture, on our own. Therefore,
when planning summer holi-
days, it is worth thinking about
the route in such a way as to
find time to stay in the Kurpie
region and take a closer look
at the traditions of these
lands.
Numerous private and
government associations deal
with developing and preserv-
ing the Kurpie culture. It ena-
bles, folk music bands and
folk artists to work. Further-
more, numerous periodical
events are held. Well-known
events include Miodobranie wiecki Open-Air Sculpting Kurpie Culture in Ostroł´ka a granary, barn, woodshed
Kurpiowskie (Honey Harvest Event in the village of which is located in Kadzidło. and a well with well sweep.
in Kurpie) held in Myszyniec, Charciabałda is another in- There also is an open-air mu- We invite you to visit the
All-Polish Days of Kurpie teresting initiative. Numer- seum where you can see the Kurpie region – this less known
Culture in Nowogród, Palm ous events are also held in original 19th century Kurpie but very interesting corner of
Sunday in Łyse with a well- the commune of Kadzidło. cottages together with typi- Mazowsze!
known competition for the They are often initiated by cal furnishings as well as ac- Dariusz Mamiƒski
Ministry of Agriculture and
longest Palm. The Mazo- the Branch of the Museum of companying buildings such as Rural Development

6SULQJ 
 5HJLRQDO'HYHORSPHQW
“Ser koryciƒski swojski” is a cheese
which matures from two days to
several months. It is produced from
whole cow milk with added rennin
enzyme, table salt, as well as spices
and herbs, as required. Currently, “ser
koryciƒski swojski” applies for being
registered with the European Union
system of food quality, as a Protected
Geographical Indication.
Place of production
“Ser koryciƒski swojski: is produced
in three municipalities of Podlaskie
voivodship, in Suchowolski poviat:
Korycin, Suchowola and Janów.
This region has for years been
traditionally oriented to production of
milk and milk products, as evidenced
by the share of grassland, which is the
largest in Poland, and amounts to
35.4% of the overall cultivation area,
as well as by the number of cattle bred
in this voivodship. Due to the
low industrialization of

the area, it has retained a large variety
of wildlife and an intact, natural state.
The areas are hilly, densely wooded,
with numerous little swamps, springs
and little rivers, which make the
pastures, where the cows graze, moist,
and the quality of feed exceptional. “Ser
koryciƒski swojski” is produced on
family farms, where mineral fertilizers
and pesticides are hardly used, which
makes the produced feed consist of
natural nutrients and minerals. It
results in significantly higher quality of
the produced milk, in particular in its
nutritional and technological value.
History and reputation
“Ser koryciƒski swojski” is a
cheese consumed on a daily basis.
Its production does not require any
additional expenditures or complex
instruments, so there are little official
certificates written about its history.
There are two equivalent hypotheses
reaching the turn of the 17 th and
18 th century, explaining how and
when production of the cheese began.
According to the first one, the mystery
of “ser koryciƒski swojski” dates back to
the second half of the 17 th century, when
a great battle was fought in the vicinity
of Korycin, between the Swedish and
Polish-Lithuanian armies. Polish tro-
ops consisted of many soldiers from
other countries. After the battle, a
group of injured participants, coming
probably from Switzerland, was cured
in the surrounding farm – Kumiała.
Some of them stayed there for ever,
passing on the mystery of production
of maturing cheese from cow milk, to
the local people. According to the other
version the cheese originated over 100
years later. The book entitled “Janów i
6SULQJ
 5HJLRQDO'HYHORSPHQW
5HJLRQDO'HYHORSPHQW

okolice Moja Mała Ojczyzna” (Janów
and its surroundings - My Little Mother
Land) by Romuald Bujwicki, includes
the information confirming production
of cheese in 1768.
The lack of heavy industry in the
production of “ser koryciƒski swojski”
resulted in a rapid development of milk
and milk products. “Ser koryciƒski
swojski” and butter were produced on
many farms for the farmers' own use and
for sale. These activities resulted from the
fact that there were no refrigerators, so,
in other words, no possibility of storing
that are naturally fed, i.e. on pastures.
It is to emphasize that milk collected from
a dairy herd bred in natural conditions is
characterized by a higher concentration
of biologically active substances, both
the protein fraction (œ-laktoalbumins,
ß-laktoglobulins, laktoferins), and
the fat fraction (olein acid, CLA,
linoleic, docosapentaenoic), vitamins
(œ-tocopherol and ß-carotene), as
well as better technological parameters,
particularly important for production
of cheese. Furthermore, physical or
chemical treatment of the raw material
Shaping the characteristics of
“ser koryciƒski swojski” such as:
appearance, colour, texture and taste,
as well as physical-chemical properties
takes place during the maturing. To do
so, the product is put aside on a shelf, in
a cold, dimmed room, at a temperature
of 7-10°C, or into a refrigerator.
During this process, it is tended, turned
over and, if necessary, rinsed in brine, so
its structure and colour remain uniform.
The product can be consumed after two
days, but it can also mature for many
weeks.

Regional Product:
Ser Koryciƒski Swojski
raw milk.lk Production
P d off a maturing ll d except ffor macroscopic
is not allowed, Exceptional features:
cheese, ripening for several weeks or
impurities filtration and cooling at
even moths (buried in the straw), was
environmental temperature to help to The specific features of “ser koryciƒski
a method to harness own milk, diversify
preserve it. swojski” have been developed over
the diet, provide the self-sufficiency and
„Ser koryciƒski swojski” is produced many years of production and the
to survive the most difficult winter through fast coagulation of milk. Fresh knowledge concerning the method of
period. milk is heated up to 39ºC and poured its production has been passed on from
In the past “ser koryciƒski swojski”
into a vessel, at the bottom of which generation to generation.
was consumed most often in form of there are table salt, spices and herbs, as The cheese is characterized by
cheese maturing for several weeks. Due
required. These additives can be used specific shape connected with the
to a high interest, producers currently sell
in dry (pepper, chilli, basil, dill, parsley, strainers, in which it is kneaded. These
mainly fresh cheese, which matures about
lovage, mint, black cumin, bear’s garlic, vessels give the cheese the characteristic
a week. It enjoys a great reputation,
caraway, paprika, marjoram, oregano, corrugation on its surface. „Ser
which is reflected in the number of articles
czubrica, mushrooms), or fresh form koryciƒski swojski” is produced from
in newspapers, information on the (garlic, paprika, olives, dill, chive, basil, whole unpasteurized milk, which gives
Internet and in prizes and decorations
mint, marjoram). Next, it is necessary it the specific aroma of fresh milk.
the cheese has been awarded. It is sold
to add rennet dissolved in water which The product is wet and flexible, with
in reputable shops at prices even higher
results in quick coagulation of milk. numerous, evenly distributed, small
than other rennet cheese by up to 50%.
Further production stages are: straining holes.
the whey, giving the cheese its proper
Traditional method shape and outer texture by kneading it Department for Geographical
of production in a strainer, and salting. The product Indications
Milk used in production of “ser rubbed with salt is placed in a bowl to The Ministry of Agriculture and
koryciƒski swojski” comes from cows drain the brine. Rural Development

6SULQJ 
 5HJLRQDO'HYHORSPHQW

6PDOO&RPSDQ\:LWKRXW&RPSOH[HV
T he Regional Dairy Co-
operative (OSM) in Jasie-
nica Rosielna (in the Podkar-
in Sanok on 16th April 1927 as
the “Spółdzielnia Mleczarska
w Jasienicy Rosielnej z ogra-
community market for a long
time. We implemented the
HACCP system in 2003,’ em-
and we have also managed
to execute three investment
undertakings from the Sec-
packie voivodship) is one of niczonà odpowiedzialnoÊcià” phasizes Kazimierz Ânie˝ek, tor Operational Programme
the smallest dairies in Poland. It (Limited Liability Dairy Co- the president of the manage- ‘Restructuring and moderni-
buys and processes a hundred operative in Jasienica Rosielna). ment board, who has worked zation of the food sector and
times less milk than such Polish Its founders were as follows: in the co-operative for 50 development of rural areas,
potentates of milk processing priest dean Józef Królicki, consecutive years. ‘We have 2004-2006’. One of our in-
as Mlekovita or Mlekpol. How- count Stanisław Wysocki and invested a lot of money but we vestments was supported
ever, this small company does school headmaster Henryk have done it deliberately. We with funds from the Rural Ar-
extraordinarily well in prestig- Kraus, each of whom contrib- have never run our company eas Development Programme
ious whole-Poland rankings uted 10 shares. They built the into debts. It is worth mention- for the period of 2007-2013.
of the dairy industry. In 2010, first dairy building on the parish ing that our co-operative has Apart from having conducted
it was ranked tenth in the gen- estate thanks to a credit taken had no losses since 1992 and, thorough modernization of all
eral classification and fifth in in the Agricultural Bank in Lvov in fact, we work out profits the production processes, we
the “Lider efektywnoÊci” (Effec- amounting to PLN 5 thousand every year. While making our also have an ecological boiler
tiveness Leader) classification and guaranteed it with their investments, we have made house and a sewage treat-
of the Dairy Plant Ranking’s property. Thus, the company use of numerous chances that ment plant, our own water
7th edition by the food indus- has existed for 84 years but it were given by the Agency for supply system and our own
try biweekly ‘AgroTrendy’. In seems to get younger year by Restructuring and Moderniza- car park meeting our needs.
the opinion of specialists from year. One can notice that at tion of Agriculture in the field Modern tankers depart from
the Ministry of the Environ- every step in the dairy. Modern of modernization of the dairy our co-operative every day to
ment, the co-operators from technology lines, worldwide industry and improvement of collect milk and over 40 deliv-
Jasienica had the best results in techniques are all around, it product quality by co-financing ery trucks go to our chain of
Poland in pro-ecology activities is all clean and it really seems of investments with funds from wholesalers and co-operative
in 2009 and were given the ti- sterile yet it still invests. the European Union pro- shops. All our buildings not
tle of the Polish Dairy Industry ‘It is necessary. We prepared grammes. We have acquired only have renewed elevations
Ecology Leader. The company ourselves to the activity within funds for that purpose from but also have been compli-
has also regularly won the title the European Union and func- two reimbursements within ant to all EU requirements for
of “Przedsi´biorstwo FairPlay” tioning on the competitive the SAPARD programme eight years.’
(The Fair Play Enterprise) for
12 years. It is a particular thing
to be proud of because the
certificate means that the co-
operators from Jasienica are
reliable payers and make all
payments on time. Let us
also mention the fact that it
has won the prestigious ti-
tle of the “Gazela Biznesu”
(Business Gazelle), the
most dynamically develop-
ing company in the coun-
try, for the last six years.
All these titles are partly a
result of long years of ex-
perience and wise consid-
eration of the future.
OSM in Jasienica Ro-
sielna is a company of
rich tradition. It was regis-
tered in the county court

 6SULQJ

The dairy co-operative is
famous with its 40 types of
various dairy products manu-
factured as regional products
in line with some own and
unique recipes, with no pre-
servatives or synthetic addi-
tives. They are all labeled with
the co-operative’s logo in a
visible place and have enjoyed
significant recognition among
consumers for years. They are
tasty, natural, nutrient and re-
ally valuable as they are manu-
factured in accordance with
the best milk processing craft.
Raw materials are bought
from clean ecological areas
solely and only from farms
having EU ecological certifi-
cates. The specialists worked
on the development of the
raw material base already a
few years before Poland’s ac-
cession to the EU. The farm-
ers invested large amounts
of money in modernization
of their cowsheds and mak-
ing them compliant to the EU
standards. Some used credits
with payment refunds from
7KH3ODFH:KHUHWKH&RZIJ*ROGHQ
+XQGUHGij/HDGHUV&RPH)URP
T he Beef Breeding Cat-
tle Farm KLIMCZYK in
Por´ba nearby Pszczyna (the
Silesian voivodship) is run by
Mr Ryszard Klimczyk and his
wife Maria. It is neither very
large nor very small as com-
pared to typical Polish condi-
tions but, regardless of that, it
is unusual. The present own-
ers have dealt with breeding
solely of dairy breeds con-
stantly since 1972. Still, they
did not start from the scratch.
They took over the family
breeding attainments of three
preceding generations, Mar-
ia’s father, grandfather and
6SULQJ
the Agency for Restructuring
and Modernization of Agricul-
ture, others made use of mu-
tual aid funds functioning in the
co-operative for many years.
The company has acquired
plenty of good milk suppliers
from the D´bica and Mielec
district and from the Region of
Dàbrowa Tarnowska, Tarnów
and D´bica. OSM in Jasienica
Rosielna enjoys good opin-
ion among farmers and that
is why the number of suppli-
ers, even of those specialized
in high quality milk production,
is increasing. The fact that milk
production in that region has
changed significantly is best
confirmed by the numbers.
In 1989, the dairy in Jasienica
Rosielna bought milk from
6228 farmers, in 2004 the
number of suppliers amount-
ed to almost 2000 and the
amount of milk equaled to 4-5
million, while currently almost
13 million litres of milk are
bought from 250 suppliers.
There is a lot of interest in
production in line with eco-
great-grandfather. Systematic
selection for improvement
of the Dutch and Swedish
line of dairy cattle in that farm
has lasted for over 90 years,
while utility control has been
conducted for 80 years. Cur-
rently, the herd is composed
of 150 animals, including 64
dairy cows.
The farm of Mr and Mrs
Klimczyks’ has reached the
masters’ level and is an ex-
emplar for breeders of dairy
cattle both home and abroad.
Home and foreign cattle
breeders visit it systematically.
Furthermore the owners co-
5HJLRQDO'HYHORSPHQW
logical methods. For instance,
approximately 60% of milk
bought in Kr´pna commune
comes from farms which have
ecological certificates. More
and more suppliers give up fer-
tilizing their fields with synthetic
fertilizers and convert farms
into ecological technologies
also in other regions. That is
why the co-operative launched
the production of fully ecologi-
cal dairy products four years
ago. Currently, they constitute
15% of its production. These
are as follows: consumable
milk with 2% fat content in
special biodegradable bottles,
bio-cottage cheese and bio-
butter. The supervision over
both such assortment and
ecological farms is executed
by special services from certi-
fying entities having authoriza-
tions granted by the Minister
of Agriculture for supervision
over production of food in
line with ecological methods.
Such products have been sold
in our network and in special-
ist shops with healthy food for
operate with scientists from
the Agricultural University of
Kraków and the Institute of
Zootechnics in Balice. Each
year, cows and heifers from
that farm are pride of the
most prestigious exhibitions
and get the highest honours.
Their farm is the leader in the
elite group of the ‘Golden
Hundred’ because it managed
to breed as many as 7 cows
which gave over 100,000 li-
tres of milk in their lives. It is
an awesome achievement as
we have had only 50 such
record cows in the post-war
period in Poland. The farm of
four years. The products have
already got a numerous group
of constant consumers, mainly
among better-off urban resi-
dents, and it seems rather clear
that the co-operative is going
to specialize in such products
in future. The Regional Dairy
Co-operative in Jasienica is the
Polish pioneer of ecological
processing among dairy co-op-
eratives, and also in conducting
trade under its own signboard.
It has 17 own company shops
of a small market type and 10
wholesalers with wide assort-
ment of goods and 4 mobile
wholesalers. Apart from trade
in own goods, it also sells dairy
articles from other co-oper-
atives in order to enrich and
diversify its offer. It has co-op-
erated with approximately 30
co-operatives for many years.
That all enables the company,
even though it is not a market
giant, to do well in the market
economy.
Antoni Radzewicz
Agency for Restructuring and
Modernization of Agriculture
Maria and Ryszard Klimczyks’
is also a prizewinner of nu-
merous all-Poland and region-
al lists and rankings. It is proud
of holding the prestigious title
of the National AgroLiga Vice-
Champion 2005 and the 2010
Model Agroentrepreneur of
the Republic of Poland.
‘Today, when I show
around German, French or
American farmers in my farm
they are actually stunned with
what they can see and hear
here in Por´ba,’ Mr Klim-
czyk informs. ‘Two years ago,
some professors from the
Institute of Zootechnics in

