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The paper is a part of solution of a post-doctorate grant awarded by the Grant Agency of the Czech republic (GAČR No. 402/02/P059) connected with the grant awarded by the Ministry of agriculture (NAZV) no. QF 3276, and it focuses on environmental analysis of the wine-production industry in the Czech republic. The paper describes the attractiveness of the Czech wine-production industry using the industry attractiveness evaluation matrix. It discusses the key attractiveness criteria for evaluating an industry, and evaluates them with regard to the wine-production industry, which is evaluated as above-average attractive, especially due to the size of the market, its growth potential, and profitability of wine-producing firms.

Technological quality was studied of wheat flours from three varieties of Triticum aestivum L. (Arida, Meritto, Verita) delivered to the mill for three years (2007-2009). Physico-chemical parameters observed during the purchase of grain (STN 461100-2) were not significantly different. Also milled flours from tested varieties have by processors required ash content, gluten, acceptable Zeleny index, α-amylase activity (falling number), but as the rheological properties of dough from these flours show, these parameters are unsuited enough (un)suitability of material for efficient processing of flour. Rheological evaluation showed that each variety is suitable for different processing direction. Therefore, if we deliberately separate lots of purchased grain, not only by basic physico-chemical properties listed in the current standards (CSN and STN), but also by their rheological properties, which are important and reliable indicator of the direction of the end-use processing of wheat flours, the flours will be more likely to succeed in specific cereal technology. For the production of bread was satisfactory rheological properties of dough from variety Arida. Verita variety is suitable for processing into wafers, and a variety Meritto for producing biscuits and crackers. Verita and Meritto varieties so do not achieved the expected values of the rheological optimum for "classic" bread processing (bakery products) despite satisfactory gluten content and falling number to use this processing direction. Reported results show us the possibilities of more efficient selection of varieties or lots purchased grain of wheat for use in baking and buscuit industry by using rheological evaluation methods. Results were evaluated by analysis of data exploration (Boxplot, scattering graphs), classical nonparametric testing of hypotheses and the distribution of the data (Wilcoxon test, Kruskal-Wallis, Friedman, rates central tendency and dispersion).

In small-plot experiments established in 2001-2004 we studied the effect of the chemical composition of the plant dry matter of spring barley, varieties Kompakt and Jersey, on grain yields. A relatively strong correlation was confirmed between the chemical composition of the plant dry matter and yields. The correlation was most intensive in the case of nitrogen (r = 0.536), phosphorus (r = 0.503), magnesium (r = 0.464) and sulphur (r = 0.431) at the beginning of shooting (DC 30); in the case of potassium (r = 0.557) at the beginning of tillering (DC 23) and calcium (r = 0.530) during ear formation (DC 55). A relatively strong correlation remained from the beginning of tillering to the beginning of ear formation and later decreased. The weather conditions of the year and variety significantly affected grain yields and also the previous crop was important. Grain yields of the variety Kompakt were statistically significantly lower than of the variety Jersey (6.02 t.ha^-1 and 6.45 t.ha^-1, respectively). The yields of barley grown after sugar-beet were the highest (6.30-6.79 t.ha^-1); the grain yields of barley after maize decreased by 9.1-9.7 %. Higher grain yields of the Jersey variety resulted in levels of N-substances (11.35 %) lower than in the Kompakt variety (11.35 % and 11.60 %, resp.). No correlation was discovered between the nitrogen level in the plant dry matter during vegetation and the content of N-substances in barley grain.

The paper analyses key movement forces in the dairy industry in the Czech Republic and evaluates their importance in the industry and their influence on the following development of the dairy industry in the Czech Republic.
The current most important key movement forces in the dairy industry in the Czech Republic are identified: changes in the long-term industry growth rate and marketing innovations. There is space for growth of the industry - the average consumption of the milk products in the Czech Republic per inhabitant 225,1 kg in 2002 is almost by 17% lower than in 1989 (269 kg per inhabitant) and also by 10% lower than the current average consumption in the EU countries (250 kg per inhabitant). There is also space for increase exports from the Czech Republic into the EU countries. The liberalization of the foreign trade with cheeses and curds - "double-zero variation" was positive for the Czech Republic in the first year after the introduction. The share of the import of cheeses and curds on the total export from the EU decreased from 24.6% to 15.5%, and the share of the export of cheeses and curds on the total export from the CR into the EU increased from 10.1% to 19.7%.
The key movement forces in the dairy industry in the Czech Republic also are changes in the cost effectiveness; the foreign capital; and key forces resulting from the factors in the macro-environment - the integration of the Czech Republic into the European Union, the government interventions and changes in the government policy.

