KWT-2024/lab/food/ELRC-479-Polish_Food_2.en-pl.en

Ladies And Gentlemen! 
The closest half-year, from the beginning of May until the end of October, will be time of Exhibition the World EXPO 2015 in Milan. 
This year's edition is exceptional, as its tagline is "Feeding the planet, energy for life". 
This is the first thematic event of this type with such a wide participation of agri-food sector that is considered to be Polish specialty. 
Agriculture has always had great importance for us. 
It is based on family agricultural farms. 
After more than a quarter of century of reforms not only farms were modernized, but also processing industry that is currently the most advanced in the world. 
Once it was believed that the Polish agriculture is primitive, because it consumes little chemicals. 
Today it turns out to be an advantage. 
Despite not the best soils in terms of soil valuation class, in Poland there are good conditions for development of sustainable agriculture. 
It is a result of action of farmers who, like no other socio-professional group, are perfectly aware of the fact that our future and our future production depends on environment. 
This is why they do everything to maintain this environment fully productive to future generations so that it could harmoniously and dynamically develop. 
Such an approach has resulted in Poland being very successful in international trade of agrifood products. 
We are world leaders in production of soft fruit, one of the greatest producers of apples and champignons. 
Magnificent Polish cured meats enjoy great recognition. 
They are produced in high-tech plants, but their production is based on old, verified recipes. 
Guests visiting Poland say that our ham tastes like ham, egg as egg and fresh crispy loaf of bread is exceptional. 
I am convinced that during EXPO 2015 in Milan each person visiting Polish pavilion will see it for himself. 
At the same time I hope that encouraged by this meeting you will visit Poland and get to know it better, not only in terms of flavours. 
We not only have tasty products of great quality, but also magnificent dishes we make of them. 
It is worth trying the best Polish dishes in restaurants and guest agritourist farms. 
I cordially invite you - Poland Tastes Good - here to Milan for EXPO 2015, and of course to Poland. 
Produced from flower nectar by hardworking bees, honey is a magical, sweet elixir. 
It can be made from acacia, lime, buckwheat, rape, heather and mixed flowers, but it is always associated with richness of plants with colourful and fragrant flowers, abundantly blossoming for a long time, from early spring to late autumn. 
Bees gather the flower nectar in the hive. 
They transform it into honey and place it in combs, where it matures. 
They can also carry honeydew to the hive: honeydew is a sticky substance produced by trees and shrubs, such as: spruces, firs, pines, larches, oaks, maples, limes, birches, beeches, willows and hawthorns. 
Then, honeydew honey is produced, which is less sweet and has a characteristic greenish colour. 
Honeys from spring flowers have light colour, pleasant smell and mild taste. 
On the other hand, honeys made from the nectar of summer flowers are much darker and their taste and smell is spicier. 
The main group of compounds, determining the taste and aroma of honey, are essential oils originating from the nectar. 
There are more than 50 of them, that is why honeys have exceptionally diverse aromas. 
Nowadays, we know exactly how this sweet treasure affects our organism, but its healing properties were discovered by the ancients Egyptians, who appreciated it and used it in treatment of various diseases. 
In the ancient times, a different interesting product, prepared on the basis of honey, appeared in Poland - mead. 
This filling alcoholic beverage had a great reputation, but it was drunk rarely, most often during important ceremonies. 
It was a luxurious and costly beverage. 
As we can see, honey is not only delicious, but has various properties as well - also health-promoting. 
It has bactericidal properties, strengthens the body, sooths nerves, helps the heart and improves comfort and mood. 
Introducing honey to your daily diet is an idea definitely worth considering. 
We know that it was produced as early as in the beginnings of the Polish statehood. 
In 966 Spanish diplomat, merchant and a traveller Ibrahim Ibn Jakub note down that the country of Mieszko I, apart from food, meat and arable land, is abundant in honey and that Slavic wines and inebriating beverages are called meads. 
In the beginning of the 12th century the author of the first Polish chronicle Gallus Anonymous also wrote about production of mead on the lands inhabited by Slavic people. 
The popularity of meads made them part of our culture - they have been described in belles-lettres. 
They were commemorated by famous Poles: for instance, by Adam Mickiewicz in national epos "Pan Tadeusz" and Henryk Sienkiewicz in his historical novels forming the “Trilogy”. 
Meads were not only symbols of culinary heritage, but also elements of daily life and ornaments of noblemen's tables. 
Uniqueness of mead was emphasized in 1900 by the author of article "Pszczelnictwo [Beekeeping]" published in "Gazeta Kaliska". 
He wrote mead is so popular in the country that it can be found both in cellars of wealthy noblemen, yeomen, yokels as well as magnates. 
He stated it was drunk even by the king. 
In the article published in 1894 in "Gazeta Polska" he wrote that it is more profitable to produce mead than honey for direct consumption. 
The author believes that development of both factory and home mead making is desired and stresses that in this way consumption of fake wines can be avoided, which will result in avoiding health problems and expenses. 
Depending on the degree of dilution meads can be divided into: półtorak, dwójniak, trójniak and czwórniak. 
These names refer to historically shaped composition and method of production. 
Półtorak is made of one dose of honey and half of a dose of water. 
Dwójniak is made of one dose of honey and one dose of water. 
Mixing one dose of honey and two doses of water gives trójniak, and one dose of honey and three doses of water give czwórniak. 
These proportions determine all production stages and guarantee proper taste of beverage. 
To enrich taste of mead in the production process, natural herbs and spices such as cloves, cinnamon, nutmeg or ginger are added. 
Sometimes natural fruit juices, as well as fresh fruits change the taste of the beverage. 
Old-Polish production recipes determine sufficiently long seasoning and maturation of this drink. 
They are sold in glass or ceramic bottles, as well as in oak barrels. 
Półtorak, dwójniak, trójniak, czwórniak have been registered in the register of Traditional Speciality Guaranteed of European Commission. 
In Poland, most people believe that queen Bona brought custom of eating fresh vegetables to Poland. 
We still call the set of traditional broth vegetables - carrot, parsley, celery and cabbage - włoszczyzna (after Włochy - Polish name for Italy). 
However, historical influences in the field of cuisine in our country started before 1518 - a year when the Italian of affluent Sforza family became queen. 
In the days of Casimir the Great and Queen Jadwiga trade contacts between Italian and Polish merchants were very frequent. 
Reading old notes of purchases for the needs of the court, historians concluded that at that time lettuce, beets carrot, cabbage or cauliflowers were popular dishes. 
Nonetheless, queen Bona brought to Poland Italian cooks, which resulted in Italian dishes being eaten at the Polish court. 
These new customs started gradually changing the Polish cuisine, making it slightly lighter and richer in vegetables. 
Traditional Polish cuisine was famous for spices. 
As the county was located at the crossing of trade routes, nobility houses were full of expensive spices - saffron, nutmeg, pepper and other spice additives. 
An elegant court cuisine was known of them. 
Contrary to the common opinions by no means was pork the most frequently consumed type of meat. 
Roasted boar, poultry and beef were more popular. 
Old cookbooks provide numerous recipes for dishes made of crayfish or freshwater fish. 
Various kinds of groats were frequently eaten. 
They dominated before the potatoes era. 
Gradually increasing presence of vegetables in traditional Polish cuisine was not the only result of Italian influence. 
Changes in confectioner's trade took place as well. 
In the last years of 18th century, owing to papal nuncio, the first confectionary in Warsaw was opened. 
Since then ice cream, gateaux, sweet beverages and fruit cookies gained recognition. 
Another chapter of Italian influence on the Polish cuisine took place at that the end of the previous century. 
At that time pizza and roasted baguettes became popular. 
They became regular guests of Polish houses. 
We made them not only according to classic recipes. 
They were modified a lot with local, native components. 
One of them, undoubtedly very popular, were excellent champignons - we are the largest European producer of them. 
Bread- it was known to ancient Egyptians, Greeks, Romans. 
It has accompanied people since the dawn of time on almost all continents. 
Over centuries it took different forms, but one thing has always been unchanged - raw materials. 
It has always been made of flour of different species of grains and water. 
This is the shortest description of its composition. 
In the initial version it was a kind of a pie, similar type of bread can be met in cuisines of various nations. 
Contemporary loafs of bread are, however, round or rectangular. 
They are made in many ways, with yeast or without it. 
The best bread is believed to be the one kneaded on a natural sourdough. 
In the past bread flour was made of millet. 
Today the most popular is using wheat or rye flour. 
A very popular method, due to dieticians' recommendations, is adding grains of full milling. 
Consumers can choose from a very broad range of bread. 
In order to meet their expectations bakers bake bread and rolls with many different extras, e.g. seeds or fruits. 
Traditional Polish bread was baked at horseradish leaves with dough made of coarsely milled wheat flour, rye flour or ryewheat flour. 
It has always been treated as sacred. 
Before putting bread to the furnace people were making a sign of the cross. 
Care was also taken to ensure that no crumb was wasted. 
Kneaded with no adjuvants, in a traditional manner, it remained fresh for a long period of time. 
Dough was maturing in kneading-troughs and special furnaces for baking were heated with wood. 
In Polish villages bread was baked once a week. 
Smell spreading on that day in a chamber was extraordinary. 
It is difficult to compare it to anything else. 
Bread loafs called kołacz had brown, crispy crust and magnificent flesh. 
Such Polish bread tastes best with fresh butter or lard with onion cracklings. 
In our country bread served with salt was considered a sign and symbol of agreement. 
Bread-related traditions and ceremonies are still cultivated e.g. welcoming newly married couple with a bread loaf with salt or giving it to hosts of harvest festival during holidays of harvest thanksgiving. 
Poland has a multi-century tradition in bread preparation and baking, we have excellent recipes and outstanding bakers. 
These are the reasons for success of our bread on foreign markets. 
Everyone who tastes the wonderful, Polish bread will never forget its flavour. 
They will be looking for it and returning to it. 
Nothing can replace the flavour of traditional Polish bread prepared with sourdough and baked on horseradish leaves. 
Apples are the most frequently eaten fruit. 
They enrapture with richness of colours, flavours and scents. 
It is enough to eat two apples a day to improve health and looks. 
For several years we are the largest producer of these fruit in Europe and we are the third producer in the world, after China and USA, and since two years - the largest exporter of apples. 
In production of apples a great role was played by the processing industry producing concentrated apple juice. 
We are global potentate in its production. 
About 50 percent of apples are used for juice production. 
American blueberry is, according to dieticians, fruit of health and youth. 
It is a component of balanced and healthy diet. 
Its fruit distinguish itself with large quantity of biologically active substances and significant amounts of important nutritional components. 
Blueberries, thanks to its properties, help preventing tumours and cardiovascular diseases. 
This plant is originating most likely from South America. 
Owing to the geographic location Poland produces fruit in different time period than the countries of Western Europe. 
Fruit are very tasty and are consumed usually raw as a dessert fruit. 
C u r r a n t s have been cultivated in Poland for centuries. 
Poland is second biggest producer of currants in the world, our country is also the European leader in production of black of currant. 
In assortment production structure 77 percent are black currants and 23 percent - red currants. 
National production of these fruit amounts 190-200 thousand tons, plantations occupy almost 50 thousands ha. 
Black currants have special health properties. 
They contain flavonoids having a cleansing effect on the body as well. 
They contain plenty of vitamin C and constitute a rich source of antioxidants. 
Blackcurrant juice has strengthening properties and supports migraines treatment. 
Thanks to the content of anthocyanins and phytoncides they are used for prevention of fungal and virus infections. 
Raspberries are delicious, juicy and aromatic fruit. 
Poland is the largest producer of raspberries in the European Union. 
Harvest exceed 120 thousand tons, most fruit, mainly in the processed form, are exported. 
Raspberries consumption in Poland increased recently. 
It results from the popularization of the autumn raspberries cultivation and extension of sales period of these fruit. 
The popularity of raspberries in our country is a result of their health properties, flavour and demand on the part of fruit-vegetable industry. 
Raspberries fruit have lot of vitamins, among others: C, E, B1, B2, B6. 
They contain also many mineral substances, such as potassium, magnesium, calcium and iron. 
They have antibacterial and anti-inflammatory properties. 
Raspberry juice is believed to be an excellent anti-fever and sudorific drug. 
Chokeberry also likes Poland. 
We are a tycoon in its cultivation, although it is grown in our country only for 30 years. 
We have the largest plantations in the world, at which we collect a few dozens of thousands of tons of fruit annually. 
These shrubs grow in the Polish climatic conditions magnificently and fruit for many years. 
Chokeberry has excellent nutritional and medicinal properties. 
It contains vitamins of B group, as well as C, PP and E and important macro- and microelements. 
It is believed to be a magnificent antidote against diseases of civilization, such as e.g. overpressure, sclerosis, tumours or eyes diseases. 
Chokeberry fruit are perfect for preparations: juices, jams, preserves, as well as liqueurs. 
Fish are the source of complete proteins. 
In Poland, like all around the world, the demand for fish exceeds natural production capacities of waters. 
The solution to this state of affairs is breeding, which, in the case of water organisms, is called aquaculture. 
Aquaculture is the most rapidly developing production sector of food of animal origin in the world. 
It is characterized by growth at the level of 6.6 percent per year. 
More than a half of all fish consumed all over the world originates from it. 
In the European Union, this sector is the source of almost 20 percent of total production of fishing materials. 
Breeding of fish and other water organisms may be carried out with the use of marine waters, as well as inland waters. 
In the majority of countries of the European Union, the maritime environment is used. 
Polish aquaculture is slightly different. 
It has been shaped by geographic and environmental conditions, such as climate, temperature, as well as the quantity and quality of water. 
That is why it is conducted mainly in sweet waters, in accordance with the living conditions appropriate for a given species. 
It provides high-quality products and is directly associated with the standards of environmental protection. 
Mainly inland fish are bred: carp and trout. 
The annual production of these two species in Poland amounts to ca. 36 thousand tons. 
This is a considerable amount. 
We are the leading country in Europe in the production of carp, while in the production of trout we are among the first five EU countries. 
The total production value of the Polish aquaculture amounts to ca. EUR 120 million. 
The number of professional aquaculture farms is estimated at ca. 600, including ca. 400 for carp and ca. 200 for trout. 
The area of our ponds amounts to ca. 70 000 hectares. 
The largest complex are the ponds in Milicz, which were formed around the 13th century. 
Similarly to the history of carp breeding, which has more than 800 years of tradition in Poland. 
We have the largest in the EU acreage of carp ponds and the largest potential of carp production. 
The carp pond economy constitutes a pattern of well-balanced extensive aquaculture. 
We want to preserve this method of its production. 
Also other fish species are produced in the carp ponds, such as e.g. tench, catfish and pikes. 
The second group of fish farmed in Poland are trout. 
The history of raising and breeding this species in our country is more than 100 years old. 
Today, we are one of the top EU manufacturers of trout, right behind Italy, France, Denmark and Spain. 
Its annual production amounts to ca. 18 thousand tons. 
Carp is a peculiar fish, which requires the consumer to have a sophisticated taste. 
It appears on Polish tables in order to meet the culinary tastes of gourmets during exceptional holiday moments. 
This fish is one of the healthiest. 
The delicate carp meat is a source of easily-absorbed proteins, unsaturated fatty acids and many vitamins, among others, A, B and D3. 
It is also rich in calcium and phosphorus, and contains folic acid. 
It is also rich in calcium and phosphorus, and contains folic acid. 
It can be prepared in many different ways. 
Carp tastes great, when fried, stewed and roasted, both in the form of exquisite dishes, as well as fast dishes, e.g. grilled. 
Polish scientists can take pride in many achievements with regard to restoring the population of this fish in conditions of natural watercourses. 
Sturgeon is a precious fish, which, for consumer needs, comes from aquaculture. 
Its exquisite, but fat meat devoid of fish bones has valuable nourishing properties. 
It is so tasty that it can be consumed both when hot, as well as cold. 
Sturgeon can be barbecued, fried and marinated. 
It is also perfect for smoking. 
Furthermore, sturgeon is the source of valuable caviar. 
However, in this field, we are still far behind other countries. 
The leading European manufacturers from Italy, France and Germany are far ahead of us. 
However, everything seems to indicate that Polish breeders are slowly finding their place on this market as well. 
Production of caviar in Poland is a very young, but prospective industry. 
It amounts to more than 450 kg per year and is addressed, above all, as luxury export goods, to a narrow group of customers. 
There is also an increase in demand for other species, less readily available in natural waters, such as e.g. eel, perchpike, catfish, burbot. 
Various non-native species also attract unwavering interest, having diverse needs, fulfilled by the controlled environment of ponds or closed circuit basins, such as e.g. tilapia, African catfish, sturgeon. 
This fosters development of breeding with the use of methods and species, application of which in Poland is in the initial or intermediate phase. 
The key instrument of the changes taking place, apart from the European Maritime and Fisheries Fund, are longterm national strategic plans for the aquaculture development, established in accordance with the requirements of the Common Fisheries Policy. 
Grzegorz Łapanowski - a coo k and culinary expert , a fan of regional and traditional products. 
A co-author and presenter of television and radio programs. 
Juror in the Polish edition of the Top Chef TV program. 
He is an author of culinary reports and boo ks. 
He published in, among others, Foo d Service, Przegląd Gastronomiczny, News Gastro, Magazyn Kuchnia. 
He conducts culinary workshops and presentations, implements educational projects for children and youth. 
One of his miss ions is to improve the quality of foo d for children in schoo ls and kindergartens. 
To achieve that, he implements a dream project: workshops called "Szkoła na widelcu". 
Since recently, he has run his own culinary studio in Warsaw, Foo d Lab Studio. 
He says about himself: "I live in order to eat, I coo k in order to live. 
And I love what I do". 
Paraphrasing the fragment of the “Dąbrowski's Mazurka”, the Polish national anthem, tell me, what are we taking from the Polish land to Italy, to Milan, so that all visitors to EXPO 2015 could try it? 
In Italy, we will present, first of all, competitive agriculture, which has high quality products at good prices. 
We are taking there great food products, but certainly we will also see a lot. 
This is not only a chance to show ourselves, but also to learn many new things. 
We are going to the country, which is a culinary power of Europe, apart from Spain, France and Greece. 
Poland also has a huge potential and great products. 
We start looking at food in a modern way, and regional products are gaining a new dimension. 
In addition to respect for tradition, ancient flavours and recipes - the context in which our regional, traditional food appears is by all means modern. 
More and more chefs use such products. 
An example are the recipes from the book*, which we have prepared specially for EXPO. 
Their authors are faces of new, Polish cuisine, and the recipes themselves are a mixture of the best. 
The mixture of tradition and cosmopolitan approach. 
What are these products? 
Certainly sausages. 
In Poland, we have about 1.5 thousand small producers of traditional sausages. 
We also have large producers who, by focusing on the quality, make really good sausages. 
We have excellent lamb, excellent goosemeat, excellent game as well as duck and very good beef. 
The cheese market is developing dynamically. 
We have several traditional types of cheese, such as, for example, oscypek. 
However, special attention should be paid to curds. 
Organic dairy products are a totally different league. 
If someone has not tried organic curd yet, they should do it quickly, because in case of dairy products the difference is definitely visible, noticeable in the taste. 
We also have excellent fruit. 
Apart from delicious apples, there are also cranberries, raspberries, currants and the treasures of the forest, for example, great mushrooms. 
The recognition is also deserved by our freshwater fish - pickled or smoked. 
And a whole bunch of vegetables. 
But what is, in my opinion, important, is the ability to process these products and to adapt to the requirements of the modern market, i.e. branding at the highest level. 
It is often stressed that the value of Polish food is its high quality. 
It is also, when looking at the quality systems, important to Italian consumers. 
Poland has already 37 products with the EC indications, but still it is little when compared to the Italian list of protected traditional and regional products. 
What can we learn from the Italians in this regard? 
I think that we should not compare these countries. 
Our history is completely different. 
In Poland, the highly mass market has emerged, with chains of large supermarkets. 
On one hand, it means investments, new jobs and infrastructure, but on the other it is the elimination of small, local producers. 
We need to teach consumers, how and where to look for such local, traditional producers. 
Supporting these small producers is of particular importance today. 
Looking at some flagship Italian and Polish dishes, we may have an impression that we are a little similar to each other. 
In Poland - beef steak tartare, in Italy - carpaccio. 
In Italy - prosciutto and in Poland - szynka z komina (ham from the chimney). 
The popularity of flour-based dishes - in Poland, we have pierogi and different kinds of dumplings, in Italy - pasta as well as pizza, foccaccia. 
Our tradition also includes podpłomyk. 
Exactly. 
Does it not mean that the Polish and Italian palates are alike? 
I think that Polish and Italian cuisines are very similar. 
Both when it comes to products and taste predispositions. 
Both our cuisines are simple. 
They are cuisines of simple, traditional, everyday, absolutely delicious food. 
Ours is a little heavier. 
It does not contain seafood but it contains freshwater fish. 
However, as a matter of fact, it is difficult to talk about Italian cuisine in general. 
Because there is no such thing as national cuisine, there are regional cuisines. 
There is not one Polish cuisine, and this is true for Italian cuisine even more. 
There are regional cuisines. 
A characteristic feature of the Italians is their pride of native products. 
This is simply a fetish related to the way of producing and then preparing a given product. 
And the quality is on the first place, economic considerations are less important here. 
We often pay attention to prices but good things are expensive and we need to devote more time to them. 
If we make pierogi, we should use the best flour to prepare them. 
The same applies to sausages. 
It is impossible to make good sausages easily, quickly and cheaply. 
It takes time and commitment to make them, as early as at the stage of producing raw material. 
An organic pig requires special rearing and an organic egg is just more expensive. 
If we want to have the highest quality food, it will always be more expensive. 
And it should be like that, because someone who does such great job and works hard, should be remunerated very well. 
Thus, continuing with high-quality, traditional products, I will list some dishes for you. 
What do you think about them? 
Herring with onions and jabłka łąckie (Łącko apples)… 
Oh, yes, please! 
Bacon of Złotnicka pig… 
Very much so! 
Goosemeat or duck dishes… 
Of course! 
Polish rye bread served with lard and pickled cucumber, kabanosy, juniper sausage, pork loin with prunes, pork tenderloin with chanterelles, curd with early vegetables... 
I could go on and on. 
Could these typically Polish flavours win hearts and palates of the Italians? 
I am convinced that when the Italians try them, they will like them. 
However, they are patriots and we should follow their example. 
We must be advocates of Polish food on our own. 
If you ask me if I like it, then I answer that I love it. 
Me too, that is why I mentioned it. 
Herring with onions - I love it. 
Bacon? 
I love bacon in any form, and if it comes from Złotnicka pig, I could eat it with a spoon. 
Goosemeat and duck - it is like a journey into space. 
Polish bread, lard - make me crazy. 
Sausages - all are wonderful. 
Organic curd is excellent. 
Mushrooms - very much! 
But two things are important - good raw material and good technique. 
Each of these dishes prepared using the best quality ingredients will be wonderful and will conquer the whole world. 
Really, we have nothing to be ashamed of. 
But first we have to believe in it on our own. 
And we are a little shy, a little unsure of our values. 
If we were confident and if everyone was aware of the power of our products, was convinced that we have superfood, you would never ask me this question. 
Do we have a complex associated with our post-war history? 
Do we feel inferior? 
Yes, and we should not. 
We truly are a power in the agrifood production and we have great products. 
It is enough to go several dozen kilometres outside the city, to the Polish mountains, lakes, and rivers and we have a paradise of regional and traditional products. 
Fortunately, we have already started discovering the Polish identity and traditional flavours. 
Let us go back to the previously mentioned book with the recipes, prepared specially for Expo 2015. 
Ravioli with Podhale bryndza, crostini with Wielkopolska fried cheese, savoury curd cheese dumplings with sage and brown butter, pappardelle with oscypek… 
Browsing through “The Appetite for Poland” makes my mouth water. 
Are these flavours an impact of Italian cuisine on Polish one or the other way round? 
Cuisines have always changed and evolved. 
Several centuries ago, Italian cuisine looked different than the one we know today. 
Just like we think that a characteristic feature of Slavic cuisine is the daily presence of potatoes on our plates while potatoes come from South America. 
As we can see, something which seems to be a showcase of a given country was not this showcase several hundred years ago. 
This is a very interesting direction - seeking similar thinking about cuisine, similar way of making dishes in different countries. 
However, this must be done consciously. 
The determinant of good cuisine is the reason for which we put individual ingredients on the plate. 
Each ingredient performs its own function. 
It provides an appropriate texture or contrast on the plate, completes the range of flavours, balances the sweetness and acidity. 
Italian cuisine combines ricotta with flour and we may combine flour with curd. 
In Italy, they have olive oil or lardo, and in Poland we have, e.g. goose fat. 
The Italians fry sage, maybe in Poland it is time to deep fry marjoram. 
We live in a very interesting reality. 
If in the past national cuisines developed through the proximity of other nations and their culinary wealth, now everyone who has a computer is our neighbour. 
The boundaries have been broken, they changed their dimension completely. 
But it is worth travelling and drawing inspiration from others. 
It is worth learning from the Italians or Spaniards. 
It is also worth visiting Poland in search of traditional products and getting familiar with producers and their stories. 
It is worth enjoying good food everyday. 
It should not be any luxury or feast but our everyday life. 
Now, we are going to eat something! 
Yes, we are! 
Thank you for the interview. 
Ser koryciński swojski cheese is one of the most popular traditional cheeses, appreciated by gourmets. 
It is also called the treasure of Podlasie, because it is the only place with microclimate, which influences smell of grass, and, as a consequence, milk of cows of Korycin. 
This is the reason this cheese has such a peculiar flavour. 
All manufacturers of ser koryciński swojski cheese take great care of the quality of their product. 
Milk it is made of is examined several times a month. 
It is milk of cows grazed at pastures at least 150 days per year and that are fed with traditional methods. 
Knowledge about how koryciński cheese should look and taste like is passed down through generations. 
To produce one kilogram of cheese, from 10 to 14 litres of milk is needed, depending on milk fat and proteins content that is on what the cow ate. 
If feed is full of substance, less feed is needed. 
Therefore, it is not a highly efficient and cheap product. 
Tables of consumers are reached by, first of all, fresh ser koryciński cheese that ferments from 2 to 4 days. 
It has mild, gently sourish flavour and markedly butter smell. 
The cheese is creamy, flexible, very humid and soft and easy to slice. 
Ser koryciński swojski cheese has a huge fermentation potential. 
If it matures from 5 to 14 days, it changes its hue to straw yellow, becomes more dry, slightly harder and its taste changes to more spicy. 
We could say it becomes slightly nutty. 
Mature ser koryciński swojski cheese matures even up to a few months, though there is no upper limit. 
It becomes more yellow and its external surface becomes much harder. 
Such cheese is more salty, it has stewed cheese smell. 
To enrich the product taste spices and herbs can be added. 
Method of cheese making has remained unchanged for years. 
Ser koryciński swojski cheese is created as a result of fast milk curdling after heating and after adding rennet and salt. 
The next stage is whey separation, giving the cheese appropriate shape and texture by means of relocation of cheese mass to colander, mashing it up, leaching it out and embrocating with salt. 
Then cheese is relocated to a bowl, where saline leaches out, and put on a shelf of cheese dairy for fermentation. 
According to local legends, this method of making cheese was taught to the local population by the Swiss, who arrived at our lands in the times of the Swedish Deluge that is in the second half of the 17th century. 
Near Korycin a great battle was fought at that time. 
After the dust had settled, injured soldiers were transported to the Kumiał farm. 
After they slight recovery, they were astonished with the beauty of Korycin and hospitality of local citizens. 
They decided to stay in Korycin and out of gratitude for the local people they taught them to make exceptional milk cheeses to which powder of grated calf (rennet) is added. 
It had to be young calf, fed with the milk of its mother. 
Rennet cheeses fermented in stone cellars laid in flailed wheat straw, they were gaining flavour for many weeks. 
Another hypothesis associates the beginning of making cheese near Korycin with agrarian reforms of count Antoni Tyzenhaus. 
Established the administrator of those lands by the king Stanisław August, Tyzenhaus brought various specialists from Western Europe - including Dutch cheesemakers. 
It is possible that tradition of ser koryciński swojski cheese started not due to the participation of Swiss, but Dutchmen, builders of windmills that can be seen in that area until today. 
Ser koryciński swojski cheese is registered in EU register as Protected Geographical Indication. 
