From Next Year We Will Eat Imported Milk

Video: From Next Year We Will Eat Imported Milk

Video: From Next Year We Will Eat Imported Milk
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From Next Year We Will Eat Imported Milk
From Next Year We Will Eat Imported Milk
Anonim

Cheap milk imports will flood domestic markets after April 1, 2015, when quotas for raw material production in the European Union expire. This will significantly reduce domestic production.

Bulgarian farmers are worried that the quotas that have so far regulated the milk market will lead to a serious reduction in the price of dairy products imported from abroad, which will shrink domestic production.

According to forecasts, the most vulnerable will be small farms, which number about 40,000 for the whole country. These farms can hardly reduce the price of their products so that they can be sold on the market and at the same time make a profit.

Dairy farmers are worried that they will register large losses after the quotas are dropped. Most farmers will be forced to work in the gray sector. Last year, due to such illegal trade, BGN 200 million did not enter the state treasury.

"In order to preserve the traditional tastes of Bulgarian dairy products, we use Bulgarian raw milk and Bulgarian starter crops and the issue of dropping quotas for raw milk production puts the company in severe tests regarding the sale of our products on the domestic market" - commented the company El By Bulgaricum.

Dairy products
Dairy products

At the same time, reporters from the newspaper Every day managed to prove that a bucket of yogurt with the brand Vereya can last for 6 months in the refrigerator, which contradicts the announced shelf life of the package.

The bucket of yoghurt said that the product was valid until March 13, but in refrigerated conditions, it managed to last until September 22, and the milk looked exactly like the day it was bought.

When fermenting whey with beneficial bacteria, it should foam. In this case, however, the consistency remained the same, and the smell had not changed.

According to experts, the reason for this is that the milk does not use natural bacteria, but preservatives, enhancers and other dry substances, which aim to keep it longer.

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