The aim of the work was to evaluate the effect of addition of humidity absorbent (malt sprouts) and chemical conservation additive on fermentation process quality of brewer grains' silage. Chemical conservation additive was based on formic acid, propionic acid, benzoic acid and ammonium formate content. In a model experiment the fresh brewer grains were used. A dry matter (DM) content of brewer grains was 187.4 g/kg. Six treatments with three repetitions per treatment were prepared. The treatments A₁, A₂ and A₃ were not supplied by humidity absorbent. Treatment A1 was a control treatment without any additive. The treatments A₂ and A₃ were supplied by chemical conservation additive in a dose of 3 L per tonne and 6 L per tonne, respectively. The treatments B₁, B₂ and B₃ were supplied by malt sprouts to reach DM content of conserved matter on level 320-350 g/kg. Moreover the treatments B₂ and B₃ were supplied by chemical additive with its dose 3 and 6 L per tonne. Model silages were evaluated after 8 months of conservation at average laboratory temperature 26-28 °C, from each treatment were the final laboratory samples taken and analyzed. During conservation of treatments B₁, B₂ and B₃ were no drain recognized. From A₁ treatment drained 1300 ml of waste fluid that is 145 L per tonne of conserved matter. That was significant (P < 0.01) the malt sprouts addition support the lactic acid production and eliminate acetic acid production. There was no propionic acid or butyric acid detected in silages with malt sprouts event in these silages were analyzed higher (P < 0.01) concentration of ammoniac. Chemical additive supplementation improved (P < 0.01) the pH value and water leach acidity. The results show the malt sprout addition eliminates waste fluid drain and improves fermentation process. The higher concentration of chemical additive (6 l/t) inhibited the fermentation process in our model experiment.

The aim of this study was to evaluate the effect of a chemical preservative supplementation on the quality of lupine silage as compared with untreated controls. Fresh green Lupine (Lupines lupine), variete Juno, dry matter content 187.15 g/kg at full waxy stage of maturity were chopped to the legth of cut ca 30-50 mm. The crop was artificially wilted for a periody 24 h and ensiled as described above. Lupine were ensiled for 98 days in laboratory silos, capacity about 4 l alone or with supplementation of chemical preservative 3 and 6 l/tone forage respectively). The relatively mean WSC content and the low buffering capacity of lupine crop provided for a good preservation with the chemical preservative.
The best quality of fermentation process and nutritive value was found in silages with the supplement of acid mixtures dosed at 6 l/t since they showed not only a better content of net energy (NEL) and CP but also a significantly higher ethanol content, a more favourable RDP content and a higher starch content than the control. The supplement of preservatives resulted in the increased DM content in stored silage, in the increased escape of silage effluents and in the inhibited (P < 0.01) formation of acetic acids (19.8±2.17 g/kg DM) in comparison with control silage. In chemical treated silages (3 l/t) was also increased level (P < 0.01) of lactic acid (116.9±2.61 g/kg DM) and total acids in kg of dry matter (143.4±3.64 g/kg), but decreased level of pH value (4.03±0.01), acidity water extract (KVV-1221.1±11.51 mg KOH/100 g silage), titration acidity (FT-0.107±0.002), and of NH₃ content (664.1±7.51 mg/kg DM).

The paper evaluates drinking water quality on selected dairy farms on the territory of the Czech Republic. The drinking water samples were collected in the farm milk storage rooms of 30 farms with subsequently made analyses. The pre - selected chemical and microbiological indicators were stated according to the regulation No. 252/2004 Coll. (pH, conductivity, chemical oxygen demand, colour, turbidity, Fe, ammonia ions, nitrites, nitrates, colony count growing at 36 °C, colony count growing at 22 °C, coliform bacteria, Escherichia coli, Ca, Mg, Na, K, Zn, Cu, Mn, Pb, Cr and Ni). The statistical evaluation was performed in the obtained data file and these data were compared with the limit values given by the regulation. The nitrate content ranged between 1 and 40.7 mg L^-1 with an average of 15.6 mg L^-1. The pH values varied from 5.71 to 8. The chloride concentration geometrical means was 7.57 mg L^-1. The Ca average concentration 58.5 mg L^-1 was in the middle of the recommended interval 40-80 mg L^-1. The geometric means in Mg content was 7.9 mg L^-1 being under the recommended value 20-30 mg L^-1. The Cu, Pb, Cr and Ni limit values were not exceeded. The limit values in microbiological analyses were exceeded 18x in coliform bacteria, 10x in enterococci, 5x in Escherichia coli. The microbiological colonies growing at 36 °C exceeded limit 9x, those growing at 22 °C 5x.
Further, differences are compared between the organic and conventional farms, and between farms producing milk in different type of LFAs (less favourable areas) and farms not included in these areas. The difference found out between the chloride concentrations in organic (6.56 mg L^-1) and conventional farms (18.2 mg L^-1; p < 0.05) was statistically significant. Locality or altitude, where a given far is situated, were another classifying criterion. A significant dependence was only found out in nitrate content, which decreased (p < 0.05) with increasing altitude (the correlation coefficient value -0.39). It can correspond with the soil use decrease - a lesser fertilization intensity. Statistically significant differences were found out in hardness value as well as in Ca, Mg contents connected with that in all reference criterions. The hardness was clearly lower (1.13 mmol L^-1) in organic farms as compared with concentration 2.27 mmol L^-1 in conventional ones. It is, however, only a supplementary indicator according to the respective regulation. No statistical significance was found among microbiological finding values in any case.