 5HJLRQDO'HYHORSPHQW
Balice brought a whole coach
of milk producers in order to
show them my cowshed. It
was to take merely 20-30
minutes but we talked for
almost 5 hours. If the pro-
fessors hadn’t hurried us, we
would have chatted even
longer. And what is interest-
ing to the numerous branch
representatives visiting our
farm? Cows and the nuances
related to their breeding of
course. Indeed, lots of the
guests admit that our dairy
animals have been familiar to
them for a long time thanks
to exhibitions, trade fairs and
competitions.
I remember that I got the
first cup in 1973 from prof.
Henryk Jasiorowski, the then
rector of the Warsaw Uni-
versity of Life Sciences. As,
on the average, we acquired
12.4 thousand litres of milk
from each cow in our cow-
shed in 2009, I was consid-
ered the record holder in
the Dairy Championship of
Poland at the Dairy Trade Fair
in Warsaw organized by the
National Association of Dairy
Co-operatives in 2009. At
present, as many as 11 out
of 64 cows in our herd give
more than 16 thousand li-
tres a year. However, I have

focused more on longevity
of cows and more protein
content than milkness in my
selection works several years.
I consider the result achieved
by me satisfactory. My cows
work more efficiently than
a Mercedes so they require
particular care. Their heart
has to pump 300-400 litres
of blood in order to give us a
litre of milk! And some cows
give 60-70 and even more
litres of milk at the peak of lac-
tation! It’s really an incredible
effort.
‘We care for the health
of our cows,’ his wife Maria
emphasizes. ‘Each animal has
an individual nutrition dose,
composed of tasty, light and
easily digestible foodstuffs.
Filling mixes are measured by
automates, also individual for
each cow depending on the
amount of milk it gives – as
many as 12 times a day. It is
supervised by my son Da-
riusz, a zootechnics graduate
from the Agricultural Univer-
sity and several specialist train-
ing courses organized by the
Institute of Zootechnics and
other research units. He fol-
lows carefully everything that
gives the best results and im-
proves at the same time the
condition of our feeder cows.
Our cows are
milked 3 times a
day, always at the
same time. Milk-
ing, keeping the
animals in an almost
sterile cowshed and
ensuring the best
possible zoohygie-
nic conditions to
cows is the domain
of my daughter-in-
law Asia and my
daughter Małgosia.
Our cowshed is ful-
ly automated and
computerized, sci-
entists classify it as the smart
building. Although every-
thing, controlled by compu-
ter we need female accuracy
in order to keep the build-
ing clean and nice. There is
no unpleasant smell in our
cowshed and it is perfectly
clean. Our milking hall is
one of the most modern
halls in Poland. A computer
with special software steers
disconnection of milking de-
vices from udders in order
to enable milking to the very
last drop and to protect the
animals from udder inflam-
mation.’
‘My wife Maria keeps
the documentation of our
breeding and individual
animals,’ the host explains,
‘whereas I specialize in
breeding and observe the
world progress in that re-
gard very carefully. That is
why for several years our
cows have been insemi-
nated with semen from
bulls of the highest breeding
indices in the world, most
often American and Cana-
dian ones. We also have our
own modern equipment for
field production and food-
stuff preparation. I must
say immodestly that quite
often these are machines
of a newer generation than
those used by my friends in
Germany, Denmark, Hol-
land or France. We think of
further development. In a
few months, our farm will
gain modern bio-gas-works
that is going to process all
the farm waste and sewage.
Furthermore we want to
start milk processing in near
future. We already know that
it will be supervised by our
daughter Małgosia, who is a
graduate from agri-food tech-
nology at the present Agri-
cultural University in Kraków.
We would like to make use
of some EU funds for its
launch. However, we still
remain a family farm because
our strength relies on con-
tinuity and the common fa-
mily passion and diligence.
Antoni Radzewicz
Agency for Restructuring and
Modernization of Agriculture
6SULQJ

3ROLVK2UJDQLF*RDWDQG6KHHS&KHHVHļ
D*RXUPHW3DUDGLVH
Ĵ)LJDĵ)DPLO\2UJDQLF)DUP
C heese produced from
goat and sheep milk is not
as popular as cheese produced
from cow milk, although it has
its dedicated admirers as well.
These are rather niche prod-
ucts, often produced directly
on farms specializing in goat
and sheep breeding. Such
farms are usually owned by
people, whose hobby is to
breed these animals, and study
old cheese production recipes
or to attempt to create their
own ones.
I met such people as I visited
regional product fairs partici-
pated by producers even from
the most distant parts of Po-
land.
During one of such events,
I was attracted by a stall with
goat cheese presented by the
“Figa” Family Organic Farm.
Friendly owners and delicious
cheese – that was my first
impression. No wonder that
I decided to find out more
6SULQJ
about this family undertaking
and share this information with
the Readers.
The “Figa” Family Organic
Farm is run by the Maziejuk
family: Father – Waldemar
and two sons – Tomasz and
Wawrzyniec. The father is
the originator of the farm and
supervises its functioning. The
older son – Tomasz is the
co-owner and takes care of
breeding and production. As
a partner, the younger son -
Wawrzyniec, is responsible for
commercial issues, advertising
and marketing.
The farm was founded in
2000, and received the or-
ganic farm certificate from
the authorised certifying body
“Ekogwarancja” from Lublin.
It is situated in Podkarpacie,
in Beskid Niski, in Dukielska
pass, which is a very beauti-
ful, clean and exceptional area
in terms of the environmental
protection, i.e. it is located near
5HJLRQDO'HYHORSPHQW
the International Biosphere
Reserve “Karpaty Wschodnie”
accredited by UNESCO.
The “Figa” Family Organic
Farm consists of approximately
130 hectares, most of which
meadows situated at both
sides of the valley. They serve
for pasturing the goats. The
animals are pastured without
any stress in wide pens, where
they can enjoy natural un-
fertilized pastures. This is the
reason why their milk has an
exceptional aroma, taste and
high nutritional value.
Most of the goats kept on
Maziejuk’s farm are of Karpaty
breed – a very esteemed do-
mestic breed. The goats ap-
peared on the farm quite ac-
cidentally. The first goat was
given to Mr Tomasz Maziejuk
as a present for his little son,
who was allergic to cow milk
protein, but could safely drink
the goat milk as it is antiallergic.
This first goat was called Figa,
and that is where the name
of the farm originates from.
It turned out that there were
many more people interested
in drinking goat milk, so the
number of goats needed to
be increased. Later on, the
goats reproduced so much
that the excess milk needed to
be utilised. At that time, there
appeared the idea of taking
advantage of old recipes and
traditional methods of goat
cheese production. In 15th
century, Wołochowie settled
down in the territory of to-
day’s Podkarpacie. Mszana vil-
lage, where the farm is situated
now, was founded in 1436, in
accordance with the so called
Wołoskie law. Wołochowie
had taught the local people
to produce cheese from goat
milk before sheep were bred
there. The Maziejuks reached
for these old recipes and be-
gan to turn goat milk into
cheese.

 5HJLRQDO'HYHORSPHQW
At present, there are about
200 milk goats on the farm.
During an average 7-months
season, milk obtained from
the goats amounts to 100-
600 l daily. Due to such a
large amount of milk, cheese
production could be devel-
oped.
The farm is known mostly
for its Wołoski goat cottage
cheese and smoked cheese.
These two types of cheese
have specific taste and aroma,
are tough and flexible. Their
shape is cylindrical and their
weight is about 300 g. Goat
bryndza is another product
manufactured on the farm.
It is produced from warm,
sweet milk, with addition of
renin. The sweet cheese pro-
duced in this manner is called
bundz, and after 14 days of
Ĵ)URQWLHUD2UJDQLF5DQFK
N ot everybody feels com-
fortable in big city hub-
bub and rush. Many people
chose to live in the country,
to be able to live a quiet life,

maturing at a room tempera-
ture, it becomes sour, and is
minced and salted twice. The
aforementioned products -
Wołoski cottage cheese-and
smoked cheese, as well as
goat bryndza have been ap-
preciated not only by con-
sumers, but by specialists as
well. In 2005, they were en-
tered in the List of Traditional
and Regional Podkarpacie
Products, and recently, they
have also been awarded sev-
eral important prizes. During
the POLAGRA FOOD In-
ternational Fair in 2009, the
Wołoski cottage cheese was
awarded the so called “Perła”
(pearl), and in 2010, the
goat bryndza was awarded
the 1st place at the European
Fair of Regional Products in
Zakopane. The goat cotta-
and to be closer to the wildlife.
Sylwia Szlandrowicz and Rus-
łan Kozynko undoubtedly
belong to this category of
people. They settled down
ge cheese is also
produced on the
farm.
Admirers of go-
at cheese would
probably like to
find out where
these “Figa” delica-
cies can be pur-
chased. The most
certain way to buy
the cheese is to set
out on a culinary
journey across Po-
land and visit the
“Figa” Organic Farm,
because it sells its
products directly. In
most of the bigger
Polish cities, organic
food fairs are organized in Of course, I could not resist
store chains, where you can the temptation to buy this deli-
also buy the “Figa” cottage cious cheese, to share its taste
cheese. with my family and friends.
in Warpuny near Sorkwity,
in the Warmiƒsko-Mazurskie
voivodship. Ms Sylwia has
where she worked as a scien-
tist for a couple of years, and
specialized in animal breeding.
graduated from the Poznaƒ She is fascinated by horses and
Univeristy of Life Sciences, horse riding, while he is a trav-
6SULQJ

eller, mountaineer and pianist
born in the Soviet Union.
Here, in Harpuny, they ful-
fill their dreams and achieve
successes. On the small or-
ganic farm near Mràgowo,
there are East-Frisian sheep,
jersey cows, horses, green
leg partridge hens, old Polish
ducks and swan geese. They
chose the East-Frisian sheep
for breeding, because they are
characterized by exceptional
milk effectiveness and they can
be easily domesticated.
At first, they thought that
they would make their living
in Harpuny running a horse
riding club, but it turned out
that the season in Mazury was
too short. Therefore, they
decided to breed sheep and
cows, so that they could pro-
duce fine cheese from their
milk. After having read some
books and purchased the ani-
mals, they began to use the
knowledge gained during the
reading, and they managed to
achieve their goal. Now, they
produce organic sheep and
jersey cheese in quite a small
6SULQJ
cheese producing plant. These
two types of cheese are com-
pletely natural products, and
due to the fact they have been
awarded organic certificates
by EKOGWARANCJA - an
authorized certifying body.
100% sheep cheese pro-
duced on “Frontiera” Ranch
include: early sheep cheese
(of several days, mild), matur-
ing sheep cheese (it matures
2-3 months, of half-tough or
half-soft, slightly spicy, nut aro-
ma), sheep pecorino cheese
(it matures from several to
more than ten months, spicy,
tough), blue sheep cheese
(with the blue mould excess,
it resembles Roquefort, spicy,
mushroom taste), bundz
(fresh cheese, mild taste),
sheep cheese pickled in oil
with addition of garlic, herbs
and black olives. All of these
products are delicious and
have their admirers.
Nowadays, on “Frontiera”
there are one hundred sheep
and three rams, but there are
also one hundred lambs to
be born soon. So, there is a
5HJLRQDO'HYHORSPHQW
chance that the production of
sheep cheese will further de-
velop.
Although cheese produced
from cow milk can be bought
easily in every grocery store,
there are not many types of
cheese that can be compared
to those produced on “Fron-
tiera” Ranch. To be able to ap-
preciate it you have to taste at
least one of them: early jersey
cheese, maturing cheese, blue
type parmesan or cheese pick-
led in oil.
The “Frontiera” farmers
produce approximately 150
kg of sheep and cow cheese,
weekly. They sell it partially
directly on the farm, but they
also send parcels via post in
response to mail and phone
orders. Additionally, they try to
participate in different types of
organic, traditional and region-
al food fairs. At the Taste Fes-
tival in Gruczno in 2007, the
early sheep cheese produced
by them was awarded the
Taste of the Year 2007 Prize,
and during the same event,
one year later, this prize was
awarded to the blue sheep
cheese.
I visited the “Frontiera” Ranch
stall at the organic and regional
products fair, where I had the
possibility of tasting most types
of cheese produced on the
farm. They are delicious. At
the same time, the farm own-
ers are very friendly and out-
going; they can talk about their
animals and their work vividly
and interestingly. It is obvious
that it is their hobby to man-
age the farm and produce tra-
ditional cheese, which makes
them feel happy and satisfied.
Their seven years old daughter
– Ania, has developed a taste
for it as well. She bravely helps
in all the farm works, and loves
all the animals that live on the
farm as much as her parents
do. That gives us the hope that
the young generation will con-
tinue its parents’ work, and the
gourmets of “Frontiera” cheese
will still have the possibility of
buying them.
Ewa Woicka-Bekas
Agency for Restructuring and
Modernization of Agriculture

