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Articles by Alexandru T. BOGDAN
Total Records ( 4 ) for Alexandru T. BOGDAN
  Alexandru T. BOGDAN , Vioara MIRESAN , A. SONEA , S. CHELMU , Viorica BOBOC , I. SURDU , R. BURLACU , Denis DIACONESCU and Amalia STRATEANU
  Today, on a global level livestock management is a multifunctional activity. Beyond their direct role in generating food and income, livestock can be a valuable asset, serving as a store of wealth, collateral for credit and an essential safety net during times of crisis. Livestock are also central to mixed farming systems. Demand for livestock products in the future could be heavily moderated by socio-economic factors such as human health concerns and changing socio-cultural values. There is considerable uncertainty as to how these factors will play out in different regions of the world in the coming decades. The paper is divided into 4 sections. The first part makes a short presentation of the effect of livestock production on food security at a global level through the analysis of official statistic data on the evolution of livestock production up to the present as well as an incursion into world data regarding events forecast by experts from FAO, OECD and other known research institutes for alimentary security at a global level up to 2050 and 2100. The second part presents a dynamic analysis of data on a world level regarding the agro-livestock production and correlations with socio-economic factors as well as environmental factors at a global scale. Based on of specific literature presented on the end of paper, and especially of own studies and researches of authors working group made inside the first Post-doctoral School financed by European Union for project with topics: “The Post doctoral School of livestock Biodiversity and Food Biotechnology based on Eco-economy and Bio-economy for Ecosanogenesis”. Are presented more new concepts, terms, and methodological schemes about sustainable development of rural farms. GNIR Holding develops these innovative ideas in context of knowledge based bio-economy for a the most priority strategic national project and integrated through recently objectives of Lisabona 2020 Strategy for smart, sustenable and inclusive growth.
  Iudith IPATE , Alexandru T. BOGDAN , Marcel PARASCHVESCU , Mariana SANDU , Simona IVANA , Nicolae IPATE , Amalia STRATEANU , George TOBA and Mihai ENACHE
  The specific of the touristic product and its quality depend to a large extent on the professional ability of the service staff (kindness, solitude, punctuality, promptness). Aspects related to professional ethics (correctitude, trust, honesty) are seen by the consumer as inseparable from the quality of a service. At the same time, tourist's perception on the quality of the received service depends on the level of performers' involvement. Actually, in rural tourism, at boarding houses and agro tourist farms, the staff is interested in bringing more tourists, their offer being characterized by a thorough competition. Agro tourist boarding houses offer a wide range of accommodation places and natural food products from their own households. Each agro tourist region has its own specific features that are, the building style, comfort, and traditional kitchen. The National Office of Traditional Products protect the name of traditional products to avoid bad competition between producers who made same product with same geographical name but in different zone. The quality of services provided to native tourists by the boarding house or agro tourist firm staff finds itself in an interdependent relation with ecological food products. The analysis based on microsatellite data has demonstrated the possibility to genetically characterize the breeds studied and to distinguish the origin of animals. The incorrect labeling of foods represents a commercial fraud. It is very important to establish that species of high commercial value declared are not substitute, partial or entirely, by other lower value species.
  Alexandru T. BOGDAN , Vioara MIRESAN , Alexandru MIRONOV , S. CHELMU , Viorica BOBOC , I. SURDU , R. BURLACU , Denis DIACONESCU and Amalia STRATEANU
  In developing countries, 80 percent of the necessary production increase would come from increases in yields and cropping intensity and only 20 percent from expansion of arable land. But the fact is that globally the rate of growth in yields of the major cereal crops has been steadily declining, it dropped from 3.2 percent per year in 1960 to 1.5 percent in 2000. Many countries will continue depending on international trade to ensure their food security. It is estimated that by 2050 developing countries’ net imports of cereals will more than double from 135 million metric tonnes in 2008/09 to 300 million in 2050. That is why there is a need to move towards a global trading system that is fair and competitive and that contributes to a dependable market for food. Reform of farm support policies in OECD countries is a welcome step which has led to a decline in the aggregate trade distortion coefficient from 0.96 in 1986 to 0.74 in 2007. Climate change and increased biofuel production represent major risks for long-term food security. Although countries in the Southern hemisphere are not the main originators of climate change, they may suffer the greatest share of damage in the form of declining yields and greater frequency of extreme weather events. Studies estimate that the aggregate negative impact of climate change on African agricultural output up to 2080-2100 could be between 15 and 30 percent.
  Marcel MATIUTI , Alexandru T. BOGDAN , Carmen L. MATIUTI and Dorel DRONCA
  In Banat are 80 officially registered traditional products. The milk and derived products is the traditional food. Drink milk products from all major species: cow, buffalo, sheep, goat. There are a large number of traditional recipes, some 150 years old. Mostly these recipes were lost, including the food that uses milk as ingredient. In supermarkets there are products, which are labeled as being “traditional food” but their taste and quality are still different from the true traditional recipes, because those old recipes are almost completely lost or “disobeyed”. A well-known example of losing traditional recipes is the “Vinga” chocolate. Vinga is a small multiethnic community situated in Banat, in the plain area, and this is the place where back in 19th century a chocolate factory was built, the taste of that chocolate being similar to the Swiss or Belgian one. After 1947, when factories in Romania were nationalized, the owner of this particular factory, Mr. Drascovici, the only person who knew the entire recipe, didn’t want to disclose it to anyone. Thus, the “Vinga chocolate” is nowadays only a memory of Vinga’s elders, whereas the youth is not really interested in traditional food. Dairy products are traditionally eaten in Banat and their consumption has increased with 48-51 % from 1990 to 2010. The raw product is milk, which comes from cows and sheep, but also goats and buffalo females. Butter is used daily but also for certain cakes, such as the famous cakes made after German recipes. Lard is also used in the making of pastry.
 
 
 
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