East Balkan Swine - a Valuable Genetic Resource and Source for Producing High Quality, Healthy Food

Nadezhda Palova, Sonya Ivanova

Abstract: The article discusses issues determining the importance of the aboriginal breed of the East Balkan Swine as a valuable genetic resource and source for producing high quality, healthy food. A description of the breed has been made and points of the technology for its cultivation are outlined. Issues have been raised concerning its essential characteristics as regards fattening and slaughtering qualities as well as the quality of the meat. Some regulatory documents have been mentioned and a brief retrospection of established high quality delicatessen products has been made that could satisfy even the most exquisite taste of consumers in terms of healthy food.

Keywords: East Balkan swine; genetic resource; healthy food

Date published: 2019-06-26