 5HJLRQDO'HYHORSPHQW

)RRG4XDOLW\3ROLF\LQ3RODQG
P oland has participated ac-
tively in the EU Protected
Designation of Origin (PDO),
and jabłka łàckie have been
registered as Protected Geo-
graphical Indications and one,
sion 36 motions for registra-
tion.
tity. The increasing number of
products entered in the List of
Traditional Products and the
Protected Geographical Indi- i.e. podkarpacki miód spadzio- List of traditional amount of events organized to
products promote traditional products,
In 2010, 100 products were which take place all over the
Polish products registered in the quality systems: entered in the List of Tradi- country, are the evidence of
tional Products maintained the fact that the List becomes
Protected Designation of Origin by the Minister of Agriculture more and more popular.
and Rural Development and
zoscypek z bryndza podhalaƒska z redykołka z the voivodship marshals. Most Information and
wiÊnia nadwiÊlanka z podkarpacki miód spadziowy. of the products were regis- promotion events
tered in the category “fresh in 2010
Protected Geographical Indication
meat and meat products” In the previous year, numer-
miód wrzosowy from Bory DolnoÊlàskie z wielko- and “ready – made dishes”, ous information and promo-
polski ser sma˝ony z andruty kaliskie z rogal whereas the fewest of them tion events related to regional
Êwi´tomarciƒski z truskawka kaszubska z kiełbasa were entered in the category and traditional products were
“other products”. In 2010, 26 organized. On 9 April 2010,
lisiecka z miód kurpiowski z fasola korczyƒska,
products from Âwi´tokrzyskie a conference entitled “Znac-
suska sechloƒska z Êliwka szydłowska z obwa- voivodship were entered in zenie polityki jakoÊci i och-
rzanek krakowski z jabłka łàckie. the List of Traditional Prod- rona produktów regionalnych -
uct, which was the greatest doÊwiadczenia włoskie i polskie"
Traditional Speciality Guaranteed
number out of all products. (The meaning of the quality
Old Polish meads: półtorak z dwójniak z trójniak Until the end of 2010, the List policy and the protection of
and czwórniak z olej rydzowy z pierekaczewnik. included more than 800 prod- regional products – Italian and
ucts. All products entered in Polish experiences) was held
the List of Traditional Products in the Ministry of Agriculture
cation (PGI) and Traditional wy has been registered as constitute an element of the and Rural Development. The
Speciality Guaranteed (TSG) Protected Designation of cultural heritage of the region conference was organized
systems. Geographical indica- Origin. The total number of where they are produced.
tions are instruments that pro- food names registered with They have been produced for
tect regional cultural traditions, the European Commission is at least 25 years and are part Olej rydzowy
contributing to the rural devel- 23. Generally, Poland has filed of the local community iden-
opment, and to the diversifi- with the European Commis-
Obwarzanek krakowski
cation of the employment. Kiełbasa lisiecka
Participation in the quality
systems is of particular impor-
tance for local communities.
Their economic potential and
development activities are
based just on the high quality
products. In 2010, the Euro-
pean Commission entered
8 names of Polish products
in the register of protected
designation of origin and
protected geographical indi-
cations. Seven from them,
i.e. fasola korczyƒska, miód
kurpiowski, suska sechloƒska,
kiełbasa lisiecka, obwarzanek
Półtorak, dwójniak, trójniak
krakowski, Êliwka szydłowska
Pierekaczewnik
 6SULQJ

with the participation of the
Ministry of Agriculture and
Rural Development and the
Qualivita Foundation. Dur-
ing the meeting, there was a
presentation of the Qualigeo
atlas of regional and traditional
products which contains in-
formation about products
registered by the European
Commission, including Polish
products.
On 23 April 2010, confer-
ence under the title "Ochrona
oznaczeƒ geograficznych –
wyzwanie dla Polski" (The pro-
tection of geographical indica-
tions – a challenge for Poland)
organized by the Polish Patent
Office under the honourable
patronage of the Minister of
Agriculture and Rural Develop-
ment was held at the National
Library in Warsaw. The sub-
ject matter of the conference
covered issues connected with
the protection of geographi-
cal indications. The group of
participants was made up of
representatives of the scientific
circles, government and local
government administration,
as well as entrepreneurs. One
of the aims of the conference
was to increase the Polish
producers’ awareness of the
non-material goods protec-
tion, which, as a result, should
contribute to an increase in
the number of Polish products
to be registered as Protected
Designation of Origin, Protect-
ed Geographical Indication or
Traditional Speciality Guaran-
teed, as well as to strengthen
the competiveness of Polish
products on national and inter-
national markets. Participants
of the conference could be-
come acquainted with tradi-
tional and regional products,
which could also be tasted.
Next, on 26 and 27 June
2010, the second edition of
the presentation of products
6SULQJ
entered in the Traditional
Products List took place near
the Plac Zamkowy in War-
saw. Its aim was to continue
promotion of the Polish culi-
nary heritage connected with
tasting of the products, as well
as to disseminate information
concerning their origin and
traditional methods of pro-
duction passed on from gen-
eration to generation. War-
saw citizens could then taste
more than 100 products from
11 regions of Poland, whereas
during “the 1st European Fair
of Regional Products” organ-
Miód spadziowy
Wielkopolski ser sma˝ony
Truskawka kaszubska
Miód kurpiowski
Fasola korczyƒska
Bryndza
5HJLRQDO'HYHORSPHQW
ized on 5-8 August 2010 in
Zakopane products involved
in the system of Protected
Designation of Origin, Pro-
tected Geographical Indica-
tion and Traditional Speciality
Guaranteed were presented.
The above mentioned event
took place with the participa-
tion of representatives and
producers from Poland and
other countries, including
Belgium, the Czech Repub-
lic, Italy, Greece, and Spain.
The representatives present-
ed their regional products.
During the fair, a number of
WiÊnia NadwiÊlanka
Miód wrzosowy
Rogal Êwi´tomarciƒski
Jabłka łàckie
Oscypek
conferences concerning pro-
tection of geographical indi-
cations in Poland and in the
European Union were held.
Regional, traditional and
organic products were also
presented on 15 – 17 Octo-
ber 2010 in Łódê during the
fair entitled “III Dni Naturalnej
˚ywnoÊci NATURA FOOD
2010" (Third Days of Natu-
ral Food – NATURA FOOD
2010). Apart from the pres-
entations, the best projects/
initiatives aiming at promo-
tion of the region with the
use of a regional or traditional
product were awarded prizes
within the 3rd edition of the
contest for the best project/
initiative. The contest was
organized to choose the best
projects/initiatives connected
with regional and traditional
products, carried out by Local
Action Groups selected for
the implementation of a local
development strategy within
the Program of the Rural De-
velopment for 2007-2013.
In October, the Ministry of
Agriculture and Rural Devel-
opment participated in the in-
ternational fair of high quality
food SLOW FOOD Salone
del Gusto in Turin, Italy. This
is the biggest and most popu-
lar fair of high quality food.
About 910 exhibitors from all
over the world took part in
the 8th edition, and the stands
presenting Polish products
and dishes enjoyed great
popularity among the visitors,
who were clearly interested
in the Polish offer. We hope
that 2011 will also be abun-
dant in events promoting
Polish traditional and regional
foodstuffs.
Geographical Indications
Department
Department of Agricultural
Markets
Ministry of Agriculture and Rural
Development

 3URGXFHUV([SRUWHUV
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:HHN)DLU
T he Ministry of Agriculture
and Rural Development
participated once again in the
International Grüne Woche
Fair in Berlin. This year's par-
ticipation was a special event
since Poland received the title
of Internationale Grüne Wo-
che (IGW) Partner Country.
Poland's presence at IGW
was held under the banner
"Poland … schmeckt!" – Po-
land tastes. It was possible
to get to know traditional
Polish tastes during a culinary
trip around Poland, learning
about the Polish culinary and
cultural heritage, numerous
tourist attractions and a rich
agritourism offer.
The trip around Poland
started with an journey to the
past with music by Chopin.
The opening ceremony was
made more splendor thanks
to the show entitled "Rock
loves Chopin" which made
almost 5000 visitors familiar
with the works of the great
Polish artist, both in classical
and contemporary, modern
versions. Once the official
part ended, the trip around
Polish tastes began and it
could be continued on the
fair days in the Polish exhibi-
tion hall.

As in the previous years,
Hall 11.2 was the venue of
the Polish exhibition. On the
area of almost 1000 m², apart
from the Ministry of Agricul-
ture and Rural Development,
the following voivodeships
were presented: Małopolskie,
Wielkopolskie, Łódzkie, Lu-
buskie, DolnoÊlàskie, War-
miƒsko-Mazurskie, Zachod-
niopomorskie, Lubelskie, Ku-
jawsko-Pomorskie. Besides
them, the Association of Aci-
penseridae Fish Producers
and Consortium: Polish Bu-
tchers and Meat Articles Mak-
ers Association, Polish Beef
Association, National Poultry
Council, Polish Meat As-
sociation, Union of Produc-
ers and Employers of Meat
Industry, Polish Information
and Foreign Investment Agen-
cy were presented.
The Polish stand was of-
ficially opened by: Minister
Marek Sawicki, Ilse Aigner
- German Minister of Agri-
culture, Gerd Sonnleitner
- President of the German
Farmers Union and Klaus
Wowereit, Mayor of Berlin.
At the MARD stand, it
was possible to obtain in-
formation on the "Discover
Great Food", Polish agri-
culture and food economy,
projects implemented by
measures of RDP for the
years 2007-2013. Tradition-
ally, it was possible to taste
products with a PD˚ mark
and prepared by Local Ac-
tion Groups: Union of Asso-
ciations for Development of
Municipalities of the North-
ern Area of the Great Mazury
Lakes (LGD9), "Warmiƒski
Zakàtek" (Warmia Corner),
"Dorzecze Słupi" (Słupia River
Basin), "˚ywiecki Raj" (˚ywiec
Paradise), "Spichlerz Górnego
Âlàska" (Upper Silesia Gra-
nary) and "Dolina Soły" (Soła
River Valley).
Both Wielkopolska and Ku-
jawsko-Pomorskie voivode-
ship enticed the visitors with
sweet attractions and invited
them to visit their regions
– Wielkopolska with "ro-
gale Êwi´tomarciƒskie" (St
Martin twirls) baked on the
spot, Kujawsko-Pomorskie
voivodeship with confiture
de lait – "kajmak" in many
forms. The visitors could
also taste cold pressed
juices (from Małopolska),
goosemeat (from the Ku-
jawsko-Pomorskie voivode-
ship), meads (from Lubel-
skie voivodeship) or regional
types of beer. The visitors
were treated at the stand
to Polish apples which were
the main theme of the Polish
national stand and symbol of
all promotional activities re-
lated to participation of Po-
land in the IGW Fair.
The best Polish products
were also put into the baskets
which were awarded to the
100,000th visitor at the IGW
Fair. On the exhibition area,
we could see performances
by, inter alia, Lubuski Folk Song
and Dance Ensemble, "Poltex"
Song and Dance Ensemble
from Łódê, Pieƒkowianie folk
band and a highlander music
band. Workshops and cultural
classes were also conducted,
and at the end of the Fair a
multi-dimensional sculpture
of Pegasus was build of sticks.
The Green Week Fair is the
most important and greatest
trade meeting of producers
and processors of food from
all around the world. This
year's edition was partici-
pated in by 415,000 visitors
and 1,632 exhibitors from 57
countries.
Office of the Minister
Ministry of Agriculture and Rural
Development
6SULQJ
 3URGXFHUV([SRUWHUV

32
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The main goal of the Discover to agri-food industry entrepreneurs from all the member
Great Food programme, started states of the European Union.
on 1 May 2004, is to provide Products which meet the criteria developed by the Scientific
information about the high quality Council for Food Products Quality are awarded a Discover Great
32

of food products. Participation in 1 Food quality mark. Labelling with this quality mark is to help the
=1

2
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the programme is voluntary consumer choose products of high and consistent quality.
and the programme The products awarded a Discover Great Food quality mark also
is addressed include those which can be called functional food.
Some of them are presented below.

O kr´gowa Spółdzielnia Mle-

czarska (Regional Dairy
Cooperative) in Siedlce is a
After the construction of
a modern boiler house, the
dairy meets all standards and
HACCP for all production
departments.
The most modern pro-
zSemi-fat cottage cheese
(wedge),
zFat cottage cheese (a cube

company with great traditions. requirements regarding air duction line was launched in of 250g and 200g),
Its beginning dates back to pollution emissions. 2007, offering cottage cheeses zSemi-fat cottage cheese (a

1931. Throughout its history, it The next step has been packed in stable, non-crushing cube of 250g and 200g),
has constantly developed and the ongoing moderniza- packaging using an open-close zSkimmed cottage cheese

modernized. tion of the milk process- system. (a cube of 250g and 200g),
In 1993, a modern cottage ing rooms, meeting the EU In 2010, the following prod- zGround fat cottage che-

cheese factory with a progressi- and HACCP quality assur- ucts were granted the Discov- ese,
ve production system of traditio- ance system requirements. er Great Food quality mark: zTraditional ground fat cot-

nal cottage cheeses was built. Currently, the dairy has the zFat cottage cheese (wedge), tage cheese (parchment).

Okr´gowa Spółdzielnia
Mleczarska w Siedlcach
ul. Kazimierzowska 7
08-110 Siedlce, Poland
Tel.: (+48 25) 632 30 21
osm@osm.siedlce.pl
www.osm.siedlce.pl

6SULQJ 
 3URGXFHUV([SRUWHUV
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ISO 9001: 2000 standard. In cranberry and red orange, as

addition, the HACCP system well as sweetened condensed
was implemented in 2000 pur- r boiled milk of cocoa and fudge

S półdzielnia Mleczarska (Dai-

ry Cooperative) in Gostyƒ
was founded in June 1889,
and Kondensownia i Prosz-
kownia Mleka (Milk Con-
densing and Pulverizing Plant)
was launched in 1979.
Currently, the plant is
equipped with modern lines
for production of unsweetened
and sweetened condensed milk
packed in cartons and cans, light
unsweetened condensed milk,
flavored milk in tubes, UHT
creams, UHT milk, butter, gran-
ulated skimmed milk powder
and a wide range of fresh pro-
ducts. Modern lines for aseptic
packaging of products allow for
using cardboard packaging.
To strengthen the position
of the Dairy Cooperative on
the market and to increase the
management effectiveness and
efficiency, a quality system has
been implemented pursuant
to the international ISO 9001:
1994 standard, and subse-
quently pursuant to the new
suant to the Codex Alimentar-
ius, certified by the renowned
Lloyd's Register Assurance Li-
mited company.
Since 2000, the Cooperative
had handled export to the EU
markets, and currently it par-
ticipates in exchange of goods
within the EU.
In 2004, DC Gostyƒ re-
ceived export licenses for the
countries of the Russian Fed-
eration, in June 2005 the Co-
operative received the (British
Retail Consortium) standard
certificate, recognized by com-
mercial networks (recertified
annually by the Lloyd's Regis-
ter).
In 2007, the Cooperative
placed to the market a wide
range of new products: un-
sweetened condensed milk
with fat content of 10% (Pre-
mium), UHT creams: 12%,
18%, 36% in “prisma” type
cartons with a cap, and moreo-
ver, drinkable yoghurts of the
following flavors: aloe vera,
flavors.
In September 2007, the
production of UHT creams
and condensed milk in combi-
fitSmall packages with a mod-
ern combiSmart spout was
launched. The combiSmart
spout is designed so as to allow
an easy dosage of the poured
liquid, and then makes it pos-
sible to re-close the package.
Milk with reduced content
of lactose MINILA is getting in-
creasingly popular among cus-
tomers – it is a product recom-
mended especially for people,
who suffer from lactose intoler-
ance.
For several years, within
the "Mleko dla szkół" (“Milk
for school”) program, DC has
been delivering milk in cartons Spółdzielnia Mleczarska
of 250 g to many educational w Gostyniu
establishments in central and ul. Wielkopolska 1
southern Poland. 63-800 Gostyƒ, Poland
In 2010, the Condensed Tel.: (+48 65) 575 22 00
partially unsweetened milk was Fax (+48 65) 572 01 10
granted the Discover Great sekretariat@smgostyn.com.pl
Food quality mark. www.smgostyn.com.pl