It is made in Poland in the area of three communes of the Podlaskie Province, in the Sokółka county: Korycin, Suchowola and Janów. 
Which of the delicacies of the Polish food do you like the most? 
As most Italians, I am an enthusiast of good food and, after arriving in Poland, I am not disappointed. 
However, I cannot consider myself to be an expert in cases related to Polish food. 
I have stayed here for only nine months, but, of course, I have been working on this. 
So far, my favourite dishes include all types of dumplings, roasted duck and pork hock. 
I discover new dishes and flavours every day. 
Could any of these products be appreciated by consumers in your country? 
Of course. 
I am certain that Polish dumplings, which resemble our stuffed noodles, may become very popular in Italy. 
I think that many Polish recipes may fit the Italian taste, especially those prepared on the basis of meat. 
On the other hand, I am not so sure when it comes to fish. 
One of the reasons is that Italians prefer marine fish and seafood to freshwater fish, and in Poland, freshwater fish are very popular. 
Are they available in stores? 
Which Polish food products are the most popular in your country? 
To my best knowledge, Polish food is almost unknown in Italy. 
As far as I know, in Rome there is only one Polish restaurant. 
I also know of the only Polish store, in which Polish products can be purchased. 
In this respect, EXPO 2015 in Milan is an exceptional opportunity to promote Polish products and Polish culinary tradition in Italy. 
Poetically nicknamed the Land of a Thousand Lakes, the Masurian Lake District is in reality home to almost 2,000 lakes. 
Poetically nicknamed the Land of a Thousand Lakes, the Masurian Lake District is in reality home to almost 2,000 lakes. 
The region's largest lakes are Śniardwy and Mamry, which are 113.8 and 104.4 square kilometers in size, respectively. 
Lake Wukśniki is the district's deepest lake at 68 meters and Lake Jeziorak is the region's longest at 27.5 kilometers. 
Some of the Masurian lakes are linked by canals and rivers that form an extensive network of waterways. 
The most famous of those is the Elbląg Canal, remarkable for its elaborate system of locks and a system of ramps with tow ropes that can transport boats over land from one stretch of water to another. 
The poll was held by the Swiss-based New7Wonders Foundation and the Masurian Lake District came 14th in the vote among 28 finalists. 
The Masurian Lake District made it into the finals of a global online poll, aimed to pick out the “new seven wonders of nature.” 
The poll was held by the Swiss-based New7Wonders Foundation and the Masurian Lake District came 14th in the vote among 28 finalists. 
The Masurian Lake District made it into the finals of a global online poll, aimed to pick out the “new seven wonders of nature.” 
The town of Mikołajki between Lakes Tałty and Mikołajskie is a major yachting center. 
The town of Mikołajki between Lakes Tałty and Mikołajskie is a major yachting center. 
One of the region's most remarkable rivers is the Krutynia, regarded by some as the most picturesque canoeing route in Europe. 
It cuts across the Masuria Scenic Park and the Pisz Forest, where it flows through a number of lakes. 
The largest woodlands, such as the impressive, dense Pisz Forest, are located in the central and southern parts of the Masuria region. 
The largest woodlands, such as the impressive, dense Pisz Forest, are located in the central and southern parts of the Masuria region. 
Most of today's Pisz Forest is covered by coniferous trees with a prevalence of pine and spruce groves. 
Masuria is home to an endemic, fast-growing pine variety that can reach up to 40 meters in height and stands out with its slender tree crowns. 
The most valuable natural sites in Masuria are protected as nature reserves, including the Lake Łuknajno bird reserve near the town of Mikołajki, where mute swans, Eurasian coots, grebes and corn crakes live alongside other rare bird species. 
The most valuable natural sites in Masuria are protected as nature reserves, including the Lake Łuknajno bird reserve near the town of Mikołajki, where mute swans, Eurasian coots, grebes and corn crakes live alongside other rare bird species. 
There are also several reserves established as refuges for cormorants. 
East of Masuria is the Suwałki Lake District, which is part of a larger lake district that extends beyond the Lithuanian border. 
It offers many crystal-clear lakes, picturesque rivers and scenic forests, while local tourist centers provide visitors with comfortable accommodation and many recreational facilities and opportunities to pursue more challenging forms of tourism. 
Tourists are particularly fond of its eastern section, often referred to as the Sejny Lake District, named after the nearby town of Sejny. 
It offers many crystal-clear lakes, picturesque rivers and scenic forests, while local tourist centers provide visitors with comfortable accommodation and many recreational facilities and opportunities to pursue more challenging forms of tourism. 
Tourists are particularly fond of its eastern section, often referred to as the Sejny Lake District, named after the nearby town of Sejny. 
The region has for centuries been home to a variety of cultures, and this cultural mix-especially the strong presence of Polish and Lithuanian folk culture-is what attracts many people to Masuria and the Sejny area. 
The region has for centuries been home to a variety of cultures, and this cultural mix-especially the strong presence of Polish and Lithuanian folk culture-is what attracts many people to Masuria and the Sejny area. 
The region has for centuries been home to a variety of cultures, and this cultural mix-especially the strong presence of Polish and Lithuanian folk culture-is what attracts many people to Masuria and the Sejny area. 
Local sites of tourist interest include environmentally friendly buildings made from clay and wood, while a special trail takes tourists on a tour passing through the workshops of local craftsmen, including a blacksmith, weaver, beekeeper and wood engraver. 
Local sites of tourist interest include environmentally friendly buildings made from clay and wood, while a special trail takes tourists on a tour passing through the workshops of local craftsmen, including a blacksmith, weaver, beekeeper and wood engraver. 
Greatest hits of rural tourism The Masurian and Sejny Lake Districts are strong tourist brands most commonly associated with outings in the open, unpolluted nature and relaxing surroundings. 
The Great Masurian Lakes aside, the region offers a host of natural attractions. 
Many of these assets could allow Masuria to develop a strong rural tourism sector, but so far the local lakes have mainly been associated with active and recreational tourism, while rural tourism only plays a complementary role, relying on local traditions and the idyllic feel of the Polish countryside. 
Many of these assets could allow Masuria to develop a strong rural tourism sector, but so far the local lakes have mainly been associated with active and recreational tourism, while rural tourism only plays a complementary role, relying on local traditions and the idyllic feel of the Polish countryside. 
It is estimated that 2,500 to 3,000 people make a living out of tourist services in rural areas in Warmia-Masuria province, where the Masurian Lake District is located. 
Farmers account for between 35 and 40 percent of the figure. 
The unpolluted neighborhood of Sejny offers excellent conditions for rural tourism. 
The area's good soils and large farms favor organic agricultural production, which can be combined with services for tourists. 
The locals are famous for their openness and hospitality, and the distinctive local culture further enhances the region's tourist appeal. 
Rural tourism in the Sejny Lake District started to develop several years ago and the sector has since grown to around 70 farms with a total of several hundred accommodations for tourists. 
Rural tourism in the Sejny Lake District started to develop several years ago and the sector has since grown to around 70 farms with a total of several hundred accommodations for tourists. 
A local tourist association called Ziemia Sejneńska promotes rural tourism in the region and organizes farm stays for visitors. 
Visitors to Sejny and its neighborhood appreciate the scenic nature and numerous forms of active tourism available in the area. 
The most popular ones include canoeing expeditions down the Czarna Hańcza River, horse riding, bee product tasting at local apiaries, country- style banquets, baking of a traditional cylindrical cake called sękacz, meetings in artistic welding workshops and Lithuanian folk culture demonstrations. 
The Masurian and Sejny Lake Districts are home to a number of rural tourist farms with original products and activities for guests. 
The best of these have been put on the “Greatest Hits of Rural tourism” list compiled by the Polish Tourism Development Agency. 
One of them is the Garncarska Wioska (Pottery Village) farm at Kamionka near Nidzica, where visitors can buy locally produced clay pots, handmade paper and dolls wearing folk outfits. 
One of them is the Garncarska Wioska (Pottery Village) farm at Kamionka near Nidzica, where visitors can buy locally produced clay pots, handmade paper and dolls wearing folk outfits. 
Local artists make their wares according to traditional methods and represent various dying crafts. 
The Pottery Village is housed in a reconstructed Masurian homestead, comprising several handicraft shops and an education center where training sessions, conferences and study visits are held. 
The Pottery Village is housed in a reconstructed Masurian homestead, comprising several handicraft shops and an education center where training sessions, conferences and study visits are held. 
Other local attractions include live demonstrations of traditional wedding customs in Masuria style. 
Visitors can also take a tour of a 200-year-old barn and a Regional House with traditional furnishings and decor and a smithy with genuine blacksmithing tools. 
A rural farm called Trzy Świerki (Three Spruces), in the village of Galwiecie near the town of Gołdap, offers a varied mix of activities for nature lovers, quiet surroundings, birds, geology, photography and active recreation. 
The central building is a traditional Masurian house built in 1896 by the Symanzik family. 
Perched on a hill, the house overlooks the picturesque Lake Ostrówek and the Romnicka Forest. 
Modernized and converted into a tourist facility in 2000, the house has guestrooms furnished with stylish wooden beds, hand-woven bedspreads, trunks and folk costumes from different corners of the world. 
Modernized and converted into a tourist facility in 2000, the house has guestrooms furnished with stylish wooden beds, hand-woven bedspreads, trunks and folk costumes from different corners of the world. 
Visitors to the Three Spruces will also find an extensive collection of books, maps and guidebooks to the region in both Polish and German. 
The lady of the house treats her guests to regional cuisine with organic ingredients. 
Regional cuisine The cuisine of the Masuria region is a hybrid of Polish and German influences, reflecting the region's history as part of the East Prussia region. 
Typical German ingredients and foods include sauerkraut, sausages, meat dishes and dumplings, while Polish culinary traditions are represented by homemade sour cream, herbs, a wide variety of cold meats and traditional Polish soups, including tripe and different kinds of borscht. 
Masuria is also famous for its fresh smoked fish, especially eel and brown trout. 
Gourmets appreciate the region's traditional soup made from fish and crayfish with herbs and birch bark. 
The most distinctive regional foods include a local variety of cheese known as ser welski (Wel cheese). 
Cheese made at the tiny dairy was found to have a highly distinctive flavor. 
Its history dates back to 1906 when a small dairy opened on the Wel River to process milk from large herds of cattle grazing on lush meadows nearby. 
Cheese made at the tiny dairy was found to have a highly distinctive flavor. 
Its history dates back to 1906 when a small dairy opened on the Wel River to process milk from large herds of cattle grazing on lush meadows nearby. 
The cheese continues to be produced to this day using traditional methods but with contemporary hygiene standards, which, combined with its remarkable taste, make the cheese a hit with buyers. 
The cheese continues to be produced to this day using traditional methods but with contemporary hygiene standards, which, combined with its remarkable taste, make the cheese a hit with buyers. 
Those who inhabited the region years ago were famously fond of alcoholic drinks. 
East Prussians were also keen on countless kinds of tinctures, liqueurs and flavored vodkas. 
The most famous of those was the honey-based Bärenfang, or bear vodka. 
Legend has it the vodka was used to stun bears and catch them alive, which supposedly explains why there are no bears in Masuria at present. 
The most famous of those was the honey-based Bärenfang, or bear vodka. 
Legend has it the vodka was used to stun bears and catch them alive, which supposedly explains why there are no bears in Masuria at present. 
The last bear was killed here in 1804, but that, of course, never prevented the locals from continuing to make the bear vodka. 
The last bear was killed here in 1804, but that, of course, never prevented the locals from continuing to make the bear vodka. 
By the end of the 19th century, Bärenfang, sometimes known by its Lithuanian name of Meschkinnes, became the national drink of East Prussia. 
Recipes on how to turn honey into a drink with 35- to 40-percent alcohol content were passed from one generation to the next. 
By the end of the 19th century, Bärenfang, sometimes known by its Lithuanian name of Meschkinnes, became the national drink of East Prussia. 
Recipes on how to turn honey into a drink with 35- to 40-percent alcohol content were passed from one generation to the next. 
Some of the most popular foods in the Sejny area include the kartacz dish of potato-based dough stuffed with minced meat. 
Potato dough is also used to make the soczewiak rolls stuffed with ground lentils, often mixed with fried onions and bacon. 
Another specialty of the region is sękacz-a sweet cake made from sponge dough with a high content of fat and baked on a rotating spit over open fire. 
Excellent Polish taste. 
The symbol of tasty Polish food are the red, juicy apples, shiny in their freshness and full of vitamins. 
They are our ambassador of flavour and health in the world. 
Apart from apples, other Polish fruit and vegetable products are also more and more boldly exploring the global markets. 
Poland has always been giving birth to tasty, healthy vegetables and fruit, full of vitamins. 
Domestic apples, pears, plums, carrots, beets, tomatoes and cucumbers can be easily found at any time of the year, at every marketplace or nearly every store. 
The same goes for preserves made of them. 
What is important, these preserves gain an increasingly strong position on the community market. 
Dense, aromatic, slightly seasoned, with home-made noodles - tomato soup made from Polish concentrates tastes like no other. 
It contains the particular fragrance of tomatoes, the taste of juicy, fresh flesh. 
Such a soup is simply divine. 
However, it is not just the soup that is divine: Polish dill cucumbers, vegetable salads with carrots, natural juices made from our fruit - these are the products from the top shelf, in terms of vitamin content, flavour, as well as the food security. 
However, it is not just the soup that is divine: Polish dill cucumbers, vegetable salads with carrots, natural juices made from our fruit - these are the products from the top shelf, in terms of vitamin content, flavour, as well as the food security. 
Their success starts, when they are produced from products growing in one of the cleanest European countries. 
But the quality of fruit and vegetables is not enough to convince the consumers to purchase the preserves produced from them. 
For this to happen, modern, safe processing plants are necessary, putting special focus on quality. 
Many such companies have been established in Poland, and they are the ones forming the success of Polish fruit and vegetable preserves. 
Many of these companies were created thanks to the money coming from the EU aid programs, among others, from the Sectoral Operating Program "Restructuring and Modernization of Food Sector and Development of Rural Areas" implemented in 2004-2006, or the Rural Development Programme for 2007-2013. 
Only thanks to the funds from the latter program, 80 new plants have been established in Poland from scratch, and 432 plants have been modernized. 
For these purposes, the Agency for Restructuring and Modernization of Agriculture, which is an accredited EU paying agency, transferred PLN 732 million. 
Thanks to these funds, the Polish processing plants gained modern technological lines, they were able to implement top-class product control systems, in terms of quality, as well as health and safety of their manufacturing. 
Salads, fruit or vegetable juices, dill cucumbers and other preserves are produced in sterile production plants, equipped with the latest technologies and machines. 
Methods of the cultivation and storage of Polish fruit and vegetable preserves also have large impact on their perfect quality. 
This field has also seen significant growth thanks to the EU funds. 
In Poland, we have 310 registered groups and organizations of fruit and vegetable producers, which gather more than 7 000 members. 
Making use of the EU support for the fruit and vegetable sector, these groups have built modern storage buildings and cold stores for their products. 
They have invested in machines and devices for their harvest, washing, cleaning, sorting, packing, and finally, transport. 
In general, for such investments, the groups and organizations of fruit and vegetable producers have received the EU support in the amount of more than PLN 7 billion. 
Support from the community programs helped the Polish fruit and vegetable processing sector to dynamically develop, and helped their products to gain recognition among consumers all around the world. 
In press interviews, you admit that you feel great in Poland, that you like to spend time here and work. 
Do you also like Polish food? 
Yes. 
I think Polish food is very good and I gladly try various Polish delicacies, unknown to me before, whenever I have an opportunity and possibility to do so. 
In that case, what are your favourite Polish delicacies? 
What do you order, when you visit a good restaurant with Polish food in Gdańsk, Sopot or Gdynia? 
I have to admit, I am truly a huge enthusiast of Polish soups, but that is not the only thing I like. 
For example, I adore fish, such as cod. 
In general, I enjoy fish in my meals and often eat fish in Poland. 
What do you think of the Polish bread? 
Has, in your opinion, the quality of bread improved since you came here for the first time several years ago? 
In Poland, I eat mostly dark bread. 
It is my favourite and it is of very good quality. 
I consume dark bread for breakfast and for dinner. 
The bread market is very abundant. 
I admit that I find many types of delicious bread in the stores in Sopot and Gdańsk. 
I discover novelties and I buy them more and more willingly. 
Do you, as a volleyball coach, pay attention to the menu of the players, especially before important games such as, for example, the most recent struggles for the Cup of Poland with Asseco Resovia? 
Of course, I pay close attention to this issue. 
In the Lotos Trefl Gdańsk Club, we have a special menu for the players. 
The coach responsible for physical preparation of volleyball players is supposed to ensure that the players are well-nourished. 
It is evident that the optimal form of the players depends to a large extent on what they eat. 
In Poland, we do not have any problems with this. 
The players are well fed. 
In your opinion, does any of the Polish delicacies have any chance of being enjoyed by the Italians? 
What do you think of Polish apples? 
Would they have any chance of becoming the favourite fruit of your countrymen? 
As I have already mentioned - I choose soups! 
This dish will for sure appeal to Italians. 
You cook them fancifully, with taste, simply great. 
We, Italians, are in love with soups and Polish soups are really excellent and there is such a diversity of them! 
And if you ask me about apples... 
I know it is favourite Polish fruit and Polish export hit, but if I were to be completely honest, in Italy we also have good apples, for example in Trentino region. 
When you think: Poland, what dish do you associate our country with? 
Once more I'll come back to what I have said - I associate Poland with excellent soups. 
Especially with sour soup. 
What should we serve in the Polish pavilion during EXPO 2015 in Milan to most effectively promote the Polish food in Italy? 
To be honest, I do not consider myself to be connoisseur of Polish cuisine... but I believe that you should serve everything that differentiates Polish cuisine from Italian cuisine. 
Everything that distinguishes you from others in the field of gastronomy will catch the attention of Italians. 
I am deeply convinced of this fact. 
Thank you for an interview. 
Poland is the fourth, after Italy, Spain and France, fruit manufacturer in the European Union. 
We dominate in the EU production of apples, cherries, raspberries, currants, northern highbush blueberries and chokeberry. 
In the production of strawberries, we are on the third place (after Spain and Germany), in the production of gooseberry - the second place (after Germany), and in the production of plums - the fifth place (after Romania, France, Spain and Italy). 
In the group of fruits from the temperate zone, we hold further places only in the EU production of pears, as well as peaches and nectarines. 
We are the largest in the EU - and the second in the world after China - manufacturer of the apple juice concentrate and juice concentrates produced using colour fruit, mainly cherries, black currants and chokeberries, as well as frozen fruit. 
The share of fruit in plant production of goods in Poland exceeds 15 percent, and the share of fruit products in the value of goods from the food industry amounts to 7-8 percent. 
Fruits and their products, with the share of more than 10 percent, occupy the second place, after meat and its products, in the Polish export of products of the agricultural and food sector. 
Fruit production development trends in Poland On average, fruit crops in Poland in the period of 2012-2014 amounted to 4 million t and were higher by 24.3 percent than the average ones in the period of 2003-2005. 
In 2003-2014, raspberries and northern highbush blueberries had the highest crop growth rate. 
The production growth rate of apples, dominant in the production of fruit in Poland, amounted to 3.2 percent. 
The share of apples in fruit crop amounts to 75.2 percent, and northern highbush blueberries - 0.3 percent. 
Soft fruit crop distribution is dominated by deliveries for processing (ca. 70-75% of production), while with regard to apples, this ratio exceeds 50 percent, and for sweet cherries, plums and pears - from 5% (sweet cherries), to 25% (plums). 
Export exceeds 30 % of apple crops, and ca. 15% of raspberry production. 
In the crops of other fruits, export does not exceed 10%. 
In distribution of most fruit, the share of deliveries of fresh products to the market for direct consumption decreases. 
Trends in the production of fruit products The total production of fruit products in Poland increased from 772 000 tons on average in the years 2003-2005, to 1065 000 tons in the period of 2012- 2014. 
The growth in production of products manufactured from raw imported materials, mainly from southern fruit, was decisive. 
Production of concentrated fruit juices also demonstrated an increasing tendency, both those produced from apples, and from other fruit, as well as frozen fruit. 
Production of juices, nectars and soft drinks increased from 1.2 million tons on average in the years 2003-2005, to ca. 1.5 million tons on average in the period of 2012-2014. 
Export and import of fruit and fruit products After the accession to the EU, the growth rate of export of apples was the highest. 
Furthermore, the average volume of export has increased, in the period of 2012-2014: of juice concentrates - to 306 000 tons, and of frozen fruit - to 312 000 tons. 
The dynamic growth in export of apples was caused, to a large extent, by expansion of storage rooms with controlled atmosphere with the use of the EU funds, which made it possible to adjust the size of supply to the level and the demand structure of target markets. 
The share of apples in the total export values of fruit and their products, in the period of 2012-2014, increased to 21%. 
The total value of export of fruit and their products increased 2.4 times, to EUR 1794 million. 
The share of the EU countries in the total export value niof fruit and their products decreased from 80% in 2003-2005, to 66% in 2012-2014, and the share of CIS countries increased from 14 to 30%. 
The largest recipients were Germany and Russia. 
In 2014, the share of Russia decreased, as a result of this country introducing an embargo on import of fruit, fresh, frozen and dried vegetables from the EU. 
The share of other CIS countries increased from 11 to 13 percent, and the EU countries - from 65 to 68 percent. 
Poland exports to the EU countries mainly semi-processed products, i.e. concentrated juices and frozen food, and to the CIS countries - above all, apples fit for consumption. 
Trends in consumption on the domestic market In Poland, in the first years after the accession to the EU, the consumption of fruit originating from domestic production clearly decreased, including mainly apples. 
On the other hand, consumption of southern fruit increased - above all, citrus fruit. 
In recent years, the decreasing tendency of consumption of fruits from the temperate zone has been slowed down, which was mainly caused by campaigns promoting consumption of fresh fruit and vegetables. 
On the other hand, the growing tendency of consumption of southern fruit has declined, which indicates slow saturation of national market with these products. 
In Poland, the consumption of fruit products has not changed significantly and oscillates around 1.6-2 kg annually per person. 
Poland is the leading in the EU, and respectable in the world, manufacturer and exporter of most fruits from the temperate zone, as well as concentrated fruit juices and frozen fruit. 
The significant position of Poland on the EU and world markets of these products results from their adjustment to flavour and quality requirements of target markets, as well as relatively low prices. 
After the accession to the EU, the growth in production and export was fostered by a significant, in comparison with many other countries of the Community, use of EU aid funds for, above all, improvement in horticultural product quality, increase in the concentration of supply of fresh fruit and vegetables, and increase in output capacities of storage. 
Main factors hindering growth in export of fruit and their products, similarly to other products, are bans on import introduced by Russia, the second (after Germany) recipient of the Polish fruit. 
The analysis of the domestic and foreign markets demand can lead to the conclusion that, in the perspective of the future years, the growing tendency of the area and crop of raspberries and northern highbush blueberries in Poland will be maintained. 
The area and crops of apples will depend on the period of validity of the Russian embargo, the growth scale of export of these fruit to new sale markets, and the success of campaigns promoting consumption of apples and other fruit, both in Poland, as well as abroad. 
LEARN POLISH FOOD Delicious sausages, excellent dairy products as well as processed fruit and vegetables and sweets are among products to be proudly shown by Polish companies to participate in POLAGRA FOOD fair in Poznań this year. 
The Poznań fair of food products is the biggest event of this type in Central and Eastern Europe. 
Here the decisions on cooperation between food producers and distributors are made, market news and products awarded for their best quality are presented. 
The inherent element of POLAGRA FOOD fair is the Hosted Buyers project, dedicated to foreign entrepreneurs interested in cooperation with Polish food producers. 
Under the programme, the organizer provides support to its participants, associated with the participation in the fair and stay in Poznań, including the arrangement of direct business meetings with selected exhibitors. 
We invite you to participate in POLAGRA FOOD International Trade Fair for Food in Poznań on 21-24 September 2015. 
Information on the Hosted Buyers programme: www.polagra-food.pl/en. 
Polish export of agri-food products is still growing despite Russian embargoes. 
Our products gain consumers' recognition for their high quality and unique taste. 
Embargos affected the pace of growth, which decreased, but did not stop the growth in sales volumes. 
We make every effort to establish protection against the expansion of the ASF virus. 
In March this year I talked about it with the EU Commissioner for Health and Food Safety, Vytenis Andriukaitis, to whom I presented a plan of implementing, within the area under restrictions (zone II), a bio-assurance program aimed at minimizing the risk of the ASF spread. 
The European Commission services present at the meeting positively assessed our actions with regard to combating African swine fever. 
Therefore, they support Polish efforts in international trade to, i.a., recognize Polish pork, like at the level of the EU, and introduce regionalization of ASF. 
I am glad about the positive signals concerning Polish pork from Japan. 
There is a chance that its consumers will soon be able to enjoy this excellent meat. 
I am convinced that the same happens with our Chinese partners. 
Chinese market is important for us and previous cooperation allows us to be optimistic in this respect. 
Polish pork already gained recognition on this huge market and nothing prevents its further presence there. 
In many places people still have the view from before 20-30 years when our pork was considered very fat and dishes made of it were perceived as hard to digest. 
It has been different meat for years now. 
The breeders' efforts and hard work to modernize farms have changed the meat completely. 
Polish pork is a product containing beneficial omega fatty acids, it is easy to process and very tasty. 
At many international fairs and exhibitions we present not only values of our meat and other food products, including milk and cheese, but also arrange culinary demonstrations. 
We present at them our traditional meals in new arrangements. 
Roasted, braised or fried dishes keep winning new gourmets' palates. 
In Poland, milk is obtained from cows, sheep and goats. 
However, cow milk has the greatest significance. 
Coming from a healthy, well-fed milky cow, it is one of the healthiest natural food products. 
It contains many vital nutrients needed every day, as well as vitamins and minerals. 
Milk is also a valuable and easily-digestible source of calcium and proteins. 
A productive, fertile country, abundant in wealth, is traditionally referred to as the land of milk and honey. 
Poland is such a country. 
Our milk and honey are of a great quality, thanks to clean, natural environment and soils, unpolluted by excessive use of chemical fertilizers. 
In organic farms, milky cows graze on natural meadows. 
Traditional methods are used here, meeting the requirements of environmental protection. 
The production process uses simultaneously the latest achievements in the field of animal health control. 
Animals eat, what is given by nature: grass, hay and cereals; that is why farms produce delicious meadowscenting milk. 
It has high parameters of microbiological and health quality. 
large commercial farms use the most advanced methods with regard to construction and equipment of cowsheds, feeding technology, as well as animal welfare. 
As a result, cows have comfortable living conditions, which is reflected in the quality and flavour qualities of milk. 
Milk and its products should be consumed every day. 
Its beneficial properties have been known as early as in the ancient times. 
If you want your child to be healthy and in good shape, include milk in his or her daily diet. 
If your child does not like milk, it is all right - try Polish cheeses, cottage cheese and blue cheese, yoghurts or other delicacies originating from milk. 
No one can say no to them. 
One of such delicacies is the traditional Easter pash, prepared once a year during the most important Christian holiday. 
This sweet delicacy, in the form of a truncated pyramid, is created on the basis of milk, cream, butter with the addition of yolks, sugar, vanilla, and mixed dried fruit and nuts. 
It is usually decorated with raisins and orange peel. 
On the other hand, the fresh cottage cheese produced from milk is the main ingredient of one of the most popular cakes in Poland - cheesecake. 
The smell and unique taste of this household pastry sweeten many holidays tables. 
A fluffy cheesecake is also the essential element of family and social meetings. 
It can be baked, as well as prepared with the use of a non-bake method. 
Polish sweets originating from milk are perfect with tasty coffee, aromatic tea, and at the same time can enhance the magical atmosphere of every meeting. 
Spring brings to mind the joy of birth, first love, a good start. 
The colours of this season are always the brightest, the most fresh and unique. 
And though today, in the age of modern technologies, we have many food products available all year round, these spring early vegetables are exceptional. 
The first vegetables, fruit and mushrooms bring exceptional freshness and aroma. 
The light nature of spring translates into the same state of the cuisine. 
In the Polish climate of four seasons, spring is the one, which changes our menu the most radically. 
We miss freshness and lightness of flavors; that is why, at that time, cottage cheese with cream, young chive and radish, or hot scrambled eggs with the first forest-smelling chanterelles taste best. 
