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Od leta 2016 je navajanje hranilnih vrednosti na deklaracijah predpakiranih živil obvezno razen za obrtno proizvedena živila, ki jih v okviru svoje živilske dejavnosti dajejo na trg posamezniki ali mikro družbe. Kljub temu je bila na Fakulteti za kmetijstvo in biosistemske vede izvedena raziskava, v kateri smo izračunali hranilne vrednosti predpakiranih živil ekološkim kmetijam (Biodobro, Rozmarič, Kovačič, Alt, Valentan ter Oštirjevi kmetiji). Hranilne vrednosti, izračunane na podlagi podanih receptur s strani kmetij, smo primerjali s hranilnimi vrednostmi na podobnih izdelkih, ki so dostopni na trgu, ter preverili, ali so razlike znotraj postavljenih tolerančnih meja. Pri izračunavanju smo si pomagali s splošno veljavnimi informacijami o hranilnih vrednostih živil oziroma posameznih sestavin. Rezultati kažejo, da se največja odstopanja pojavljajo pri vsebnosti ogljikovih hidratov ter sladkorjev pri sladkih živilih, kot sta marmelada in džem. Domnevamo, da je vzrok tega nepoznavanje receptur primerjanih izdelkov. Prav tako se pojavljajo odstopanja pri vsebnosti beljakovin pri raznih vrstah mok, ostale dobljene vrednosti pa so znotraj tolerančnih meja. Kmetije bodo z izračunanimi hranilnimi vrednostmi dopolnile že obstoječe deklaracije na živilih. Since 2016, listing nutritional values on declarations of prepacked food is mandatory, except for the purpose of handcrafted food, which is in the context of their food business placed on the market by individuals or micro-companies. Despite that, the Faculty of Agriculture and Life Sciences has carried out a survey, where we calculated the nutritional value of the organic farms, which were interested in participating (Biodobro, Rožmarič, Kovačič, Alt, Valentan and Oštir’s Farm). The nutritional values, calculated on the basis of the given recipes on the farms’ pages, were compared with the nutritional values of similar products, which are accessible on the market, and then we checked if they are within the set tolerance limits. In the calculation, we used generally valid information of nutritional values of foods and individual ingredients. The results have shown that the greatest deviations occur with the content of carbohydrates and sugars in sugary food, such as jam. We assume that the reason for this is not knowing the recipes of compared products. Similarly, there are discrepancies in the protein content of different types of flour, while the other obtained values are within the tolerance limits. Farms will complement the already existing food declarations with these computed nutritional values. |
