Structural changes in the domestic meat-trade
Nagyné Pércsi, Kinga
A number of authors drew attention to the fact, that a key problem in joining the EU is the development and implementation of competitive structural changes in the meat producing sector of agriculture. The fragmented structure of the meat industry, taking into account the strengthened bargaining position of retailers, hinders the implementation of a strategy for quality in the sector, therefore most participants are unable to realize their interests or form and operate viable connections, integrations. Amalgamation and specialization started already, but it is not yet extensive enough compared with the competitive meat industry of EU states. The process of amalgamation and specialization is hindered by differences how abattoirs operate. In the EU abattoirs carry out only the primary processing of carcass (chopping, boning) while the remaining processing is done elsewhere. In Hungary the carcass is fully processed within the abattoir. This determines the layout of industrial units and has in a number of cases caused problems with enforcing standards of hygiene and food safety. However, in the past few years continuous improvements have been made in enforcing hygiene and food safety standards and in fulfilling the requirements of environmental and animal protection. This was achieved because (1) SAPARD support has been widely taken up and (2) numerous industrial premises were shut, which have not fulfilled requirements or were unable to fulfill them due to their unfavorable layout.