The article "Russia's Pork Market. Industry's 2004 Performance Analysis" presents the situation in Russia's pig husbandry, which shows decreases in livestock population despite protective measures put in place to support the industry.
A combination of several factors – weak dollar, rising pork production in the USA, epidemic problems in the beef and poultry markets, growth of the world economy – made it possible to significantly increase the exports of US pork in the first nine months of the current year. Further details about US pig breeding are available in the section World Meat.
The fact that the Russian market has been flooded for several years running with imported meat is an open secret: roughly 2/3 of the meat consumed in Russia is brought in from Europe, USA and Latin America. What are the causes of the current market situation? In the section "Commentary" we offer the professional opinions on the pros and cons of the domestic and imported meat.
The subject matter of the issue is competitive capacity of the Russian livestock farming. Thoughts on the subject under discussion are shared with the magazine MYASO.com by people who are directly involved in developing livestock farming in Russia.
Starting with this issue, we shall present to our readers the measures and draft legislation of the Russian Parliament related to the meat market. Such issues will be covered in the section "Parliament News." So this issue will present the findings of the session of the State Duma Agricultural Committee, which focus on the status and development prospects of the Russian beef, pork and poultry market, as well as measures to regulate import of such products. The article "Deputies to Take Care of Quotas" covers the deputies' inquiry to head of Government Mikhail Fradkov, which reflects their concern about the situation in the meat market. The article "State Duma Discusses Technical Regulations on Meat" covers a meeting of Parliamentary Committee for Economic Policies and Business, which dealt with special technical regulations on meat and meat products.
At the end of November, the Department for Food Resources of the city of Moscow staged a press conference for its head, Moscow Government Minister Alexander Baburin. The main issue discussed at this event concerned the measures being adopted by the department to promote large integrated structures in the city's wholesale food complex. A. Baburin's position on the regulation of the meat market is presented in the section "Leaders".
In a fierce competition the national producers introduced a wide range of food products, which meet European standards in terms of quality. This, however, falls far short of satisfying the demands of the Russian market. Further growth of the industry is impossible unless it is based on an overhaul of the existing and deployment of new facilities supported by introduction of state-of-the-art technology to ensure high economic performance of production. Engineering in Russia is covered in the article "Engineering as a Tool for Effective Investments".
Over the recent years leasing has ceased to be a mysterious term used by a small community of experts, and emerged as a bona fide commercial activity providing a solution to a wide range of practical tasks related to investing into the real economy. The article "Future Belongs to Leasing Companies" discusses the opportunities and prospects of leasing.
Winner of the award “Best Restaurateur 2003,” Mikhail Zelman does not like to be called a restaurateur; he prefers a more involved description: “general manager of Arpik company”. Yet over the five years of his activities in this line of business, Mikhail has achieved such results that would make any professional caterer green with envy. Mikhail Zelman outlined plans and prospects for his company's growth in an interview to MYASO.com.
Foie gras and white asparagus no longer make any impression on demanding public in Moscow; it hungers for something more out-of-the-way. The metropolitan restaurants and fine food boutiques try to fill the bill with jamôn, i.e., ham of Iberian or white home-grown young pig. What it means and how you go about eating it is discussed in the article "Pork Cult"