Noticias

Poland is a leading cheese producer; exports are growing

Requesón
Queso cottage
Polonia
Market & Price Trends
Publicado 20 de nov. de 2023

Resumen de Tridge

Poland has a long history of cheese production, with industrial production beginning in the mid-19th century. Currently, Poland is the fourth largest cheese producer in the EU and the fifth largest in the world. Cottage cheese is the dominant type of cheese produced in Poland, making up 52% of the production, followed by ripening rennet cheeses at 39%. The export of cheese and cottage cheese from Poland has been increasing, with ripening cheeses being the most exported and valued in the trade. Additionally, Poland is known for producing regional and traditional cheeses, some of which have been recognized and protected in the EU Register of Regional and Traditional Products.
Limitación de responsabilidad: el resumen anterior ha sido generado por un modelo de lenguaje de gran tamaño (LLM, por sus siglas en inglés) de última generación y está pensado para utilizarse únicamente con fines informativos. Se recomienda que consulte el artículo original para obtener información precisa y contextualizada.

Contenido original

Cottage cheese dominates In the years 2000-2022, the volume of their production doubled, and since Poland's accession to the EU in 2004, it has increased by 71%. up to 992 thousand tone. The production structure is dominated by cottage cheese - 52%. share, ripening rennet cheeses constitute 39%, processed cheeses - 8%. The increase in production is accompanied by a constant tendency to expand the product range, both among rennet ripening cheeses and cottage cheese. Particularly noteworthy are the so-called rennet ripening cheeses. yellow cheeses. In 2022, the production value of these cheeses accounted for 17.6%. value of sold production of the dairy industry and amounted to approximately PLN 9.1 billion. In the years 2000-2022, the production of ripening cheeses increased from 148,000. tons to 384 thousand tons, i.e. 2.6 times. The production of fresh and cottage cheese was characterized by a slightly slower growth rate, which increased almost twice in the analyzed period, i.e. ...
Fuente: Farmer.pl
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