The chanterelles, slightly blanched on butter, to which we add eggs - the symbol of reviving life - with the addition of young chive, make a unique morning meal. 
light breakfasts are characteristic for this season. 
Healthy, traditional milk soup - porridge with a touch of delicious jam, cottage cheese with early vegetables, and rye bread, tastyscenting or roasted with natural sourdough, with butter, cottage cheese and radish; this is a spring feast at the beginning of a new day, filled with a poetry of flavours. 
How about lunch? 
After the nourishing, filling and heavy winter soups, there comes the time for delicate soups, rich in vitamins, full of freshness and subtle flavours. 
The simplest one is the vegetable soup. 
It is best to make it with young soupgreens, with a touch of cream. 
A clear, vegetable bouillon with young parsley tops and egg noodles also tastes great. 
The main dishes are also lighter today. 
Beef and game were the king and queen of the old Polish cuisine. 
Nowadays, pork took an important place at our tables. 
In the last 10-15 years, its quality has significantly changed - it is already a different meat. 
Contemporary Polish pork is full of components favourable for the organism, such as e.g., omega fatty acids; the fat is also different, and tender and juicy meat is prepared in a shorter time and is more healthy. 
However, pork chop is still great - the best, of course, with bone. 
The pork chop is a symbol of the Polish cuisine and culinary traditions. 
Today, however, it is lighter and more frequently fried on vegetable oil. 
It fits perfectly with the first young potatoes, boiled whole, unpeeled, poured with melted butter and sprinkled with fresh dill. 
The Polish pork chop is often served as the main course, with which real, chilled, soured milk served in a clay cup, fits the best. 
Another splendid spring lunch dish is boiled young cabbage, battered with butter and flour, served with young potatoes and beaten, soured milk or buttermilk as a drink. 
The last meal of the day - dinner, is enriched by excellent cheeses and cured meats served with aromatic tomatoes or fresh, field cucumber. 
A hot dinner also has its charm. 
Freshly caught, small European perches or roaches, golden-coloured, fried on hot virgin canola oil, are delicious. 
Crispy fish taste great with a slice of equally crispy bread with mouth-watering butter. 
Such a culinary richness is offered by beautiful Polish agritourist farms. 
located in different regions of our country, they offer an abundance of regional flavours, guaranteeing great housing conditions and numerous tourist attractions. 
Mild, spicy, delicate, nut-flavoured, fruit-flavoured, aromatic or sweet - which commonly known product is characterized by such a diversity of flavours? 
Maturing cheese, popularly known as yellow cheese. 
It is appreciated not only for the unique taste and smell, characteristic for each type of cheese, but also for the numerous possibilities of application - from sandwiches and snacks, through various salads and exquisite desserts, to sophisticated main courses. 
It fits well with fruit, jams, honey, nuts, and wine. 
The production of maturing cheese is a complex and long process - the milk quality, processing, time, temperature and a number of other factors determine the flavour, structure, colour and degree of humidity of the final product. 
In order to produce 1 kg of cheese, approximately 10 litres of milk is needed. 
Maturing cheeses are characterized by high calcium content and low lactose content, thanks to which they may be consumed by people suffering from lactose intolerance. 
It is said that one slice of cheese is the equivalent of one glass of milk. 
This is important both in osteoporosis prevention, as well as in the correct development of children. 
An interesting thing is that cheeses are proven to raise spirits, thanks to tryptophan content - an amino acid, which is involved in the production of serotonin, commonly known as the hormone of happiness. 
People have enjoyed cheese as early as in 5000 BC. 
This extremely popular product, thanks to its diversity and versatility, found a permanent spot in the most well-known cuisines of the world. 
Polish maturing cheeses, appreciated in many countries, have an opportunity to find their way onto Chinese tables. 
Taking into account a broad range of cheeses produced in Poland, we are sure that Chinese consumers will be amazed by their unique taste, originating directly from nature. 
A wide range of products will satisfy the tastes of even the most demanding connoisseurs. 
Polish cheese guarantees great flavour, quality and high-value nutrients. 
Export of pork from the EU has been growing dynamically over the past decade and with the 2.2 million tons comes in second (following the USA with 2.4 million tons) in the world. 
Such a high position of the EU pork is a result of many factors of which the most important is its quality. 
Until 1980 the quality of Polish pork and its preparations was mainly a result of the extensive animal breeding based on the domestic breeds and nutrition with a fodder allowing obtaining unique flavour qualities. 
Traditional technologies of processing enabled to produce an extremely wide assortment of pork preparations of which Polish bacon and canned ham were considered as the best in the world. 
In the period of recent 40 years very important changes occurred in pork production in Poland. 
As a result of the scientific works and the practical experience of the breeders from Poland and other European countries (mainly Denmark and Holland) a number of changes have been introduced in particular with regard to: genetics (crossing of the domestic breeds and meat breeds deprived of gene of low resistance to stress, receiving more than 60% of lean meat in the carcass). 
Animal nutrition (with a balanced fodders containing the basic components, i.e. protein, fat, carbohydrates and water together with necessary vitamins and microelements) enabling the substantial improvement in the efficiency of fattening. 
limitation and, in many cases, elimination from the fodder of, among others, antibiotics additions, growth stimulants and meat-bone meals. 
implementation of the principles of animal welfare both in breeding, transport and preparation of the animals for slaughter. 
rigorous compliance with the principles of health safety of the meat and its preparation in the area of slaughter, processing and trade. 
Special attention is paid in Poland to the sensory quality and health-promoting properties of the produced pork. 
Main actions conducted in this respect include: reduction of the content of subcutaneous fat in the carcass (back fat), increase of the content of intramuscular fat (influencing taste and juiciness of meat during consumption), change in the profile of fatty acids (increasing the amount of unsaturated acids), maintenance of the high level of vitamins from A, D, E, K and B groups and relatively high content of macroelements (mainly potassium, calcium and magnesium) and microelements (phosphorus, selenium and iron). 
Extremely important for the importers is the ability of Polish producers to adapt to the requirements of the buyer both in terms of assortment (carcasses, half carcasses, basic elements obtained as required by the buyer cooled or frozen and a great assortment of meat products) as well as the size and timeliness of deliveries. 
Green legged partridge hen is the Polish native breed which has been recognised as such at the end of the 19th century. 
In the past it was very popular among the breeders, however, over time began to be slowly forced out by other more efficient breeds. 
For this reason, to preserve its unusual features and qualities the breed has been covered by "Program of protection of genetic resources of farm animals". 
Plumage of green legged hen resembles that of partridge in case of its colour, though the greatest attention is drawn by long olive green tarsometatarsus from which the hen took its name. 
A characteristic feature of the green legged is its high resistance to low temperatures, highly developed feeding abilities and high resistance to diseases. 
As a result, it has perfectly adapted to be reared in the conditions of natural environment and is often encountered on the agritourism and ecological farms. 
Carcass of the green legged partridge hen, as has been proved by diverse research, is characterised by minimal fatness and low content of a crude fat as compared to other hen breeds. 
It has its effects on the exceptional flavour and culinary qualities of the meat, which are much appreciated in dietetics and gladly used in preparing the various dishes. 
One of them is a dish known and very popular in the Mazowieckie Province called Mazovian court broth. 
Delicate and yet distinctive flavour and the traditional recipe passed down from generation to generation, made the broth became the main dish of holidays and family celebrations. 
In addition, green legged partridge hen is characterised by high amount of eggs, and these are characterized by low level of cholesterol in their yolk. 
As a result, they are often used at preparing the food products e.g. noodles, which can constitute the basis for the dishes or serve as an addition to e.g. soups. 
The Polish apples are, of course, the key product. 
We produce approx. 4 million tons of apples per year, which puts us on the third position in the world. 
Until the introduction of the Russian embargo, Poland has been the largest world's exporter of apples. 
The embargo forced the Polish exporters and producers to rapidly diversify their previous directions of export. 
In November 2014, the first actions were undertaken under the promotional program "Bicoloured Apples from Europe". 
The Bicoloured Apples from Europe is a 3-year program, scheduled as a consistent set of informational-promotional activities, dedicated to managers, sales representatives, representatives of distribution companies and commercial networks, as well as administration, consumers and mass media. 
The actions will be aimed at establishing direct contacts through participation in international fairs, economic missions and industry meetings. 
Marketing activities, such as advertisement and PR, are supposed to create a positive image of European bicolour apples and increase the positive consumer attitudes. 
The actions will cover two markets: China and United Arab Emirates. 
The purpose of the program is also to present the varieties of apples produced in Poland, which are not wellknown on global markets: Idared, Champion, ligol, Najdared, Jonagored or gloster. 
The Polish varieties are less stained than the varieties, which have been previously of interest on third country markets. 
Their taste is also different - less sweet, with a slightly sourish undertone. 
However, the consumers, who sample this distinct taste - take delight in it. 
The unique flavour of Polish apples is a result of the climatic conditions prevailing in Poland. 
In our region, summer is warm, with plenty of sunshine during the period from July to the beginning of September, and with sparse rainfalls. 
The second half of September and October is a period of cold nights and warm days, which stimulates generation of large amounts of carbohydrates in fruits. 
The phenomenon of natural overheating of apples on trees does not occur. 
It should be emphasized that, during the last ten years, huge financial resources have been invested in improving the quality and the whole production infrastructure in Poland. 
The result of these investments is one of the most advanced storage and sorting bases in the world. 
Apples can be prepared in a manner meeting the expectations of the pickiest consumers, at the same time guaranteeing a perfect quality. 
Poland is a country in which consumption of chemical agents in farming has always been lower than in most European countries. 
Organic quality of agriculture areas in our country as well as biological diversity of rural areas are the best and the richest in Europe. 
These factors cause that the Polish farming is predestined to take advantage of organic methods of food production. 
An organic farm is not only production, it is passion and love to the surrounding environment. 
Here, only organic fertilisers are used to fertilise crop plants. 
The plants are protected using prophylactic measures and natural resources. 
On the fields, no chemical plant protection products are used. 
Farm animals are fed on natural fodder, produced on the farm. 
Organic production in Poland is controlled by external certification bodies which in cooperation with the producer are responsible for the quality of the organic food offered. 
Products labelled as organic are produced in accordance with the applicable regulations. 
To confirm this compliance in Poland, and in the European Union as a whole, each producer of the organic food has been included in the close surveillance system. 
According to analyses by EUROSTAT, Poland is placed among one of the first places in the European Union in terms of the number of organic farms. 
Intensive development of organic farming in our country occurred in the last decade and was regionally diversified. 
We have more than 25,000 organic farms. 
Most of them, more than 4,000 are located in WarmińskoMazurskie Province, more than 3,500 in zachodniopomorskie Province, and more than 3,400 in Podlaskie Province. 
Average size of the organic farm is approx. 25 hectares and is growing year over year. 
Also, the number of organic food-processing plants is growing, at present there are more than 400 of them. 
The Polish organic food produced in natural conditions, which are environmentally friendly, and at the same time distinguished by high quality is becoming more and more popular among consumers all over the world. 
What surprises in the sought products are both health and taste qualities. 
Moreover, they are also offered at prices acceptable by the consumers. 
Małopolska is one of Poland's most attractive regions in terms of tourism. 
Its greatest assets are: its unspoiled nature, varied landscape and precious historical buildings and art treasures, which attract tourists from Poland and abroad. 
Małopolska is also the strongest region in terms of agritourism in Poland. 
The rich and diverse landscape of Małopolska includes mountain ranges - from the towering Tatra Mountains, through gentler slopes of the Beskids and gorce, to limestone Pieniny. 
The picturesque gorge of the Dunajec River in the Pieniny region is a magnificent monument of nature. 
A raft trip down the river is an unforgettable experience and an attraction that draws tourists from around the world. 
The Cracow-Częstochowa Upland, formed in the Jurassic period, is a great tourist attraction with its picturesque buttes, the most famous of which is the Mace of Hercules in the Pieskowa Skała valley. 
The Błędów Desert, Europe's largest area of loose sand, is located in the upland. 
Małopolska is rich in natural resources and mineral waters used in the treatment of many diseases. 
Its most famous spa towns are Krynica, Muszyna, Piwniczna, Rabka, Szczawnica with the nearby town of Krościenko, and Swoszowice, beyond Cracow. 
These are unique. 
The sanatoriums in the salt mines of Wieliczka and Bochnia near Cracow are famous for their healthy microclimate. 
The natural assets of the region are complemented by its cultural heritage. 
Some of them are one-of-a-kind locations, like the Wieliczka Salt Mine, which is a UNESCO World Heritage site. 
Its numerous historic buildings and museums are major tourist attractions. 
Cracow, Poland's former capital and the artistic, historical and administrative center of Małopolska, is a must-see. 
The site is visited by crowds of tourists. 
The Wawel Hill with the Royal Castle and Cathedral, rich in works of art collected over the centuries, is a testimony of the former power of the country and its rulers. 
Culture and Customs of Rural Małopolska. 
It is not only nature and cultural heritage that attract tourists to Małopolska. 
Its ethnographic diversity is also a great asset. 
There are diverse groups of people living in Małopolska, who cherish their different customs, local dialects, costumes, cultural artifacts and tradition. 
This can be seen during feasts and the customs that are associated with them, particularly during the most important Church holidays, like Christmas, Easter and the Feast of Corpus Christi with its famous processions. 
More than Accommodation. 
More and more Polish and foreign tourists visiting Małopolska stay on tourist farms, which offer not only comfortable accommodation but also tasty regional cuisine and various leisure opportunities. 
Tourist farms offer accommodation in guest rooms, independent apartments and holiday cottages. 
Most of them provide traditional home-cooked meals. 
Otherwise, guests have an opportunity to buy fresh products locally and prepare their meals themselves. 
Some tourist farm owners offer their guests additional attractions, for example bonfires, horse-drawn carriage and bicycle rides, demonstrations of bread-baking, as well as butter and cheese-making using traditional methods, weaving on a loom and angling. 
Visitors can even work with the farmer in the fields, around the homestead and in bee yards. 
They also organize shows of folk music, songs and ceremonies, meetings with interesting people, folk artists, sightseeing excursions combined with animal and bird watching (socalled photo-safaris). 
Flagship Attractions of Rural Tourism. 
Local tourism promotion organizations use different ways to attract tourists to rural Małopolska. 
An example of such a "magnet" are specially developed tourist products. 
Two of them, developed by the Sącz Tourist Organization, have proved rural tourism hits. 
The first goes by the name of the Herb-Scented Małopolska Village route. 
The route is composed of 20 attractively located agritourist facilities specialized in growing and using herbs. 
A stay on such a fragrant farm is an excellent opportunity to enjoy nature and the traditions of rural Małopolska. 
The owners of farms situated on the route are skilled in herb cultivation in cottage gardens, they know their properties and ways of drying them, arranging herb bouquets and using herbs in regional cuisine and unconventional medicine. 
Apart from maintaining vegetable and herb gardens, the farm owners offer tourists healthy regional cuisine based on herbs and healthy food from their own farms. 
These include herbal baths, massages and aromatherapy. 
Many of the owners also provide a wide range of natural rejuvenation treatments based on herbs, which have a very relaxing and energizing effect. 
These attractions are perfect for people who value peace and quiet, the environment and excellent regional cuisine. 
Another flagship attraction of rural tourism in the region is the route called Małopolska Village for Children. 
It comprises 16 tourist farms. 
Each facility has a safe fenced playground and some also offer additional attractions such as rope course or a swimming pool. 
The owners keep farm animals and pets and serve regional cuisine based on organic products. 
Traditional Products of Małopolska. 
Małopolska boasts special regional cuisine and original, traditional products. 
Currently, 68 products from Małopolska are on the list of traditional foodstuffs. 
Bryndza Podhalańska cheese, Podstolice Rural Sausage and Jurajski Bread are the best known among these products. 
For years it has been valued highly by regional and traditional cuisine lovers in Poland and abroad. 
Bryndza Podhalańska is one of the best known cheeses made in the Tatra area. 
Sheep farming in the Podhale region at the foot of the Tatra Mountains has been associated with the production of cheese for centuries. 
The shepherds used to spend several months with their sheep in high pastures. 
During this period they drank virtually only sheep's milk and ate sheep's milk products. 
The knowledge of Bryndza cheese-making dates back to the 15th century. 
Passed on from generation to generation, it has become an art whose secrets are known only to the regional producers. 
Podstolice Rural Sausage, with a unique aroma and taste, comes from the village of Podstolice, situated several kilometers to the south of Cracow. 
Butchery and meat processing have a tradition dating back centuries in the village and the local method of producing Rural Sausage has remained unchanged for years. 
The sausage is made of pork, mainly shoulder meat, and some ham, from a freshly slaughtered animal. 
Sometimes, when the pork is too fat, a bit of veal or beef is added. 
The taste of the meat is enhanced with spices such as pepper, garlic and a bit of sugar. 
Jurajski Bread has been baked since the 1920s according to a special traditional recipe which gives it a unique taste. 
Initially, it was baked by farmer's wives and small bakeries in several villages of the present rural district of Klucze in the CracowCzęstochowa Upland. 
Thanks to addition of potato flakes, Jurajski Bread stays fresh for a long time without any preservatives. 
Traditional Polish export markets for food are the member states of the European Union as well as Russia and Ukraine, where several dozen percent of agrifood products had been sold until now. 
However, the prolonged economic crisis in the EU that weakened the purchasing power of an average European consumer, as well as the unrest across the Eastern border of Poland resulted in the fact that more and more national exporters are starting to notice the non-European market, including the potentially largest market for Polish food - China. 
It is true that modern China is one of the most competitive markets in the world, and Polish entrepreneurs do not have a lot of experience there, but also modern China is also global China, China that is open to the external world probably on the largest scale in its history, while Chinese consumers are more and more affluent and interested what is there outside the Chinese world. 
It is also combined with the fact that the Chinese economy is now diverging from the pro-export model and China will be importing more and more. 
It all creates a great opportunity for Chinese consumers who wish to try delicacies from all over the world could also try Polish specialities. 
For them, Polish has an exotic taste and stimulates their interest in the world. 
Chinese people constitute the largest group among the world's tourists that also spends the most money. 
The list of such examples from different industries might go on and on, and all of them show that the interest in Poland fits into the interest in what is new and from outside China. 
Secondly, Poland has a new and fresh taste. 
The older generations of Chinese people have good associations with Poland, while the younger generations are no longer mixing it up with Finland and Holland, even though the names of these countries are similar in Chinese. 
Chinese consumers have known the taste of USA, Japan, germany, France, Australia or Italy for a few decades. 
They know products and brands from these countries. 
To them, Poland is an exotic land, a carte blanche, and an attractive adventure. 
It has a new and fresh taste. 
Thirdly, it is all about ecology and high-quality healthy food. 
When I ask my Chinese friends about Poland, they talk about a country of geniuses and outstanding individuals like Chopin, Kopernik, Curie-Skłodowska, born in the country of beautiful woods, where you breath in clean air and quench your thirst with healthy water from local rivers. 
It also means that Polish land gives fantastic fruit. 
Who wouldn't like to try milk, vegetables or healthy, tasty food from a country of great and beautiful forests and meadows, of lakes and rivers, of clean water and fresh air? 
Fourthly, that country, so distant, exotic and interesting in the past, may become a so much closer one. 
All this due to the new railway product, the Silk Road 2.0, which might connect Poland with China. 
Polish cured meats are known and appreciated by consumers all around the world. 
What is the source of their success? 
The answer to this question, though simple, is slightly complex, because asking about Polish cured meats, e.g. ham, you can hear that it smells like ham, tastes like ham, so it has to be ham. 
The answer to this question, though simple, is slightly complex, because asking about Polish cured meats, e.g. ham, you can hear that it smells like ham, tastes like ham, so it has to be ham. 
Such answers can be expected also to questions about the Polish sausage, cured pork shoulder or other cured meats. 
Therefore, the success of Polish meat products is certainly determined by broadly understood flavour qualities, but not only that. 
In order to produce such cured meats, a proper technology of production, packaging, and storing is necessary, as well as a very high level of hygiene of the whole production process. 
These technologies are not cheap, but in order to become a player on the European and world market, they are simply necessary. 
The heads of the Polish meat processing plants are well aware of this. 
That is why, when their companies did not have own funds for investing in the modern technologies, they sought other methods of financing. 
One of the fundamental sources for implementation of such projects were the EU assistance programs. 
The Rural Development Programme for the years 2007-2013 was the most important one. 
Under this project, entrepreneurs from the meat industry could apply for aid on actions "Increasing added value of basic agricultural and forest production", implemented by the Agency for Restructuring and Modernization of Agriculture (ARMA). 
Approx. 600 entities, operating in the meat industry, received financial support from ARMA, which constitutes ca. 40% of all companies from this sector. 
The total amount of the aid granted to them amounted to more than PlN 1 billion. 
The scope of the completed investment projects was very varied. 
The largest number of projects related to modernization of technologies and infrastructure of the plants. 
The investors expanded their storage, cooling and production halls. 
They equipped their plants with modern machines and devices, thanks to which they could improve the quality of their products, as well as attempt to create a completely new assortment of products. 
Investing in product packaging lines was particularly popular. 
Cured meats or meats of perfect quality were vacuumpacked or packaged by using MAP-type packages, namely packages filled with protective gas. 
Thanks to these treatments, the qualities of products remained unchanged for a long time, and they definitely became suitable for consumption for much longer. 
Many entrepreneurs also decided to invest in production equipment, e.g., cutters, mincing machines, tumblers, stuffers, heating equipment, or entire stuffing-hanging lines. 
All these devices were made according to the latest technologies, using stainless steel and with the application of microprocessor control system. 
This type of investments guarantees the highest level of hygiene during the production process, as well as ensures automation and repeatability of production. 
Other companies decided to purchase entire slaughter lines with the funds of the Polish RDP 2007-2013, both for swine, as well as cattle and poultry, as well as infrastructural elements, facilitating production and ensuring its better mechanization thanks to, among other things, automatic transport lines of containers and packaging, storage shelves with an IT storage program. 
Processing plants also implemented projects consisting in purchasing IT systems used for company management. 
All these investments contributed to better company management, diversity of assortment, adjusted to the changing customer needs, as well as to improvement in quality, flavour, smell, and to ensuring health safety. 
Common Agricultural Policy of the European Union enables the conduct of the broader promotional and information activities on the markets of the selected agricultural products. 
The purpose of the EU mechanism "Support for promotional and information activities on the markets of selected agricultural products" is to strengthen the image of the products in the consumer's eyes and inform them that these products have specific qualities and internal advantages that guarantee their high quality. 
This mechanism is administered in Poland by the Agricultural Market Agency. 
Financial support makes it possible for the entrepreneurs to compete on the market more effectively. 
Participation in the mechanism is possible for any representative trade organisation associating the producers and agricultural manufacturers, as well as the inter-trade organization associating food processors or distributors. 
Promotional programs cover also the Chinese market. 
Among others, the "Bicolour Apples from Europe" campaign is implemented there. 
Its organizers are: "Fruit Union" Association of Polish Fruits and Vegetables Distributors and Association of Fruit growers of the Republic of Poland. 
Campaign is financed with the support the EU and the Republic of Poland, as well as from the measures of Fruit and Vegetable Promotion Fund. 
Actions will mainly focus on emphasising the features of these fruits, their food and flavour qualities. 
"You are welcome to explore one of the tastiest treasures of Europe - apples. 
Produced in harmony with nature, in clean environment, our bicolour apples are tasty and healthy. 
They are subject to the restrictive European standards with regard to the production and meet the high standards of storage and transportation. 
All this makes us provide the consumers with a top world product in terms of its qualities and values" - Jolanta Kazimierska, President of the Fruit Union Association. 
Another information-promotional campaign entitled "Trade Milk" applies to the selected dairy products. 
The program has been prepared by the Polish Chamber of Milk together with the Polish Federation of Cattle Breeders and Dairy Farmers. 
Its aim is to, among others, strengthen in China the positive image of the selected dairy products by transferring the knowledge about the diversity of the offer, in particular with regard to the high quality, nutritional value, and guarantee of product safety. 
Campaign is financed from the funds of the European Union, national budget and Milk Promotion Fund. 
"We make every effort to meet the expectations of the consumers from all the continents. 
We improve the quality, enrich the assortment and adjust the offer to the requirements of the particular markets. 
Our activities and successes regarding the assistance in establishing the commercial relations have also encouraged us to create a large project of promotion of Polish milk in China. 
Our dairy delicacies will be presented, among others, on the SIAL China fairs" - Agnieszka Maliszewska, Office director of the Polish Chamber of Milk. 
Information-promotional campaign entitled "European meat - tradition, quality and taste" is a continuation of the activities conducted before on the foreign markets. 
It concerns fresh, chilled or frozen meat and its preparations, including fresh, cooled or frozen beef, pork and poultry. 
There are meat products presented, produced in accordance with the quality systems. 
"We encourage you to find out about the flavour value of the high quality European beef, pork and poultry meat. 
We want to present to the consumers from different continents a good brand of Polish meat, present the principles of production consistent with the nature and bring closer the culinary qualities of European meat. 
During the presentations organized under the campaign, Polish cooks prepare dishes in accordance with the rich culinary tradition of the Old Continent. 
Production of our meat is supported on the solid pillars - the experience of producers and food processors, proven production techniques and technologies" - Janusz Rodziewicz, President of the Polish Association of Butchers and Processed Meat Producers. 
Mr Ambassador, to the Polish entrepreneurs China appears to be the economy of great opportunities, hence the great interest in this market. 
In your opinion, is there a place for Polish food products? 
Friendly cooperation between China and Poland is continuously developing and deepening. 
Polish agrifood exports to the PRC market is developing very quickly, thanks to the hard work of the authorities on both sides. 
There is still a great potential for growth in trade in these products. 
Both countries must, however, pay more attention to concerns of each other and intensify our common ground of understanding in order to expand cooperation furtherly. 
Are Chinese consumers familiar with Polish food? 
Polish food is becoming more and more popular in the Chinese market due to its high quality and unique taste values. 
I believe that these products will meet with approval of the Chinese consumers, who will get to like them in the very near future. 
However, I want to emphasize that the Chinese government attaches great importance to the epizootic situation, and the cases of ASF in Poland have greatly complicated the situation in the pork market. 
During numerous meetings, both at the governmental and the business level, we explain that the epizootic situation in Poland is under control, and the pigs remain under the strict control of the government veterinary services. 
I hope that the Polish side will manage to quickly resolve the problems associated with the existing situation and due to the increased work of the authorities on both sides, it will be possible to resume cooperation. 
Competent Chinese authorities will make decision according to bilateral agreements, relevant laws and international practice. 
What Polish products can be found on offer of Chinese supermarkets? 
To tell the truth, at the current stage, the selection of Polish food in Chinese supermarkets is not as large as we would expect, especially in medium and small cities, but, for example, in Beijing, Polish dairy, poultry and juices enjoy popularity. 
Polish vodka is also popular in Chinese bars. 
We expect that there will be more and more Polish food on the tables of Chinese families and more Polish people also enjoy diversified Chinese delicacies, such as tea, Chinese wine, etc. 
And what are the delicacies which can be found on the Ambassador's table most frequently? 
My favourite dish is żurek. 
I often repeat after my Polish friends - eat żurek and all the worries disappear. 
My Polish delicacy are also sausages, as well as your juices and dairy products worth recommending. 
In the period of market economy, very significant changes in foreign trade of agricultural and food products took place in Poland. 
First of all, a dynamic growth in turnover of these goods occurred. 
In the first half of 1990s, there was quite a high dynamism of trade. 
On the other hand, the other half of that decade and the first years of the previous one brought along stagnation. 
The market got invigorated in the years preceding Poland's accession to the European Union, when, along with the growing turnover liberalization with European Community, Poland, from a net importer, became a net exporter of food and agricultural products. 
Nevertheless, a dynamic increase in turnover appeared no sooner than after the accession (starting from 2004). 
In 2014, as compared to 2000, the export value of these products increased nearly 8 times and exceeded 21 billion Euro, and the value of import increased 4.5 times to nearly 15 billion Euro. 
The credit balance in 2014 amounted to more than 6.5 billion Euro (-0.5 billion Euro in 2000). 
The main sales market, as well as supply market, for the Polish agricultural and food sector, with share of approximately 80% in export and 70% in import, is the European Union. 
After accession to the EU, Polish exporters took advantage of the possibilities that came with unrestricted access to a huge market. 
However, on the other hand, this leads to a high degree of dependence of the domestic agricultural and food sector on one market. 