O kr´gowa Spółdzielnia Mle-

czarska (Regional Dairy
Cooperative) in Łowicz is
currently one of the largest in
Poland. In the last decade, the
plant was expanded, mod-
ernized and its major part was
equipped with new machin-
ery.
Milk processing is carried
out with the use of the latest
technologies deployed in new
production halls which meet
all sanitary requirements.
Comprehensive quality con-
trol takes place in new labo-
ratories and is conducted by
qualified personnel.
The seat of the Regional
Dairy Cooperative in Łowicz
is located in central Poland in
Mazowsze region, about 70
km from Warsaw, where the
development of the dairy co-
operative began in the early
20th century. The first dairy
cooperative in Łowicz region
was founded in 1906.
In 1951, the Cooperative
was nationalized and worked
on the basis of mandatory de-
livery mechanism until 1957,
when it once again was re-
vived and the status of the
Cooperative was accepted
and approved. Owing to in-
tensive work on reconstruc-
tion and development of the
raw materials base, purchase
of milk exceeded the capac-
ity of the plant. It was decided
to build a new plant with a
cheese production profile and
a capacity to process 120,000
liters of milk.
The plant built in 1971, is
constantly modernized and
the production is adjusted

 6SULQJ

to current market
needs.
In 2010, the following pro-
ducts received the Discover
Great Food quality mark:
zMleka łowickie (“Łowickie
milks”) UHT 2%,
 z Mleka łowickie (“Ło-
wickie milks”) UHT 0.5%,
zMleka łowickie (“Łowickie
milks”) UHT 1.5%,
zMleka łowickie (“Łowickie
milks”) UHT 3.2%.
R egional Dairy Coopera-
tive in Kalisz is a producer
of milk, creams and creamers,
fermented beverages, cottage
and sandwich cheeses, butter
and ripening cheeses.
The Cooperative has im-
plemented the Quality Ma-
nagement System ISO 9001
and the Quality Manage-
ment System ISO 9001:
2000. Health security of
manufactured products is
based on the HACCP ana-
lysis. The Cooperative dis-
tinguishes itself from other
manufacturers of milk prod-
ucts by its continuously im-
proved production proces-
6SULQJ
3URGXFHUV([SRUWHUV
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32
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Okr´gowa Spółdzielnia
Mleczarska w Łowiczu
ul. Przemysłowa 3
99-400 Łowicz, Poland
Tel.: (+48 46) 830 36 00
fax (+48 46) 837 43 48
osm@mleczarnia.lowicz.pl
www.mleczarnia.lowicz.pl
ses, company management
methods, as well as a high
level of a raw material base
infrastructure and produ-
ction technique and techno-
logy, as evidenced by awards
and distinctions received by
the cooperative, including
awarding four products the
Discover Great Food qua-
lity Mark in 2010. The marks
were awarded to: Okr´gowa Spółdzielnia
zMaÊlanka Luksusowa (“Lu- Mleczarska w Kaliszu
xury buttermilk”), ul. Budowlanych 2
zKefir, 62-800 Kalisz, Poland
zJogurt Naturalny (“Natural Tel.: (+48 62) 501 53 09
yoghurt”), Fax (+48 62) 501 25 52
zRodzinny Serek Naturalny www.osm.kalisz.pl
(“Natural family cheese”). marketing@osm.kalisz.pl

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 redzka Spółdzielnia Mle-
czarska JANA (JANA Dairy
Cooperative in Âroda Wiel-
kopolska) is a company, go-
verned by and strictly com-
pliant with the Good Manu-
facturing Practice (GMP)
and Good Hygienic Practice
(GHP). Furthermore the Co-
operative applies health qual-
ity protection system HACCP.
Jana Dairy skillfully combines
elements of the use of mod-
ern machinery and the lat-
est technology equipment,
maintaining at the same time
traditional methods of manu-
facturing those products, well
known and recognized by
customers.
S półdzielnia Mleczarska
STARCO (STARCO Dairy
Cooperative) is a company
with a long tradition. It con-
sists of 2 plants.
Its comprehensive offer in-
cludes cheeses: butter, milk,
natural buttermilk, cream, a
wide and diverse range of ice
creams and cottage cheeses,
“serniki na zimno” (“cold
cheesecakes”), vanilla cream
desserts with fruits, country
cottage cheeses, sandwich
cheeses, as well as “Delfiko”
cheeses, awarded with the
Discover Great Food quality
mark in 2010:
zDelfiko natural creamy
cheese,
zDelfiko creamy cheese
with vanilla flavor,

Âredzka Spółdzielnia Mle-
czarska JANA is a producer
of delicious milk, creams
and creamers, kefirs and
buttermilks, fruit and natural
yoghurts, fruit and vegeta-
ble flavored cream cheeses,
cottage cheese, cheese used
for making cheesecakes and
butter.
The fact that more than a
dozen of products have ob- Âredzka Spółdzielnia
tained the Discover Great Mleczarska JANA
Food quality mark attests to ul. Daszyƒskiego 9
a high quality of the prod- 63-000 Âroda Wielkopolska,
ucts. Poland
In 2010, 2 products re- Tel.: (+48 61) 285 38 34
ceived this mark: Êmietana Fax (+48 61) 285 66 47
kremówka 30% tł. („Fondant www.jana.com.pl
cream 30% FAT”) and Kefir sekretariat@jana.com.pl
naturalny (“Natural kefir”).
z
z
Delfiko creamy cheese,
Delfiko creamy cheese with
chocolate flavor.
The implemented HACCP
system and the ISO 9001
Quality Management sys-
tem guarantee manufacture
of high quality products. The
BRC (British Retail Consor-
tium) and IFS (International
Food Standard) certificates,
implemented in STARCO,
enable sale of products in re-
tail networks of the EU coun- Spółdzielnia Mleczarska
tries. STARCO
ul. Barnima 5
73-110 Stargard
Szczeciƒski, Poland
Tel.: (+48 91) 577 18 25
Fax (+48 91) 578 32 04
www. starco.stargard.pl
mleczarnia@starco.stargard.pl
6SULQJ

O kr´gowa Spółdzielnia Mle-
czarska "Proszkownia Mle-
ka" (Regional Dairy Coopera-
tive “Milk Pulverization Plant”)
in KroÊniewice is a cooperative
situated in the centre of Poland,
located at the crossroads of im-
portant routes of international
significance.
RDC "Milk Pulverization Plant"
specializes in production of
sweetened condensed milk. In
addition, in order to meet the
local market’s demand, the plant
manufactures: semi-skimmed
cottage cheeses – mainly for
milk suppliers, and to a lesser
extent for the local market, and
from fat surplus – “masło extra”
(“extra butter”). Its branch in
Niedrzewie handles bottling of
cream 18% and kefir.
The currently operating facil-
ity in Niedrzewie has been ex-
panded and modernized. The
Cooperative currently manu-
R egional Dairy Coopera-
tive, RDC Krasnystaw is
a company with nearly 100
years of tradition.
RDC Krasnystaw contin-
uously invests in its develop-
ment: it introduces new solu-
tions and technologies,
designed to improve the
production and ensure the
highest quality of products in
order to compete effectively
with other dairy products.
The production is fully au-
tomated: modern machin-
ery and computers control
processing of milk into the fi-
nal product – cream, cheese
or yoghurt, and the auto-
6SULQJ
factures there dairy products in
plastic bottles, i.e. Robico kefir
400ml and 250ml, kefir Rodzin-
ny Robico (”Robico family kefir”)
1000ml, Robico 18% cream
250ml, natural flavor buttermilk
1000ml and 400ml, as well as
fruit flavor buttermilk: straw-
berry and berries 1000ml and
400ml.
In the production milk pro-
vided by individual suppliers is
used. For this purpose, the Co-
operative has concluded 1,521
long-term contracts with milk
suppliers.
In 2010, the following pro-
ducts were granted the Discov-
er Great Food quality mark:
zROBICO Kefir,
zKefir ROBICO rodzinny
(“Robico family kefir”),
z"Zimne Mleko" (“Cold milk”)
fat content 3.2%,
z"Zimne Mleko" (“Cold milk”)
fat content 2%.
matic lines pour them into
packaging.
Obtaining a certificate for
the integrated system based
on the requirements of the
ISO 9001/2000 standard
and on the principles of
health safety of products –
HACCP is a confirmation
of the status of high quality
production, carried out in
controlled sanitary and hy-
gienic conditions, within the
strict inter-operational and
finished product control sys-
tem.
The modern methods
used in the technique and
technology of products with
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Okr´gowa Spółdzielnia
O
Mleczarska
Proszkownia Mleka
w KroÊniewicach
ul. Ł´czycka 38
99-340 KroÊniewice, Poland
Tel.: (+48 24) 356 80 00
Fax (+48 24) 356 80 02
mleczkros@wp.pl
www. osmkrosniewice.com.pl
the “Krasnystaw” ensure a
high market standard, owingg
to which they are popularr
not only on the domestic, butt
also on the EU markets.
The Discover Great Food d
quality mark was awarded d
in 2010 to 2 product of thee
Company:
zUHT Cocoa beverage,,
1 liter carton,
zSoured milk.
Okr´gowa Spółdzielniaa
Mleczarska Krasnystaww
ul. Borowa 4
22-300 Krasnystaw, Poland d
Tel.: (+48 82) 576 28 61
Fax (+48 82) 576 28 600
marketing@osm-krasnystaw.pll

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O kr´gowa Spółdzielnia Mle-
czarska (Regional Dairy
Cooperative) Czarnków is
one of the leading manufa-
cturers of dairy products in
Poland. The Cooperative has
the most modern machinery
park and is a company with
100% of Polish capital.
The Cooperative has
two production plants in
Czarnków and Chodzie˝,
fully adjusted to the current
UE requirements, employ-
ing about 200 workers. The
S półdzielnia Mleczarska (Dai-
ry Cooperative) MLEK-
POL is the largest and the
most modern Polish dairy
cooperative. It is ranked
among the twenty largest
milk processing compa-
nies in Europe. It is mostly
renowned for its brands
“Łaciate”, “Milko” and “Maz-
urski Smak”.
MLEKPOL cooperative has
been working for its prestige
and recognition since its in-
ception 30 years ago. It has
35% of the UHT milk mar-
ket and is a leading producer
of cheese, butter, yogurt and

plants are constantly modern-
ized, and the production is
adjusted to the current mar-
ket needs.
The main objective of the
r cesses is carried out compliant
RDC Czarnków is continu-
ous satisfaction of consumer
needs, requirements and
expectations in the area of
manufacture of highest quality
dairy products. Each year, the
Cooperative purchases and
processes over 60 million lit-
ers of milk, delivered by more
than 700 farms equipped with
modern milking and cooling
equipment.
cottage cheese in the coun-
try. As the first dairy coop-
erative, MLEKPOL started
the difficult process of con-
solidation of the industry in
Poland. Currently MLEKPOL
includes 12 plants.
MLEKPOL has the larg-
est raw material base in the
country – it purchases about
12% of domestic milk pro-
duction, and the highest qual-
ity raw material is delivered
to the cooperative by more
than 14,000 suppliers.
An excellent resource base
is a half of MLEKPOL co-
operative’s success. The sec-
Control of the products’
quality and technological pro-
with implemented HACCP
system, which enables to obtain
invariably high quality products,
enjoy high reputation among
the customers and receive
awards, including the Disco-
ver Great Food quality mark. In
2010, the mark was awarded
to 7 products:
zCream sandwich cheese,
zSandwich cheese with cu-
cumber and herbs,
zSandwich cheese with garlic
and herbs,
ond half is due to innovation
and technological develop-
ment of individual plants. The
Cooperative has launched a
modern innovation and im-
plementation center, which
improves the quality of prod-
ucts and prepares a new range
of products to be placed on
the market.
However, MLEKPOL is
mainly a Polish leader in the
production of UHT milk –
it has about 35% of market
shares. This is mostly owned
to the “ŁACIATE” brand –
currently the most popular
milk in Poland. Apart from
zCheesecake dessert with
sum-mer fruit glazing,
zCheesecake dessert
peach glazing,
zCheesecake dessert
with
with
strawberry glazing,
zCheesecake dessert with
cherry glazing.
Okr´gowa Spółdzielnia
Mleczarska
ul. KoÊciuszki 105
64-700 Czarnków, Poland
Tel.: (+48 67) 255 28 11
Fax (+48 67) 255 46 58
www.osmczarnkow.pl
osmczar@pro.onet.pl
milk, the ŁACIATE brand in-
cludes also butter, flavored
milk, cream and creamer.
This is attested to by the fact
that the ŁACIATE brand has
obtained the “Superbrand”
title, awarded to the strong-
est brand on the Polish mar-
ket.
Apart from ŁACIATE,
consumers express their
high praise for other MLE-
KPOL brands: MILKO (milk,
kefirs and yoghurts pack-
aged in convenient bottles
with a cap) and “Mazurski
Smak” (cottage cheeses and
creams).
6SULQJ

