The paper proposes to conduct a study on the optimal use of the CAP's "eco-conditionality" instrument in the context of the revision of the normative framework and procedures regarding the schemes and support measures for ...

The low consumption of game meat is directly related to the insufficient exploration of data on game meat processing and handling. Taking into account these considerations as well as the fact that in the practice of the ...

This article aims to highlight how to calculate production cost using the Activity- Based Costing method (ABC), but also the traditional calculation method, to determine their advantages and disadvantages. These two ...

This scientific approach presents an updated global assessment of food insecurity and nutrition for up to the year 2021 and a scientific approach on progress towards meeting SDG Targets 1 and 2 ending hunger and ensuring ...

Structural changes in agriculture have drawn attention to new opportunities to use the farm's resources. In order to support rural development, the agricultural policy makers have consistently promoted multifunctionality ...

The concept of neuromarketing, one of the most current and modern, is increasingly present in practical marketing research, being used mainly in the study of consumer behavior. The concept only appeared in 1983, but in ...

Although it is a science in its own right operational research is not so well known in the field of economics and agribusiness but it possesses methods and relationships that could help ensure the natural-agribusiness ...

The present work starts from a real truth, namely that agriculture is an important factor of social stability with an essential role in maintaining the ecological balance. The main purpose of the paper is to evaluate the ...

The European strategy "From Farm to Consumer", one of the key initiatives of the "Green Pact for Europe" is a new approach to the way consumers increasingly appreciate local food and direct sales. The Local Gastronomic ...

The consumption of bakery products has increased due to the diversity of assortments, preparation technology and taste which determined the existence of a very large range of breads with high nutritional value. The ...