The markets of the former CIS states, particularly Russia, were the second largest target market for Polish agricultural and food products. 
Their importance was far smaller. 
These countries have not regained the leading position they had had before the economic crisis in the second half of the 1990s. 
However, it is certain that Polish agricultural and food export is extremely dependent on the EU market, as well as the Russian markets and the markets of other CIS states economically connected to it. 
As a result, any actions designed to diversify the target markets, or supporting this process in a longer perspective are nothing if not desired. 
During this period, Polish foreign trade of agricultural and food products with China was also developing dynamically. 
Until 2008, a clear upward trend in import was observed. 
In the later years, its volumes, despite small fluctuations, did not show any major, permanent tendencies. 
The export began to develop no sooner than in the current decade, especially in the years 2013 and 2014. 
This was related to the process of searching for new target markets by Polish exporters under conditions of relatively stable domestic demand and restriction of the possibility of selling on the previous foreign markets. 
The economic situation of the EU countries and other developed countries is still far from optimal, which is reflected in slowdown in demand. 
In addition, we are dealing with limitations of non-economic nature on the Russian market. 
In the years 2000-2014, the value of goods imported from China increased nearly 2.5 times. 
The increase in export was many times greater. 
In the examined period, its value increased nearly 28 times. 
In spite of that, the importance of this country in the Polish agricultural and food trade still remains minor. 
In import, at the beginning of the century, the share of China reached 5%. 
Currently, agricultural and food products imported from this country make up only approximately 2%. 
The share of China in export of agricultural and food products is marginal, but thanks to the growth recorded in the recent two years, it came close to 1%. 
The value of import greatly exceeded the export. 
This difference has decreased significantly only in recent years, thanks to which, as compared with the beginning of the current decade, the deficit in turnover has decreased by about a half (to 120-140 million Euro). 
On the Chinese market, we sell mainly the following: intestines, bladders and stomachs of animals (except for fish), whole and in pieces, meat and edible giblets (in the previous decade), intestines, bladders and stomachs of animals (except for fish), whole and in pieces, strawberries, raspberries, nuts not subject to heat treatment or boiled or steamed, frozen, even containing an addition of sugar or other sweetening matter, skin and other parts of birds with their feathers or down, feathers and parts of feathers, whey, pig meat, fresh, chilled or frozen (the last two years), milk and cream, concentrated or containing an addition of sugar, confectionery (including white chocolate), not containing cocoa, chocolate and other food products containing cocoa, edible giblets from cattle, pigs, sheep, goats, horses, donkeys, mules, uncontaminated ethanol with an alcohol content of 80% by volume; vodkas, liqueurs and other spirits, bread, bread rolls, pastry, cakes and cookies, biscuits and other bakery products, animal-origin products, not mentioned elsewhere (CN 0511), tea, also flavoured, food products, not mentioned or included elsewhere (CN 2106). 
The Chinese market, apart from its local specific nature, above all, significantly differs from the traditional target markets for Polish agricultural and food products, which are exported mainly to European markets. 
The distance determines the costs related to their transport to the Chinese market. 
During the last several years, the level of fuel prices was set high, which, in the case of a market located as far away as the Chinese market, was the main barrier in trade. 
If the drop in prices of fossil fuels observed in 2014 persists in the future years, it will foster the development of export to this market. 
The local specific character, namely the structure, relations of demand and supply or production systems, determine which products may be sold on a given market or exported from it. 
Recent years have shown that sale on the Chinese market can be increased, and improvement in the turnover balance can be achieved. 
The sales, which have grown the most, included chocolate products (the surplus in trade in 2014 amounted to 60.9 million Euro), concentrated milk and cream (23.1 million Euro), whey (17.8 million Euro), pork - fresh, chilled or frozen (11.2 million Euro), meat and edible giblets from poultry covered by item 0105 - fresh, chilled or frozen (9.6 million Euro), food products not mentioned or included elsewhere (5.5 million Euro), non-concentrated milk and cream without sugar (4.3 million EUR), as well as edible giblets from cattle, pigs, sheep, goats, horses, donkeys, mules (3.8 million Euro). 
The export of the aforementioned goods is still relatively small, but further development of sales on this market may contribute to partial balancing of the imposed restrictions in export and improvement in turnover balance, and, in the further perspective, to progress in diversification of target markets. 
The issue of food quality and safety is gaining importance nowadays. 
quality and safety become main criteria of food products choice among consumers. 
Food safety has major importance in winning trust of consumers and shaping sustainable character of food production. 
In Poland, in accordance with law regulations, official food supervisory authorities controlling food in terms of compliance with feed and food law and rules regarding health and wellbeing of animals are: Veterinary Inspection, State Sanitary Inspection, Main Inspectorate of Plant Health and Seed Inspection, Agricultural and Food quality Inspection, Trade Inspection. 
Veterinary Inspection performs tasks related to animal health protection as well as to safety of products of animal origin in order to ensure protection of public health. 
A broad range of Inspection competences has been specified by law. 
The Chief Veterinary Officer is the head of Veterinary Inspection, with a status of central authority of government administration reporting to the Minister of Agriculture. 
The Chief Veterinary Officer is assisted by Chief Veterinary Inspectorate. 
There are 16 Voivodeship Veterinary Officers that perform tasks specified in legal regulations under supervision of a voivodeship governor. 
At the same time Voivodeship Veterinary Officers report to the Chief Veterinary Officer with regard to provision of sanitary-epizootic safety within the area they are responsible for. 
At poviat level there are ca. 300 poviat veterinary officers reporting to the Voivodeship Veterinary Officer. 
In Poland operate 9 borders veterinary officers who report directly to the Chief Veterinary Officer. 
Moreover, Veterinary Inspection operates assisted by independent veterinarians and other persons designated to perform tasks of Veterinary Inspection. 
State Sanitary Inspection has been appointed to perform tasks within public health, in particular by supervision of the health conditions of food, nutrition and tools of everyday use, including production, transport storage and sales conditions and collective catering conditions. 
It acts on a basis of law regulations and reports to Health Minister. 
It is managed by the Chief Sanitary Inspector that is a central authority of government administration. 
Chief Sanitary Inspector determines broad lines of actions of the State Sanitary Inspection and, in the case of sanitary safety related hazards, detailed modalities of State Sanitary Inspectors, as well as principles of interaction with other state inspection authorities. 
State voivodeship, state poviat and state border sanitary inspector manages operations of respectively voivodeship, poviat and border sanitary-epidemiological station. 
The Main Inspectorate of Plant Health and Seed Inspection performs defined statutorily tasks related to supervision over health of plants, prevention of hazards related to trade and the use of plant pesticides and supervision over manufacturing, assessment and trade of seeds. 
The Chief Inspector of Plants Health and Seeds managing the Inspection is a central authority of government administration and reports to the Minister of Agriculture. 
At the regional level, inspection tasks are performed by the voivodeship governor via voivodeship inspectors as Managers of Voivodeship Inspectorates of Plant Health and Seed Inspection. 
At the local level operate representative powers and branches of voivodeship inspectorates, including border departments. 
In Poland operate 16 voivodeship inspectorates and 271 local offices as well as 12 border departments. 
The Agricultural and Food quality Inspection performs tasks specified by law regulations. 
They include, among others, supervision over agricultural and food quality products, as well as over certifying units in ecological agriculture and system of protection of regional and traditional products. 
The purpose of this inspection is protection of consumers and manufacturers, by providing access to reliable information on agriculture-food products, prevention of unfair market practices, facilitation of commercial exchange - both with third-party states and within the area of uniform internal EU market, guaranteeing honesty of sales transactions, as well as promotion of good production practices. 
An authority coordinating and supervising performing tasks is Chief Inspector of Agricultural and Food quality that is a central authority of government administration, reporting to Minister of Agriculture. 
Within the organizational structure of Chief Inspectorate operate six highly specialised laboratories. 
In the field inspection tasks are performed by 16 voivodeship inspectors of agricultural and food quality. 
The Trade Inspection is a specialized inspection authority appointed to protect interests and rights of consumers and economic interests of the state. 
Trade Inspection conducts inspection both in the area of foodstuffs as well as other articles and services. 
Tasks of Trade Inspection with regard to inspection of food products are regulated by law. 
Inspection controls foodstuffs in retail trade with regard to commercial quality, as well as legality and honesty of activities of entrepreneurs. 
Commercial inspection is managed by the President of the Office of Competition and Consumer Protection assisted by the Office of Competition and Consumer Protection. 
Inspection tasks are performed by 16 voivodeship inspectors reporting to voivodeship governors and local authorities located in larger poviat cities. 
All these inspections participate in EU Rapid Alert System for Food and Feed RASFF. 
Those elections resulted in far-reaching social, economic and political changes. 
Poland, just like other countries of this region, returned to Europe. 
In 2014 we have celebrated the tenth anniversary of Polish presence in the European community. 
From the point of view of this decade, it is clear that it was a right decision. 
The important event of this year has been the situation in the east Ukraine. 
Russian Federation's involvement in it has resulted in European Union countries introducing sanctions against Russia. 
It responded with an embargo concerning a majority of agricultural products at first from Poland and right after from the whole Community. 
This situation has taken its toll on Polish farmers, especially on manufacturers of fruit and vegetables. 
They were the first victims of political decisions. 
Unfortunately, the actions undertaken by the European Commission were, first of all, late and, second of all, very scant in terms of funds necessary for stabilisation on the fruit, vegetables and milk markets. 
On top of all that, the decisions that were made divided farmers into "better ones", or associated ones, and "worse ones", or non-associated ones. 
Such proceeding forces reflection. 
It is high time we seriously thought about the mechanisms operating in the Common Agricultural Policy. 
For instance, levels of intervention prices have not been verified for years on markets where it actually has been possible. 
There are no clear principles related to decision-making in crisis situations. 
Looking at the example of the Russian embargo, it is clear that reactions must be much faster. 
Only then will they be less costly and at the same time more effective. 
During meetings of the Council of the European Union concerning agriculture, it is also seen that interests of particular countries are more important than the common good of the whole European agriculture. 
Temporary political goals dominate over strategic ones. 
It can be well observed with regard to the approach towards penalties for exceeding milk quotas. 
Already next year, there will be no quotas for milk, but farmers are to be charged with penalties for the last quota year. 
I believe that this is not a good approach on the eve of the release of the market. 
The aforementioned problems show that a lot has to be done in order to turn the Common Agricultural Policy into something actually common. 
We are about to face the estimated growth in world demand for food products. 
Therefore, European agriculture should commonly prepare itself to respond to this challenge. 
Consumers pay more and more attention to what food they buy. 
Politicians sometimes outdo one another in activities for the benefit of the climate package but forget that Europe is not the main perpetrator as far as air pollution is concerned. 
Poland has done a lot in this aspect. 
Although our power sector is based on coal, we have significantly lowered the emission of greenhouse gases. 
We have also maintained our natural landscape and our soil is the least degraded with chemicals. 
Our agriculture has always harmoniously developed in combination with care for nature surrounding rural areas. 
Our agricultural farms, in their vast majority, have been based on family farms. 
In such places, agricultural production has been carried out in a sustainable manner for years. 
Therefore, it is not surprising that organic farms began to develop so dynamically in the past decade. 
Those products from family agricultural farms became a base for such a well-developed food production in Poland. 
Its majority goes to the countries of the European Union - more than 70 percent, however, interest in it has also been growing in other states. 
Nowadays, Polish food is exported to 76 countries worldwide. 
It enjoys recognition everywhere owing to very high quality and exceptional flavour qualities. 
The first one results from deep modernisation process in processing plants, which was particularly intensive during the period right before Poland joined the EU and during the first few years of its membership. 
These processes has continued until today, though, in a slightly different form. 
Plants adapt their production to the demands that occur on particular markets. 
On the other hand, high flavour qualities are an effect of combining modern production with old recipes, while using very good raw materials coming from modern farms. 
The aforementioned transformations can also be attributable to the issuer of "Polish Food". 
A quarterly which was published first 20 years ago along with the establishment of the Agency for Restructuring and Modernisation of Agriculture, one of largest payment agencies of this type in the European Union. 
On this occasion, I would like to wish the Readers of "Polish Food", the Editorial Staff and the Agency more wonderful jubilees and satisfaction with well performed work for the Polish, and hence European, agriculture. 
A ready doughnut is usually sprinkled with icing sugar or covered with icing, though it can also be sprinkled with candied orange peel or doused in chocolate. 
In Pomerania doughnuts are known under the name pùrcle kaszubskie (Kashubian pùrcle), while in Silesia they're known as krepliki/kreple. 
In Poland doughnuts serve as a special, ritual delicacy prepared during the carnival season, particularly on the Fat Thursday, marking the beginning of the final week of the carnival. 
In addition, they used to be a popular gift presented to hosts during common meetings and presently they also serve as a fine treat during formal events or family meetings. 
Depending on the region, doughnuts sometimes vary in ingredients, the way the dough is prepared as well as the kind of stuffing. 
Several types of doughnuts have been entered on the List of Traditional Products kept by the Minister of Agriculture and Rural Development - among them pączki żakowolskie (Żakowola doughnuts) with powidl made of Antonovka apples from the Lublin region, pùrcle kaszubskie (Kashubian doughnuts) from Pomerania, krepliki/kreple from Silesia, pączek opatowski (Opatów doughnut) from the Świętokrzyskie Province and very unique potato and pumpkin doughnuts from the Kuyavian-Pomeranian Province. 
In some regions salt, sugar and spirit are sometimes added as well. 
Doughnuts are prepared from flour, yeast, eggs, milk and butter. 
Additionally, Kuyavian-Pomeranian doughnuts also contain potatoes and pumpkin mousse, which gives the doughnuts a unique colour and prolongs their freshness. 
The most important thing when preparing doughnuts is observing a proper sequence of addition of ingredients and ensuring the dough is well-made. 
Depending on the region, prepared dough is filled with different kinds of stuffing. 
Kashubian doughnuts are usually stuffed with powidl, Opatów doughnuts are stuffed with plum or rose marmalade, doughnuts made in Żakowola Radzyńska with regionally popular powidl made of Antonovka apples and potato and pumpkin doughnuts with wild rose preserve or jam. 
On the other hand, Silesian krepliki are fried both with and without stuffing. 
Stuffed krepliki are usually made with the addition of marmalade and powidl, although currently you may also encounter ones with pudding mass or jam. 
Prepared dough filled with stuffing is deep-fried until both sides get browned. 
After they're taken out the doughnuts are sprinkled with icing sugar or covered with icing. 
Their taste is enjoyed both by adults and children. 
TODAY EVERYTHING IS WITHIN OUR GRASP. 
OWING TO FASTER AND FASTER MOBILITY, IMPLEMENTATION OF NEW PROCESSING AND STORAGE TECHNOLOGIES, THE WORLD OF FOOD GREW VERY MUCH SMALLER. 
THEREFORE, DIFFERENCES IN MENU RELATIVE TO A SEASON, GEOGRAPHICAL WIDTH AND LENGTH, CLEAR UNTIL RECENTLY, GOT BLURRED. 
In order to survive the difficult days of winter and early spring, people have always tried to gather and store food. 
Without processing or storage in proper conditions people can enjoy only for a short time fruits and vegetables grown in gardens or fields and the gifts of forests, ripening in summer or autumn. 
One of the methods to preserving them that has been used for centuries was drying. 
Only ripe, healthy and having the best organolepic features fruits were chosen for drying. 
Polish fruits good for drying are mainly: plums, apples, apricots, pears, cherries, blueberries, and cranberries. 
Until till now, there has been a Polish custom of preparing a special compote of dried apples, pears and plums. 
Apples and pears were dried cut in slices, while plums in one piece. 
Another thing typical for Christmas are also dried mushrooms without which the famous Polish “bigos” would not be so tasty. 
The same goes for the Christmas Eve mushroom soup and small mushroom dumplings served with fast borscht. 
People dried not only fruit and vegetables, but also herbs of which healing infusions and warming up teas with medicinal and energizing properties were prepared. 
Collecting and drying herbs was considered art, available only for few. 
They were supposed to be picked at a proper time, during a special time of the day, and dried in an airy place. 
The infusions were prepared according to the special recipes. 
Drinking them helped to keep people in good condition and treat many diseases. 
The art of preserving the flavours of summer and autumn and to enjoy them in winter developed constantly. 
Housewives competed with each other and tried to improve their recipes so as their jams and other preserves had not only a better taste but also a unique aroma. 
All available fruits were used, not only from orchards. 
Special pots were used for frying jams, and the best were copper bowls, where fruit could slowly evaporate and achieve the desired consistency. 
Sometimes the jams were made of only one type of fruit and sometimes from several different ones. 
Every household had its own method transmitted from generation to generation. 
In forests, blueberries, blackberries, raspberries, cowberries, and wild strawberries were picked, and from the wild growing shrubs, elderberry, hawthorn and blackthorn. 
They were used not only for the production of the mentioned preserves, but also for juices and liqueurs. 
It was similar with storing vegetables. 
Vegetables were dried for soup-greens, i.e. a universal set for making a soup base. 
These were crushed roots of carrots, celery and leek leaves, and sometimes also parsley leaves. 
Attempts were also made to store fresh vegetables. 
In some farms, there are still left some dugouts specially built for that purpose (dug up and covered with soil cellars), where suitable temperature and humidity were kept all the time. 
Inside them carrots, parsley, celery, and other root vegetables were stored in dry sand. 
The shelves with homemade preserves were there too. 
In evenly placed jars people kept pasteurized compotes from cherries, sweet cherries, plums, currants, gooseberries, and blueberries. 
There were also jars with pumpkin, plums and cucumbers in vinegar. 
Bottles with raspberry and blackberry juice. 
There were also oak barrels with sauerkraut dill pickles and beets. 
Not a thing that grew in the backyard garden, field or nearby forest was to go to waste. 
KABANOSY ARE ONE OF THE MOST POPULAR KINDS OF SAUSAGES IN POLAND ENTERED TO THE EU REGISTER OF PROTECTED DESIGNATIONS OF ORIGIN, PROTECTED GEOGRAPHICAL INDICATIONS AND TRADITIONAL SPECIALTIES GUARANTEED AS TRADITIONAL SPECIALTY GUARANTEED. 
The meat of a barrow fed this way was delicate and exquisite. 
Kabanosy, i.e. thin dried and smoked pork sausages wrapped in mutton intestines, were commonly eaten on Polish lands as early as in the 1920s and 1930's. 
They were produced in small porkbutcher's shops and often varied a little in taste, depending on the spices used in production. 
The uniform recipe became popular only after the Second World War. 
In 1948, a government regulation officially approved kabanosy to the commercial market, in 1954 technological and production issues were regulated and in 1964 - based on the historical production traditions - a uniform recipe of those sausages was developed. 
Kabanosy became highly popular in the times of the Polish People's Republic (1945-1989). 
Beside ham and bacon, they became a Polish export specialty. 
Kabanosy are thin, long bars of dry sausage. 
On the outside they are dark red with a hint of cherry, while their sections contain dark red pieces of meat and light-cream pieces of fat. 
Their characteristic feature is a clearly perceptible taste of roasted, cured pork and a light aftertaste of pepper, caraway and smoking. 
We owe their extraordinary and distinctive taste and smell not only to the method of production, but also carefully picked pork. 
Kabanosy are made of meat of late-maturing breeds of pigs fattened to about 120 kg of body mass the meat of which is characterized by a higher content of intramuscular fat. 
The animals are fed with two carefully picked fodder mixes, which considerably affects the quality of the product made of their meat. 
Proper selection of the raw material and the traditional method of production result in the fact that kabanosy are exceptionally tender and juicy. 
Their distinguishing feature is also the clearly audible cracking sound heard at the moment a kabanos is broken in half, which professionals called a "shot", being the result of brittleness of the meat and its proper drying and smoking. 
In addition, kabanosy have a characteristic taste and smell, thanks to the accordingly selected following spices and their proportion: natural pepper, nutmeg, caraway and sugar as well as a proper smoking process, which additionally intensifies the flavour qualities of the product. 
Thanks to their specific and special character on 20 October 2011 kabanosy were entered to the EU register as a Polish Traditional Specialty Guaranteed. 
These three words best describe the EXDROB Company that during the 60 years of it existence, has achieved mastery in the poultry industry. 
The activities of the company include: production of chicks and goslings; broiler breeding; poultry processing; production of delicatessen, smoked meats and poultry smoked meats; exports of poultry, meats and goose feathers. 
Complete customer satisfaction is the goal that motivates the business. 
Thanks to the involvement of employees it was able to create an efficient and effective system whose end result are excellent products and maintaining the position of one of the leaders in the industry over the years. 
Offering the products of the highest quality the company has implemented quality systems and standards: HACCP, GPM/GHP, IFS, BRC, which allow for creating high quality products. 
Full traceability of the product at each stage of the production process, investment in infrastructure facilities and machine park, the system of training for employees and permanent development are several of the extensive list of elements that have a direct impact on building a strong market position and meeting customer expectations. 
The company used the funds of the Rural Development Programme for 2007-2013 under the 123 measure "Increase in added value of basic agricultural and forest production". 
The Rural Development Programme 2007-2013 is implemented by the Agency for Restructuring and Modernisation of Agriculture. 
The budget of the Programme is formed by the Union funds from the European Agricultural Fund for Development of the Rural Areas and co-financed from the state budget. 
EXDROB offer includes over 100 products from chicken, turkey and geese, including the Young Polish Oatmeal Goose, awarded the QAFP certificate, goose elements and many products that have received a label of the held by the Ministry of Agriculture and Rural Development Program PDŻ Poznaj Dobrą Żywność - Discover Great Food. 
Goose products, among others, goose breast, goose ham, or goose semi-dry sausage constitute an example of an extraordinary craftsmanship, and the unfailing interest of the consumers in Poland and abroad in these products proves that these meats are of the highest quality. 
As one of the industry leaders Kutnowskie Zakłady Drobiarskie EXDROB S.A. take part in many competitions and fairs. 
They are an enterprise for which corporate social responsibility is high in the rank of the determined priorities. 
The company supports many local initiatives and conducts extensive charity work. 
Excellent products and building strong, lasting relationships with our partners, are the main pillars of its success. 
FOR CENTURIES, HERRING HAS BEEN A VERY POPULAR FISH IN POLAND. 
AT FIRST, IT WAS AMONG CHEAP AND COMMON DISHES. 
IT WAS ALSO ONE OF THE FUNDAMENTAL INGREDIENTS OF THE DIET OF ALL SOCIAL CLASSES DURING NUMEROUS, RIGOROUSLY OBSERVED FASTING PERIODS. 
Herring was not only a part of many menus, but also found its place in culture and art. 
Probably no other fish appears so often in the works of artists from various epochs. 
It is also the subject of painting works in which it often appears as an inherent element of still life paintings or an additional decorative element supplementing the artistic message. 
We come across it even up to this day, both in literature and folk art. 
The tradition of consumption of this fine fish was the subject of works of many great Polish poets and writers: Mikołaj Rej, Adam Mickiewicz, Juliusz Słowacki, Julian Tuwim, Konstanty Ildefons Gałczyński, Jan Brzechwa and Czesław Miłosz. 
It was the subject of humorous or ironic musings found in the epigrams and lampoons by Polish Baroque poet Hiacynt Przetocki as well as 19th century satirist and humorist Faustyn Świderski who even wrote an "Ode to herring". 
The role herring played in the history of not only Poland, but also the world and culinary traditions related to it are beautifully described by Janina and Marcin Krzeptowski in a book entitled "Zasolony król" (The Briny King) published by the National Marine Fisheries Research Institute. 
In the course of Polish history herring has accompanied all important holidays. 
Up to this day no Christmas Eve supper can be held without it. 
It is also an inherent menu item every Good Friday and Ash Wednesday. 
It cannot be ignored that for centuries, herring has also been served by innkeepers as an addition to a glass of vodka. 
Nowadays, this tradition is taken advantage of by refreshment bars established in many Polish towns and cities, where wait ers serve a glass of vodka with herring in oil. 
Modelled after establishments popular during the communist era, they attract people with their unique atmosphere and climate. 
Herring is a source of easily digestible protein. 
It's healthy and contains the following vitamins: A, B6, D, E and numerous mineral compounds. 
Today, when herring catches drop every year, their nutritional and health value is appreciated even more, especially because of the content of omega-3 fatty acids. 
We need to consume these fats, since their deficiency in our diet poses a threat of many diseases. 
Dieticians claim that eating herring improves memory and concentration, stimulates production of serotonin - a hormone responsible for good mood, which also lowers the level of bad cholesterol, prevents atherosclerosis and strengthens the circulatory system. 
The varieties of herring with the best nutritional value are the ones processed the least: roasted, stewed or cooked by steaming. 
The latter kind is easily digested and, contrary to the stereotypes, can be a valuable ingredient of children and pregnant women's diets. 
Herring can also be roasted, stewed, marinated, stuffed, added to pastes and salads as well as used as an ingredient of pies or cutlets. 
Many dishes made of this fish can be found on the List of Traditional Products kept by the Ministry of Agriculture and Rural Development. 
It features products with exceptional characteristics and properties resulting from the application of traditional methods of production. 
Traditional herring delicacies Herring in oil from Radziwiłłów Small light-grey and creamy pieces of herring fillet immersed in rapeseed oil with little pieces of tomato. 
A distinctive herring flavour, slightly salty, slightly pungent, with an acrid tomato aftertaste and a noticeable hint of garlic. 
A delicate aroma of apples comes through from the background. 
When smoked herring is used - the aroma of smoked fish. 
Once herrings were bought as a whole straight from barrels and then it was necessary to clean them, separate the entrails and fillet them. 
The fillets were dipped in water or milk. 
Then, cut in pieces or larger slices, they were put in a stone pot, covered with dried tomatoes, skinned and chopped garlic and sprinkled with seasonings. 
The pot, filled up to three quarters, was filled with wine vinegar or rapeseed oil. 
The pot had to be covered with linen cloth and put aside to a cool place. 
After a few days the dish was ready. 
Instead of traditional soaking, cleaned herrings could have been smoked for several days in cold smoke produced from burning the wood of a fruit tree. 
Preferably cherry. 
Smoked this way, they had to be marinated just like salted herrings. 
Product entered on the list of traditional products of the Mazovian Province. 
Pomeranian barrelled salted herring in sweet and sour marinade Cut in steaks with onion, acrid with a sweet aftertaste and a spice and onion aroma. 
The herring should be gutted, cleaned and soaked and then cut into steaks. 
Lay the steaks in a dish and cover them with sliced onion. 
Douse in cooleddown vinegar and water marinade seasoned with allspice and bay leaf. 
Marinate for at least 15 hours so that the flavours mix with one another. 
Usually, herrings prepared this way used to be served for fasting suppers with potatoes or bread. 
Product entered on the list of traditional products of the Pomeranian Province. 
Roasted "hylyng" with onion - Kashubian herring The recipe for Kashubian herring has been known for over 100 years and passed from generation to generation. 
After initial treatment herrings were covered in flour and fried on a frying pan. 
Then they were put in a dish and dipped in marinade prepared on the basis of vinegar and water with an addition of onion. 
All ingredients of the marinade had to be mixed and boiled for a moment. 
Instead of fresh herring, Kashubian herring can be prepared using salted herring that should be soaked in water before being roasted. 
This method was used when fresh fish was not available. 
Product entered on the list of traditional products of the Pomeranian Province. 
Herring pickled in rapeseed oil 
Herring pickled in rapeseed oil has been the most popular Pomeranian snack. 
A traditional Pomeranian Friday dinner consists of pickled herring with onion seasoned with oil served along potatoes boiled in shells. 
The herrings had to be soaked and the marinade prepared from vinegar and water with an addition of allspice and bay leaves. 
Lengthwise skinned herring slices, cut and cleaned of fishbones and entrails, were dipped in cold marinade and left for several hours. 
Later, they were taken out of the marinade, drained, put in a dish, covered with onion, bay leaves and allspice and then dipped in oil. 
After a few days the herrings are ready. 
Product entered on the list of traditional products of the Pomeranian Province. 
Kashubian herring salad 
Recipes for herring salads depended on local and family traditions. 
The most popular salad in the Kashubia consists of diced herrings, cucumbers, potatoes and onion with seasonings dipped in sour cream. 
It can also be served with apples which must have an expressive winy flavour. 
Boil washed potatoes in shells. 
The herrings should not be too salty, so they should be soaked. 