Moreover, MLEKPOL is in-
volved programs of drink-
ing milk in schools run
under the name “Mleko z
klasà” (“Milk with class”) and
“Doskonałe mleko w szkole”
(“Perfect milk in school”). It
is the largest provider of milk
to schools in Poland.
In 2010, “Masło extra Ła-
ciate” (“Łaciate extra butter”)
was granted the Discover
Great Food quality mark.
O kr´gowa Spółdzielnia Mle-
czarska (Regional Dairy
Cooperative) in Sokołów
Podlaski is located in the area
of the Bug Landscape Park,
characterized by lack of in-
dustry for the benefit of well-
developed agriculture with a
long tradition of milk produ-
ction.
The Cooperative began
its business activity in 1945.
For all 65 years of its history,
the Cooperative in Sokołów
has been under the proc-
ess of continuous transfor-
mation, modernization and
upgrading of the technology
and production process.
The Cooperative has mo-
dern technological lines and a
separate hall for reception of
milk together with transmis-
sion lines leading directly to
the production system.
The modernization and in-
vestment process led by the
cooperative has enabled to
meet EU directives, and thus
6SULQJ
Spółdzielnia Mleczarska
MLEKPOL
ul. Elewatorska 13
19-203 Grajewo, Poland
Tel.: (+48 86) 273 04 00
Fax (+48 86) 272 37 31
mlekpol@mlekpol.com.pl
www.mlekpol.com.pl
be among the entities that
have the right to manufacture
and sell their products not
only on the domestic market,
but also in the countries within
the European Union and out-
side its borders.
The implementation of the
HACCP system pursuant to
Codex Alimentarius and its
certification was the culmina-
tion of the efforts in the field of
health safety of the products.
The Cooperative has a
quality management system,
pursuant to the DIN EN ISO
9001:2008 standard require-
ments. Currently, the compa-
ny maintains and continously
improves the implemented
systems.
The Cooperative specializ-
es in manufacture of the high-
est quality products: cottage
cheeses, natural and flavored
cottage cheeses, granulated
cheese, “masło ekstra” (“extra
butter”), milk fat for greasing
73%, salted extra butter and a
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wide range of dairy products:
traditional milk, creams and
sour creams, kefir, buttermilk,
curdled milk and Chłodnikk
litewski (“cold borscht”). The
company does not use anyy
preservatives, stabilizers and
flavor or aroma enhancers forr
the manufacture of its prod-
ucts.
In 2010, the following pro-
ducts were granted the Dis-
cover Great Food quality
mark:
zCold borscht,
zCountry cottage cheese,
zCream cottage cheese,
zMasło osełkowe ekstra
(„Extra pat butter”).
Okr´gowa Spółdzielnia
Mleczarska w Sokołowie
Podlaskim
ul. Lipowa 54
08-300 Sokołów Podlaski,
Poland
Tel.: (+48 25) 781 20 81
Fax: (+48 25) 781 20 82
marketing@osmsokolow.pl
www.osmsokolow.pl

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O kr´gowa Spół-
dzielnia Mle-
czarska (Regional Dairy Co-
operative) in Koło combines
the dairy tradition with mo-
dern manufacturing technolo-
gies and a high quality of prod-
ucts. The business philosophy
of the Cooperative is best re-
flected by the motto “Smak,
Zdrowie, Ekologia” (“Taste,
Health, Ecology”). Taste, as all
products are characterized by
T he Cooperative is proud
of its long tradition, dating
back to 1929.
In 1959, the first attempts
to produce cheese with an
overgrowth of noble, blue
Penicillium roqueforti mould
were made. The method was
patterned on the recipe of
the famous French Roquefort
cheeses, but the produced
cheese was given a Polish
name of ROKPOL. At the end
of the last millennium, due to
the growing competition on
the dairy market, the manu-
facture of other dairy products
was abandoned and it was de-

excellent gustatory, nutritional
and dietetic properties. Health –
because the products are man-
ufactured from milk obtained
from cows fed in a natural way
in a clean environment. One
of the Company's expressions
of concern about the environ-
ment, has been building, a sew-
age treatment plant and gas and
oil boiler room.
The Cooperative’s products
are known on the domestic
cided to develop the produc-
tion of rokpol cheese, which,
because of the blue mold,
was named LAZUR (“azure”).
Soon, the Cooperative itself
adopted the same name. The
narrow specialization enabled
a better use of held investment
funds and to reduce the unit
costs. Focusing on one prod-
uct resulted in a rapid increase
in quality, owing to which the
LAZUR cheeses gained trust
and recognition of consumers.
The Cooperative holds li-
censes to trade not only within
the EU market, but also on
Russian and American markets.
and foreign markets. Skimmed
powder milk is its flagship ex-
port product. It is imported
especially by European, Middle
East, Asian and African coun-
tries.
RDC in Koło has won
many competitions and med-
als at numerous trade fairs. In
2010, “Serek Wiejski Cottage
Cheese” was awarded with the
Discover Great Food quality
mark.
Its cheeses are exported exclu-
sively under the LAZUR brand.
All products are manufac-
tured compliant with the certi-
fied quality system ISO 22000.
The Discover Great Food
quality mark, which is a guar-
antee of the highest quality
of products, was awarded in
2010 to:
Ser pleÊniowy Lazur Sre-
brzysty (“Silvery Azure blue
cheese”):
zSer pleÊniowy Lazur Skal-
mierzycki (“Azure of Skalmie-
rzyce blue cheese”),
zSer pleÊniowy Lazur Bł´kitny
((“Blue Azure cheese”),
Okr´gowawa Spółdzielnia
Mleczarska w Kole
ul. Towarowa 6
62-600 Koło, Poland
Tel.: (+48 63) 272 09 00
Fax (+48 63) 272 12 53
www.osmkolo.pl
marketing@osmkolo.pl
zSer pleÊniowy Lazur Turku-
sowy (“Turquoise Azure
cheese”),
zSer pleÊniowy Lazur Sa-
łatkowy (“Salad Azure blue
cheese”).
LAZUR is a company with
100% of Polish capital.
Spółdzielnia Mleczarska
LAZUR
ul. Kaliska 44
63-460 Nowe
Skalmierzyce, Poland
Tel.: (+48 62) 762 12 58
Fax (+48 62) 762 14 04
www.lazur.pl
lazur@lazur.pl
6SULQJ

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P ursuant to the applicable
law, foodstuffs placed on
the market must be safe for
the consumer. Such safety
covers both health issues
and economic security, i.e.
the commercial quality. The
food law prohibits any prac-
tices likely to mislead the
consumer, including adulter-
ation of agri-food products.
It should be noted that in
order to provide consumers
with the possibility of mak-
ing a conscious choice of
products corresponding to
their own needs and prefer-
ences, all foodstuffs placed
on the market should be
properly marked. In addi-
tion, a significant part of food
products, including milk and
milk products, must meet
the minimum commercial
quality requirements deter-
mined at the Community
and national level.
In Poland, supervision
over the quality of agri-food
products, including milk
products, in production and
trade, is exercised by the
Agricultural and Food Quality
Inspection (Inspekcja JakoÊci
Handlowej Artykułów Rol-
no-Spo˝ywczych – IJHARS).
It is exercised on the basis
of the scheduled and ad hoc
checks, carried out with a
different frequency. The
subjects of scheduled checks
are laid down in the Annual
framework plan of checks
which is developed pursu-
ant to a risk analysis based
on the results of the checks
from previous years and on
the proposals submitted by
the Ministry of Agriculture
and Rural Development
6SULQJ
and institutions cooperating
with the Inspection, as well
as the regional inspector-
ates of the JHARS. Ad hoc
checks, carried out on an
ad hoc basis, are undertaken
upon a request of the Chief
Inspector of the JHARS or
on a initiative of the regional
inspectors of the JHARS.
The aim of checks of milk
products, carried out by the
Inspection is to ensure that
they meet the minimum re-
quirements laid down in the
Community and national
provisions and the addi-
tional requirements if they
have been declared by the
manufacturer. Checks are
also aimed at confirming
products' generic authen-
ticity (e.g. of butter) and
specific authenticity (e.g. of
products of goat's, sheep's
milk).
Check of the commercial
quality of milk products con-
sists in verifying four areas
relating to the commercial
quality of the above-men-
tioned products, including
the following characteristics:
zphysical (taste, smell, col-
our, appearance, consist-
ency, water distribution,
texture), being of special im-
portance to the consumer,
zphysicochemical, labora-
tory tested, which allow
for checking the conformity
of the product composition
(e.g., content of fat, water,
dry non-fat milk-material)
with specific requirements
in terms of the commercial
quality or with the manufac-
turer's declaration,
zmicrobiological (characte-
ristic microflora) responsible
for the physical and probiotic
characteristics of the finished
product,
zlabelling, constituting a ba-
sic source of reliable infor-
mation on the product.
The basic provisions gov-
erning the functioning of the
milk and milk sector prod-
ucts are:
zCouncil Regulation (EC)
no. 1234/2007 of 22 Octo-
ber 2007 establishing a com-
mon organisation of agricul-
tural markets and on specific
provisions for certain agricul-
tural products ("single CMO
Regulation");
zCommission Regulation
(EC) no. 445/2007 of 23
April 2007 laying down cer-
tain detailed rules for the ap-
plication of Council Regulation
(EC) no. 2991/94 laying down
standards for spreadable fats
and of Council Regulation
(EEC) no. 1898/1987 on the
protection of designations
used in marketing of milk and
milk products (codified ver-
sion);
zAct of 21 December 2000
on the commercial quality of
agri-food products;
Regulation of the Minister of
Agriculture and Rural Devel-
opment of 10 July 2007 on
the labelling of foodstuffs.
In the light of Council Reg-
ulation (EC) no. 1234/2007,
milk products mean prod-
ucts derived exclusively from
milk, assuming that substanc-
es necessary for their manu-
facture may be added pro-
vided that those substances
are not used for the purpose
of replacing (in whole or in
part) any milk constituent.
The above-mentioned Reg-
)RRG6DIHW\
ulation contains also a list of
names that are reserved ex-
clusively for milk products,
including: whey, cream,
butter, buttermilk, casein,
anhydrous milk fat, cheese,
yoghurt, kefir and koumiss.
Furthermore, it specifies
the requirements with re-
gard to the physicochemi-
cal parameters of milk fats
(including butter), labelling
of milk products, as well as
the requirements for drink-
ing milk (see the information
contained in the table).
The existence of Com-
munity regulations for the
commercial quality of milk
and milk products provides
a basis for ensuring fair com-
petition among manufactur-
ers of milk products, as well
as between manufacturers
of milk and manufactur-
ers of products which are
only partially made of milk.
Consumers in individual EU
Member States are enabled
to purchase milk products
with the specific minimum
quality characteristics, for
example, butter whether
or not it was manufactured
in Poland or in Portugal, as
a product containing 80%
– 90% of milk fat, no more
than 16% of water and no
more than 2% of dry non-
fat milk-material.
Within the last two years,
the Inspection has carried
out scheduled checks in the
field of the commercial qual-
ity of milk products which
covered in total 367 dairy
plants.
Agricultural and Food Quality
Inspection

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A ccording to Central Sta-
tistical Office (GUS) data,
in the early 20th century, the
number of goats raised in
Poland amounted to about
400,000 pieces (in 1937).
In the 1960s, this number
dropped sharply to about
165,000 pieces and until the
1980s it gradually decreased.
The late 80s and early 90s
saw a renaissance of goats
breeding. Many farms pro-
ducing milk and products
from goats' milk were cre-
ated. However, the revived
breeding was based on the
imported breeds, such as
Saanen goat or Alpine goat,
and improved breeds – white
goat and colored improved
goat. Native breeds, whose
populations were numerous
until the half of 20th century,
unable to compete in terms
of productivity with the noble
breeds, were drastically oust-
ed. This group was repre-
sented by Polish goat breeds:
from Podlasie, Pokucie, Car-
pathians, Kazimierz, Sando-

mierz and Silesia. Currently,
these races are considered
extinct.
At the beginning of 2005,
single specimens of Carpathi-
an goats were found on Polish
territory. This enabled the at-
tempt to recreate the breed
and get to know its range of
features and characteristics.
Firstly, the breed stand-
ards and Genetic Resource
Protection Programme for
Carpathian goats were devel-
oped and in 2010, the breed-
ing books for this breed were
started.
The Carpathian goats were
found primarily in mountain
areas (Carpathians), con-
stituting a typical variety of
mountain goats. These were
harmoniously built animals,
with properly and fully-devel-
oped udder, having a shapely
head, long neck and thin
horns, raised upwards and
backwards. These goats have
beards and often the charac-
teristic wattle on their necks.
Their ears are long, narrow
and active. At the heads of
both sexes, there is often the
characteristic fringe over the
eyes. The goats’ trunk is well
built, their back is even and
their croup is sloping. The
bucks have extensive horns
with a characteristic helical
twist directed clockwise, and
abundant mane and beard.
The goats from this breed are
animals with white coat. The
distinguishing feature of these
goats is semi-long coat which
is separated in the middle of
the back, evenly falling on
both sides of the trunk. The
average length of the top coat
for goats is 20.75 cm and for
bucks – 31.0 cm.
Daily milk yield at lactation
peak can reach more than 3
liters, and milk yield per lac-
tation is at the average level
of about 470 kg. The high-
est yield of goat of this breed
amounted to 526 kg of milk
per lactation. The percentage
of protein in collected milk
reaches an average of 2.8%
and 3.4% of fat. The Car-
pathian goat fertility amounts
to 170 - 177%.
The Genetic Resource
Protection Programme for
Carpathian goats has been
carried out by the National
Research Institute of Animal
Production since November
2009.
The reason for the intro-
duction of the Programme
was to restore and protect the
breeds of goat which are dis-
tinguished by features of na-
tive population, such as: high
resistance and healthiness,
longevity and good fertility.
The excellent adaptation of
goats to harsh environmental
conditions, and indiscrimina-
tion in the selection of feed
were also of significant impor-
tance. These features caused
that the goats of this breed are
well adapted to harsh living
and production conditions.
The main objective of the
protection programme is to
stabilize and preserve the
unique genotype of Carpathi-
an goat, a native breed, to en-
6SULQJ

