Analysis of statistical reports provided by the Statistical Department of Lithuania shows that a rapidly increasing number of agricultural enterprises are using computers for the preparation of documents and processing of accounts, and the internet for sourcing information and sending correspondence to business partners and other institutions. There is also a steady increase in the number of a-services, such as transference of payments, which are available via the internet. To identify the needs of agricultural specialists and rural citizens for e-services, a survey of available on-line services and potentially necessary e-services was carried out in August 2004. On the basis of these responses, the e-services of most importance to agricultural institutions and rural citizens now and in the near future were identified. These results also could be useful for other newly-joined EU countries of central and Eastern Europe.

The research work of current paper is dedicated to the problems that appear in resource attraction processes of the Cohesion Fund (CF) in Latvia. Latvia has an access to branches of financing covered by CF - transport and environment. These branches require harmonized legislation. Successful administrating is assured by effective institutional system. The weaknesses of CF management system in Latvia are figured out so rendering ideas to the reader to be studied further.

The main aim of the paper is to analyse influence of the real exchange rate on competitiveness of Latvia. Using fundamental equilibrium exchange rate methodology the equilibrium real exchange rate for Latvia is estimated. According the model's results the real exchange rate was overvalued almost during all the reporting period and therefore it could be used as one of the factors influencing competitiveness of Latvia.

Family relations have always played and still play an important role in the system of social relations. The family is a primary social cell; if executes the fundamental functions of prolongation of relation, upbringing of young generation, and mutual moral and material support of family members. One of the main stages of family creation from both legal and social points of view is contracting a marriage. The form of entering into a marriage and the definition of family legal relations have been changing in the run of history depending on the culture, church and state relationship, and general philosophy of the particular period of time. The Old Testament of Holy Writ gives information about the marriage. In the ancient times marriage and family were more of a religious institution managed by the church, but as marriage is the roof of every legal establishment - family, relations, church, and state - it attracted a wider mass attention. The social and legal relations and aspects of Lithuanian rural family setting and its existence of different periods were really original and interesting. Researching the conception and development of the legal and social family relations and comparing them to the modern law, essential differences can be observed, but at the same similarities, which have not changed till our times, can be found. At all times the prevailing family model in Lithuania was the traditional family model and the main differences in comparison to the modern family model are the forms of marriage registration and its stability. This family model was predominant in the rural areas of late XIX century Lithuania.

The scientific article is prepared using monographic research method. The most important works by several scientists are examined. The author analyses guidelines for strengthening of civil society within Decree of 2005 by the Cabinet of Latvia; previous research on social capital in scientists' works is considered and indicators regarding economics of Latvia are characterized; formal and informal social networks and their norms are cleared. Importance of civil society is suggested by the Cabinet Decree No. 98 Guidelines of Strengthening Policy for Civil Society in 2005. The guidelines and directions for strengthening of civil society for the ten years describe actuality of this program. This theme is less researched in Latvia. Civil society promotes democracy, increases and mobilizes social capital, coordinating collaboration of citizens for common benefit. Civil society in Latvia is in its initial position. The concept of social capital by different foreign scientists and Latvian specialists is analysed in this article. American scientist R. Putnam (1995) has written about social capital that human capital regards individuals but social capital regards relationships among individuals as well as social networks and exchange norms. Another researcher F. Fukuyama (1995) analyses social capital by comparison of economical development of different peoples and nations. Research by several scientists on indicators of social capital and their use in economics of Latvia are analysed in the work. The author concludes that social capital of Latvia has tendency to develop, and social networks and their expansion is little explored in Latvia.