Cut soaked herring into steaks, sprinkle with vinegar, add finely sliced onion, pour sour cream, season with salt and pepper for flavour. 
When preparing the herring salad, it is very important to preserve proper proportions of all ingredients. 
Product entered on the list of traditional products of the Pomeranian Province. 
Baltic herring rollmops in sweet and sour marinade 
Rollmops are rolled herring fillets clipped together with a toothpick. 
To get the best results, use large and meaty pieces. 
Baltic herring rollmops in sweet and sour marinade are prepared for fish caught in the period from November to the end of April. 
Fresh or salted herring can be used. 
Herring fillets were smeared with hot mustard, inserted with a piece of cucumber and onion, sprinkled with a touch of freshly ground natural pepper and then firmly rolled and clasped with a toothpick. 
Rollmops prepared in this way were put in pots stone and dipped in a marinade prepared from vinegar and water with an addition of sugar, salt and charlock. 
Product entered on the list of traditional products of the Pomeranian Province. 
Fisherman's Baltic herring The fisherman's Baltic herring consists of a prepared herring carcass with skin, cleaned of fishbones, cut into pieces prepared in a vinegar marinade, dipped in oil with visible onion slices. 
Apart from vinegar, water, bay leaves, pepper, allspice clove was also added to prepare the marinade. 
A prepared herring carcass was put in a clay pot, dipped in a prepared marinade and pickled for one day. 
Then the fillets had to be drained, cut into pieces and laid in a jar in layers while covering it with onion slices. 
The whole was dipped in oil. 
The method of preparation of the fisherman's Baltic herring is similar to preparation of herring pickled in acrid marinade, but the addition of clove gives it a completely different, characteristic taste. 
Product entered on the list of traditional products of the Pomeranian Province. 
Its products like Fried fish in Greek sauce, tinned fish and vegetables, as well as egg and fish spreads for sandwiches are also very popular. 
The commercial offer includes over 200 various products. 
Apart from the mentioned ones, it contains a wide range of other fish products: tinned foods, jellies, fish in pickles and sauces. 
The key of DEGA'S market success became exquisite taste of company's products, composed by the best technologists and careful selection of materials used for production. 
Careful and selective choice of all ingredients, from vegetables and fish to spices, is essential to guarantee unique taste of the products. 
"We do as we say" - it is the philosophy of the company, for which the most important things are the quality of the products and care for buyers' health. 
DEGA employs approximately 300 people. 
The registered office is located in Karnieszewice, near Koszalin. 
Thanks to consistently implemented development policy since 2004, it is a company that meets all requirements necessary to compete on the EU market. 
In April 2012 the plant received a certificate confirming implementation of the Integrated Quality Management System, and in March 2014 it was granted a certificate of well balanced sustainable fishery. 
In April 2012 the plant received a certificate confirming implementation of the Integrated Quality Management System, and in March 2014 it was granted a certificate of well balanced sustainable fishery. 
The obtained certificates guarantee the highest and constant quality of products. 
The company used the funds of the Operating Programme "Sustainable Development of Fisheries Sector and Coastal Fishing Areas 2007-2013", which is one the components of the Common Fisheries Policy of the European Union. 
DEGA participates in a programme carried out by the Ministry of Agriculture and Rural Development - PDŻ Poznaj Dobrą Żywność (Discover Great Food). 
Products marked with the quality mark of this program are: Greek fish (herring) - herring fillets 30% in Greek sauce are a delicious combination of flavours. 
The fillets are ready for consumption after taking them out of the packaging. 
This product is ideal both for a regular day and family celebrations or holidays. 
It tastes delicious. 
paprykarz szczeciński - the recipe for paprykarz szczeciński was created in 1965 during deep-sea fishing. 
A dish prepared in a traditional manner unites generations. 
Its ingredients are: rice, meat of marine fish, tomato concentrate, onion and spices, they all create a delicious paste. 
Usually, it is served with fresh bread. 
HISTORICAL, GEOGRAPHICAL AND ECONOMIC CONDITIONS OF POLAND HAVE RESULTED IN THE FACT THAT, MORE OFTEN THAN THOSE FROM OTHER DEVELOPED COUNTRIES, POLISH AGRICULTURAL PRODUCERS HAVE KNOWLEDGE AND SKILLS REGARDING CULTIVATING CROPS IN A NATURAL WAY. 
Production utilizing organic methods is a way of obtaining a product using as natural production methods as possible without violating the natural balance. 
This principle applies to all kinds and stages of production - crop production, animal husbandry and breeding, aquacultural products and processing. 
Because it involves using natural means of production, organic production in an agricultural farm spurs biological processes and ensures sustainable soil fertility as well as healthy plants and animals. 
In particular, this production consists in using proper crop rotation and other natural methods of maintenance or increasing biological activity and fertility of the soil and selection of species and varieties of plants as well as species and breeds of animals that takes account of their natural resistance to diseases. 
Organic agriculture is the answer to the changing demand structure on the market. 
After the world was fascinated with industrial food production, consumers more and more often claim that only food made in conditions most similar to natural will meet their expectations. 
Some consumers incline towards these products, want to buy them and pay a higher price for them. 
The world organic agriculture market is developing rapidly, increasing its turnover by about 20 percent per year. 
To guarantee to the consumers that products labelled as organic are of adequate quality and have been made according to the designated standards, a strict system of supervision has been introduced in Poland, just like throughout the European Union. 
Uniform EU regulations are binding for all manufacturers, intermediaries and processors taking part in the entire chain of production and trade in organic food, from the moment a given agricultural product is made at a farm until it's introduced to trade for the final recipient - the consumer. 
Organic producers are also obliged to comply with all generally binding requirements observed by conventional producers. 
The recent years in Poland have been characterized by a constant dynamics of growth in used areas and the number of organic farms. 
The development of the organic agriculture sector is also reflected in the number of processing plants and the assortment of organic products available on the market. 
In the 2003-2013 period the number of organic farms in Poland increased more than eleven times. 
The supervision of certifying units covers more than 27 000 organic producers, including more than 26 000 farms operating across nearly 670 thousand ha. 
Organic food is also produced by more than 400 processors. 
According to Eurostat data, in 2012 Poland was the third country of the European Union in terms of the number of organic farms. 
The Tatar community, once they settled, built a mosque, which has been the main tourist attraction and a place of prayer for the Muslim community until today. 
A significant contribution to the today's history of Kruszyniany has pierekaczewnik, registered in 2009 as a Traditional Specialty Guaranteed. 
This Tatar dumpling of an impressive size (diameter amounts about to 26-27 cm) is served almost every day in Tatarska Jurta - Dżenneta Bogdanowicz's agritourist farm - the initiator of pierekaczewnik registration, the main promoter of this product and Tatar cuisine in general. 
This Tatar dumpling of an impressive size (diameter amounts about to 26-27 cm) is served almost every day in Tatarska Jurta - Dżenneta Bogdanowicz's agritourist farm - the initiator of pierekaczewnik registration, the main promoter of this product and Tatar cuisine in general. 
The registration process of pierekaczewnik in the European Union took 2 years. 
Before that, Ms Bogdanowicz had searched the archives for a confirmation that pierekaczewnik is a traditional Tatar dish. 
The amazing atmosphere of peace and quiet can be sensed in the vicinity of Tatarska Jurta. 
The personification of this state is the hostess - Dżenneta. 
Full of passion, optimism and always smiling, she can infect every guest with them. 
Thanks to her, the visitors in Kruszyniana have a chance to learn about some facts related to the region and about Polish Tatars' history and culinary traditions. 
Pierekaczewnik is made of pasta. 
It is prepared with many very thin, almost transparent, patches. 
The filling, for example made of cottage cheese and raisins, apples or meat, usually turkey, is put on the last one. 
Covered with butter, they are put one on another. 
The patches with layers of the filling are formed into a roll and then into a shape resembling a shell of a snail. 
Pierekaczewnik is baked in an electric cake pan. 
After over two hours of baking, a dumpling weighs ca. 3 kg. 
The recipe for this cake is said to have been passed from generation to generation since the 18th century. 
Ms. Dżenneta prepares her magnificent, registered as Traditional Specialty Guaranteed, pierekaczewniks according to this family tradition. 
Unfortunately, not everybody in Poland may taste it because only 500 pieces are baked annually. 
Each dumpling is divided into 8 parts and is served to guests. 
"Pierekaczewnik has always been baked in my Tatar house, in Jakubowski family" - says Dżenneta Bogdanowicz. 
- "This dish came with us from Navahrudak region, what explains its Belorussian name. 
The stuffing of pierekaczewnik may vary: meat - beef or goose, as well as vegetarian, for example with pumpkin. 
Of course we also prepare sweet pierekaczewnik, though I prefer one goose meat - it requires meat from a whole goose so we serve it only during great holidays, such as Kurban Bajram. 
Regardless of the version, it is a very laborious dish - it takes at least three hours to bake it. 
During the season, in Tatarska Jurta we can prepare maximum 10 pierekaczewniks per day, so sometimes there are situations when someone arrives to order the dish and we simply have to refuse. 
Nevertheless, this laborious work and spent time make this product unique" - emphasises Ms. Bogdanowicz. 
Pierekaczewnik from Kruszyniany has been awarded during numerous events promoting traditional and regional products. 
Even Prince Charles himself, an heir to the British throne, along with a whole retinue of journalists and officials had a chance to try it. 
Anyone who needs a solid dose of positive energy is welcomed in Kruszyniany. 
With a bit of luck, there is chance to try one of the 500 annually baked pierekaczewnik. 
AN INTERVIEW WITH STEPHANE ANTIGA, COACH OF POLISH NATIONAL VOLLEYBALL TEAM AND CURRENT WORLD CHAMPION. 
It's 2007. 
Stephane Antiga arrives in Warsaw, the capital of an unknown, distant country. 
What does a player of Skra Bełchatów eat in Bełchatów and how does he explore Polish cuisine? 
At first, I came to Poland by myself, without my wife and I must say I'm an average cook at best. 
Most of the time I had to rely on restaurants and bars, specifically those located the closest to the place I lived. 
I also used to visit numerous pizzerias and, being a Frenchman, order various salads to go with the pizza. 
This was the easiest way. 
Polish pizza was different from Spanish and I could compare them easily, since I'd come to Poland from Spain. 
At first, I found it difficult to find good beef, such as in France, and being a sportsman I had to eat red meat, since it's a muscle-building material. 
I would replace beef with plenty of poultry. 
In France I was accustomed to my mother's cooking, who would always serve me lots of vegetables and soups based on vegetables that I didn't like very much. 
The soup tradition in France has been slowly waning, maybe apart from rural areas, where farmers like to eat warm soup after a day of work in the field. 
Polish soups were the very thing which pleasantly surprised me. 
I wasn't particularly fond of French vegetable soups. 
But I had a change of heart in Poland. 
I took a liking to your soups. 
I enjoy the taste of tomato, mushroom and onion soup. 
I like sour rye soup very much. 
I've also taken a fancy to your pastries: cheesecake and apple pie, although I can't have them too often because I have to maintain proper weight. 
I like knuckle, bigos and even any cabbage as well as Polish-Hungarian goulash. 
Did you use to buy groceries yourself at the beginning of your stay in Poland? 
Did you use to go to Polish marketplaces? 
No. 
Since I knew hardly any Polish back then, I had no choice. 
With regard to shopping I had to rely solely on myself, but I found rescue in supermarkets. 
They were the places where it was the easiest for me to buy what I wanted. 
For example, she's able to pick the best pieces of meat at a butcher's. 
I am the polar opposite of my wife, who goes to small stores, be it in France, Italy or Spain. 
So, once a week I'd go to a supermarket and I'd dine in restaurants every noon and evening. 
Poland is known for good bread as well as with good cured meats. 
Speaking of our eating habits: do you eat French style breakfasts, namely coffee, cocoa along with a croissant, or rather Polish style ones, for example a sandwich with cold meat and lettuce along with a cup of hot tea? 
Of course, up to this day I'm faithful to French breakfasts, even in Poland. 
And when I'm in France I can never refuse traditional, aromatic coffee along with one or two croissants. 
I eat also French breakfasts at hotels outside Poland. 
I'm 38 and I have to watch out for my weight. 
All in all, it's a good thing I can't buy my favourite croissants at every corner in Poland, since I'd surely put on weight because of this. 
What's your opinion of Polish bread after many years of living in our country? 
There's been a great evolution in the quality of bread in Poland. 
I believe that Polish bread has improved and diversified very much. 
You have a plethora of excellent varieties of good, wholegrain and healthy bread as well as bread rolls. 
My wife particularly appreciates that and buys the best bakery goods. 
Polish bakers make delicious bread and I'd like to give top grades to Polish dark bread. 
It's really delicious and customers have a wide selection of it. 
Have you heard about the program of the Ministry of Agriculture and Rural Development named "Discover Great Food"? 
You won't be disappointed. 
If not, I brought you the newest folder with products that have received this top quality mark and I recommend them to you. 
Frankly speaking, I'd gladly become familiar with the content of this program. 
Who does the cooking at Mr. and Ms. Antiga's home? 
She enjoys cooking and does it very well. 
My wife of course. 
I am proud that my wife is such an excellent cook. 
At home we try to stick to French cuisine, also because of the children, but Stephanie can also cook an excellent Polish broth and bake bread all by herself. 
Indeed, my wife can even make delicious mushroom and Ruthenian pierogi. 
As a coach, do you have any influence on what the players eat, and especially, do you have any influence on what they consume before important games such as, for example, those played during the last world championships in Poland? 
Having arrived in Poland, I took advice from a well-known dietician from Wrocław. 
The specialist advised me to change my diet. 
I started to watch what I was eating and severely cut back on sweets and fats. 
Nowadays, I try to pass my good experience from the time I was a player to the players from the national team. 
I always tell them to watch what they eat. 
These days I no longer see them eat hamburgers before games. 
They cut back on sweets and are very careful with alcohol. 
A glass of beer after the game won't hurt anybody, but a glass after every game is unacceptable, since it can lead to addiction. 
Please note that the Polish national team played 13 matches and there were no problems with stamina in any of them, which was obviously also one of the results of proper nutritional habits. 
As we can see Polish cuisine served the national volleyball team well... 
They won the gold. 
For example, it reduces the number of injuries consisting in muscular inflammation. 
Proper nutrition limits the number of injuries. 
Do you remember what you ate and drank at the hotel restaurant in Katowice after you'd won the world championship? 
I remember it very well. 
The hotel chef prepared champagne for us, the French. 
We also had a really well-stocked buffet. 
We celebrated this success among the players, the executives and all people accompanying the national team - the doctors, the masseurs, the statisticians. 
I believed every one of them deserved to sit at the banquet table and savour this special moment. 
I'll never forget it. 
Do you feel professionally fulfilled as an athlete and, also today, as the coach of the Polish national team? 
Of course, I'm a happy and fulfilled man. 
I hope I'm going to remain a modest man for as long as possible. 
I know well that for Poles volleyball is a specific, special sport discipline. 
You have wonderful volleyball fans. 
The fact I managed to win the gold in Poland with the Poles and for the Poles gives me great joy. 
I'm really happy I brought joy to millions of Poles with this gold medal. 
Having spent 7 years in Poland, can you order a salad at a restaurant yourself speaking good, understandable Polish? 
Final culinary question. 
(laughs) Yes, of course, now I have no difficulties with expressing myself in Polish and even such difficult words as "surówka" pass through my mouth easily and, what's most important, waiters understand me. 
I've also started learning Polish along with my children, Timote and Manoline. 
I already can read newspapers and even books. 
They encourage me in this very much. 
AN INTERVIEW WITH PHILIPPE BLAIN, ASSISTANT TO THE COACH OF POLISH NATIONAL VOLLEYBALL TEAM STEPHANE ANTIGA. 
When did you come across Polish cuisine for the first time? 
My first encounter with Polish cuisine dates back to 2001, namely the final phase of the World League in Katowice. 
I have to add straightaway that food at hotels is often "Europeanized" and I hardly recall tasting any true flavours of Polish cuisine at that time. 
I only remember that soups and potatoes were a constant element of served meals. 
What do you eat when visit Poland - only Polish dishes or are you also faithful to the French cuisine? 
I'm interested in culinary curiosities and like to learn about the local cuisine. 
I find Polish borsch from young beetroots excellent. 
I also enjoy your pierogi and recently I've become very fond of potato and celery soup. 
What do proper nutritional habits of world-class volleyball players consist in? 
Their diet must be balanced. 
It must take account of training requirements and burdens which are supposed to bring fitness and efficiency during the game and those are obtained by providing muscles with an adequate amount of protein. 
The daily menu should provide the athlete's organism with mineral salts and vitamins that will allow him to regenerate his stamina quickly. 
Of course, such a diet must be a source of good taste and pleasure during the meal. 
Has the Polish national volleyball team got its own chef? 
We do not have a chef assigned specifically to the team, but we strive to always provide our players with a balanced diet. 
We always try to be in good relations with the local chef to combine healthy nutrition with the need to keep flavours and dishes diverse. 
There's nothing worse for the team's disposition than boring and monotonous food. 
Do you remember what you ate and drank after winning the final with Brazil in Katowice? 
I started celebrating by having a glass of light beer. 
Apart from that I remember little of what I ate and drank afterwards. 
Besides, it wasn't all that important anyway... 
Do you buy groceries in Poland, and if so, have you got any favourite places for shopping? 
I love cooking and thus shopping. 
I like talking with vendors about the product I'm buying. 
So far, I've rarely had the opportunity to cook for myself during my visits in Poland. 
This is accompanied by the language barrier, which makes it impossible to have a conversation with a vendor. 
Of course, I'd like to learn about as many Polish products as possible and learn to prepare good meals from them. 
You have a great variety of excellent soups in Poland and I have to learn to cook all of them someday. 
What do you think of the advertising slogan: POLISH AGRICULTURE - SUPPLIER OF FORGOTTEN FLAVORS? 
As any other art, cuisine should evolve. 
We need to seek new horizons. 
However, the most important thing is to protect the national culinary heritage. 
We mustn't allow the pressure on the quantity and the reduction in production costs to make the quality of products and their original, unique taste suffer. 
Each country is obliged to protect its own authentic, original food products, paying no heed to the temptation of globalization, which sadly puts everything in a single pot, however attractive it may be. 
Cepelinai, tree cake and primal forest 
THANKS TO UNPOLLUTED ENVIRONMENT, RICH NATURE AND UNIQUE CULTURAL QUALITIES, PODLASIE BECAME ONE OF THE MOST ATTRACTIVE AREAS FOR THE DEVELOPMENT OF FARM TOURISM IN POLAND. 
Among the four national parks located in Podlasie, one should pay close attention to Białowieża National Park. 
Its history dates back to 1921, when a forestry "Rezerwat" [Reserve] was established and then, in 1932, renamed as the National Park in Białowieża. 
The park includes fragments of the primal Białowieża forest preserved in a condition similar to a natural one. 
Along with a part of Białowieża forest in Belarus, the park was entered in the UNESCO list of world heritage. 
It is visited by over 100,000 tourists annually. 
Biebrza National Park, the biggest national park in Poland, is considered to be unique on the global scale. 
It is located in the valley of the Biebrza River, starting from its springs and end ng at the mouth of the Narew River. 
Biebrza marshes, the biggest area of this type in the central Europe, are visited by many enthusiasts of nature and trekker's adventures. 
Especially bird observers and fans of wildlife hunting for animal photos are particularly keen on visiting this place. 
The primary purpose of establishing another protected area in Podlasie - Narew National Park - was to protect marshes, boggy areas and waters that are dominant ecosystems and cover about 90% of its surface. 
Natural qualities of the park include mainly a unique system of the valley of the Narew River with rich fauna and flora systems. 
The valley of the Narew with strongly developed system of river beds is a natural peculiarity in this part of Europe and is sometimes called "Polish Amazonia". 
A great treasure of Podlasie is also Wigierski National Park, within which there are 42 lakes. 
One of the most attractive waterways of the park is the Czarna Hańcza River. 
Fans of canoeing are also drawn by Augustów Forest where a waterway called the Augustów Canal can be found. 
Not only nature Podlasie is not only a unique natural landscape. 
The character of this region was formed as a result of a meeting of different cultures and religions that have been coexisting side by side for centuries - Poles, Ukrainians, Jews and Tatars. 
This was a base for creation of folk culture, which is original for this region. 
It manifests itself, for instance, in sculpting, weaving, songs and dancing. 
The capital of Podlasie is Białystok, where visitors can admire, for instance, Branicki Palace, one of the best preserved magnate mansions in Poland. 
The palace is referred to as the Versailles of Podlasie, while the garden surrounding it is considered the best preserved Baroque composition in Poland. 
Equally interesting is Tykocin - the oldest urban complex of Podlasie. 
Tykocin is a place with many monuments and preserved original spatial system of the town. 
In this charming town by the Narew River is one of the oldest and largest synagogues in Poland, which is now the Museum of Jewish Culture. 
Every person will also be enchanted by picturesque Drohiczyn - a coronation town with Góra Zamkowa, and white walls of the cathedral - an episcopal seat of spiritual seminar from the 17th century. 
Natural and cultural values of Podlasie create excellent conditions for the development of farm tourism. 
In recent years, many agrotourism farms with profiled offer of tourist services have been opened. 
A significant improvement of the quality of rendered services and a standard of country accommodation has been noticed, especially in terms of agritourism farms. 
Traditional cuisine and the dishes A great asset of Podlasie is its specific regional cuisine along with its unique and traditional products. 
The cuisine of Podlasie is based mainly on simple cuisine from rural regions with strong Lithuanian influences. 
This region is famous, for example, for potato dishes such as cepelinai, potato cake, potato sausage or potato pancakes. 
Cepelinai is one of the most popular traditional products of Podlasie and one the most recognisable traditional dishes of Lithuanian cuisine. 
It is made of potato mass and a filling consisting of minced meat. 
The filling is made of pork: neck or blade - sometimes dewlap is also added. 
Sometimes cepelinai is stuffed not only with meat but also with sauerkraut or mushrooms. 
It may also be filled with poppy seeds or cheese. 
It is served hot, covered with fat, cracklings and fried onion. 
One of the most popular dishes in Podlasie is also potato cake, made of grated potatoes, smoked back fat, flour, eggs and onion. 
It is served in various forms with various additions and sauces. 
Another potato specialty of this region is kiszka [a sausage made of grated potatoes]. 
It consists of grated potatoes that are slightly drained, and various groats (e.g. buckwheat). 
All the ingredients are stuffed into a pork intestine, which is previously cleaned and carefully washed. 
Kiszka, similar to other potato dishes, is served with roux made of bacon and onion. 
A pie, called sękacz [tree cake], whose origins come from Balts' culture, is another dish associated with the cuisine of this region. 
It is baked over fire by using a special rolling pin, liquid cake flows down and solidifies in different shapes. 
Preparation of this specialty is quite complicated, time-consuming and experience-requiring. 
The largest tree cakes are even one metre big. 
The cuisine of Podlasie has also visible traces of Tatar influences. 
In each Tatar house pierekaczewnik was known as a holiday dish. 
It is prepared with pasta and contains various fillings. 
Pierekaczenik is known as a truly Tatar dish. 
Another delicacy of Podlasie is groats served with cracklings and various kinds of cured meats. 
Lithuanian skilandis, pieces of raw or slightly smoked ham and back fat, can be mentioned as an example. 
Another dish that is worth recommending is the so-called palcówka - a dried pork and game sausage served with sauce, e.g. pine sauce. 
It is also worth to mention Tatar kolduny - a national dish of Polish Tatars, prepared on Friday or Bajram (a holiday). 
These are small dumplings with meat stuffing boiled in broth. 
Delicacy of Podlasie is ser koryciński (Koryciński cheese). 
The secret of production of this cheese is adding an enzyme, which is produced as powder from grated and dried veal stomachs. 
Currently, the enzyme is replaced by milky rennet. 
The dish is available in many flavours, depending on the fantasy of the cook. 
Ser koryciński (Koryciński cheese) is commonly recognised as “home-made”. 
It was a local delicacy that has gained recognition in other parts of the country throughout centuries. 
Another regional specialty is dried Podlaski cheese. 
It has an intensive range of flavours, typical of hard cheeses. 
Original taste and smell of this product come from long (six months long) drying and maturation process. 
Herbal additions used in Podlasie give it a unique aroma. 
This year's (the fifth so far) edition of meetings, attended by representatives of foreign media, was held as part of a special project implemented by the Press Office of the Ministry of Agriculture and Rural Development. 
Since 2011, guests have travelled across Poland enriching their knowledge about our country, Polish agriculture, healthy and natural food produced at the Vistula River as well as tasting regional and traditional products. 
This year, the routes of particular media visits have led through the following provinces: Mazowieckie, Łódzkie, Wielkopolskie, Dolnośląskie, Małopolskie, Lubelskie, Podlaskie, and Warmińsko-Mazurskie. 
During the visits, journalists had an opportunity to meet with farmers, processors and producers of products having certificates as well as with representatives of the management of the Ministry of Agriculture and Rural Development. 
Their conversations were related to the specific nature of the Polish agricultural and food sector, use of the funds from the EU aid programs, opportunities under the new EU budget, as well as the current situation of the agricultural trade in the context of the geopolitical situation. 
Foreign guests also learned about Polish products entered into the community system for protection of regional and traditional products. 
We have already had 37 such products, which makes Poland the 8th country in this aspect among the Member States. 
We are still behind the leaders, but we have things to brag about. 
From June until the end of September, different groups of journalists had an opportunity to try most of these unique delicacies while travelling across consecutive regions. 
Each visit included presentation of the products with the markings of the European Commission, their tasting, as well as culinary workshops. 
Journalists praised not only the taste of exceptional Polish dishes. 
They positively assessed the competent use of the EU funds by our farmers and processors, as well as emphasised Polish ingenuity, activity and courage in investing. 
It was a pleasure to participate in the media trip this year. 
In addition to all the nice people I met there, it´s very interesting for me to see how Polish ministry of agriculture and local governments work with government and EU structural funds. 
Last year, and also this year, it was the most interesting to see Dolina Baryczy and project Karp Milicki develop. 
For, me it was the best success story in regional agriculture I´ve ever seen. 
It proves quite clearly that if you have a good idea, power and patience to do something ambitious, you can make it. 
It was a pleasure for me to write about the project in Slovak and Czech. 
And my readers gained strong inspiration from the articles. 
Tomáš Lemešani/Czech Republic, Slovakia Oscypek on my mind. 
Before I went to Poland, I didn't know much about Polish food. 
The only thing I heard about it, from my friends who worked abroad, was that it was similar to Croatian cuisine and that you could buy some things, like sauerkraut, that we also like, only in Polish stores. 
Of course, I expected more. 
Before I arrived I was already impressed by such a huge country with so many agricultural areas. 
And it didn't disappoint me at all. 
No matter whether it was wonderful fruit like cranberries, plums or apples, vegetables like tomatoes, great duck meat, or tasty carp or trout, the food was great and tasty, prepared with care and knowledge about what a hungry journalist needs. 
But no journalist imagination could prepare me for the biggest surprise of all Polish dishes. 
Modest cottage high in Tatra Mountains, filled with smoke, was the most spectacular discovery. 
That's the place where most specific kind of cheese is produced. 
Since then, oscypek has been on my mind - so traditional, with such a history, so simple - handmade only of sheep milk, so tasty - like smoke, salt and milk mixed together. 
At first, cut in wide slices, it seemed too strong. 
It tasted different than anything I had eaten before. 
But I knew that something made with such care has to be great. 
Luckily, our dear hosts, the Rzepka family, gave us some of this chees to take home. 
And that's when I discovered oscypek again. 
I wanted to check out what my Croatian friends might say about it. 
So I cut it into thin slices, and served it together with dried meat and cherry tomatoes. 
As an appetizer I also used the great Polish plum brandy. 
And it was a great success. 
Everyone loved it. 
All the warm summer days, when hardworking Polish people do their best to produce fine food came back together with that taste. 
I was really lucky to meet them. 
Marijana Kranjec/Croatia I love Polish sausages so much. 
Because they are not low-fat but really tasty! 
I wondered why the Polish politicians appreciated farmers and agriculture so much. 
They are proud of Polish farmers making high-quality products. 
In Germany, although the farmers make fresh and healthy products, the people and politicians always complain about it, instead of appreciate the high standards. 
I wish our politicians could learn this particular attitude from yours. 