large the existing population
and preserve genetic diversity.
Implementation of this plan
requires a quest for similar
animals in the field through-
out Poland and the creation
of new herds.
The program is implement-
ed by the breeder – owner
of the Carpathian goat herds,
Polski Zwiàzek Owczarski
(“Polish Sheep Breeding As-
sociation”) and regional as-
sociations of sheep and goat
breeders, conducting the as-
sessment of goats’ utility value
and the National Research
Institute of Animal Production
– executing and coordinating
tasks related to the protection
of genetic resources of farm
animals, maintaining books
for Carpathian goats and con-
ducting scientific research.
Participation of breeders
in the program is voluntary.
Its principles are determined
by the agreement between
the breeder/owner of a
herd, the appropriate re-
gional association of sheep
and goats breeders and the
National Research Institute of
Animal Production.
The breeding works within
the population of the Car-
pathian goats should aim at
preserving its unique charac-
teristics.
The utility value assessment
includes an assessment of
reproductive and milk utility
pursuant to applicable regula-
tions.
The assessment of repro-
ductive utility of goats for
each goat evaluated in a herd
consists on determination of:
covering dates, litter dates,
number of cubs born in a giv-
en litter. The fertility, defined
as the number of kitten goats
in relation to the number of
goats in the herd, and fertil-
ity, defined as the number of
6SULQJ
born cubs compared to the
number of kitten goats are
calculated for each herd.
The assessment of milk
utility of goats includes the
determination of quantity of
milk produced by goats dur-
ing lactation and the quantity
of protein and fat contained
in the milk. This is done on
the basis of control milk yields
performed by the person
leading the assessment.
Principles and methods of
assessing the breeding value
and of the selection are con-
ducted pursuant to applicable
regulations for goats, con-
tained in the procedures of
Polish Sheep Breeding Asso-
ciation.
The main criterion of mat-
ing the animals is the limita-
tion of inbreeding for the ex-
pected offspring. Therefore,
mating plans must be based
on individual selection of pairs
pursuant to the analysis of re-
latedness, as far as possible,
based on the available com-
puter software and genetic
research. It is recommended
to use the largest possible
number of male goats in the
herd. For this purpose, it is
mandatory to develop a ro-
tation scheme of male goats
between the herds and to in-
troduce a control line of male
goats and their number in in-
dividual herds.
A very small number of
Carpathians goats and the
unique genetic value of this
breed make it necessary to as-
semble the biological material
in Krajowy Bank Materiałów
Biologicznych (National Bank
of Biological Materials) of the
National Research Institute
of Animal Production, under
the supervision of the Work-
ing Group for sheep genetic
resources conservation. Af-
ter obtaining a sufficiently
6FLHQFHDQG7HFKQRORJ\
large population of goats and
male goats, it will be possible
to begin the collection of se-
men from the best 2-3 bucks
a year, gathering 100 portions
for each specimen. It will be
possible to obtain the em-
bryos from these goat moth-
ers, who have demonstrated
a high utility, but for various
reasons cannot anymore be
mothers in the breeding
herds. The minimum number
of goats should be 3 to 5
per year, due to critically low
population of the Carpathian
goats.
Ultimately, about 1,000
portions of semen from at
least 10 goats and about 100
embryos should be collected
and frozen. The biological
material used in the pro-
gramme must be currently
replenished.
Often kept in small groups
and fed with the farm feeds,
Carpathian goats provided
the small farmers with basic
protein products, such as milk
and meat.
Milk produced at the farms
was processed, among oth-
ers, into various types of dairy
products. As an excellent raw
material for cheese produc-
tion, goat milk had been rec-
ognized long ago, in many
countries (France, Italy and
other countries). In Poland, al-
though on a smaller scale, dif-
ferent types of goat cheeses,
like cottage cheese, were also
produced. According to old
literature, the cottage cheeses
surpassed in its taste the cot-
tage cheese made from cow
milk.
The tradition of producing
goat cheeses originates from
the area, in which, among
others, such towns as Łaska,
Wojaszówka, Jasło, Kołaczyce,
Skołyszyn are located. In ma-
jority, these towns existed
already in the Middle Ages.
Goats were "always present"
on the Polish territory. The
goat, called the "poor’s cow",
because of the low cost of its
maintenance, had been an
integral part of small farms,
and provided an extremely
valuable product – milk, which
served for the production of
cheeses. Knowing the tradi-
tion of mountain processing
of sheep cheese, it can be
assumed that in mountainous
areas, where the Carpathian
goat could be found, the goat
cheeses were also produced
according to many local reci-
pes. Two methods of cheese
production were applied: acid
– through which any kind of
cottage cheese was obtained,
and acid-rennet method, used
to obtain cottage cheeses and
hard and ripening cheeses.

 6FLHQFHDQG7HFKQRORJ\
The tradition of making goat
cheese in Podkarpackie was
passed down in families from
generation to generation.
Detailed methods of cheese
production were known
from oral history and presen-
tation of their production by
the elderly local mountain-
eers, manufacturing cheese
during pasturages.
Today, based on the scant
information, there is an at-
tempt to recreate the tradi-
tion of goat milk processing,
according to the found local
recipes. On this basis, it was
possible to manufacture a
number of products entered
in the List of Traditional Prod-
ucts.
Examples include: white
or smoked podkarpacki goat
1DWLYH2YLQH%UHHGV
T he native ovine breeds
are animals perfectly
adapted to local environment
conditions, with low feed re-
quirements, high resistance
to diseases and adverse liv-

cheese and fried podkarpacki
hard cheese.
In appearance, the white
and smoked podkarpacki goat
cheese resembles a flat cylin-
der or a cube with straight or
slightly curved sides. Quite
hard and compact, flexible
and smooth in the cross-sec-
tion, without holes and with
acceptable maximum fine-
ness.
Taste and smell character-
istic of goat milk products,
salty; the acceptable changes
of taste may be associated
with the addition of herbs.
Smoked cheese has a dis-
tinct smoky aroma and taste.
White to light cream (the
same on the outside and in-
side). Smoked cheese is light
beige to brown on the top, it
ing conditions. The beneficial
influence of native breeds on
the landscape and its preser-
vation makes it possible to
use them as alternative factor
serving the environment pro-
is of uniform white or cream
color in the cross-section.
Produced from goat milk,
fried podkarpacki hard che-
ese, forms a compact cheese
mass, suitable for cutting with
a knife. On cross-section, the
cheese is porous, with visible
small holes. Both the exter-
nal and cross-section shape
depend largely on the used
form. It may be rectangular
or oval.
The cheese is soft and flex-
ible, with flavor and aroma of
hard cheese, and depending
on added spices, it has the fla-
vor of: cumin, pepper, chives,
ham, parsley, herbs, champi-
gnons. Its color is usually yel-
low, but it may vary depend-
ing on the used spices – from
orange to red.
tection. In order to protect
these breeds from extinction
and preserve the valuable,
distinguishing features in the
population, they have been in-
cluded in the Genetic resource
Information on the origin of
fried cheese comes from the
Sandomierz Wilderness ter-
ritory. The information gath-
ered by the staff of Muzeum
Kultury Ludowej (“the Mu-
seum of Folk Culture”) dur-
ing the studies conducted in
1993 shows that in the areas
inhabited by Lasowiacy, the
cheese has been fried for very
long time and the tradition of
manufacturing this product
has been passed down from
generation to generation, and
it continues to this day. Hard
cheese is served with bread
or as a snack with beer or
wine.
Jacek Sikora, Ph.D
Department of Animal Genetic
Resources Conservation
National Research Institute of
Animal Production
protection programmes. The
works on these programmes
involved scientific entities,
breeders’ associations and the
National Research Institute of
Animal Production in Krakow,
6SULQJ

which since 2002, has been
serving as the national co-
ordinator for the protection
of genetic resources of farm
animals, including also sheep.
Since 2005, the breeders of
the native ovine races has
received financial support for
their farms, mainly from the
EU funds within the Rural
Development Programme
approved for 2004-2006 and
continued in the subsequent
period 2007-2013 (Package:
Preservation of endangered
genetic resources of animals
in agriculture). Currently, 13
native ovine breeds are cov-
ered with the protection pro-
grammes.
The tradition of breed-
ing the cakiel podhalaƒski
dates back to 14th century.
This sheep were found in
the territory of Podhale and
Podkarpacie. The process of
improving this breed has led
to the displacement of genetic
assumptions of primitive cak-
iel, which, together with the
improved sheep, was classi-
fied into the group of Polish
mountain sheep. Currently, as
a separate breed, this breed
was covered with the genetic
resource protection pro-
gramme. The characteristics
of cakiel: mixed woolly coat
of villi structure – an excel-
lent protection from adverse
impact of precipitation, strong
maternal instinct, resistance
and good healthiness as well
as longevity, strong herd in-
stinct. Rams have spirally
twisted horns, and ewes usu-
ally do not have horns or have
only residual horns. Cakiel’s
coat is white; sometimes
they may have dark spots
around the eyes, at the end
of the snout and ears. Within
the population of mountain
sheep, the naturally colored
Polish mountain sheep was
6SULQJ
isolated as a separate breed.
For centuries, it had been kept
by highlanders because of
their colored, dark wool and
leather, used to make regional
costumes and decorative ele-
ments.
Mountain sheep represent
the direction of breeding
aimed at obtaining wool and
milk. They provide milk for
the manufacture of traditional
products (oscypek, bundz,
bryndza, redykołka), wool,
leather, as well as a very tasty
meat, which is appreciated by
consumers not only from our
country. The lamb meat of
Podhale and Beskidy, obtained
from the mountain
sheep, and the men-
tioned dairy products
have been inscribed
on the List of Tradi-
tional Products (www.
minrol.gov.pl/Lista-
p r o d u k t o w - t r a d y-
cyjnych). Mountain
sheep are an integral
part of the economy
and highland culture.
Another native ovi-
ne breed – Âwiniarka
is a small, thin sheep
with white coat. It
was found in large
number on the entire
territory of Poland,
being a basis for formation
of subsequent noble types
of sheep. In the 1980s, it
was considered extinct, and
then it was attempted to
restitute the breed by creat-
ing an initial herd, composed
of 20 specimens, similar to
winiarka, which were placed
in the sheepfold of Rolnicza
Spółdzielnia Produkcyjna (Ag-
ricultural Production Coop-
erative) Lasocin (formerly the
Kielce province). The works
on increasing the size and
on the reconstruction of the
primitive genotype, carried
6FLHQFHDQG7HFKQRORJ\
out since then, has brought
desired results. Despite the
low overall usability, the sheep
of this breed are characterized
by excellent adaptation to lo-
cal environment, minimum
feeding requirements as well
as incredible resistance to dis-
eases and adverse living con-
ditions. The wool is useful for
processing it into carpets and
felts. The meat of Âwiniarka is
very tasty, similar in flavor to
the game (traditional product
– Âwiniarka’s lamb meat).
Wrzosówka is a native,
old ovine breed, with mixed
gray wool. It originates from
the northern short-tailed
sheep. After the World War
II, Wrzosówkas were very
popular. The increase of pro-
ducers’ interest in the white
wool and the displacement of
Wrzosówkas by more noble
breeds and its crossbreeding,
mainly with the rams of white
breed, caused a dramatic drop
in their population. When
there was a very clear danger
of extinction of this breed, the
National Research Institute
of Animal Production created
in 1972-1973 a preservative
herd in Experimental Institu-
tion Czechnica of the National
Research Institute of Animal
Production near Wrocław.
The programme of preserva-
tive breeding of this sheep
breed, implemented during
subsequent years, and sub-
sidies for farmers keeping it,
spared the breed from extinc-
tion.
Wrzosówka is a breed kept
for its leather, used for pro-
duction of sheepskin jackets;
it produces leathers of excel-
lent quality. It is characterized
by relatively high fertility and
non-seasonal reproduction.
The meat of Wrzosówka is
distinguished by exceptional
palatability; it reminds the ven-
ison because of its taste and
structure, color and quality of
muscle tissue (dark meat with
small amount of fat).
The native sheep include
old-type Merino and natu-
rally colored Merino. Merinos
are animals with strong herd
instinct, low feeding require-
ments; adapted to alcove
breeding and alcove-pasture
breeding system. They are
characterized by good meat
features, and lambs are very
useful for dairy and medium
intensive fattening. Sheep ma-
ture early, and the non-sea-

 6FLHQFHDQG7HFKQRORJ\
sonal reproduction allows for
rhythmic production of lambs
throughout the year.
The old-type Polish Me-
rino is a breed with good
usability of wool, meat and
good milk productivity. Its
coat is uniformly white; the
whole body of the animal is
covered with wool, except
the facial part and lower parts
of limbs; the fleece is closed.
Its wool is of excellent qual-
ity, medium thin, crimp-
ing, with a slight shine.
A herd of naturally colored
Merinos was established in
1980’s in Experimental In-
stitution Kołuda Wielka of
the National Research Insti-
tute of Animal Production.
In the initial stage of works,
individual naturally colored
specimens had been left for
breeding. They were born in
Polish merino breeding herds
and were mated with one
another. Naturally colored
Merino produce colorful
(black, brown), fine wool and
leathers used for the manu-
facture of natural, organic
usable and ornamental prod-
ucts. According to the layout
of colorful hair on the body
surface, we can distinguish
different types of coat: mou-

flon, uniformly colored, simi-
lar to badger, mix of mouflon
and badger aspects.
In the ovine breeding struc-
ture in Poland, a large group
consists of lowland sheep,
formed on the basis of Polish
Merinos, crossed with English
long-wool breeds (Kent, Lin-
coln, Leicester).
The largest native breed
within this group, Wielko-
polska breed is a sheep of
meat and wool type, with
good milk produ-
ctivity, early matu-
ring, with an ext-
ended sexual acti-
vity season. Wiel-
kopolska sheep
had been bred on
the basis of primi-
tive white po-
pulation of im-
proved Âwiniarka
successively im-
proved by Kent
and Merino rams
and Leszno sheep.
They produce high
quality cross wool,
have good growth pace,
lower environmental require-
ments in terms of feeding and
maintaining conditions com-
pared to Merino, they are im-
mune to fluke. They are useful
for crossing with meat breeds.
The Lamb from Wielkopolska
sheep, entered in the List of
Traditional Products, is ob-
tained from this ovine breed.
Corriendale sheep
were generated in
Poland in 1950s.
The initial standard
consisted of sheep
of combined wool
and meat usage ob-
jective, bred on the
Corriedale farm in
New Zealand. The
material for crea-
tion of this breed
was composed of
ewes of Polish Me-
rino, covered by
Lincoln breed rams.
Corriendale sheep
is a breed char-
acterized by good milk pro-
ductivity and healthiness. It
is very useful in crossing for
trade with meat breeds, ob-
taining carcasses with low fat
content.
The lowland sheep of Uhr-
uska and ˚elaênieƒska variety
are early maturing animals,
well using the farm feeds and
pastures. High quality wool of
medium thickness is obtained
from them. They feed well
their lambs, are convenient
for crossing for trade with
meat breeds. Creative works
on developing the sheep of
˚elaênieƒska variety began
in 1953 in the Experimental
Institution ˚elazna, owned by
Warsaw University of Life Sci-
ences (SGGW). The current-
ly kept sheep of ˚elaênieƒska
variety is characterized by high
level of reproductive features
and high wool yield. Sheep
of this variety were involved
in the creation of Polish low-
land sheep of Uhruska. The
creative work on its produc-
tion was initiated in 1957 by
Professor A. Domaƒski. It
took place in the sheepfold
Uhrusk, owned by University
of Life Science in Lublin.
Another large group in the
population structure is com-
posed of long-wool sheep.
They were created on the
basis of local varieties and
rams of imported long-wool
breeds (Leine, Texel, Kent),
without the participation of
Polish Merino. This group
includes native Pomerianian,
Olkuska and Kamieniecka
sheep.
Pomeranian sheep were
created on the basis of primi-
tive “fagasy” sheep from
Kashubian region. Sheep of
this breed are large, with
white, uniform, thick wool
6SULQJ

