 |
|
In 1576 to the throne of the Rzech Pospolitaya the Transylvania voevode Staefan Batory was elected. During the years of his government the Grodno castle became the favorite residence of the monarch, and the town itself became the center of military-political, social-economical and religious life of the country. And up to these times Grodno is famous for its traditions of meat products cooking, which is confirmed by many historical facts, and the Batory\s epoch may be by right called gastronomical revolution. Having in its army representatives of many nations: Poles, Lithuanians, Byelorussians, Germans, Hungarian the monarch was proud not only with knightly and military skills of his warriors but he assembled the best butcher-masters of the time in his castle as the each military diasore preparing for a campaign, cooked lots of meat dishes and each tried to go better than another. On the Batory’s military board as well at a feast at the castle a great number of sausages and delicacies was served up. So Grodno became a European center of meat gastronomy culture. Over the centuries of these traditions were kept and risen in Grodno. The confirmation of that are meat products of the Grodno meat-packing plant. Grodno meat-packing plant begins since 1911 when according to the Grodno town council decree a cattle slaughter-house was built, it was not equipped. The cattle processing was hand-made, about thirty heads of cattle were slaughtered and processed per day, six workers were occupied at the slaughter-house.
In 1939 after the Western Belarus liberation the Grodno meat-packing plant started at the base of this slaughter-house. In 1941 Grodno was timely occupied by the fascist Germany. Fater the liberation of the town from the occupants in 1944 the meat-packing plant was restored and began to produce products for the population needs. In 1945 2000 kg. of meat and 200 kg of sausage products was produced per day, forty four workers were occupied at the enterprise. In 1949 mechanization of the meat products processing was began, a fridge was built. In 1953 a sausage shop was constructed at the territory of the meat-packing plant with its capability of three tons per shift. In 1959 the enlargement of the fridge was finished for the total capacity of 330 tons for simultaneous meat products storage. The technical equipping of the main shops is being continued. Though the full manufacturing capacity usage the old enterprise could not completely solve the given meat industry’s problems. And in 1970 construction of a new enterprise out of the town boundaries was started. The total area of the enterprise territory is 10.6 hectare. Construction coefficient is 0.33, using territory coefficient is 0.65 hectare. In 1972 a new meat-packing plant was put into operation, which manufacturing capacity of meat processing per shift amount to 63 tons.
About Grodno meat-packing plant in nowadays conditions one may read at Today’s plant chapter.
|
|
|