Andrea Bahrenberg/Germany The Polish food industry in Lithuania is admired for being able to produce cheaply and with care for high quality. 
Nevertheless, these products are not quite so popular due to political misunderstandings between our countries. 
Readers liked the example of a farmer cultivating blueberries a lot. 
They wrote in their comments under the article that it is a good example for Lithuanian farmers. 
They were also interested in the history of oscypek, since hardly anybody has heard so far in Lithuania about this delicious mountain cheese, as well as by the story of fruiters from Grójec. 
Particularly interesting was the fact that the history of fruit farming is so old there and dates back to the times of Bona Sforza. 
Polish agriculture is very diverse, in some regions, farms are dispersed, whereas there are also large modern ones whose activities can be an example for farmers in other countries. 
The Lithuanian ones could, for example, observe how to promote their products, as it is done better in Poland. 
Eldoradas Butrimas/Lithuania. 
When buying our food, more and more often, we pay attention not only to the price, but also to the quality and the health value of the product. 
We're also interested in the course of the process of its production. 
To make it easier for consumers to make a right choice, food quality systems that inform that a product labelled with a certain logo meets the requirements imposed by such systems have been devised. 
They include both EU and national systems. 
Presently in Poland there are 5 national quality systems recognized by the Minister of Agriculture and Rural Development. 
Their main distinguishing mark is the fact that products are systematically controlled and certified by accredited control units. 
One of such systems is Integrated Production (IP). 
It is a modern and developing system of cultivation of plants, which enables growers to obtain crops with highest biological and nutritional values as well as safe for health. 
Until the harvest the entire production process is subject to inspections carried out by the State Plant Health and Seed Inspection Service. 
The inspections also apply to the residues of plant pesticides, fertilizers and other substances hazardous to health. 
The basis for this system consists of correct crop rotation and agricultural engineering, rational fertilization based on the actual demand of plants as well as using plant pesticides only in justified situations as well as selection of those posing the least threat to human and animal health as well as the natural environment. 
The confirmation of high quality of crops originating from such production is the certificate and the reserved IP sign, available only for Polish products. 
Also in this context, while emphasising the meaning of family agricultural farms and local production of traditional foods, 2014 has been called, by the decision of the Commission of the United Nations, the year of family farms. 
"Among other reasons because family agricultural farms provide more than 80 percent of the produced food" - said Ren Wang, a member of the Food and Agriculture Organization of the United Nations (FAO) during the XI International Media Forum on the Protection of Nature organised by an Italian Association, Greenaccord, in October this year in Naples. 
When quoting a FAO report announced in Rome, Dr. Wang emphasised that today fight against hunger should be focused on family farms. 
The European Commission also returns to the roots in its campaign "Taking care of our roots". 
The campaign informs E about the assumptions and purposes of the oldest policy of the EU. 
Of course, it is a reference to the common agricultural policy, which in the present budget perspective, puts an emphasis on issues related to food security. 
"Agriculture, our roots" - says a slogan pointing out the meaning of agriculture in our everyday life and the role played by the Common Agricultural Policy (CAP), which supports its development. 
An important role in this field is played not only by domestic governmental or EU institutions. 
Also media and various kinds of non-governmental organisations mark their participation such as. Slow Food associating members in 150 countries worldwide. 
They promote how to combine the pleasure of good and healthy food with the obligation towards society and environment. 
They teach, re-discover local flavours, and support local manufacturers. 
Shortly speaking, they return to the roots. 
The issues of food safety in the world are going to be the main topic also at the 2015 Expo in Milan. 
However, the discussion has already begun a long time ago. 
Nowadays, the whole world has been discussing how to feed the constantly growing number of inhabitants, what needs to be done in order to decrease the quantity of wasted food, and how to take care of the climate in the face of growing scale of production. 
Members of the world of science, politics, and media also attempted to find the answers to these questions during the October forum in Naples. 
"People building future" - that was the watchword of the discussion carried out by representatives from more than 50 countries from the entire world. 
We are responsible also for those who will follow us in using the natural resources of our planet - it is one of the conclusions that appeared in the course of the discussion. 
All consumers are responsible. 
The choices we make and the food we eat have an impact on the natural environment. 
"Do we really have to buy hermetically packed cheese in slices, whose production and packaging required incomparably more energy?" - that was a question asked in Naples by Cinzia Scaffidi, the Vice President of Slow Food Italia. 
One of initiatives supporting the slow-food ideas quoted by Cinzia Scaffidi is the so-called "zero mile farming". 
In fact, this is an idea that was a quite natural case for our grandparents and even parents. 
As the name itself indicates, its base lies in reducing a distance covered by a product to land in our kitchen. 
From a farmer's point of view, it is direct sale, while from a consumer's perspective, it is buying local products from local manufacturers. 
Saving time, energy and environment. 
In Marek Sawicki's, the Polish minister of agriculture, opinion, direct selling can also be a good way to increase income of small agricultural farms and to create new workplaces in the countryside. 
A product does not cover thousands of kilometres, overloaded trucks do not pollute the air - that is all as far as theory is concerned. 
However, how to put this into practice when you live in a city with over a million inhabitants? 
The advantages of this idea are its flexibility and multidimensionality. 
There are many ways to act. 
It is important, when making consumer's choices, to remember about own health and natural environment - to buy consciously, also in the context of the amount of food that we are able to eat. 
It is important, when making consumer's choices, to remember about own health and natural environment - to buy consciously, also in the context of the amount of food that we are able to eat. 
Nowadays, the problem of food wasting has been the greatest absurd, considering the fact that there are more than 800 million people suffering from starvation. 
Mainly in this context, there is a need to make people aware that wasting food is simply immoral. 
The actions undertaken so far have been successful. 
This year's FAO and IFAD WFP's reports has shown that in the last ten years the number of starving people has dropped by 100 million and there has been real chances for further reduction in this number in a short time, even by half. 
However, one may risk stating that wasting food is like stealing it from those who starve. 
Every day, we can try to reduce energy consumption, take care of our environment, and fight against food wasting. 
We can reduce the use of disposable packaging. 
We do not have to buy packed cheese whose slices are separated by additional foil that decays over centuries. 
Everything we do today will have consequences in the future. 
That is why, we should think today about those who will use natural resources of the world after we are gone. 
Today, we are building their future. 
Since the accession to the European Union, Polish fishery, and in particular fish processing, transformed into one of the most dynamically developing area of economy. 
Our fishermen and processors have skilfully used the opportunities offered by the Common Fisheries Policy. 
Since the accession, more than PLN 5 billion was spent on the development of this sector. 
The money came mainly from two UE programs: Sectoral Operational Program "Deep-sea fishery and fish processing 2004-2006" and the Operational Program "Sustainable development of fisheries sector and coastal fishing areas, 2007-2013". 
The money was divided by the Agency for Restructuring and Modernization of Agriculture, which in the European Union, is a payment agency serving the greatest number of beneficiaries. 
In order for this area of the Polish economy to develop, except for fishing grounds, what was necessary was a modern fishing fleet, port infrastructure, sale centres, innovative processing, as well as new investments in areas which are dependent on fishery. 
The money from the UE programs supported the implementation of these objectives. 
Fishery management in Poland, similarly as in many countries of the world, is conducted on the basis of fishing limits, expressed with a maximum number of fish that can be caught. 
In 2013, in the Baltic Sea Polish fishermen caught ca. 134 thousand tons of fish of all species. 
These harvests were larger by over 11 percent than in the previous year. 
More sprat and flounder were caught, however, less cod and herring were harvested. 
The growth tendencies can also be noted in coastal freshwater fishing for e.g. common roaches perch-pike and common breams. 
Also the volume of Polish deep-sea fishing in 2013 increased by ca. 4 percent. 
We have three deep-sea ships that fish on the waters of Mauretania and North-Eastern Atlantic. 
These deepsea ships caught more than 61 thousand tons of fish. 
These were predominantly scad, European pilchard and mackerel. 
Nowadays, on our coast there are modern fishing boats with new generation equipment that unloads harvests in sale centres, equipped with the necessary infrastructure, warehouses, cold stores and also adapted for conducting different forms of fish sale. 
EU support had also a huge impact on inland fishing. 
Approximately 450 farms have been created, developed or modernized. 
It was also possible to preserve more than 550 farms running traditional aquaculture, compatible with the environmental requirements. 
There are about 1 100 inland fishermen in Poland. 
Apart from fishery, also fish restocking in rivers, lakes and fish ponds and breeding are conducted. 
An undoubted reason for pride in our country is the already mentioned fish processing. 
Owing to the support of EU law many modern processing plants were created. 
At the end of 2013, there were 306 fish processing plants approved for trade within the Community, from among which 75 had the rights to export to third party countries. 
At the same time more than 600 fish farms and companies operated that were involved in sale of freshwater fish and fish products on the domestic market. 
In spite of consolidation changes, the sizes of plants are still very diverse. 
There are both strong holding companies as well as small plants selling their products mainly on the local market. 
Many of them are family businesses whose products gained recognition among consumers. 
During the period of 2004-2013 more than PLN 2.1 billion was invested in the development of the processing industry. 
The EU funds constituted approximately 38.5 percent of the total investment costs. 
It shows the huge effort and determination of the processors who strove to face the competition of the global markets. 
Nowadays, the Polish processing employs more than 18 000 people and is the largest employer in the fishing sector. 
It provides the domestic market with almost 0.5 million tons of fish and fish products. 
In the years to come, a further growth in the production is expected, the changes will be supported under a new budget perspective of the European Union, funds from the European Maritime and Fisheries Fund. 
Poland was granted more than EUR 531 million. 
In respect of size of the funds for fishery policy, our country came fourth in the European Union, behind Spain, France and Italy. 
Funds intended for Poland for the implementation of the Operational Program "Fishery and Sea" for the years 2014-2020, together with the contribution from the national budget will amount to approximately EUR 710 million. 
This will make it possible to implement seven priorities specified by the EU policy: sea and inland fishery aquaculture, implementation of the common fishery policy, local development of strategies, fishery processing, fishery and aquaculture products sale, as well as an integrated maritime policy. 
The support will go to those sectors in which workplaces based on new production technologies will be created. 
Polish processors will work to increase competitiveness of the exported fish products by, among others, an increase in the use of innovative technologies, investment in aquaculture, as well as the creation of new products, responding to the consumer expectations. 
Positive changes were visible as early as in 2003, when due to, inter alia, implementation of agricultural agreements from 2000 and 2002, and implementation of the EU requirements by the Polish companies, Poland became for the first time a net exporter of agri-food products, reaching a positive balance amounting to EUR 0.5 billion and recording two-digit growth rate of export and import. 
During the ten years of our EU membership, the export of Polish agri-food products increased five times (from EUR 4.0 billion to 20.4 billion), and the balance of commercial turnover increased almost fourteen times - up to EUR 6.1 billion. 
The growth in export was caused mainly by a big high supply of agri-food products in our country, a continuous high demand for Polish food products in the EU and non-EU countries as well as fair prices and good quality of the offered products. 
For many years, the EU member states have been the most important partners of Poland in agri-food products trade. 
In 2013, the value of agri-food export to the countries of EU-28 amounted to EUR 15.9 billion and increased by 16% when compared with 2012. 
The share of the EU in the Polish export of agri-food products reached 78.0%. 
The second group which buys Polish agri-food products are countries of the Commonwealth of Independent States 
In 2013, the export to this group constituted 10.7% of total food export from Poland and reached EUR 2.2 billion. 
The pace of the export in this direction has recently slowed down significantly. 
Other important importers of Polish agri-food products are: the EFTA countries (Iceland, Liechtenstein, Norway, and Switzerland), other developed countries, Balkan countries and developing countries. 
Revenues from food export to the EFTA countries in 2013 constituted 0.8% of the overall export of agrifood products. 
The most important recipient of Polish agri-food products from this groups was Norway. 
As far as export of agri-food products to other developed countries (USA, Canada, South Africa, Israel, Japan, Australia and New Zealand) the greatest share (74%) had the United States, which spent EUR 250 million on purchasing Polish food. 
In 2013, the sale of food products to developing countries rapidly grew. 
Its value amounted to EUR 1.3 billion and was larger by 10% when compared with the previous year. 
Among more important commercial partners, the greatest increase in the value of export was recorded in the trade with China - it reached to EUR 158 million, which means than it increased over two times. 
This growth was a result of increased sale of pork in 2013. 
In the commodity structure of Polish export of agri-food products predominate products of plant origin. 
In 2013, they constituted 57% of the value of agri-food products export. 
The following products had the biggest share in this group: fruit, vegetables, fruit and vegetables preserves, sugar and preserves, as well as goods of the tobacco industry. 
Products of animal origin constituted 37.4% of the Polish export. 
The main product within the structure of animal product export remains meat and processed meat. 
The products of animal origin that were also very important were dairy products and fish and fishery products. 
The sector of agriculture and food is one of few sectors of the national economy which obtains a positive balance in trade exchange. 
A high surplus in the trade in agri-food products (EUR 6.1 billion in 2013) is therefore very important for our balance of trade. 
In 2013 the surplus had a significant impact on the direction of changes of the balance of the overall commercial exchange in Poland. 
The balance of trade in agri-food products is affected mainly by the balance of products from the food industry, which is positive and has been growing significantly since 2004. 
The developed commodity structure concerning the trade in agri-food products confirms the thesis about the pro-export nature of the development of the domestic food industry. 
The export of processed products favours promotion of the Polish food sector on external markets, which is harder to carry out by exporting only agricultural raw materials or semi-finished products. 
Very good results of foreign trade as well as improvement in indicators of competitiveness prove that there is a clear growth in export specialisation of the food sector and its growing international competitiveness. 
The progress achieved in this field during the membership period resulted mainly from such economic conditions as freedom of trade between Poland and other EU countries and the development of the global market. 
Certainly, it would not be so significant if not for competitive advantages of Polish food manufacturers and the impact of the Common Agricultural Policy and the commercial policy. 
Nevertheless, a certain threat for further improvement in the results of trade in agri-food products as well as its competitiveness in the foreseeable future may turn out to be the ban introduced by Russia on transporting large group of food products. 
Łącko apples are another regional product promoted by the Poczta Polska (Polish Post) on a post stamp. 
Last year, the Kashubian strawberry was the first product to be featured on the stamps of the "Polish Regional Products" series. 
The European Commission appreciated the taste of Łącko apples and entered them on the list of regional specialties with Protected Geographical Indication, which provides them with protection and guarantees authenticity. 
By introducing the "Polish Regional Products" stamp series Poczta Polska refers to the information activities focused on food quality systems designed to increase the recognisability of organic agriculture. 
Apart from informing their recipients about organic products, the stamps promote Polish regions through their traditional products. 
The beginning of autumn is not only the time of closing the marketing year in agriculture and the beginning of field work towards the next harvest. 
It is also the time of the exhibition and trade fair event - Polagra, the largest event of this kind in this part of Europe. 
The agricultural market is a specific market, the same as agricultural production. 
The utmost care, knowledge and innovative solutions are not enough. 
Still a lot depends on the weather conditions. 
This time they were favourable, but what will the weather be the next year, no one knows. 
Therefore, changes in individual markets should be approached with caution. 
In Poland, the system of biosafety, implemented in the cases of ASF in feral pigs, has proven itself very well. 
Radical measures have also been taken after the incident of the occurrence of the virus in a small farm. 
Because of the introduced rules of conduct the danger zone has not changed and is present only in the immediate vicinity of the border with Belarus. 
At the same time, the situation on the market of fruit and vegetables looks totally different. 
Aura was generally fairly clement, although we had to deal with long-term, very high temperatures of up to more than thirty degrees in the shade. 
The situation changed the most, however, after the introduction of the Russian Federation's embargo on Polish fruit and vegetables, as retaliation for the EU sanctions. 
This way, the Polish growers and vegetable producers became the first to fall victim of the whole situation regarding the Russian commitment in eastern Ukraine. 
It cannot be that the Polish farmers bear only the costs of measures taken far above their heads. 
The bureaucratic machine works slowly, and they have been incurring tangible losses since August 1 this year. 
In this case, EU solidarity must work faster. 
We estimate the losses in this sector at around 500 million euros. 
To compensate, albeit partially, a spontaneous action of my compatriots has been started to eat more Polish apples. 
I hope that the greater part of other consumers in the European Union will also join that action. 
This would be a beautiful demonstration of European solidarity - real, actual solidarity, and not just empty promises. 
The beginning of autumn is not only the time of closing the marketing year in agriculture and the beginning of field work towards the next harvest. 
It is also the time of the exhibition and trade fair event - Polagra, the largest event of this kind in this part of Europe. 
This large gathering of the largest food producers within the framework the Poznań International Fair has been boasting a recognized position for years. 
It is also a good place to talk about the European and world agriculture, the most important challenges, risks and ideas for the future. 
It is worth to once again discuss, for instance, the issue of possible penalties for exceeding milk quotas. 
We have various possibilities of solutions, but also we should remember that soon these amounts will not be there at all. 
Since the decision of their liquidation was made, it is worth to consider the sense of punishing the farmers in the last quota year. 
Many countries are interested in such a solution. 
Soon, the milk market will be released and fierce competition will begin. 
I'm not entirely convinced that this was a good solution, but since it has already been adopted and enters into force, we all have to adapt to this. 
On the other hand, punishing farmers for minor possible exceeding of limits does not seem reasonable at this point. 
Poland has a great agricultural potential, which is utilized increasingly better. 
During the ten years of our presence in the European Union the value of exports of our agrifood products has increased five-fold to 20 billion euros. 
The qualities of Polish food can be seen, among others, during the Polagra fair. 
An extensive presentation of our food constitutes a rich trade offer. 
We are presenting not only products mass-produced by large factories, which by using the latest technology can also retain the old recipes, but also products that are produced in the traditional manner. 
The latter are shown in a special Regional pavilion. 
NTERVIEW WITH THE CHAIR OF THE COMMITTEE ON AGRICULTURE AND RURAL DEVELOPMENT OF THE EUROPEAN PARLIAMENT - CZESŁAW SIEKIERSKI. 
Chairing the Committee on Agriculture and Rural Development is first and foremost a responsibility, but also a distinction and a considerable challenge. 
It should be kept in mind that agriculture represents over 40% of the expenditure from the EU budget. 
The entry into force of the Treaty of Lisbon in 2009, which extended the so-called co-decision procedure to, e.g. the Common Agricultural Policy, significantly raised the rank of the European Parliament, including, of course, the Committee on Agriculture and Rural Development. 
Now the MEPs co-create the EU law on equal terms with the Council of the European Union. 
Thus, I am happy that many MPEs with significant experience and extensive knowledge work in our Committee and that significant majority of them are actual farmers. 
It is also your third term of office in the European Parliament, hence you have considerable experience. 
How do you assess the tasks of the Committee that you chair from that perspective? 
The key area of the Committee's work is broadly-conceived issues of food production which significantly influence the status of the society and its health. 
Today, what we need is a general reflection on over 50 years of experience gained under the Common Agricultural Policy. 
We have to outline the directions of its future development after 2020. 
We want to deal with it in 2015, before the review of the last reform which was scheduled for 2016. 
It is estimated that in 2050 there will be 9-10 billion people which means a growth in demand for food amounting to ca. 85%. 
The availability of good quality food, environmental protection, availability of energy, water and other public goods are issues that will have a decisive meaning as regards the life standard on our planet. 
The last 10 years is the time of our membership in the European Union. 
Do you think that we used it well? 
The decade of Poland's membership in the EU is a period of accelerated economic growth, modernisation and improving position of our country in Europe. 
Poland's economy has underwent a significant growth since 2004 - our cumulated GDP growth measured in the Purchasing Power Parity (PPS) in the 2004-2012 period amounted to 46.3%, which ranked us second in the EU after Slovakia[1]. 
This growth rate is much higher than in the countries of the “old” European Union which means that we continue to narrow down the gap between us and the EU. 
The driving force behind the process was primarily export, transfers of EU funds and direct foreign investments in Poland. 
The higher than EU average rate of economic growth has accelerated the process of equalising differences in development. 
According to data, in 2012 Poland reached 66.2% of the average GDP per capita for the EU-27, which for the first time in history allowed us to overtake the traditionally richer Hungary. 
For comparison, at the moment of the accession in 2004 the GDP in Hungary amounted to 62.7% of the EU average and in Poland only to 50.7%. 
Does the assessment of changes that took place on the Polish rural areas of the current Chair of the Committee of the European Parliament differ from the assessment of the former secretary of state in the Ministry of Agriculture and Rural Development who took part in the preparations to integration? 
Despite the concerns that I have heard back then from different sides, Poland has not been overflown with EU products. 
The competition on the European common market ruled by the so-called four freedoms (free flow of goods, services, people and capital) forced restructuring and modernisation of processing companies, new investments and optimisation of costs. 
As a result, since accession to the EU, the Polish food products won new sales markets and consolidated their position on the former ones. 
It is estimated that the growth rate of the Polish export improved, driven by export of agri-food products whose value as of 2004 increased five-fold to ca. EUR 20 billion in 2013. 
The best visible and most tangible manifestation of the membership in the EU structures are the so-called EU funds, i.e. financial transfers from the EU - mainly under two of the biggest EU policies, i.e. the cohesion policy and Common Agricultural Policy. 
The efficient distribution of the EU Funds by the Agency for Restructuring and Modernisation of Agriculture (ARMA) allowed for unprecedented development of the Polish agriculture and rural infrastructure. 
Food industry plants were modernised and today they are among the most advanced in Europe. 
This process influenced the investment decisions on farms, in particular dairy farms. 
It should be emphasised that ARMA is one of the biggest payment agencies in the EU. 
The 10 years of accession are also marked by significant differentiation of farms into commercial farms linked to the market and small farms fulfilling social functions. 
I am convinced that the hard work in the pre-accession period allowed for efficient use of the EU and national funds. 
Approximately PLN 180 billion was transferred to agriculture, processing and to rural areas at that time. 
At present, another multi-annual budgeting period for 2014-2020 starts in the EU, what are the challenges for our agriculture and the entire economy in that period? 
At present, another multi-annual budgeting period for 2014-2020 starts in the EU, what are the challenges for our agriculture and the entire economy in that period? 
By 2020 the agricultural sector in Poland has to use a similar amount of funds. 
The main challenge for the coming years is shifting Poland to innovative economy producing goods of greater value added. 
Thus it will be possible to fully use the potential of the membership and finally reach a permanent surplus in foreign trade and the position of a country with highlyspecialised economy. 
It is important in the perspective to create instruments which will stabilise the market and income situation of farms. 
It is also expedient to support modern solutions in the food chain which ensure food quality and safety, as well as economic stabilisation to all links of the food chain. 
This should be done primarily with the use of funds from the current EU financial perspective for 2014-2020 under which Poland is definitely the greatest beneficiary. 
Thank you for the interview. 
THE MICROCLIMATE OF OUR COUNTRY IS A REASON FOR WHICH APPLES FROM POLISH ORCHARDS ARE DELICIOUS AND BEAUTIFULLY COLOURED. 
THIS IS THE EFFECT OF SUNNY DAYS AND COLD NIGHTS. 
POLAND IS THE LARGEST EXPORTER OF APPLES IN THE WORLD. 
POLAND IS ALSO ONE OF THE LARGEST PRODUCERS OF APPLE CONCENTRATE IN THE WORLD. 
For many years, also the Russian market has been important for Polish apples where we had a well-established position and regular consumers enchanted by the high quality of our fruit offered to them at affordable prices. 
Now, for political reasons, it is a very difficult and uncertain market, therefore, we are increasing promotional activities, by encouranging inhabitants of all continents to eat Polish apples. 
Numerous scientific studies show that apples have a very positive effect on our health. 
The scientists say that their daily consumption reduces the risk of stroke and the development of tumours. 
It also affects reducing the level of bad cholesterol, improves digestion, helps combat obesity, strengthens the heart, bones and eyes and may also be a natural protection against diseases of the nervous system. 
Apples may be eaten raw all year long. 
We can also prepare many dishes using apples: soups, pies, cakes and desserts. 
We can make purees, jams, stewed fruit, dried fruit, jellies, drinking juices as well as wine and vinegar. 
Due to their universal application, apples are the fruit highly appreciated at home, in the kitchen and in the garden. 
So, eat apples - to our health! 
Apple strudel from Podbeskidzie Strudel is a thin, rolled in pastry with fruit, mainly apples, which is served as a dessert, hot or cold. 
It is a traditional cake present on the Christmas Eve table in Podbeskidzie. 
The best flour to bake it is semolina flour. 
The pastry prepared according to traditional, strictly defined proportions is rolled out on a tablecloth, dabbed with butter, sprinkled with bread crumbs and then we place on it finely sliced apples sprinkled with sugar, cinnamon, with the addition of raisins and chopped almonds. 
Then, the pastry is rolled in, using the tablecloth, placed on a baking tray smeared with melted butter and baked. 
Apple strudel is a dessert characteristic of the former sophisticated cuisine of Śląsk Cieszyński. 
The product is entered in the list of traditional products of the Śląskie Region. 
Antonovka apple jam In the past, in the area of the Północno-Mazowiecka Lowland, Antonovka apples were very popular fruit to make winter preserves, mostly jam. 
Its recipe is not complicated and popular until today. 
The Antonovka apples should be carefully washed, peeled and sliced. 
On the bottom of the pot in which jam will be prepared, pour some water, add the prepared fruit and cook for about 2 hours, constantly stirring. 
Then leave it to cool down. 
On the next day, cook for 2 hours again, constantly stirring. 
Then, leave it to cool down to the room temperature and reheat to boil. 
Add sugar to taste and cook for another hour, not forgetting to stir, to prevent jam from burning. 
Put hot jam into jars, twist them and turn them upside down, cover with a cloth and leave until the next day. 
Jam prepared in this way may be used for yeast cakes, pancakes and bread. 
The product is entered in the list of traditional products of the Mazowieckie Region. 
Apple pie with Landsberger Reinette apples Shortcake with a visible layer of apples was popular in Gorzów Land after World War II. 
In those areas, apples of the native variety, Landsberger Reinette, were common. 
The pastry layered with Landsberger Reinette apples was baked during holidays, harvest, family events, and its recipe was shared at the courses organised by the Rural Housewives' Circles. 
To this day, the inhabitants of Gorzów Land nurture the tradition of baking apple pie with Landsberger Reinette apples and cultivation of trees in order to keep this variety of apples as long as possible. 
The product is entered in the list of traditional products of the Lubuskie Region. 
Nagawskie apples baked with juice To prepare the apples with a browned skin, we need new, well-developed fruit, preferably from traditional, old varieties of apple trees. 
The method to prepare this delicious dessert has not changed for years. 
Wash and core the fruit. 
Fill the resultant hollow with jam and bake the apples in the oven. 
They can be served hot or after cooling down. 
They taste best when sprinkled with castor sugar or decorated with whipped cream. 
The product is entered in the list of traditional products of the Łódzkie Region. 
Blueberry and apple jam 
The tradition of preparing blueberry and apple jam is guarded by housewives from the Małopolska region until today. 
Forest blueberries mixed with particles of White Transparent apples give the jam a unique, very exquisite taste. 
Cooking blueberry and apple jam is a tradition. 
The peeled apples are cut and cored and then cooked shortly and without sugar added. 
After half an hour, you can already add blueberries and then cook for about 2 hours a day, for 2-3 days. 
Longer cooking makes longer storage possible. 
After cooking, put jam into jars and twist them. 
Pancakes and cakes served with this jam have a unique taste. 
It is also great as an accompaniment to meats. 
The product is entered in the list of traditional products of the Małopolskie Region. 
White Transparent apples in syrup 
White Transparent is a dessert variety of apple-tree, which we may encounter in many backyard orchards even today. 
The fruit of this variety is great for cakes as well as for winter preserves. 
Excellent are apples in syrup, used for dinner courses and also served as sweets for children. 
In order to prepare apples immersed in golden-straw coloured liquid, we need 5 kg of White Transparent apples, 5 l of water, 1 kg of sugar and citric acid. 
Boil water, sugar and acid to obtain syrup. 
Wash apples, remove blossom ends, leave stems. 
Place the apples tightly in a jar and pour syrup. 
Pasteurise for 3-5 minutes, not longer, or the apples will crack. 
The product is entered in the list of traditional products of the Lubuskie Region. 
Apple pie 
Apple pie, also known as apple cake or fruit cake, is one of the oldest pastries. 
It is shortcake with a layer of apples visible in cross-section and sprinkled on top with castor sugar. 