and good meat usability. Po-
meranian sheep are immune
to specific coastal climate
conditions, they have rela-
tively low feeding require-
ments and make good use
of pastures. The animals are
very gentle and not skittish.
Lamb leg of Pomeranian
sheep with garlic is included
in the List of Traditional Prod-
ucts in the meat products
category.
Kamieniecka sheep rep-
resents the wool and meat
type. It produces uniform,
thick and high quality wool in
creamy shade. The sheep is
adapted to harsh climate con-
ditions of North and Eastern
Poland and it is distinguished
by good healthiness, resist-
ance to sheep paronychia,
good usage of farm feeds,
producing very good lambs
for slaughter from meat rams
in mass breeding.
Produced in the region of
former Olkusz district, the
Olkuska sheep is a native
variety of long-wool sheep,
the population of which was
created on the basis of Po-
meranian sheep, imported
from Kashubia in the interwar
period. Olkuska sheep is dis-
tinguished by extremely high
fertility. In individual breed-
ing, in small herds, ewes give
birth and feed triple or even
larger litters; the most fertile
mothers give birth to seven
sheep. Olkuskie sheep are
characterized by high milk
production and strong ma-
ternal instinct. Their wooly
coat is white, wavy and
dense. Olkuska sheep is a
breed adapted to maintain
it in groups of several speci-
mens, and as it is easily do-
mesticated, it is perfect for
agritourism farms, where it
can be an additional attrac-
tion, and its products – milk,
6SULQJ
lamb meat and leather – may
be used on the farm.
Sheep milk production
in Poland
In Poland, the use of sheep
for milk production is of
regional importance and is
practically confined to the
mountain regions of Podhale
and Beskidy. For centuries,
local inhabitants have relied
on sheep production
for their living, and the
sold wool, skins and milk
provided the source of
income. Polish Mountain
sheep, inextricably con-
nected with these sites,
is a breed of well-
known productive ca-
pacity. Two groups of
sheep, separated from
the population of Po-
lish mountain sheep:
naturally colored moun-
tain sheep and cakiel
podhalaƒski are cur-
rently recognized as
separate breeds. The
milking period of mountain
sheep lasts on average 150
days from May to September;
and the average milk pro-
ductivity after giving birth to
lambs is 40-60 l.
Sheep’s milk is used for
the manufacture of excellent,
probably generally known
products: bryndza podhalaƒska,
oscypek and redykołka. These
cheeses are among a dozen
of Polish products which
have acquired the status of
EU protection as regional
products of legally protected
name and manufacturing te-
chnology, produced only
in certain regions of the
European Union. In this way,
they joined other specialties
which have ob-tained the
EU Designation of Origin,
allowing for special marking to
ensure their originality.
6FLHQFHDQG7HFKQRORJ\
The milk used for manu-
facturing these cheeses origi-
nates exclusively from Polish
Mountain Sheep breed. The
addition of cow milk (max
40%), obtained from Polish
Red cattle breed, is accept-
able. Cheese production
season lasts from May to
September, due to the lim-
ited possibility to obtain sheep
milk.
The interest in the sheep
milk production has been no-
ticed recently in the lowlands.
This trend is a result of the
search for alternative sources
of income in the sheep breed-
ing. In recent years, a number
of farms were created, and
they successfully exploit the
sheep for dairy purposes. The
agritourism farms are the ma-
jority in this group. They pro-
duce milk for their own use,
or for the local market’s need.
The Merino and its hybrids
with various content of fertile
and milk breeds of East Afri-
can sheep are used for dairy
purposes.
Since 1992, in the Experi-
mental Institute Kołuda Wiel-
ka of the National Research
Institute of Animal Production,
research on dairy exploitation
of sheep on lowlands and
cheese production has been
conducted. Milk for cheese
production is obtained from
ewes of naturally colored
Merino and fertile and milky
Kołudzka sheep. The ani-
mals are fed with farm feeds,
which provide high quality of
manufactured products. The
factory produces cheese pur-
suant to the EU standards.
Natural add-ons are used in
the cheese production proc-
ess: cheese cultures, rennet,
salt, herbs, and some cheeses
are smoked with apple wood
smoke. The cheese fac-
tory was awarded with the
emblem “Polski Producent
˚ywnoÊci” (“Polish Food Pro-
ducer”) for the high quality of
produced cheeses. The fac-
tory’s offer includes cheeses
made from blanched cheese
mass (W´dzonek kołudzki),
semi-hard ripening cheeses
(Ser kołudzki), acid-rennet
cheeses (Twaro˝ek owczy), “po-
mazankowe” cheeses (Bryn-
dza owcza), brined and mel-
ted cheeses (source: http://
www.koludawielka.com.pl/).
Aldona Kaw´cka, Ph. D
Department of Animal Genetic
Resources Conservation
National Research Institute of
Animal Production

 (DWLQJRXW

D ue to the fact that rear-

ing cattle, sheep, goats
became popular in Poland in
the past centuries, the daily
diet of our ancestors was en-
riched with dishes containing
milk and milk products. Milk
and milk products have been
used in the Polish cuisine for a
long time, both by poor peas-
ant families and more wealthy
families of noblemen or even
kings. This can be evidenced
by a description of an old-
Polish milk dessert called ar-
kas, mentioned in the Polish
culinary sources of the 17th
century.
To date, milk and milk prod-
ucts have been an important
component of dishes in the
Polish cuisine, regardless of
the region of the country. Milk
products (made of cow's milk)
which are most frequently
used in the Polish tradition-
al, regional cuisine include:
sweet milk or the so-called
soured milk (soured due to
action of lactic acid bacteria),
fresh cream (non-sour) and
sour cream, butter, butter-
milk, whey, curd cheese, fried
cheese, hard smoked cheese.

7UDGLWLRQDO3ROLVK&XLVLQH
5HJLRQDO'LVKHVZLWK$GGLWLRQ
RI'DLU\3URGXFWV
In the individual regions of Po-
land, these products are used
to prepare various dishes.
These raw materials are com-
ponents of beverages, soups,
main courses, sauces, des-
serts, cakes, snacks. There-
fore, let us try to present at
least some of the regional milk
delicacies.
Let us go back in time, to
the period before contempo-

 6SULQJ

rary, industrially manufactured
kefir and yoghurt with various
flavours entered Polish homes.
Some time ago, it was very
popular to drink soured milk
due to natural lactic fermenta-
tion, especially on hot sum-
mer days. It was a great thirst-
quencher and when served
with new potatoes with dill, it
was a tasty, easy and nutritious
meal. Also, whey or buttermilk
obtained during processing
milk into curd cheese or but-
ter are excellent raw materials
for preparing refreshing drinks
with addition of chives, dill or
fresh cucumber.
In the Polish traditional and
regional cuisine, milk and milk
products are also a raw materi-
al used to prepare soups. They
were used as a substitute for
water and gave those dishes a
specific taste. Soups based on
milk, whey or buttermilk have
been known for a long time in
cuisines of the various regions
of Poland. Such soups include
jucha, which is actually butter-
milk or whey boiled with flour
and salt, served with whole
potatoes. In Silesia, soups
known as chuda jewa and se-
rula have been known to this
day. They are also based on
buttermilk. On the other hand,
the characteristic taste of the
former is determined by ad-
dition of bryndza (white sheep
cheese) and the latter – by ad-
dition of onion, garlic, bacon or
broth and ground caraway. In
the same region, we can also
encounter a soup made of
buttermilk with plums – over-
cooked prunes, seasoned
with sugar and cinnamon.
Very similar soups are known
also in Wielkopolska, such as:
soup made on buttermilk (with
prunes and potatoes), butter-
milk soup with bacon and po-
tatoes, soup made of soured
milk. In traditional cuisine of
6SULQJ
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the Kujawy region, they use and new beetroots) whose Of course, I have not ex-
fresh whey instead of water full, specific taste cannot be hausted the topic of soups
to cook sorrel soup and then achieved without addition of but it is worth adding that for
add soured milk or buttermilk, cream and soured milk is one the purpose of protecting the
sprinkle dill over it and serve it of the most characteristic tra- Polish culinary traditions, some
with small square noodles – la- ditional Polish soups. of them have been entered
zanki. Soups whose composi- into the Lists of Traditional
Among traditional region- tion includes curd cheese Products kept by voivodes
al soups of Mazowsze and or bryndza are also known in the individual regions of
Wielkopolska regions, we may in cuisines of the Polish re- Poland. Such soups include:
distinguish nic soup. Contrary gions. Such soups include polewka na maÊlance z ziemnia-
to its name, it is not a soup but małopolska zupa wielkanocna kami (Âlàskie region), chłodnik/
an elegant, sweet dessert – a (Małopolska Easter soup) chołodziec litewski (Podlaskie
sort of pudding made of milk, served in Małopolska. It is region), borowiacka polewka z
egg yolks, sugar, vanilla, topped
with fluffy, light, white mounds
made of egg white put on boil-
ing milk with a spoon.
In the Polish cuisine, sweet
soups with cream or sour
cream include mainly fruit
soups. In Wielkopolska, we
have the so-called pamuła
gruszkowa (pear soup), in
Małopolska - pamuła Êliwko-
wa (prune soup) and garus
małopolski (apple and pear
soup), in Kurpie – Êwiàteczna
zupa poziomkowa (holiday wild
strawberry soup), in Podhale –
Êliwconka z łazankami (prune
soup with lazanki), zufka (with
prunes and croutons), pamuła
z je˝yn (blackberry soup).
However, cream is more
frequently used to season
soups and spicy dishes and
sauces. In Kurpie, it is not pos-
sible to cook delicious chłodnik
ostroł´cki (Ostroł´ka cold
soup) or clear beetroot soup a very nutritious dish. First, maÊlanki (Pomorskie region),
without addition of cream. In stock is prepared using pork, ˝ur Êlàski na maÊlance (Opol-
Mazowsze, cream is added fresh (unsmoked) sausage skie region) and handzlowska
to, among others, holiday sour and vegetables. When stock serwatka wielkanocna (Podkar-
rye soup, carp soup and lemon is ready, diced meat, sau- packie region).
soup. In Podlasie and Lubel- sage, vegetables, boiled eggs, Curd cheese is another dairy
szczyzna, cream is an essential rye ferment, crushed curd product widely used in the
addition to barszcz białostocki cheese, garlic are added. All Polish cuisine. It is most com-
(Białystok beetroot soup), ˝ur is boiled and cream is added. monly used as a core com-
zambrowski na kiełbasie (Zam- This is an Easter dish served ponent of fillings to stuff, for
brów sour rye soup with sau- in Małopolska. Another soup example, pierogi, pancakes, as
sage), wielkanocny ˝urek lubelski called góralska dziadówka orig- well as sweet and salty pastry
(Lublin Easter sour rye soup). inates from Podhale. Apart products. Let us start getting
Cold soup (sour soup from vegetable stock, the more familiar with this topic
made of leafy tops of beetroot soup contains bryndza. from getting to know pierogi

 (DWLQJRXW
better. Pierogi are very popular
in Poland and have a rich tra-
dition dating back to the 13th
century. They probably came
from the Far East through
Ruthenia. The name pierogi
started being used in the 17th
century. Generally speak-
ing, pierogi are a dish made of
cooked, baked or deep-fried
dough, thinly rolled out and
stuffed with various fillings. In
the past, pierogi were made on
the occasion of holidays only –
depending on the type of the
holiday, they had an appro-
priate shape and filling, either
sweet or seasoned. Making
pierogi and serving them as a
dinner course is a family tradi-
tion passed orally from gen-
eration to generation.
In the various regions of the
country, many types of pierogi
are known, including those
with addition of curd cheese
– pierogi with curd cheese,
leniwe (made of dough with
addition of curd cheese), ruskie
(with a potato and curd cheese
filling).
In Wielkopolska, ruskie are
the most popular kind of pie-

rogi. These are made with a
filling of potatoes, curd cheese,
onion fried in butter, salt and
pepper – so they are spicy.
After cooking, they are served
with melted bacon or lard with
onion. Pierogi with sweet curd
cheese e.g, with addition of
sugar, vanilla, finely chopped
orange zest, raisins are also
eagerly eaten there. Such pie-
rogi, after cooking, are sprinkled
with melted butter and sugar
or are served with whipped
cream or sour cream, sprin-
kled with cinnamon. This type
of pierogi is what Wargowo in
Oborniki Wielkopolskie com-
mune is famous for. Pierogi
are prepared there according
to the recipes contained in
cookbooks some of which
are more than 100 years old.
In Wielkopolska, dough for
pierogi was most frequently
made by adding to sifted flour
an egg yolk or a whole egg,
sometimes a little butter and
tepid water and salt. Currently,
dough is made of flour and
water only. In many homes in
the region, leniwe and pierogi
with sweet curd cheese are
a traditional vegetarian dish,
eaten on Fridays as a second
course. Leniwe are not typi-
cal pierogi, as a matter of fact
they are dumplings made of
dough to which curd cheese
has been added.
There are many regional
types of pierogi, some of which
are so exceptional that they
were included in the provincial
Lists of Traditional Products.
Such protection was granted
to pierogi from Wargowo in
Wielkopolska. In Podkarpacie,
in Pilzno land, pierogi ruskie
pilzneƒskie are popular. They
have been even mentioned
by Robert Korzeniowski – the
race walking world champion
– who comes from this re-
gion. Pierogi prepared by his
Grandma – Mrs. Stefania Ko-
rzeniowska – were seemingly
unmatched and the champion
would always associate them
with his childhood.
A specific taste is also a
feature of razowe pierogi z
Wiercan – pierogi with a tradi-
tion of more than 100 years,
registered in the List of Tradi-
tional Products in the Podkar-
packie region. Dough used in
these pierogi is made of wheat,
wholemeal flour and filling – of
curd cheese with potatoes or
cabbage.
The same list in the Podkar-
packie region includes pierogi
z kaszy jaglanej z serem from
Słomiana village. In that area,
there has been a long tradition
of growing millet from which
millet groat is obtained. Pierogi
are stuffed with a filling made
of millet groats cooked in milk
and cooled down, with addi-
tion of curd cheese. They are
served with butter and fresh
milk. In the past, they were a
great delicacy eaten on Sun-
days and holidays.
At the opposite end of Po-
land, on the edge of Tuchola
Forest, in Pomorskie province,
pieróg z gomółkà z Kociewia
is a traditional dish. Its filling
is made of grated potatoes
mixed with curd cheese.
Among other regional dish-
es in Pomorskie province, it
is also worth mentioning pyzy
borowiackie. They are round
potato dumplings made of
raw potatoes only and stuffed
with a spicy filling made of curd
cheese, egg, pepper and salt.
After cooking, they are served
with melted bacon or lard with
onion.
In Lubelskie province, in
Kàkolewnice, pierogi were
so popular that the inhab-
itants of this locality were
called piero˝nicy (pierogi eat-
ers). Parowaƒce z serem have
a tradition of more than 100
years there. They are shaped
as a flattened ball, spongy, ad-
ditionally flavoured with mint
or vanilla. Pieróg urz´dowski
is another native dish from
Lubelszczyzna. The name is
derived from Urz´dów from
which this dish originates. This
is a sort of baked pieróg made
of yeast dough. A filling is made
6SULQJ
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of curd cheese, buckwheat It is difficult to finish the sto- the 2 nd half of the 20th century were about 40 thousand milk
groats, eggs, butter, sugar and ries about Polish traditional when Poland was a Socialist bars in Poland. Maintaining low
mint. Before baking, pieróg is regional dishes prepared us- country. However, their his- prices of meals in those estab-
buttered and sprinkled with ing milk products. One thing is tory dates back even to the lishments was possible thanks
sugar, caraway or sesame. certain - that in every corner end of the 19th century. The to state subsidies. Milk bars
In Małopolska pierogi tar-
nowskie (from Tarnów) also
have a filling made of buck-
wheat groats mixed with curd
cheese.
In Podhale, a filling for pie-
rogi góralskie is prepared using
fresh cooked cabbage, bryndza
(sheep's milk cheese), onion
and fried lard. In this region,
bryndza is often used as an in-
gredient of fillings. Such dishes
include zakopiaƒskie bryndzylki.
They are a sort of baked pie-
rogi made of potato dough and
stuffed with a filling made of
bryndza, grated oscypek, boiled
potatoes and egg. They are a
great hot snack or accompani-
ment to clear soups. A similar
role is played by kołaczyki z
bryndzà – they are round pies
of yeast dough, with a hollow
in the middle, filled with a spicy
filling made of bryndza, onion, of Poland, sweet or spicy pie- first eating-house, or as it were very popular and some
caraway, egg yolk, cream, sea- rogi with curd cheese or fillings was named later on, milk bar, of them became even iconic
soned with pepper and salt. with curd cheese, pancakes serving meals made mainly thanks to which they survived
Góralskie krokiety are another with curd cheese, croquettes of milk, eggs and flour was the system transformation and
dish stuffed with bryndza. They with curd cheese fillings, pie- opened in 1896 in Warsaw operate until today, enjoy-
are prepared on a basis of pan- rogi leniwe are extremely pop- by Stanisław Dłu˝ewski - land- ing a good reputation among
cakes which are smeared with ular. The aforementioned curd owner, farmer and breeder of their clients. Their number,
a filling made of bryndza and cheese cakes and desserts are milk cattle. It was called Mle- however, is systematically de-
potatoes, rolled up, breaded a topic for separate considera- czarnia NadÊwidrzaƒska and creasing and currently there
and fried until golden. tions. was located at one of the main are some 100 or so bars in
Gołàbki ze szpinakiem are a Regional dishes have been streets in Warsaw, 11 Nowy the entire country. In Warsaw,
completely different idea for growing into the landscape Âwiat street. It gained popular- e.g. "Bambino" Milk Bar at 21
using a bryndza filling. The of the Polish cuisine gradu- ity very quickly and similar eat- Krucza street, which has been
dish comes from the Kujawy ally, throughout long years, ing-houses started appearing operating since 1959, has its
region. Leaves of white fresh sometimes even through- in Warsaw and then in other avid fans. Naturally, the cur-
cabbage are stuffed with a fill- out several hundred years. Polish cities. Their popularity rent menu includes meat dish-
ing made of spinach, bryndza, However, turning to more increased even more when es too but there are also veg-
oscypek, sunflower seeds and contemporary times, we may in 1918 the crisis after World etarian dishes, such as those
spices - salt, pepper and nut- not forget to mention a purely War I caused a huge rise of made of dairy raw materials.
meg. This dish is baked in an Polish venture in the field of food prices in Poland. They of- What is important, is their
oven. Gołàbki podhalaƒskie – a gastronomy which popular- fered cheap and tasty, home- taste, freshness and low price.
native dish from Podhale – ized vegetarian dishes of the made vegetarian dishes. It is worth visiting this place in
stuffed with a filling made of Polish cuisine, including dishes Milk bars were back in fash- search of Polish tastes!
potatoes, bryndza and onion made of dairy raw materials. I ion in Socialist Poland after
are another type of gołàbki. mean here the so-called milk World War II. In the period Ewa Woicka-Bekas
Agency for Restructuring and
They are delicious too! bars whose heyday falls on of their greatest boom, there Modernization of Agriculture