The major wheat flour constituent, which determines the dough quality, is gluten. Oatmeal has higher biological value due to amino acid composition and content if compared to other cereals, but the technological properties of proteins are not as good as the ones of wheat flour. Oat products can be used in bread making although the increased amount of additives shows negative influence on bread texture, elasticity, volume, taste, and flavour. The method is developed for hydrolysed oatmeal separation in soluble and insoluble fractions, thus extending the oatmeal application possibilities. The aim of the current research was the investigation of influence of hydrolysed oats insoluble fraction on wheat dough rheological properties. The obtained results proved that in case hydrolysed oats insoluble fraction additive was used, water adsorption was increased by 63.8%-66.4% and dough stability time was changed from 4.8 to 10.0 min. The negative influence on dough development time and dough softening degree was observed. The farinograpgh quality index was within acceptable limits (less than 120 FU), if the oat additive of 10% and 15% was used. It is possible to obtain dough with better rheological properties if the hydrolysed oats insoluble fraction additive is 15% from flour mass.

Sea buckthorn berries are one of the most important sources of vitamins, minerals, organic acids, polyphenols and other biologically active substances in human nutrition. The shelf life of fresh chilled berries does not exceed one week. The venues of research were Fruit and Berry Processing Centre of the Dobele Horticultural Plant Breeding Experimental Station and Packaging Material Testing Laboratory of the Faculty of Food Technology, Latvia University of Agriculture, from August until October 2005. Two most popular sea buckthorn cultivars in Latvia - 'Avgustinka' and 'Prozrachnaja' - were used for the study. Sea buckthorn samples were packed in ready-made PET/adhesive/PP containers supplied by 'Huhtamaki'. Gas mixture with initial composition of 10% of O2, 10% of CO2, 80% of N2 and ambient air as control were used. Containers were sealed on the packaging equipment 'TECNOVAC Pratica'. Packed sea buckthorn samples were stored at +4+-1 deg C temperature for 50 days. The aim of this study was to clarify the effect of the initial concentration of gas mixture in the package made from plastic of high barrier properties on the quality of fresh sea buckthorn berries during storage time. The results showed that shelf life of fresh sea buckthorn berries without any significant quality changes can be extended till 30 days by packaging in containers with high barrier properties and air ambiance.

Several farmers of Latvia have established ostrich substituting traditional animal growing farms. Ostrich meat is frequently described as a healthy alternative to other meat products. Ostrich, a red meat, is even lower in calories, cholesterol and fat than skinless chicken and turkey, while remaining high in the content of iron and protein. The aim of the investigation is to evaluate the chemical composition of frozen ostrich meat obtain in Latvia and compare it with other meats. The samples of meat for experiments were obtained from ostrich meat producers. Moisture content was determined by drying of the samples at 100 deg C to a constant weight (ISO 6406). Protein content was determined by Kjeldahl method (ISO 5983). Fat content was determined by Soxlet extraction method (ISO 6492). The calories in different meats were determined by an approved procedure which includes summing of the calories from fat and from protein. The investigations showed that there were no significant differences between the main components of ostrich meat produced in Latvia and those found in the data in literature. Chemical composition of ostrich meat does not significantly differ from that of other types of meat. The research suggests that ostrich meat can be substituted for beef or chicken in any recipe, including meat-processing products.

Tryptophan is a precursor for the production of skatole and indole in the large intestine of pigs. Accumulation of these compounds in adipose tissue causes on objectionable odour in meat from entire male pigs. Potential market impact illustrates the importance in developing an accurate method of determining skatole and indole content in adipose tissue. In the present study, a method is described for determination of skatole and indole concentrations by liquid chromatography combined with mass spectrometry (LC-MS) using atmospheric pressure chemical ionization (APCI). The optimization of chromatographic and APCI conditions is reported. This method showed excellent linearity over the concentration range tested (from 10 to 1000 ng mlE-1 of liquefied fat for both skatole and indole).

The possibility to use cranberry juice for acidification of water in the process of beer making instead of traditionally used acidifiers is researched in this work. The output of mail extract received from cranberry juice with acidity regulator is 21.84%. Physicochemical parameters of mash and beer have been defined. The developed method is recommendable for beer production at small enterprises and in home environment.