on June 30, 2016, 19:53, Deyta.
After toilet paper with which allegedly added in sausage at the secretary general Brezhnev and the rats falling on the conveyor, it is difficult to frighten the Russian person to such an extent that he ceased to buy sausage. However, passed times of general humility. The modern person wishes to know: why at a gain of a livestock of cattle about which at every turn shout both the authorities and representatives of business, sausage which sell at the transcendental prices, only smells as meat.
Simple accounting: sausage multiplied by the consumer
In 2013 in Primorsky Krai 57 thousand heads of pork were. For these years the gain of a livestock made more than twice: about 100 thousand. However, according to the statement of many businessmen, for standard providing edge of these indicators today does not suffice, reports Deyta news agency.
In the territory of Primorsky Krai lives about 2 million people. Even if to assume that a population half (actually, for certain, more) uses in a week on the average 3 kg of sausage on 300 rub for 1 kg, turn out the following:
in a month providing the population of edge requires on the average about 3 thousand tons of sausage. And it is 36 000 tons per year. If to assume increase in a livestock of pork to 100 thousand, thus, that the weight of an adult pig on the average reaches 100 kg, and pure meat, without bones, fat, interiors – only about 70 kg, Primorye is capable to provide the population of any 7000 tons of pork a year. From where such abundance of sausage products in the markets and counters of outlets of edge?
Director of the department of agriculture of Primorsky Krai Denis Bochkaryov (photo: administration of Primorsky Krai )
According to the official statement of the director of the department of agriculture of Primorsky Krai Denis Bochkaryov, now local the agricultural enterprises give about 12 thousand tons of pork a year . It is twice more than those indicators about which business executives speak. Even if it so, 12 thousand tons against 36 thousand - obviously insufficient figure. What meat we buy in shops and of what the sausage offered by producers is made?
the Director of the department of licensing and trade of Primorye Elena Koval during meeting of operational staff on monitoring of a price situation in the food market of edge in April, 2015, explained that e ksperty among which there were representatives of department of agriculture and the food, licensing and trade department, and also regional Department of Rospotrebnadzor and the Seaside center of standardization, carried out an assessment of appearance, taste, a smell, color and a consistence of sausages of leading local producers. By their assessment, tasted production is completely safe for the consumer. It is not necessary to doubt expert opinion. At best, state laboratories check sausage products regarding safety, but not their quality. Means to watch quality of production at the state do not suffice, and business is not interested in it.
the Delicate meat hint on thick sausage circumstances
Miracles of modern technologies allow to sell today to the consumer such sausage in which on meat there is only "delicate hint". Bright packings, advertizing "sausages from meat", any more do not rescue loud slogans.
Let's understand, what such the real sausage products? Experts formulate concept so: "e that the products prepared from mincemeat, fat, an offal with addition of salt, the spices, subjected to heat treatment to full readiness for the use".
Sausage products at fair (a photo: Deyta news agency)
On the standard standards of state standard specification, as the main raw materials for production of sausage products beef, pork and pork fat have to serve. For development of separate types of sausages use an offal, alimentary blood, mutton, fowl and a rabbit. If to consider a compounding further, there will be a temptation immediately to get a stick of a tasty juicy sausage. After all ideal sausage productions, this meat of all categories of fatness and in any thermal state. Besides, the preference has to be given to meat with the minimum content of fat. Quality sausage products have to be made only at the corresponding selection of the meat received from animals of a certain look, fatness and age. Beef is a binding material for sausage forcemeat. Pork gives to sausage products a gentle consistence and pleasant taste. Mutton use for production of sausages in limited quantity as it has the specific began to smell also taste. Having read similar recommendations to production of sausage, even at the vegetarian slobbers will begin to flow.
That in most cases occurs actually?
The main goal practically any producer of sausage products – to think up magic sausage with cheap prime cost and that it was pleasant to all. Under the slogan "not we bad, life such", for the purpose of increase in an economic component businessmen do everything that meat, of course, was present at a sausage product, but not at a loss to the producer. Independent experts share secrets of preparation of modern sausage:
Soy protein – the most widespread substitute of meat in sausage. White powder, when mixing with water, turns into gruel to which will add some salt, will tint and will add in sausage instead of meat. The main economic advantage of soy protein – ability to inflate, thereby increasing production exit. The highest extent of hydration – at a so-called concentrate. To this type of soy passed the majority of meat-processing plants – it absorbs waters most.
Some companies replace soy powder with carrot cellulose which also perfectly absorbs moisture and inflates. It flavourless, in sausage forcemeat it can be added "while conscience will suffice". The weight of end products without any meat will increase several times. To be fair we will note, experts assure: cellulose though meat also is not, but also does not do harm to an organism. In fact, it is not acquired at all. It is removed, without bringing neither benefit, nor harm.
Meat sausages (photo: Deyta news agency)
Expensive delicacies for increase in weight subject a shpritsevaniya, scrollings in the special vacuum processor with water - methods to deceive the buyer enough. But, even if in sausage did not add powdered milk, the starch ground in a flour of a bone, soy or carrot shaving, such product can be hazardous to health. If on a label it is written "it is made in Ussuriisk", meat for a product could arrive from other world's end, and than there stuff the animals intended for Russia – sciences it is not known. According to the Federal Customs Service, only in 2015 about 170 thousand tons of pork were delivered to the territory of the port of Vladivostok. The most part of meat arrived to us from Argentina, Brazil, Chile and China. It is difficult to present that foreign friends, having forgotten about an economic benefit, sell to the Russian partners the meat which has been grown up on an environmentally friendly forage, with care of ours health.
Agroholdings will not help us
Experts agree in opinion: paramount task local " landowners" - to increase production to feed meat of own consumers, completely to refuse import, that will allow to reduce product cost.
Sergey Dudnik, the director of JSC Agrofund-P is sure: "As a whole, on agriculture Primorye gives notable growth: crops of corn, soy, food supply increase. We have all for development of this infrastructure, but only large agroholdings, like Cherkizovo Group will be able "to lift" edge on due level, at support of small and medium business"
Yes. Hearings that the Cherkizovo agrocomplex will come to the Far East, thereby though having somehow normalized a question of shortage of meat, the quite convincing went. However, the declared projects will not realize, the director general of "Cherkizovo Group" Sergey Mikhaylov told about it. According to him, sense to come into the Far East region is not present.
"Any project on meat for 70% depends on export. The local market in the Far East is not present – consumption at the level of 1,5–2 million people, besides very dispersed, and it is not enough of it to justify mass competitive production in the region" - the director declared, having noted, however, that "as a whole, probably, the Far East has a prospect of development".
Meat products (photo: Deyta news agency)
Nikolay Besshapkin, the commercial director of JSC Arsenyevsky Pig Factory Farm, told: "On my question Bochkaryov Denis Yuryevich, the director of the department of agriculture about planning of production and production realization in Primorye, was given the answer: first of all, it is necessary to sate all Far East. As — a question second".
according to experts when this "second" issue will be resolved, here then quality of meat and sausage, probably, will reach high rates, and foreign friends suppliers will get over with the meat of unclear quality and the transcendental "currency" price of other markets.
photo: Deyta news agency