Press release

Date of publishing: 26.02.2021 / publishing immediately

Contact: Henrieta Hubertová, secretary@rdvegtc.eu

4 On-line Thematic Workshops, organized by the Rába-Duna-Vág EGTC, took place within the framework of the Territorial Action Plan for Employment “Food industry”, consisting of three projects (SKHU / 1802 / 3.1 / 022, SKHU / 1802 / 3.1 / 023, SKHU / 1901 / 3.1 / 003), on the following topics: “wheat”, “wine”, “meat” and “fruit and vegetables”.

The Territorial Action Plan for Employment (TAPE), “Food industry”, (SKHU1701 / 3.1 / 110) is aimed at promoting sustainable and quality employment and the mobility of workers in the food industry of border regions. The project is supported by the European Regional Development Fund through the Interreg V-A Slovakia – Hungary Cooperation Program (priority axes 3).

During the thematic workshops, 150 participants became acquainted with the individual objectives of the action plan projects and the results achieved so far. The series of presentations focused on the topic of the day of the thematic seminar was guided by the principle of the area of business in which the Beneficiaries of the five small and medium-sized enterprises (SMEs) involved in the project operate.

Participants were welcomed by Zoltán Németh, President of Győr-Moson-Sopron County and President of EGTC RDV, and Ferenc Ivanics, Vice-President of Győr-Moson-Sopron County, emphasizing the importance and significance of the project in the border region.

The welcome was followed by a presentation of the Action Plan and its projects managed by the Rába-Duna-Vág EGTC. Their goal is to contribute to the building of a sustainable, internationally competitive food industry on the Slovak-Hungarian border, which, in addition to increasing the efficiency of businesses, will also support the creation of 7 new jobs. During the implementation of the project, a “TAPE-film” will be made, which will visually present the achieved results of the project, while the small and medium-sized enterprises participating in the project will be promoted by short videos and radio interviews in which they present new technological procedures and products made with them.

The five small and medium-sized enterprises involved in the project presented the conditions for the development of a new, healthy regional product range and long-term cooperation between various actors in the food industry by introducing innovative technologies and processing local raw materials.

The Leading Partner of the project is the Slovak company K.K.V. – Union s.r.o. (Legnica), other Beneficiaries of the project are: Kősziklás Borászat Kft. (Dunaszentmiklós, Hungary), Vörös Tészta Manufaktúra (Tarján, Hungary), Mäsovinky s.r.o. (Jablonica, Slovakia), AEH spol. s r.o. (Pezinok, Slovakia).

Participating in the project, the National Agricultural and Food Center and the Faculty of Agriculture and Food of the István Széchenyi University in Mosonmagyaróvár, are developing and testing ways to produce better and healthier food products in an organic way.

At the workshops, information was provided, e.g. on demonstration of experiments in 2020 with ancient and winter wheat, on the design and optimization of a technology for obtaining a carbohydrate concentrate from grape marc, but also on the effects of the antioxidant content of plant products on healthy nutrition or on the effects of different yeasts on wine aroma and labeling of the nutritional value of food.

We have learned, for example, that Okara is a promising source of fiber in bakery products, of the importance of fat in foods, of the need to maintain a dietary ratio of plant and animal proteins, and that polyols are a potential potential tool for reducing dietary sugar intake. Most of the lectures concerned instructions for following the proper lifestyle, we have also received tips for healthier eating and food preparation.

Last but not least, the effects of climate change were also discussed, e.g. rising CO2 concentrations and climate change will have an impact on food security in the future, and by 2100 rice and maize crops may fall by 20-40% due to rising surface temperatures in tropical and subtropical areas, regardless of weather extremes and climatic events.

On the Slovak side, the President of the Slovak Chamber of Agriculture, Mrs. Ilona Patasi, and on the Hungarian side, Mr. András Ugrai, informed us about the possibilities of support in the field of development of the food industry and agriculture in Slovakia and Hungary.

Among other things, Frigyes Bott told us the secret of the production of quality sourdough bread and how the farmer-miller and baker chain is connected today. Melinda Krass-Tóth presented the activities of crop production on the example of a farm plot with an area of 200 ha and we learned about the local green farm as well as organic farming of fruits and vegetables. At the same time, László Bondor, vice-president of the Komárom-Esztergom County Chamber of Commerce and Industry, presented the results of surveys of wine consumption habits in Hungary. The entrepreneurs present at the workshop welcomed the fact that they would not be left alone, as they could seek forms of cooperation and exchange experiences through organizations such as the European Innovation Clusters, the Central European Economic Development Network CED or the Slow Food movement in 150 countries.

The content of press release does not necessarily represent the official position of the European Union. (Detailed information about the programme can be found on the programme website of Interreg V-A Slovakia-Hungary Cooperation Programme: www.skhu.eu)

Please feel free to contact for further information:

Vasiová Ema, director

E-mail: director@rdvegtc.eu 

Mobil: 00421 905 335074

Web: http://tape-foodindustry.eu/