estonian agriculture, rural economy and food industry

8.
hundred meat enterprises are likely to survive.
In 2001, there were no meat processing enterprises
in Estonia fully complying with food safety
requirements, but the four major enterprises had
already complied with 90% of the requirements
applicable in the European Union. According to
the assessments of entrepreneurs themselves,
investment needs are the greatest for taking the
slaughter industry into compliance with food
safety requirements. Investments will significantly
decrease as the meat industry concentrates and
specialises.
Large-scale enterprises already
dominate in the milk industry
There are presently 48 milk enterprises in Estonia,
including 21 high-capacity and 17 low-capacity
enterprises. Eleven of them have been approved by
the European Union as fully conforming to the EU
requirements.
Milk industries bought 408,700 tonnes of
milk in 2000, which is 3.5% more than in 1999.
The bulk of it, 82%, was purchased by 8 enterprises.
Of the milk purchased from producers in 2000,
83% was elite or high grade milk, fully conforming
to food safety requirements. First grade milk
accounted for 15%. The average fat content of
milk was 3.9%. The quality of raw milk has
consistently improved.
The portion of milk not sold to the industry is
used by dairy farmers as animal feed or for selling
on the market (Figure 3).
Export to the European Union
As of 2001, the following milk enterprises were
certified as conforming to food safety requirements
and acquired the right to export their products to
the European Union: AS Tapila Laeva Meierei, AS
Põlva Piim, AS Rapla Dairy, TÜ E-Piim Põltsamaa
and Järva-Jaani dairies, AS Võru Juust, AS Rakvere
Piim Annikvere Department, AS Saaremaa Liha- ja
Piimatööstus, Tori-Selja Piimaühistu, Tallinn
Piimatööstuse AS, and Tallinna Külmhoone AS Ice
Cream Factory.
Considering the investments made, the utilisation
of processing capacities, and the division of the
raw milk market between enterprises, the majority
of the needed investments have been made. Investments
will continue in improving production efficiency,
modernising by-processes, and complying
with environmental requirements (Figure 4).
FIGURE 3.
FIGURE 4.
Raw milk quality
Distribution of raw milk between milk products
100%
90%
80%
70%
60%
50%
40%
30%
20%
10%
0%
43%
41%
1995
Elite or high grade First grade
17% 14%
27% 23%
32%
79% 83%
67% 71%
58%
1996 1997 1998 1999 2000
Full milk products
31%
Pasteurised
milk
9%
Other (powders, ice
cream, canned milk)
10%
Butter 36%
Cheese
14%
30