On 22–24 May 2019 the 22nd International Symposium of the Polish Association of Juice Producers [KUPS] was held at the Gołębiowski Hotel in Karpacz

This year's event, organised under the motto “Juice Sector Today and Tomorrow”, was attended by over 200 representatives of the industry, science and media, both from Poland and abroad. Also the B&P Engineering delegates were present there.

The periodically organised KUPS Symposium has had a fixed place in the calendar of the most important events in the juice sector for many years. The main objective of the event is to get the participants acquainted with the current standing of the domestic and world markets, analyse the present market potential, and to forecast phenomena, which may affect the development of the juice sector. The Symposium is a special platform for exchanging knowledge, experiences and ideas among the sector members. It is also a perfect occasion to extent contacts and tighten cooperation.

Speeches, lectures, debates...

The organisers of this year’s edition prepared an abundant subject-matter agenda, within which the lecturers and panel participants shared their knowledge, observations and vision of the future juice sector. Additionally, the attendants received an ideal platform for sector and business meetings. They could participate in workshops and discussion panels joined by Polish and foreign experts. The Symposium started from a speech by Julian Pawlak of KUPS, who presented the current situation and perspectives of the fruit and vegetable processing sector in Poland and Europe. Further, dr Bożena Nosecka of the Institute of Agricultural and Food Economics – National Research Institute gave a lecture entitled “Situation on the Market of Concentrated Fruit Juices in Poland”, whereas the financial standing of the fruit and vegetables processing sector was presented to the attendants by a representative of Santander Banka Polska, Grzegorz Rykaczewski. Afterwards, the floor was taken, respectively, by: Daniel Gerhards (Pall Food and Beverage), dr Artur Miszczak (The Institute of Horticulture), and Piotr Podoba (Döhler Sp. z o.o.).

 

Second day...

The second day was devoted to the challenges and development perspectives of the juice sector. The discussion panel was opened by a speech of Rafał Żbikowski (DSM) devoted to demographics as the driving force of innovation as well as to the nutrition of the elderly. Further, Ipek İşbitiren (Turkish Fruit Juice Industry Association Meyed) gave a lecture entitled “The Turkish Market – Opportunities and Threats, Novelties and Trends”. The subsequent lectures were given by: Wouter Lox and Jan Hermans (AIJN), Izabela Tańska (IGI Food consulting), prof. Mirosław Jarosz and dr Katarzyna Stoś (Food and Nutrition Institute), prof. Krystyna Gutkowska (Warsaw University of Life Sciences – SGGW), and Agnieszka Kozioł-Kozakowska, Ph.D. in Medical Science (Jagiellonian University, Collegium Medicum). That part of the Seminar was completed with a panel discussion under the motto: “Strategy of the Juice Sector in Response to Lower Consumption of Juice Products”. The afternoon was devoted to workshops prepared by scientists. Sylwia Skąpska, Ph.D. Eng. of the Institute of Biotechnology of the Agriculture and Food Sector, shared ideas about the quality and standardisation of concentrated apple juice for the purposes of the Polish Commodity Exchange being created. Justyna Cybulska, Ph.D. Eng. of the Institute of Agrophysics of the Polish Academy of Sciences, presented the subject of pectin as a health-promoting thickener, and Marcin Kidoń, Ph.D. Eng. of the Poznań University of Life Sciences, discussed vegetable juices as a health-promoting alternative. Finally, the attendants heard a lecture on “Cornelian Cherry (Cornus Mas) Fruit as a Potential Raw Material for the Juice Sector” by Alicja Kucharska, Ph.D. Eng. of the Wroclaw University of Life Sciences.

After the sessions the participants and guests of the Seminar had an opportunity to continue their discussion behind the scenes and during dinner. The organisers also cared for many additional attractions. The first day ended with vocal and dance performances. Whereas on the second day, a grill dinner was served accompanied by music played by a local folk band, which not only provided a lot of fun to the guests but brought them closer to the real highlanders atmosphere.