STUDY ON THE MILK MARKET IN THE PERIOD 2017–2021

CREȚU DIANA
RESEARCH INSTITUTE FOR AGRICULTURE ECONOMY AND RURAL DEVELOPMENT
Cor­re­spond­ing author e‑mail: cretu.diana @ iceadr.ro
Abstract: This arti­cle presents the milk mar­ket in the peri­od 2017–2021 high­light­ing aspects regard­ing the evo­lu­tion of the herd (cows), milk pro­duc­tion, price, con­sump­tion, import, export, mar­ket char­ac­ter­is­tics, the main dairy pro­duc­ers in Roma­nia, but also a series of con­clu­sions that are the basis of this study. The research method used in the study is sta­tis­ti­cal data pro­cess­ing and eco­nom­ic analy­sis of data. Cow’s milk is com­posed of 3.5 per­cent fat, 9 per­cent milk solids and 87.5 per­cent water. The main pro­tein (80 per­cent) is casein. The milk of cer­tain mam­mals, includ­ing cows, sheep, goats, buf­faloes and yaks, is col­lect­ed for human con­sump­tion, either direct­ly, usu­al­ly after pas­teur­iza­tion, or processed into dairy prod­ucts such as cream, but­ter, yoghurt, ice cream or cheese. Milk is a com­plete food that con­tains all the nutri­ents that the human body needs. Cow’s milk is the most appre­ci­at­ed by the con­sumer and the most acces­si­ble in terms of price, which are the main rea­sons why I chose to study this seg­ment.
Key­words: cow milk, price, con­sump­tion, evo­lu­tion
JEL Clas­si­fi­ca­tion: Q11; Q13;L11;