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aste r is, next to Chr istm as,

E the mos t impo rtan t Chr istia n
holid ay celeb rate d in Pol and. It falls
in sprin gtim e. Eas ter festi ve men u in
Pol ish hous ehol ds is very abun dant and
dive rsifi ed. Apa rt from othe r dish es,
the festi ve tabl e cann ot lack Eas ter
cake s. The y are its prim ary deco ratio n.
Pol ish trad ition al Eas ter cake s inclu de:
Eas ter brea d, maz urek , pasc ha and
chee seca ke.
Eas ter brea ds are a typi cally Pol ish
spec ialty and the cent erpie ce of the old
Pol ish cuisi ne. The y alleg edly owe their
ed dessert nam e to the Pol ish king , Stan isław
scha unbak Lesz czyƒ ski. Fam ous Pol ish ethn ogra pher
Pa cent ury)
th
Zyg mun t Glog er (fro m the 19
desc ribes them as "elbo w high , cylin drica l
... saffr on, clad in whit e coif mad e of icing ,
mult i-col or popp y and hom e-ma de jam" .
t-ra ised cake , whe at
The y are mad e of yeas r,
flour, a larg e num ber of egg yolk s, suga
butt er and sund aes.
is
Maz urek is the seco nd Eas ter cake whic h be
a mus t on the Pol ish tabl e. Its root s can
t,
trac ed to the Tur kish idea of a very swee are
thin pie with sund aes. Cur rent ly, ther e
or
man y type s of Maz urek : on a tend er, thin er
half- thin past ry, on a wafe r, mad e of tend

azurek cake
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pastry with an addition of walnuts , spices,

vanilla, sliced candied orange peel pieces.
The top can be covered with a thin layer of
icing or chocola te beautifu lly adorned with
sundaes , candied fruits, orange zest and
colorful glaze. Zygmu nt Gloger describe d
mazure k cakes as "...squa re, little carpets,
... similar to Roman mosaics ".
As far as pascha and cheeseca ke are
concern ed, these are cakes made of curd
cheese whose main ingredie nt is cottage
cheese. Pascha is an exquisi te, unbaked
dessert which is served deeply chilled. It is
prepare d from non-sou r, fat cottage cheese
with an addition of butter, sugar, egg yolks,
sundaes and jam.
Cheesec ake, formerl y known as "serowi ec”,
was conside red in the Polish traditio n as a Cheese
strictly festive cake. Proper ly prepare d cheese
cake
mass should have a puffy, cream consiste ncy,
contain sundaes (light and dark raisins,
almond s, dates and figs) and have a wonder ful
savor owing to the addition of vanilla and
orange zest.
It is worthw hile to sit at Easter at a Polish
table and try all these sweet specialt ies!
Ewa Woicka -Bekas
Agency for Restruc turing and Modern ization of
Agricu lture

Easter
bread

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Photo
PPh
hootto by
by Iwona
Iw
woona
na Chromiak
Chhrrom
omiiaak
ak
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Chart 1. Export of agricultural and food products in 2006-2010 Chart 2. Import of agricultural and food products in 2006-2010

EUR million EUR million

1300 1300
1200 1200
1100 1100
1000 1000
900 900
800 800
700 700
600 600
500 500
400 400
300 300
200 200
100 100
0 0

Oc er

Oc er
ch

ay

ch

ay
y

st

st
ne

ne
M y

ly

M y

ly

r
ril

ril

r
be

be
be

be

be

be
ar

ar
r

r
gu

gu
b

b
Ju

Ju
ua

ua
Ap

Ap
M

M
ar

ar
Ju

Ju
nu

nu
em

em
m

m
to

to

m
Au

Au
br

br
Ja

Ja
ve

ve
ce

ce
pt

pt
Fe

Fe
Se

Se
No

No
De

De
2007 2008 2009 2010 2007 2008 2009 2010

Table 1. Basic information on milk production

2004 2009 2010*
Specification
thousand ton million EUR thousand ton million EUR thousand ton million EUR

Milk powder 129.0 207.1 120.7 173.3 102.8 208.8

Cheese 81.3 191.1 142.9 368.5 141.4 402.8

Casein 6.2 28.5 3.9 16.1 4.0 22.7

Ice-cream 8.2 10.7 25.3 43.4 29.9 53.2

Butter and milk fats 27.6 66.2 18.3 43.3 25.9 81.5

Liquid milk and cream 52.9 28.9 281.8 123.0 231.9 144.1

Whey 47.8 21.0 130.7 61.5 135.8 95.7

Yoghurt 43.7 35.9 107.5 103.3 125.4 124.0

* estimate based on 11 months

Source:CAAC data

Table 2. Basic information on milk processing* Table 3. Export of dairy products

Specification 2004 2006 2008 2009 2010** Specification 2004 2006 2008 2009 2010
Number of dairies 265 238 224 214 214 Population of milk cows*[thousand heads] 2770 2775 2733 2606 2538

Employment - thousand persons 41.4 39.1 35.8 35.6 35.2 Production of milk [million kg] 11821 11982 12426 12447 12360
Milk purchase million kg 8002 8672 8947 9145 8996 Number of milk producers [thousand] 736 632 551 495 465
Value of sales billion PLN 17.2 18.6 20.9 20.9 24.0
Number of milk suppliers [thousand] 389 313 222 200 186
Milk processing/dairy million l 30.2 36.4 39.9 42.7 42.0
including wholesale suppliers 311 279 201 183 170
Employment/dairy 156 164 160 166 164
Production of milk/holding [thousand kg] 16.1 19.0 22.6 25.1 26.6
Value of sales/dairy million PLN 65 78 93 98 112
Volume of processing/employed person, thousand l 193 222 250 257 256 Milk supplies/supplier [thousand kg] 25.7 31.1 44.5 50.0 52.9

Value of sales/employed person thousand PLN 416 475 583 587 682 Milk performance of cows [kg/year] 4268 4318 4547 4776 4870

* exclusive of production of ice-cream ** non-final data * acc. to the state

Source: Milk market, status and prospects no. 38, IERIG˚-PIB, Warsaw 2010 Source: Milk market, status and prospects no. 38, IERIG˚-PIB, Warsaw 2010

Table 4. Import of dairy products

2004 2009 2010*
Specification
thousand ton million EUR thousand ton million EUR thousand ton million EUR
Milk powder 5.9 10.0 27.0 46.6 34.1 59.1

Cheese 8.7 27.7 38.0 106.6 39.5 121.8

Casein 11.5 45.6 11.0 36.8 7.9 47.0

Ice-cream 2.0 2.8 8.6 14.0 9.6 18.9

Butter and milk fats 4.1 9.1 9.3 25.6 12.1 41.7

Liquid milk and cream 5.9 5.3 49.8 28.0 59.6 35.2
Whey 8.3 5.7 24.9 16.5 27.1 19.8
Yoghurt 1.9 1.5 21.3 24.1 27.5 29.0

* estimate based on 11 months

Source:CAAC data

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Chart 3. Milk production and consumption in the years 2005-2006 Chart 4. Trade in dairy products (mln EUR)
production, consumption in kg/per capita


 Export
1200
Import
SURGXNFMD
production Balance

consumption
VSR \FLH
900 self-suff. rate %
ZVNVDPRZ\VW  

self-sufficiency rate %
600 

300 


0 

United Kingdom
Ireland

Netherlands
Estonia
Lithuania
Finland
Luxembourg
Poland
Slovenia
France
Slovakia
Latvia
Germany
Austria
Czech Republic
Bulgaria
Sweden
Hungary
Romania
Portugal
Belgium
Cyprus

Spain
Italy
Greece
Malta
Denmark




          

Chart 5. Trade in dairy products (thousand tons) Chart 6. Milk purchase prices (EUR/100 kg)
 Export

Import Poland
Balance
 EU-15
 EU-12





 
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,

9

,;

,
9

,;

,
9

,;

,

9
,;

,

9

,;
,

,;
,

9

,;
9

          

Chart 7. Number of proposals submitted in each year Chart 8. Structure of the submitted proposals by sectors

 

proposals submitted each year

submitted proposals – ascending order
contracts signed
contracts signed – ascending order 


 

SURGXFWLRQDQGSURFHVVLQJRIPHDW
SURGXFWLRQRIMXLFHVIUXLWDQGYHJHWDEOHSURFHVVLQJ
proposals submitted in 2008
proposals submitted in 2009
PLONDQGFKHHVHSURGXFWVSURFHVVLQJH[FOXGLQJWKHSURGXFWLRQRIEXWWHU
proposals submitted in 2010
ZKROHVDOH
RLODQGIDWSURGXFWLRQ
RWKHU

Source: created on the basis of data from OFSA RDP 2007-2013 applications (ARMA IT system) Source: created on the basis of data from OFSA RDP 2007-2013 applications (ARMA IT system)

Chart 9. Structure of the signed contracts by enterprise category Chart 10. Structure of investment co-financing by operation costs

small enterprises
micro enterprises
enterprises employing less than 750 persons,
or of a turnover not exceeding EUR 200 million
medium-sized enterprises number of investments

Source: created on the basis of data from OFSA RDP 2007-2013 applications (ARMA IT system) Source: created on the basis of data from OFSA RDP 2007-2013 applications (ARMA IT system)

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Definitions concerning milk and milk products, included in the Council Regulation (EC) no. 1234/2007

Milk Normal mammary secretion - without either addition thereto or

extraction therefrom - obtained from one or more milkings

Milk which has not been heated above 40°C or subjected to treat-
Raw milk
ment having equivalent effect.

standardised Heat-treated milk with a fat content of at least 3.50%.

Whole milk Heat-treated milk with a fat content that has not been altered
non- since the milking stage either by the addition or removal of milk
standardised fats or by mixture with milk the natural fat content of which
has been altered. However, the fat content may not be less
Drinking than 3.50 %.
milk
Heat-treated milk whose fat content has been reduced to at least
Semi-skimmed milk
1.50% and at most 1.80%.

Heat-treated milk whose fat content has been reduced to not

Skimmed milk
more than 0.50%.

Heat-treated milk not complying with the above-mentioned

Drinking milk with specific fat requirements regarding the fat content, provided that the fat con-
content tent is provided on a packaging in a clear and legible way using the
expression "fat content......%", with one decimal point accuracy.

Products derived exclusively from milk, on the understanding

that substances necessary for their manufacture may be added
Milk products
provided that those substances are not used for the purpose of
replacing, in whole or in part, any milk constituent.

Products in the form of a solid, malleable emulsion, principally of

the water-in-oil type, derived exclusively from milk and/or certain
milk products, for which the fat is the essential constituent of
Milk fats value. However, other substances necessary for their manufac-
ture may be added, provided those substances are not used for
the purpose of replacing - either in whole or in part - any milk
constituents.

The product with a milk-fat content of not less than 80% but less
Butter than 90%, a maximum water content of 16% and a maximum
dry non-fat milk-material content of 2%.

The product with a milk-fat content of not less than 60% but not
Three-quarter fat butter more than 62%.
Milk fats
The product with a milk-fat content of not less than 39% but not
Half fat butter more than 41%.

The product with the following milk-fat contents: 1) less than

Dairy spread X% 39%, 2) more than 41% but less than 60%, 3) more than 62%
but less than 80%.

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