The potential for traditional food and drink products in Eastern Europe: Fruit processing — especially brandy (“tuica”) distilling —in Romania
The traditional peasant way of life has involved the maximum use of local resources for subsistence with a surplus for commercial activity where local supplies and market conditions allow. In the Subcarpathian region of Romania fruit constitute a major resource and plums have been valued for their usefulness in supplying jam, dried fruit and brandy. The latter product (“tuica”) is still finding a considerable commercial outlet despite the competition from urban-based distilleries and from imported spirits. Despite the discouragement of distilling in rural areas under communism (especially in areas that were collectivised) there are good opportunities today in the context of farm diversification and pluriactivity which is crucial for the survival of small farms in the hill regions of the country. The paper outlines the ways in which plums may be valorised, examines the particular significance of plum brandy and considers the potential for future expansion.
The Usage of Non-Wood Forest Products - Culinary and Artisanal Traditions in Romania
Non-wood forest products are essential for numerous industrial branches, as well as for the creation of culinary and artisanal products. From this point of view, Romania has numerous such products. The present article succinctly describes ten products resulted from the local usage of some non-wood forest products: porcini soup in Bucovina (Porcinis mushrooms -Boletus edulis-); hârzobi in Neamt (trout fish- Salmo trutta fario); common beech trout in Covasna (Pleurotus ostreatus mushrooms); truffles-Tuber sp.- zacusca (stew) in Bucharest; holopchi with porridge and porcini or honey mushrooms in Moisei; fir bellows cheese in Bran Moeciu; brandy from bird cherry fruits (Prunus avium) in Brad; tinder mushroom (Inonotus obliquus) in Harghita; fir’s needles for dead wreaths in Sibiu; rattle, rich snowdrop flowers, dried crocus flowers, roots and bark (privet bark, black alder bark, buckthorn bark) in Botiza. Knowing and promoting (creating local brands) these products is extremely important.
The infection process, sporulation and survival of Alternaria helianthi on sunflower
SUMMARY 
 
Electron microscopy was used to study the infection of sunflower leaves by Alternaria helianthi. Conidia germinated by producing one to many germ tubes which grew across the leaf surface before forming appressoria. The fungus directly penetrated its host through the cuticle and epidermis. Entry into the host through wounds and stomates was also observed. Extracellular sheaths were found to be associated with germ tubes and intercellular hyphae of A. helianthi. Conidiophores developed through collapsed stomates, from leaf veins, trichomes and also from mycelium growing across the host leaf surface. Microcylic conidia were produced directly from parent conidia under certain conditions. Studies using a volumetric spore trap showed that the airborne spore concentration followed a distinct periodicity with peaks occurring between 0900 and 1100 h each day. Laboratory studies showed that safflower, noogoora burr and bathurst burr could serve as alternative hosts for A. helianthi. The pathogen was readily isolated from sunflower crop debris from a diseased crop that had been harvested 1 yr earlier.