In the past, to prepare this pastry, apples from roadside, wild apple trees were used. 
Later, people started using other varieties to prepare the pastry. 
The best apples for this purpose are Reinette or Antonovka apples. 
The apples of these varieties should be washed, peeled and thinly sliced. 
Other apples should be roughly grated and some even cooked. 
Since the early 50s of the 20th century, shortbread started being used to bake this pastry. 
The product is entered in the list of traditional products of the Podkarpackie Region. 
IN A SHORT TIME, THE POLISH FRUIT AND VEGETABLE SECTOR HAS BECOME VERY MODERN AND THE PRODUCTS IT MANUFACTURES ARE EXCELLENT IN TERMS OF QUALITY AND VERY TASTY. 
IT WAS POSSIBLE LARGELY THANKS TO OUR ECONOMIC OPERATORS BUT ALSO TO THE EU FUNDS. 
Those funds came from two EU funds: European Agricultural Guarantee Fund (EAGF) and European Agricultural Fund for Rural Development (EAFRD) and were paid by the Agency for Restructuring and Modernisation of Agriculture. 
Funds for the „Common Market Organisation for Fruit and Vegetables” Producer groups from the fruit and vegetable sector, producing fresh fruit and vegetables, were more eager to take advantage of the EAGF funds which included the money for the “Common Market Organisation for Fruit and Vegetables”. 
Over 10 years, 312 preliminarily recognised fruit and vegetable producer groups were established in Poland and they received PLN 6.35 billion of support. 
Of this amount, almost PLN 300 million were spent by those entities on administrative activities and more than PLN 6 billion on development. 
The money was used mainly for investments in buildings and facilities intended for storage, warehousing or preparing fruit and vegetables for sale. 
Operators also often invested in equipment to pick fruits and vegetables as well as in equipping their establishments with machinery or devices for storage, warehousing or preparing their product range for sale. 
Very popular were also projects related to improving the technological infrastructure of buildings, where fruit and vegetables are stored. 
Naturally, all those investments had to be related to storage, warehousing, sorting and preparing fruit and vegetables for sale. 
Support from the RDP 2007-2013 The funds for investments could also be obtained by the fruit and vegetable sector operators from the European Agricultural Fund for Rural Development (EAFRD) within the framework of the Rural Development Programme for 2007-2013. 
The funds from the RDP 2007-2013, which is implemented by the Agency for Restructuring and Modernisation of Agriculture could be granted for the projects implemented under the measure “Increasing the added value of agricultural and forestry production”. 
By the end of July 2014, the fruit and vegetables processors received more than PLN 631 million for the implementation of their investments and further PLN 331 million are waiting to be paid until the operators implement and settle their projects. 
Most often, the fruit and vegetable industry entities implemented, under the RDP 2007-2013, operations related to the processing and preservation of fruit and vegetables. 
The processors who have already implemented and settled such investments, received co-financing amounting to PLN 394 million. 
In turn, the operators dealing with wholesale of fruit and vegetables received co-financing amounting to almost PLN 133 million and producers of fruit and vegetables - more than PLN 90 million. 
The remaining PLN 14 million went to companies dealing with the production of cider and other fruit wines. 
The data presented are not definite. 
In fact, the definite data will be known in 2015, when the RDP 2007-2013 is going to be settled. 
Certainly, now we can say that the Polish companies operating in the fruit and vegetable sector made excellent use of their chance for development. 
INTERVIEW WITH WALDEMAR ŻÓŁCIK, VICE-PRESIDENT OF THE MANAGEMENT BOARD OF THE PRODUCER GROUP FRUIT FAMILY 
I devote every spare moment to them. 
I cannot imagine that the producer of good apples has no real affection for them. 
They are magical and very wholesome. 
For years, I have been growing new varieties in the backyard orchard. 
In the environment of the European fruit growers, I have many friends. 
When we meet, we share experiences, exchange apple varieties. 
The backyard orchard is my experimental plot. 
I use only organic products here. 
No pesticides. 
All products have an ecological certificate. 
It gives me a guarantee that the varieties I grow are absolutely wholesome. 
I hope that one day many of these varieties will be placed on the market, to the satisfaction of domestic and foreign consumers. 
For several years, you have been a member of the Fruit Union Association. 
Please, tell us something about it? 
The Association was founded in 2010. 
It has a very wide range of activities, but the first and fundamental activity is to care for the interests of the organisation members. 
We support transparent export rules, we advise each other in the legal and economic fields, we promote the consumption of Polish food and we also disseminate the modern quality standards. 
We are aware of the position and importance of Polish fruit growing. 
We care about the profitability of the export of our crops, we aim at developing the uniform rules of the functioning of the industry. 
What is important in the export of apples, is its consistency and the way to consistency leads through, e.g. information measures. 
We talk to the representatives of the Polish Government, the representatives of the Governments of the importing countries as well as the representatives of economic institutions. 
When talking about overcoming problems in the export, I would like to stress that we constantly promote modern quality and technical standards in the area of production and distribution. 
Apart from the activities in support of the export, we support native producers and distributors of fruit and vegetables and represent their interests in Poland and abroad. 
An important area of activities is to facilitate the exchange of knowledge and experience. 
Recently, we have been strongly involved in supporting producer groups. 
We are aware of the fact that the formation of the groups guarantees the sustainable development of the fruit and vegetable market. 
How, specifically, does the Fruit Union want to ensure the quality and unique taste of Polish fruit and vegetables? 
In practice, it is a constant process. 
If we want to gain new outlets for our wonderful apples and other fruit and vegetables, we must constantly promote them and take care of their unique taste. 
We want to sell wholesome and natural products only. 
Therefore, we are developing beneficial regulations which are connected with the national introduction of the Integrated Fruit Production in such a way that it is commonly applied in horticultural production. 
We are aware that an important element of its efficient functioning is also the consultative and publishing activity. 
We do not neglect any of these areas. 
We are in permanent contact with the media in order to publicise successes and promote the problems of the industry. 
I do not need to add that one of the problems is the current embargo which affected the industry and gives us sleepless nights. 
The Fruit Union cooperates closely with the Association of Polish Fruit Growers, The Society of Promotion of Dwarf Fruit Orchards as well as the National Union of Producer Groups of Fruit and Vegetables. 
For many years, you have been a beneficiary of the measures of the Agency for Restructuring and Modernisation of Agriculture. 
Would you like to summarise your experience resulting from cooperation with ARMA? 
With pleasure. 
I would state that and on no account is my statement false: it is good that such an agency exists. 
I say this in the full conviction as thanks to the ARMA's funds as well as the funds being at disposal of, e.g. the Self-Government of the Mazowieckie Voivodeship, we were able to make even the boldest dreams and plans come true. 
One of them is the OU Technologia Laboratory which we have built in the former car market in Słomczyn. 
It is located in the very heart of the apple area. 
It is here where we will examine fresh and processed fruit and vegetables. 
We have gathered the highest-class equipment, we also have highly qualified staff. 
All this guarantees the highest standards of results obtained at the laboratory. 
In a month, when we are going to gain the complete and, in addition, supported by a certificate, operational capacity, we will be offering our services to producers and distributors of fruit and vegetables as well as to the food and trading industry. 
It will also be possible to order water testing here, for its fitness for human consumption. 
We are one of few such laboratories in the world and we are bursting with legitimate pride for that reason. 
How do you see the future of producer groups in Poland? 
Which way is the way to success in the fruit and vegetable industry? 
One of the paths I recommend is to use the aid from ARMA. 
For me, there is no doubt that producer groups will generate positive changes the final result of which is the consumer satisfaction. 
The group is sort of a system of communicating vessels. 
We should remember that the construction of ultramodern facilities such as our facility in Sadków Szlachecki forces the introduction of quality systems. 
The quality of offered fruit is definitely improved because they are stored under ideal technological conditions. 
Even the longest transport does not damage the quality of our products. 
Without modern facilities, there would be no chance of certification and the Fruit Family Group holds all European and global certificates, with the ISO certificate in the lead. 
The high quality obliges producers to use the appropriate agricultural technology. 
Biological methods oust chemistry. 
I want to strongly emphasise that producer groups are sort of a university, such a centre of knowledge for fruit growers and gardeners. 
They would not gain such huge and valuable knowledge if they remained outside the group. 
Today, in Poland, we are able to control the quality of apples as early as at the level of the holding. 
And I am sure that our product, wherever the consumer is, gets into his hands while keeping its highest quality. 
I repeat that the aid funds, paid by the Agency for Restructuring and Modernisation of Agriculture, are a catalyst for simply historic changes in fruit growing, I have no doubt about this. 
THE HORTINO ZPOW LEŻAJSK, THE OWNER OF THE POLTINO BRAND, IS ONE OF THE BIGGEST FRUIT AND VEGETABLE PROCESSING PLANTS IN POLAND. 
THE COMPANY WAS ESTABLISHED IN JUNE 2000, BUT IT HAS BEEN CONTINUING THE TRADITIONS OF FRUIT AND VEGETABLE PROCESSING SINCE 1973. 
THE OPERATIONS OF THE COMPANY ARE BASED EXCLUSIVELY ON POLISH CAPITAL. 
The Company enters into contracts with more than 550 farmers and business entities, and with 12 producer groups. 
The annual net value of the delivered crops exceeds PLN 50 million. 
The supplies of the raw material come mostly from the Podkarpackie, Świętokrzyskie and Lubelskie Voivodeships. 
Every year, the plant processes ca. 70,000 tons of fruit and vegetables. 
The company offers the following products: frozen fruit - including: strawberries, currants, cherries, raspberries, aronia, fruit mixes, frozen vegetables - including: string bean, peas, cauliflowers, broccoli, Brussels sprouts, carrots, spinach, beets, peppers, tomatoes, vegetable and fruit mixes, frozen ready dishes with the processed vegetables and meat, noodles, groats as well as flavour sauces, concentrated fruit juices (concentrates) - apple, colour fruit: strawberry, aronia, black currant, cherry juice, dried apples, bakery fruit fillings, fruit syrups. 
The company has a lot of experience in the Private Label products production and management. 
Since the beginning of its activity, i.e. since 2000, the company has produced this type of goods. 
As opposed to many other processing plants, due to the great possibilities of production of fruit and vegetables, the company is able to produce and provide high-quality products at a moderate price for the largest commercial networks. 
Domestic sales of frozen food products POLTINO takes place through a traditional chain of retail stores, local networks and networks of superstores. 
About 67% of the company's general sales includes the export to e.g.: Germany, the Netherlands, the UK, Belgium, Italy, Norway, Finland, Sweden, Denmark, Austria, Switzerland, the USA, Canada, Russia, Ukraine, Belarus, Estonia, Lithuania, Latvia, Kazakhstan, Azerbaijan, the Czech Republic, Hungary, Romania, as well as other countries. 
The Company holds international certificates, allowing for the export of their products: Russian GOST R certificate, Ukrainian UkrSepro, International Food Standard (IFS) and BRC Global Standard for Food Safety. 
The primary goal of the company is the production of goods complying with the quality requirements and customer expectations, as well as keeping with the food safety standards. 
The thorough qualitative verification commences already at the suppliers' of the raw material, where the plantations are controlled, the trainings and courses for farmers are conducted. 
The next stage is the control of the raw material supplied to the plant, the interoperational control of the production and the final product. 
A very important part is the training of employees with regard to legal regulations and the use of good practices, such as the hygienic and production practice. 
The implementation of modern production lines and devices at the plant is also important. 
During storage and distribution, the conditions ensuring the quality and safety of products are also maintained. 
The systems applied in the plant - ISO 9001, ISO 22000, IFS and BRC - help to meet the qualitative requirements and ensure the maintenance of safety of the food. 
In recent years, the company conducted a number of investments aimed at streamlining of organisational and production processes, increasing the processing capacities as regards raw material delivered to the plant and maintaining high quality and health safety of products. 
These investments included modernisation and expansion of the devices for the processing of root vegetables, a line for the processing of green peas and beans, replacement of the internal transport park - forklifts. 
The cooling tunnels have been replaced with more efficient ones and the park of packaging machines was extended. 
A very important investment was the computerisation of all processes of the company by the implementation of the ERP class company management system. 
Last year, a modern line for the processing of spinach in briquettes has been set up. 
This is a unique production line, the first of this type in Poland, which uses the crystallisation technology. 
Over the last 10 years, the expenses incurred for investments amounted to nearly PLN 30 million, including ca. 8 million of non-refundable subsidies from the programmes: SAPARD, SOP, RDP. 
Original recipes and high quality frozen fruit and vegetables POLTINO have gained the recognition of merchandisers and consumers. 
It is confirmed by numerous awards, the most important of which are: The Cup of Minister of Agriculture and Rural Development, Consumer Quality Mark, AGRO POLSKA, the Best Product of the IFE Poland Fair, Gold Medal of International Fair in Poznan POLAGRA FOOD, Junior of Food Stuffs Export, PDŻ Discover Great Food quality mark. 
In 2003, the production hall was modernised and adapted to the EU requirements as well as the HACCP, ISO 22000 and BRC quality control systems were implemented. 
Also, the company obtained the Certificate and the License of the Research and Certification Centre ROSTEST - Moscow 2002, the FCE/SID Certificate issued by Registrar Corp. - USA as well as the Kosher Certificate. 
In 2006, construction of modern high-storage warehouses was completed for semi-finished products and raw materials. 
Continuous investing in the development of modern technologies and management systems ranks the ORZECH company among the best European companies. 
The commercial offer includes more than 100 of tasty and healthy fruit and vegetable preserves. 
Not without significance is the location on organically clean areas, in the centre of the vegetable and fruit 'oasis' where fertile lands and specific microclimate allow to achieve a high-quality, tasty and healthy raw material with, at the same time, convenient access, proximity of the key communication lines and the international airport. 
The primary objective of the company is to produce the highest quality food which will meet customers' needs and expectations. 
The company products are appreciated for the high quality and taste not only in the EU countries, but also in Sweden, USA, Israel, Russia, Canada, Mongolia, Kazakhstan and many others. 
The fact that as much as eighteen products were awarded with the exclusive quality mark of PDŻ Discover Great Food proves the strength of the brand. 
SEJNEŃSKI, KURPIOWSKI, DRAHIMSKI AND BORÓW DOLNOŚLĄSKICH - THESE POLISH HONEYS ARE UNRIVALLED IN THE WORLD. 
THEY BELONG TO THE REAL HONEY ARISTOCRACY. 
People started to make use of this natural wealth quite quickly. 
Our long apiarian tradition, combined with Poland's biological diversity, enables beekeepers to obtain a variety of honeys, distinguished by their high quality. 
These features enabled the registration of Polish honeys in the EU food quality system: honey from Sejneńszczyzna/Łoździejszczyzna and honeydew honey from Podkarpacie were registered as Protected Designation of Origin (PDO), while heather honey from Bory Dolnośląskie, kurpiowski honey and drahimski honey were registered as Protected Geographical Indications (PGI). 
Honey from Sejneńszczyzna/Łoździejszczyzna (PDO) is a multiflower nectar honey of unique flavour and aroma. 
It is made in Poland and Lithuania from rare post-glacial honey plants, rich in pollen. 
The presence of original plant cover within the area of acquisition in Sejneńszczyzna/Łoździejszczyzna is the effect of a unique land form, convenient air temperature in winter and summer, moderate precipitation level, very short vegetation period and pristine environment. 
In addition, the high quality of our honeys is still a result of great knowledge of the local beekeepers, mastered from generation to generation. 
The high level of the local beekeepers' skill, as well as the traditional method of bee-keeping in the areas covered with fir forests in the south-eastern Poland, is reflected in the unusual flavour of honeydew honey from the Podkarpackie province (PDO). 
The beekeepers are particularly skilled in finding the best location for apiaries and bee breeding and selecting the method of honey acquisition. 
Heather honey from Bory Dolnośląskie (PGI), with its unique flavour, aroma and consistency, is manufactured on patches of heathland in Lower Silesia. 
The combination of open, melliferous, and compact heathlands and their rich vegetation makes it the only place where you can obtain honey distinguished by exceptionally high content of heath pollen. 
Heather honey crystallises into medium grains and changes colour in the process. 
Before solidifying, its colour is amber to red-brownish, and after crystallisation it becomes yellow-orange to brownish. 
Its consistency is thick and gel-like. 
The taste is less sweet, rather pungent and bitter, its smell is strong, similar to the smell of heather. 
On the other hand, in the north-east one can find nectar honeys collected from plants endemic to Pojezierze Drawskie, which is characterised by stronger ocean influences than other regions of Poland. 
The name "miód drahimski" (PGI) refers to: buckwheat honey, rape honey, heather honey, lime honey and multiflower honey. 
The quality of drahimski honey's flavour fully reflects apiarian traditions from 16th century, which required beekeepers to select only specific sub-species of bees for honey production. 
At the time of purchase, miód drahimski may be smooth, creamed or crystallized. 
Kurpiowski honey (PGI) is collected within the historical and ethnographic area referred to as Kurpie. 
Beekeeping in Kurpie has a multi-century tradition, and the honeys produced in this area used to feature at royal feasts. 
Currently Kurpie as one of the least urbanised areas in the country, called "the green lungs of Europe". 
However, the features that distinguish kurpiowski honey were shaped not only by its geographical origin, but also thanks to the skills of the local people. 
This is attested by the fact that during all stages of production apiarists prevent kurpiowski honey from heating up to temperatures exceeding 30°C. 
'Sądecki Bartnik' is a family company the roots of which date back to 70s. 
It was established in a town Stróże near Grybów located at the picturesque borderland of Beskid Sądecki, Beskid Niski and Podgórze Ciężkowickie. 
It is fulfilment of passion and fascination for life of bees and professional aspirations of the family of Kasztelewicz . 
Organically clean areas became a perfect base for an agricultural holding the founders of which intended to produce bee products of the highest quality. 
First years of running the agricultural holding meant for its owners constant learning, improving of knowledge and skills as well as laborious gathering of experience. 
That time resulted in an extremely dynamic development of the company. 
Today, it is universally known and appreciated not only in Poland, but also in Europe and in many countries in the world. 
Apiaries involve more than one and a half thousand of trunks. 
Here both gentle spring honey, later one, extremely precious, and noble lime and honeydew honey as well as the highest quality single-flower honey, and also other bee products, such as, e.g. pollen, beeswax, propolis, royal jelly and bee bread are produced. 
It is one of the most recognisable brands on the Polish market of honey and enjoys trust and recognition on the part of consumers. 
The vast majority of the 'Sądecki Bartnik' honey reach the domestic market. 
But, they are also exported, among others, to: Germany, the UK, Ireland, the USA, and since a few months also to China and Japan. 
Those markets are becoming more and more often convinced of Polish singleflower honey, including - not very popular among them so far - the noblest dark honey (honeydew or buckwheat one), and diversity of varieties of Polish single-flower honey, a traditional manner of producing them and specific tastes arouse a growing interest of consumers. 
'Sądecki Bartnik' has been taking part in the programme PDŻ Discover Great Food, implemented by the Ministry of Agriculture and Rural Development, since six years. 
The company was awarded with the quality mark of PDŻ Discover Great Food for the following honey: mixed flower honey, lime honey, acacia honey, buckwheat honey and honeydew honey (coniferous honeydew). 
Since 23 years, always at the first weekend of July, "Biesiada u Bartnika" ['The Feast at Bartnik's'] has been taking place - a two-day party for bee-keepers and honey consumers, with the conference devoted to the current problems of the apiculture and the latest achievements in the field of apitherapy, a huge fair of apiarian equipment and bee products and performances of domestic and foreign folk groups. 
The company is a regular participant of Światowe Kongresy Pszczelarzy "Apimondia" ['Apimondia' World Congresses of Bee-keepers] as well as of the 'ApiExpo' exhibitions they are accompanied by, awarded with medals of this prestigious apiarian event several times. 
Currently, the company possesses 3 apiaries and more than 800 honey bees out of which both gentle spring honey, and later one extremely precious, and noble lime and honeydew honey as well as the highest quality single-flower honey can be produce. 
In 2011, due to support from the EU funds, the honey production and processing plant was built, which made it possible to produce and sale the honey both in stores, and in wholesale stores throughout Poland and other countries, including the EU countries. 
The 'Pasieka PUCER' brand was established which is at present recognisable inside and outside Poland. 
By the decision of the Minister of Agriculture and Rural Development, the following honey was awarded with the quality mark of PDŻ Discover Great Food for the high quality: Mixed flower blossom honey - the most popular honey yellow, sometimes light brown, in colour. 
It enchants with a mild taste and the smell of spring flowers. 
Due to a high content of glucose, it is recommended in the case of heart and liver diseases. 
If applied in the case of hay fever or colds, it gives vitality as well as reinforces immunity and organism. 
Honeydew honey from the coniferous honeydew - enchants with a resinous aroma and a mild, not very sweet taste. 
It is darkcoloured, often with a greenish shade. 
It is given rise to on needles of spruces, pines or larches and is extremely precious; it is also often called the king of the honey. 
It is applied in the case of the respiratory tract disorders , is antiseptic, anti-inflammatory and expectorant. 
Also, due to anti-atherosclerotic qualities, consuming this type of honey has the beneficial effect on the heart and the vascular system. 
It is detoxicating and therefore is recommended for people working in harmful conditions in the production of toxic substances as well as for people who underwent therapies where strong medicine was used, e.g. steroid or anti-cancerous drugs. 
It as well holds a prestigious quality certificate "Doceń Polskie" ['Appreciate the Polish']. 
Acacia blossom honey from Mazury with wild strawberries - acacia nectar mild in taste combined with delicate wild strawberries. 
A composition of golden sweetness of honey with the wild strawberries warmed up in the sun. 
It makes to think of a July, forest clearing, full of aromas with a note of sounds of hard-working bees in the background. 
It is perfect for children and adults in the case of digestive tract diseases and kidneys disorders. 
Wild strawberries contain mineral salts, tanning agents, flavonoids and vitamin C. It only contains natural components - Polish acacia honey and Polish wild strawberries. 
It was awarded with prestigious prizes, from among which the following need to be mentioned: The Polski Smak 2012 Statuette; the certificate „Dobry produkt - wybór ekspertów” ['Good product - choice of experts']. 
Buckwheat honey - due to a strong spice aroma it is a perfect addition to beverages, dishes and cakes. 
Consumption of buckwheat honey contributes to increase in the level of haemoglobin in blood. 
It is used when treating cardiac stomach neuroses and recommended in the case of brittleness of blood vessels. 
Due to high content of rutin, it is attributed with rejuvenating qualities. 
It was awarded with a prestigious quality certificate "Doceń Polskie - Top product" ['Appreciate the Polish - Top Product'] 
The offer, besides the most popular mixed flower honey, includes the following honey: acacia honey, buckwheat honey, lime honey, honeydew honey, blossom and honeydew honey and heather honey. 
Customers have the p o s s i b i l - ity to purchase the honey in d i f f e r e n t p a c k a g i n g both in terms of the material (glass jars, PET bottles with a dispenser, plastic buckets), and the basis weight. 
From the series Polish honey, the honeydew honey from coniferous honeydew was awarded for the high quality and the taste qualities with the PDŻ Discover Great Food quality mark, and from among the honey of the series Napoleonic Honey - the heather honey. 
CD S.A. honey developed, described, implemented and maintains the HACCP and ISO system as well as certified the IFS and BRC systems. 
Systematic controls of the company and external audits, conducted by independent experts, confirm that the practice of the company is consistent with the procedures and declarations. 
The purpose of the HACCP system, applicable at the CD S.A. company, is to protect the health safety of the product. 
Certified IFS and BRC systems confirm that all operations related to the production of honey starting from purchase of raw materials, their storage, fluidization, standardisation, packaging, storage and sale of the manufactured products are supervised and controlled on a regular and scheduled basis. 
POLISH MEADS: THE EXCEPTIONALITY OF PÓŁTORAK, DWÓJNIAK, TRÓJNIAK AND CZWÓRNIAK HAS PLACED THEM IN THE EU REGISTER OF "TRADITIONAL SPECIALTIES GUARANTEED” 
The production of meads goes back to the beginning of the Polish statehood and is distinguished by its rich history. 
In 966 a Spanish diplomat, merchant and traveller, Ibrahim Ibn Jakub, noted that apart from food, meat, fertile ground, in the country of Mieszko I honey can be found in abundance, and that Slavic wine and alcoholic beverages were called meads. 
Gallus Anonymus described the production of mead on the lands inhabited by Slavic people in his "Chronicles". 
The popularity of meads made them a part of Polish culture. 
They have been described in literature, mentioned by Adam Mickiewicz in his epic poem "Sir Thaddeus", by Tomasz Zan in various poems or Henryk Sienkiewicz in "The Trilogy". 
The Traditional division of meads has existed in Poland for centuries and is still present in the consciousness of contemporary consumers. 
The names of our meads - półtorak, dwójniak, trójniak and czwórniak - refer to the historically shaped composition and method of production. 
These names are specific and used solely for determining a given type of mead. 
The particular character of our meads takes from the strict preservation of water to honey proportion. 
For example, półtorak is obtained from combining one unit of honey with half a unit of water. 
Dwójniak is obtained from combining one unit of honey and one unit of water. 
Trójniak is obtained from combining one unit of honey and two units of water and czwórniak is obtained from combining one unit of honey with three units of water. 
Trójniak is obtained from combining one unit of honey and two units of water and czwórniak is obtained from combining one unit of honey with three units of water. 
This proportion is a necessary condition in all stages of production and guarantees the perfect taste of the final product. 
The taste of meads may be enriched by adding natural herb seasoning and spices such as clove, cinnamon, nutmeg and ginger, as well as natural fruit juice and fresh fruit. 
The traditional Old Polish recipe also requires a long period of ageing and maturing. 
For example the minimum ageing period for półtorak is three years, for dwójniak it's two years and for trójniak and czwórniak - one year. 
At this point, it is worth mentioning the content of alcohol in mead: półtorak and dwójniak contain from 15% to 18%. vol., trójniak from 12% to 15%. vol., and czwórniak from 9% to 12%. vol. 
It is recommended that mead is placed on the market in packages such as: glass carboys, ceramic packaging or oak barrels. 
Compliance with old Polish recipes allows mead manufacturers to obtain special flavour and aroma. 
In order to ensure protection of this recipe, the names półtorak, dwójniak, trójniak, czwórniak have been registered in the "Traditional Specialties Guaranteed" register by the European Commission. 
It is part of the EU food quality system and has been established to protect traditional production and culinary recipes. 
Its purpose is to support producers in introducing traditional products to the market and informing the consumers on the characteristics of traditional products and culinary recipes. 
Pomorskie Voivodeship is one of the most attractive tourist regions of Poland. 
The most popular area of the region is the seaside with its seaside resorts and sandy beaches. 
The most popular holiday resorts include: Ustka, Łeba, Rowy, Jastrzębia Góra, Władysławowo, Jastarnia, Jurata, Hel, Krynica Morska. 
Sopot is an internationally recognised resort, famous for the longest wooden pier in Poland, one of the largest in Europe, which is 512 m long. 
The seaside region covers a strip of plains and uplands intersected by deep valleys of short rivers. 
A characteristic element of the landscape is the Hel Peninsula, shaped over a few thousand years with sands brought by waves and sea currents. 
The peninsula has a length of about 34 km; at the narrowest place it is 200 m wide, while near the town of Hel, the width of the peninsula reaches 2,900 m. 
The natural peculiarity of the region is the Słowiński National Park. 
You may find there the largest European moving dunes, which move at a speed of 6-10 m per year. 
The Słowiński National Park was created in 1967, and 10 years later it was in cluded by the UNESCO to the network of World Biosphere Reserves. 
More than half of the area of the park is covered by lakes: Łebsko, Gardno, Smołdzińskie, Dołgie Wielkie and Dołgie Małe. 
A great attraction is the breeding and feeding grounds of birds: battalions, dunlins, calidrids, ducks, gulls, terns, and also birds of prey. 
Shallow coastal lakes, Łebsko and Gardno, are also characteristic of this region. 
In the centre of the voivodeship, the Kashubian Lake District is situated, which includes e.g. the "Kashubian Switzerland", the most diverse area in terms of landscape. 
A great attraction of the area is the Wzgórza Szymbarskie, the hills with the highest peak of Wieżyca. 
It is a very picturesque area of the diversified land, with large clusters of forests and many water reservoirs. 
