Naslov
Cereal based food industry - economic point of view

Autori
Blažić, Marijana ; Halmi, Lahorka ; Severović, Kornelija

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), stručni

Izvornik
Proceedings of 10th International congress Flour-Bread´19 ; 12th Croatian congress of cereal technologists Brašno-Kruh´19 / Strelec, Ivica ; Jozinović, Antun ; Budžaki, Sandra - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2020, 17-28

Skup
10th International Congress Flour – Bread ’19 ; 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19

Mjesto i datum
Osijek, Hrvatska, 11.06.2019. - 14.06.2019

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
food industry, bakery, bread, entrepreneurship

Sažetak
The present globalization has brought many new directions in the eating habits of the population. By eliminating cultural, informational and other boundaries, there are many opportunities to improve life. Prerequisites for improvement are the economy that enables the development of the food industry on the basis of market preference. The manufacturing industry is a significant factor in every economy, with a focus on the food industry, which occupies a significant position, both by the number of employees and by the share of the gross domestic product. In Europe, bakeries occupy a very important position in the national economy. In support of the mentioned is the data on the annual income of the bakeries in 2012. Which is amounted to 98.4 billion euros. In the same year, in Europe, bakery is the first sub-sector of the food industry by the number of companies (53.7% of all food companies) and by job positions (1.36 million jobs, 32% of all jobs in the food industry in Europe). In recent years, during the crisis and emerging from the crisis, the bakeries are affected by the low-cost product demand, which has led to a reorientation of the business with the focus on reducing the cost component in order to achieve a positive business. In addition to technological changes, there is a change in the supply of raw materials, primarily raw materials. Life habits of the population are changing, with a growing health-oriented lifestyle. Very often it is a strong need for food without gluten. The product range is becoming more and more complex. All this, significantly influences the decision on entrepreneurial venture in bakery. Starting from the general economic situation, influenced by many changes in the business environment, the aim of this article is to further deepen the theoretical knowledge about entrepreneurship in bakery in terms of the fundamental components of entrepreneurship and bakery.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija, Ekonomija

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