There you can find e.g. ribbon lakes; of which the most famous ones are the Raduńskie and Ostrzyckie lakes. 
Because of significant differences in height, and longlasting snow cover, it is possible to practice skiing in this region. 
Another equally attractive area is the region of the Tuchola Forest and Kociewie, located in the river basin of Wierzyca and Czarna Woda. 
The Tuchola Forest is one of the biggest forest complexes in Poland. 
In order to protect this unique area, the National Park of the Tuchola Forest was created in 1996. 
There you can appreciate more than 300 natural monuments constituting the relics of old landscapes, such as 400 years old huge oaks and 300 years old pines. 
The largest cluster of inland sand dunes is located within the boundaries of the park. 
The deep tunnel valleys going north to south are also a characteristic element of the region's topography. 
The best known lakes of this area are the Wdzydze and Charzykowskie Lakes, being the place for sailing and ice boats. 
The forests are also a characteristic element of the Kociewie landscape. 
The Żuławy and Powiśle region is a peculiar, flat area, with ditches and channels created as a result of conscious human activity. 
There are numerous interesting facilities of hydraulic engineering (bridges, locks, pumps, etc.) 
Pomerania means not only the rich and beautiful nature, but also many monuments and historic places. 
The largest concentration of historic buildings in the region can be found in Gdańsk. 
You can visit, for instance, the St. Mary's Church, being the largest medieval church in Poland and the largest Gothic brick church in Europe. 
The church has enough space for about 25,000 believers. 
Gdańsk is connected with the most famous health resort, Sopot, which, in turn, borders on the modernist city of Gdynia through the seaside forest. 
They all together form the Tricity (Trójmiasto). 
The enthusiasts of monuments should pay special attention to the castles of the Pomorskie Voivodeship, whose history is connected with the Teutonic state on the Polish territories. 
A real jewel is the castle in Malbork, the former seat of the grand master of the Teutonic order, Ulrich von Jungingen. 
It is the largest Gothic structure of this type in the world. 
Smaller Teutonic castles can be found in Sztumi, Kwidzyn, Człuchów, Bytów and Gniew. 
Ethnography and folk culture Pomorskie Voivodeship has very interesting ethnographic regions. 
A substantial part of the voivodeship is covered by the Kashubia region, inhabited by one of the most numerous ethnic groups in Poland. 
The Kashubians who live here have preserved their own language, customs, and literature. 
The Kashubian language is exceptional worldwide. 
The nation also stands out by their traditional costume. 
Ceremonies and traditions related to everyday life, as well as folk art, created in small domestic workshops are also characteristic here. 
The famous Kashubian embroidery is rooted in the 18th century. 
Nowadays, like centuries ago, the embroiderers adorn linen tablecloths with traditional images to decorate tables for different festivities. 
The Kashubian art consists also in glass painting and weaving of various items of pine roots. 
The centres of the Kashubian culture are the towns of Kartuzy, Kościerzyna and Bytów. 
You can become acquainted with the culture of the region in the town museums, which gather rich collections of items related to Kashubians. 
Moreover, numerous folk music groups operate there. 
However, the most interesting facility, presenting the Kashubian customs and culture, is the Kashubian Ethnographic Park in Wdzydze Kiszewskie - the oldest open-air museum in Poland. 
In the museum one can see old cottages with traditional furniture, such as kitchen sideboards hand ornamented by wood-carvers. 
Another openair museum with historic cottages was created in Kluki. 
The ethnographic region of Kociewie is situated in the river basin of the Wierzyca and Wda. 
In the region, the local Kociewie dialect, recognised as one of Polish continental dialects, has been preserved. 
The inhabitants of the region are Kociewiacy, a mixed ethnic group that has lived here for centuries. 
The Kociewie folklore, practised by the folk groups living there, is very interesting. 
Attractions of the Pomeranian village According to the authors of the "Expert's report on the potential of the products of rural tourism in Poland and their competitiveness on the regional, domestic and foreign market of tourist services", prepared by the Polish Tour ism Development Agency, the Pomorskie Voivodeship belongs to the most attractive tourist regions in Poland, owing to its location by the Baltic Sea. 
The cultural qualities of the ethnographic areas (mainly Kashubia and Kociewie regions) are also a very significant factor. 
Thus, it is no wonder that the Pomorskie Voivodeship is visited by hundreds of thousands of tourists every year. 
Some of them choose rural areas as their place of leisure, but such form of spending free time is not very popular there. 
According to the experts, currently, tourism in rural areas performs the supporting function in relation to other forms of tourism, which are more popular in the Pomerania region (cultural tourism, active relaxation). 
The best conditions for the development of rural tourism in the voivodeship are in the naturally valuable areas (lakelands, forest complexes, the Vistula River Valley, the Tuchola Forest, the Słowiński National Park). 
However, an asset which would make tourists come to the Pomeranian village can be the cultural potential of ethnographic groups living in the region. 
Cuisine and regional dishes Pomerania is characterised by rich and diverse cuisine, whose delicacies can be tasted in many agrotourist facilities. 
The Kashubian cuisine has been dominated by dishes with fish and potatoes, which have always been available in the village. 
The meat was eaten during family celebrations and religious holidays. 
The most popular everyday dish was mashed potatoes with greaves and buttermilk. 
A traditional dish of the Kashubian cuisine is the grucholec (potato pie). 
The dish is served hot with a salad of onion and brined pickles. 
You should also try the kiszka kaszubska, which is made of potatoes with buckwheat, eggs and smoked fatback. 
In the region of Kociewie a popular dish is the zapiekanka grzybowa, which resembles a browned bread. 
In the area of Słowiński National Park, the soups are popular: żur (traditional Polish soup made from fermented bread or rye flavour), turnip soup and traditional Klitundplumen (plum soup with dumplings). 
The Powiśle region, located in the area of lower Vistula, is known for great regional cuisine. 
Among the regional products of Powiśle, various kinds of products made from local plums are worth your attention. 
The specifically regional products include: powiślańska śliwka w occie (plum in vinegar), powidła nebrowskie (Nebrów plum jam) and Nebrowianka - a plum liqueur. 
On the list of traditional products, kept by the Ministry of Agriculture and Rural Development, there are as many as 144 products originating from the Pomerania region. 
Only the Podkarpackie Voivodeship has entered more products on the list. 
The most well-known specialty is the Kashubian strawberry. 
Owing to the ripening conditions, the strawberry from Kashubia is sweeter than strawberries grown in other regions. 
It is due to the specific microclimate of the Kashubian Lake District, in particular cool nights and hot days (substantial daily fluctuations of temperature). 
A popular fruit in Pomerania used to make various products is also the cranberry, a plant that grows mainly in the north of the country, mostly on the Kashubian waterlogged areas and swamps. 
The fruits are consumed raw with sugar or in the form of jellies, jams and sauces. 
The cranberry from Kashubia is appreciated not only owing to its taste qualities, but also the significant content of vitamin C. Moreover, in folklore medicine it was used for a long time to cure various inflammations, and scurvy diseases, a remedy for a whooping cough, rheumatism and cold. 
In the Kashubian cuisine, fish have been very important; they have been roasted, smoked and dried. 
Peasants from the villages located near the lakes or by the sea earned their living largely from fishery. 
In the traditional Kashubian nutriment, fish were consumed as a basic dish, and also as a supplement to dishes. 
Among the fish caught in the sea, a herring was very important. 
In autumn, in most houses special barrels full of salted herrings were prepared. 
Housewives prepared many kinds of herrings, e.g. pickled, fried, roasted, salted ones. 
They were served with cream, oil, mayonnaise, added to salads, scrambled eggs, pea-soup or mushrooms. 
The list of traditional products includes several dishes made of this fish, such as the Baltic herring "po rybacku" (the fishermen's way), Kashubian herring salad, herrings pickled in oil. 
Some original fish meals from the region are also: fried caviar and Kashubian cutlets, whose taste varies depending on the type of fish and the spices used. 
They came to Poland at the invitation of the Ministry of Agriculture and Rural Development. 
Traditionally, the theme were the EU funds, their use by Polish farmers for modernisation of holdings, by communes for investments in rural areas, by local action groups for the development of community-oriented initiatives. 
At each study visit, the journalists had an opportunity to meet a representative of the Ministry of Agriculture and Rural Development's management. 
The discussions related to the specific nature of the Polish agri-food sector, the use of the funds from the Common Agricultural Policy mechanisms, opportunities within the framework of the new budget as well as the current situation of the agricultural industry in the context of the geopolitical situation. 
All previous visits, conducted as part of the Media Trip Polska 2014 project, included, of course, Polish food products. 
During each of those three trips, a special place was occupied by the products marked with the European quality marks. 
Poland already holds 37 such products with the PDO, PGI and TSG designations. 
The programme covered Małopolska, Podlasie and Mazury as well as the Lubelskie and Świętokrzyskie Regions. 
Due to the visited regions, the main characters of the individual study visits were, inter alia: oscypek PDO, redykołka PDO, jagnięcina podhalańska (Podhale lamb) PGI, jabłka łąckie (Łącko apples) PGI, pierekaczewnik TSG, ser koryciński swojski (Korycin homemade cheese) PGI, miód pitny (mead) TSG, cebularz lubelski (Lublin onion cake) PGI and wiśnia nadwiślanka (Nadwiślanka cherry) PDO. 
During the visit to Kraków, the group visited the National Research Institute of Animal Production in Kraków-Balice. 
The guests visited the laboratories and sheep breeding station. 
They became familiar with the subject of research and development work with regard to the animal production and development of the agricultural environment. 
They learnt that the activity of the Institute was focused on the current and future needs of the production of cheap and safe food in the conditions friendly for animals and the environment as well as the use of farm animals for biomedical purposes. 
A very important element were meetings with farmers and processors and certified producers of products with the EU designations. 
Every time, they were farmers and producers specific to a given region, pursuing activity which reflected the specific nature of a given region. 
Many times, Polish farmers were assessed by the foreign guests as those skillfully using the EU funds, characterised by the high creativity, activity and courage in investing. 
The participants in the individual study visits had a chance to look at the manufacturing process of oscypek, to see how pierekaczewnik was prepared and to prepare cebularz lubelski on their own. 
The visits to a cherry orchard or a blueberry plantation resulted in full bellies. 
In Mazury, the guests could taste fish from the local lakes and feel the wind in their hair during a short cruise around the selected fisheries. 
There was also a visit to one of the Polish fruit-growing regions, where the production of apples and apple juices was in the lead. 
They all admitted unanimously that Polish apples were unique. 
The guests had an opportunity to taste jabłka łąckie which had the Protected Geographical Indication. 
During each trip, an essential point were the talks about the production and processing of milk, as well as visits to holdings specialising in breeding dairy cattle and to dairy plants. 
Other study visits, scheduled to be carried out this year, with other groups of journalists, will show the specific nature of Polish agriculture, with particular consideration given to the regions: Dolnośląskie, Mazowieckie and Wielkopolskie. 
Currently, in the whole EU there are already over 8.6 million children taking part in the scheme, including almost a million children from Poland. 
The Scheme is financed with the funds from the EU budget (88%) and the funds from the national budget (12%). 
The children participating in the Scheme receive fruit and vegetables free of charge: fresh fruit: apples, pears, strawberries, blueberries; fresh vegetables: carrot, sweet pepper, radish, kohlrabi, cherry tomatoes; fruit, vegetable and mixed juices. 
Every child participating in the Scheme receives a portion consisting of one fruit product and one vegetable product each time. 
Ready for consumption fruit-vegetable portions are prepared and supplied to schools by approved suppliers. 
As part of the educational classes, children are being familiarised with principles concerning a healthy diet, they participate in competitions and workshops, as well as learn about the origins and cultivation of fruit and vegetables: e.g. look after their school garden or visit agricultural farms. 
The evaluation of the School Fruit and Vegetables Scheme in Poland is performed by a specialised institution from the public health sector - Food and Nutrition Institute. 
The previous review of the Scheme's efficiency proved its high potential and effectiveness. 
If God wanted us to put oranges, bananas and avocado into our juice extractors, he would plant them also in our country. 
Apple juice is the gem in the crown of Vistula juices. 
Its rich wholesome attributes have become a subject of many serious scientific studies. 
The studies have demonstrated that regular drinking of this juice has a positive effect on the heart, reduces the level of cholesterol, blood sugar and blood pressure. 
Apple juice cleans and regenerates the body, it also reduces the risk of cancer, asthma, diabetes and obesity. 
The scientists advise choosing naturally cloudy, unclarified juice as it contains more beneficial flavonoids which clean our body of free radicals responsible, inter alia, for the aging of cells or the formation of tumours. 
Blackcurrant juice also hides a great wealth within. 
It contains four times more vitamin C than orange juice. 
It is recommended to drink it in case of upper respiratory tract infections, it helps treat migraine, gastrointestinal problems or general exhaustion of the body. 
Cherry juice is recommended to people suffering from gout, as it reduces the level of urate in blood plasma. 
It is worth drinking in case of rheumatic diseases and problems with the bladder and kidneys. 
It is also beneficial to athletes. 
It turns out that drinking cherry juice after training relieves muscle pain, accelerates the regeneration of the body. 
Raspberry juice lowers fever, supports treatment of diabetes, rheumatism and diseases of the gastrointestinal tract. 
Blueberry juice, thanks to the high content of tannins, tightens mucous membranes of the stomach, neutralises the harmful products of metabolism, slows down intestinal peristalsis, therefore, it is worth drinking during diarrhoeas. 
It is also regarded as an antidote to poisonings, since it captures all toxins in the body. 
In the past, it was recommended to those working in quarries, cement factories and mines. 
Carrot juice improves the condition and tone of the skin, the structure of hair, teeth and nails, has a positive effect on eyesight. 
It has an anti-cancer effect, is particularly recommended to smokers, as the components it contains reduce the risk of developing lung cancer. 
Tomato juice contains lycopene, which captures and deactivates free radicals, thus, it has a powerful anti-cancer effect. 
It is also rich in iron and potassium, thanks to which it strengthens visual nerves, protects against the premature aging, oxygenates and strengthens minor blood vessels. 
It also helps the skin protect itself against the harmful effect of sunlight. 
Celery root juice is recommended to combat stomach ulcers, it accelerates the process of healing the wounds caused by ulcers. 
It also has a rejuvenating, weightreducing, diuretic, anti-rheumatic effect and acts as an aphrodisiac improving potency. 
The kingdom of juices is large, we can make them not only of the fruit and vegetables listed here. 
The tastiest and most wholesome will be the ones prepared on our own. 
We need just a juice extractor or juicer and a bit of fantasy. 
For those who are busy and impatient, a good solution to get a portion of vitamins and energy are readymade juices. 
We will find many of them on store shelves, however, we should choose them carefully. 
The most nutritional values are contained in juice which is in 100% derived from directly squeezed fruit or vegetables (so called one-day juice) or obtained from previously concentrated fruit or vegetable juice. 
Such a natural drink has no artificial colourings and flavourings, no sugar is added to it and it is not chemically preserved. 
From the statistical data it results, however, that the Polish, when compared to the German or French, are not connoisseurs of juices. 
As stated by the European Fruit Juice Association (AIJN) in the 2013 market report, each inhabitant of our country drinks about 11.7 litres of juice a year (0.9 l per month), which gives, on average, 32 ml of juice a day, which is far less than the amount of 200 ml a day recommended by experts on nutrition. 
It is time to change that. 
And it is not just for the fact that it is worth investing in a daily glass of a fruit and vegetable beverage for our health. 
It is also an imperative of the moment - boycott of Polish fruit and vegetables by the Russian Federation. 
Thus, driven by consumer patriotism, we should drink Polish juices! 
Top products, the company can take pride in, are: fresh tomato juice which is only produced once a year during the 'tomato' season, strawberry jam, tomato concentrate as well as 100% Michaś juices which, due to the programme "School Fruit and Vegetables Scheme", are known among schoolchildren and their parents throughout Poland. 
It is worth adding that all products produced are preservativesfree and from natural raw materials coming from fruit and vegetable bases located away from communication lines and large industrial centres. 
Specific microclimate and fertile lands make the raw material used for production be fully ripe, healthy and high-quality. 
The company produces in accordance with the requirements of ISO 22000, HACCAP, FSSC 22000, which is an effective guarantee of the safe food production. 
Continuous investments in the company and the technologies and, using at the same time traditional and well-tried recipes make the 'Gomar Pińczów' preserves be healthy, extremely tasty and exceptional. 
The products were more than once awarded with numerous prizes. 
Recently, as much as six products such as: tomato paste, purple plum marmalade, fresh tomato juice, chokeberry nectar, 100% cartoon apple juice, low-salt pickled cucumbers, were awarded by the Minister of Agriculture and Rural Development with the quality mark of PDŻ Discover Great Food. 
The company took advantage of the Rural Development Programme 2007-2013. 
Due to the EU funds, it has modernised the technology of vegetables production and processing. 
Furthermore, it has purchased specialist machines and equipment for the fruits and vegetables processing and has modernised the machinery. 
ue to high-quality as well as taste and health qualities, the juice were awarded in 2011 with the PDŻ Discover Great Food quality mark. 
With time, the range of juice produced has becoming wider and wider. 
Now, 20 types of juice is produced. 
Also, due to the co-operation with ecological farms, ecological juice appeared in the offer. 
Having met all requirements concerning the capabilities to produce alcohol, wine has been produced since 2011, and aqua vitae since 2012. 
The latest product whose production has begun in 2013 is cider, produced from apples, naturally cloudy and carbonated with own CO 2. 
Variety of wines and distillates offered is a true treat for all seeking interesting and new tastes. 
The Maurer wines and aqua vitae are extremely aromatic. 
The distinctive taste can be felt as soon as the bottle is opened. 
The company takes care so as to the whole production is held according to the procedures of both ecological agriculture, as a result of which most products are marked with the EU logo of the organic farming, and the PDŻ Discover Great Food programme. 
THE EXPORT OF POLISH AGRI-FOOD PRODUCTS INCREASES. 
WE KEEP OUR HOLD ON THE TRADE IN THESE PRODUCTS IN EUROPEAN UNION MEMBER STATES AND CONTINUE TO DIVERSIFY OUR SALES MARKETS. 
POLAND IS ACTIVE IN EUROPE. 
AMBASSADOR FROM CYPRUS TALKS ABOUT POLISH FOOD AND ITS POPULARITY IN HIS COUNTRY. 
Which Polish food specialties are your favourite? 
Polish cuisine has unique culinary flavors influenced by geographical, historical, and climate conditions reflecting the culture and the history of the nation and country. 
Even though for us Cypriots, having Mediterranean dietary habits, it was quite a different and new style of cooking, my wife and I found Polish cuisine very interesting, tasty and hearty, with strong flavors. 
We just love the use of ingredients like beetroot, sour white cabbage, or forest mushrooms in different kinds of soups like red borscht, cabbage soup or mushroom soup. 
We are also very fond of the salty-sweet combination found in some Polish dishes. 
Polish duck served with apples and cranberry sauce is one of our favorites. 
Different varieties of Polish traditional bread, as well as Polish smoked cheese oscypek, belong to the products that we eat with pleasure. 
Finally, “Grycan” ice cream served with apple pie (szarlotka) or Polish fresh summer berries are our desserts of choice. 
Could any of these products be appreciated by consumers in your country? 
In fact, the sunny weather of Cyprus almost all around the year allows Cypriots to enjoy outdoor barbeque and grilling, which makes it an excellent opportunity for parties and having a good time. 
So, grilled cheese Oscypek, as well as the famous Polish sausages Kiełbasa Grillowa, would be an excellent alternative that suits perfectly the Cypriot meze and can be very well integrated into the dietary habits of the Cypriot people. 
Furthermore, I strongly believe that the Polish brand “Grycan” ice cream, a family company with a great history and magnificent ice cream flavors, would be easily and very happily received by the Cypriot market, not only by Cypriot people but also by the many tourists visiting Cyprus every year, since good quality ice cream is the best combination to enjoy sun and warm weather. 
Which Polish food products are the most popular in your country? 
Are they available in stores? 
There are some Polish products found in our regular stores, especially fruit and vegetable juices like orange, apple or tomato juices, as well as buckwheat grain (kasza gryczana). 
Polish white mushrooms can be found largely in fruit- or supermarkets. 
Of course, there are some Polish food stores in Limassol that import a great variety of the most popular Polish products. 
Nevertheless, more special Polish products can enter the Cypriot market and enrich our choices with products that Cypriots already know and like, but which cannot be found easily in our country. 
This is the case with beetroot juice or other special fruit juices like cranberry, raspberry, aronia or sea buckthorn juices. 
Beside Polish mushrooms, the import of fresh apples, plums, raspberries, and blueberries would be of great interest for the Cypriot market. 
We hope that the existing trade between our countries will grow on both sides, providing an opportunity to Cypriot and Polish people to promote cooperation and exchanges, and at the same time to discover and to enjoy each country's cuisine and way of living. 
In Polish stores we can easily buy Cypriot products such as the traditional halloumi cheese and new potatoes. 
Surprisingly, on the Polish market it is still hard to find excellent Cypriot wines, the world famous Commandaria and Zivania. 
It's for all these reasons that I invite all interested persons and businessmen not to hesitate to contact the Trade Center of the Embassy regarding further information and cooperation. 
Thank you for the interview. 
FOR SEVERAL YEARS, POLAND HAS BEEN THE LARGEST PRODUCER OF APPLES IN EUROPE AND THE THIRD IN THE WORLD, AFTER CHINA AND USA; FOR TWO YEARS IT HAS BEEN EVEN THE LARGEST EXPORTER OF APPLES IN THE WORLD. 
POLAND IS AHEAD OF CHINA WITH 250,000 TONS. 
The development of modern cultivation of apple trees was possible due to fundamental changes in the level of production, quality and type of apple trees. 
The new forms of cooperation in the scope of export of apples emerged. 
The high level, profitable export was possible as a result of the increase in the number of groups and organisations of producers, possessing modern cold stores, devices for sorting and packing of fruit, and able to transport them to far distances. 
An important factor in the development of modern production of apples was also the change in the size of farms. 
The area of orchards increased from several to a dozen and even a few dozen hectares. 
In most large farms, the production of apples reaches the highest world level. 
Modern ways of the production of apples in Poland are treated by many foreign farmers as a model which is worth following. 
Not only the production, but also the producers have changed in Poland. 
They have high level of professional knowledge. 
They are eager to introduce innovations and cooperate in various organisations. 
Polish farmers and arborists are characterised by diligence, innovativeness and consistent introduction of changes at the farms, and without these features it would be difficult to achieve success in any field. 
A factor which had a very strong influence on the growth in production and export of apples was the accession of our country to the European Union, and obtaining the aid funds. 
A different important factor resulting from Poland's accession to the EU is trade liberalization. 
Most producers of the fruit positively assess our membership in the European Community. 
The current production of apples in Poland ranges from 3.2 to 3.8 million tons. 
The dynamic development of the production at profitable prices was possible as a result of a high level of export to more than 30 countries. 
Until recently, our apples were mainly exported to Russia. 
Approximately 65% of exported apples went to this market. 
The new attractive markets are opening. 
Rich Arab and North Africa countries, with the currently low consumption of apples (up to 6 kg/ person), have a significant potential. 
In several years' time, the export of apples to the Far East and even to the US will increase. 
The demand for our industrial apples, mainly in the countries of Western Europe is also growing. 
SLIGHTLY MORE THAN 10 YEARS WAS SUFFICIENT FOR POLAND TO BECOME ONE OF THE LARGEST EUROPEAN POULTRY EXPORTERS. 
THIS IS AN UNQUESTIONABLE ACHIEVEMENT ON A GLOBAL SCALE. 
Almost 4 percent, in turn, is water poultry. 
In 2010-2013, nearly 21 percent increase in the production of broiler chickens and approximately 24 percent increase in the production of poultry livestock were recorded. 
According to the projections of the Institute of Agricultural and Food Economics, in 2014 the production of broiler chickens will increase by 11.9 percent as compared to 2013 and by 24.3 percent as compared to the mean from 2010-2013. 
Export still remains the main factor stimulating the development of production. 
Domestic production is dependent to a large extent on the situation on the global poultry market, in particular on the situation on the EU market, which receives 70-80 percent of Polish poultry meat export. 
In the first months of 2014, the export of poultry meat still developed dynamically. 
In the period from January to May 2014, the value of sales amounted to EUR 526.3 million, which meant an increase by 22 percent as compared to the same period of 2013 (EUR 430.8 million). 
In terms of volume, the foreign sales of poultry meat increased by 16 percent and reached 278,200 tons (from January to May 2013 - 240,100 tons). 
In 2013, 90 percent of the value of export (82 percent of volume) reached EU markets, of which the most was sold to Germany (26 percent of the value of total poultry meat export), to UK (13 percent), to the Czech Republic (9.2 percent), to France (7.9 percent), to the Netherlands (6.4 percent), to Slovakia (4.4 percent), and to Bulgaria (3.3 percent). 
The remaining part, i.e. approximately 10 percent of the value (18 percent of volume) of poultry meat export was sold to states outside the EU. 
The main recipients among this group of countries included: Benin (2.4 percent), Hong Kong (2.3 percent), Congo (0.9 percent), and China (0.8 percent). 
In 2013, the import of poultry meat to Poland amounted to ca. 40,000 tons - 9.1 percent less than the year before (in 2013 it was 43,900 tons). 
The value of this import reached the level of EUR 44.4 million, i.e. was 10.7 percent higher than in 2012 (EUR 40.1 million). 
Almost the entire import of poultry meat (i.e. 99 percent) came from EU Member States, including the UK (24 percent), Germany (24 percent), Hungary (16 percent), Italy (11 percent), and the Netherlands (8.6 percent). 
In the period from January to May 2014, approximately 16,500 tons of poultry meat was imported, which was 8.6 percent less than in the same period of 2013. 
The value of this import amounted to EUR 22.5 million. 
Care for the quality of raw material makes the poultry meat from Poland enjoy increasing recognition among consumers, mainly in the European Union. 
Yet our exporters more and more boldly enter the markets of third countries, especially those located in Asia and Africa. 
ASIA IS A VERY RECEPTIVE AND PERSPECTIVE MARKET FOR POLISH FOOD EXPORTERS. 
IN ADDITION TO MEAT AND MEAT PRODUCTS, POLAND HAS A CHANCE TO SELL FRUIT AND VEGETABLE PRESERVES, SWEETS AND CHOCOLATE PRODUCTS, AS WELL AS DAIRY PRODUCTS, INCLUDING CHEESE, IN THE ASIAN MARKET. 
Amongst Asian countries, China is the biggest trading partner for Poland. 
The structure of imports from China is dominated by: frozen fish fillets, natural honey, dried vegetables and fruits (raisins), peanuts, tomato paste, tea and spices (ginger, turmeric, pepper). 
The structure of Polish exports to China is dominated by meat products (67% of the export value). 
In 2013, China was the largest recipient of Polish pork. 
Its exports reached 52 thousand tonnes. 
Additionally, exports of edible meat offal and poultry offal doubled (26 thousand and 6 thousand tonnes, respectively). 
Also whey exports increased to 18 thousand tonnes. 
Exports to the Middle Kingdom include mainly meat products not very popular in other markets, including: pork feet, pork heads, bacon, shoulders, feet, wing tips and chicken wings. 
Exports to China included also pastries and bakery wares. 
Currently, attempts are being made to enter this market with Polish cheese whose exports amounted to 24 tonnes in 2013. 
Japan's food imports account for 60%. 
In 2013, exports of agri-food products from Poland to Japan amounted to EUR 99.3 million. 
Exports to Japan are dominated by pork. 
South Korea is another Asian country being a net importer of food (70% of food is supplied by imports). 
There is a strong demand for organic and functional food; however, exports to this country are subject to problems of procedural matters and high import duties. 
There is a strong demand for organic and functional food; however, exports to this country are subject to problems of procedural matters and high import duties. 
In 2013, Polish food exports from South Korea amounted to EUR 37.9 million. 
The structure of exports is dominated by pork preparations, especially bacon and ribs. 
Our exports to Hong Kong include mainly meat products. 
In 2013, revenues from exporting agri-food products to this country amounted to EUR 68.6 million, of which 65% were revenues from selling meat and meat offal, mainly poultry. 
Nearly 20% of revenues came from the sale of animal gut. 
In 2013, exports to Vietnam were dominated by fillets and other fish meat (44% of the export value) and fish meal (27% of exports). 
Moreover, we enter this market with milk powder and whey