KNjIGA SAžETAKA / BOOK Of ABSTRACTS - Treći međunarodni ...

Mr. Slavica Samardžić
Ministry of agriculture, forestry and water management of Republic of Srpska, Rural development
Trg Republike Srpske 1, 51000 Banja Luka, Republika Srpska, Bosna i Hercegovina
tel.: 00387 65 343 978, fax: 00387 51 338 599, e-mail: slavica92000@yahoo.com
Prof. dr. Marko Ivanković
Federal agromediterannean institute Mostar, Biskupa Čule br 10, Mostar, Bosna i Hercegovina
tel.: 00387 36 335 050, fax: 00387 36 335 051, e-mail: mivankovic@faz.ba
Docent. Dr. Aleksandar Ostojić
Agricultural Faculty of Banja Luka
Bulevar vojvode Petra Bojovića 1, Banja Luka, Republic of Srpska
tel.: 00387 51 330 901, fax: 00387 51 312 580
e-mail: aleksandarostojic@hotmail.com
Title of the contribution:
Valutation of Cheese in a suck like cultural heritage of
Herzegovina
Keywords:
typical product, Cheese in a suck, Herzegovina, cultural
heritage, producers, consumers
Type of presentation:
PP presentation
Theme:
01. Heritage and tradition in tourism – food
Purpose of study:
This research was carried out with the aim of identification
of level of awerness producers and consumers about
tipical product Cheese in a suck like a issue of cultural
heritage of Herzegovina.
Methodology/Approach:
For the purposes of this research main research metods
for collecting data were questionar and interview.
Collected data are presented trough tables and grafes.
Geathered data has been analised of metods of descriptive
statystics. Research was carried out on sample of 35
producers and 1182 consumers from 16 herzegovinean
municipalities, Banja Luka and Sarajevo.
Findings:
For 82,86% surveyed producers Cheese in a suck presents
symbol of herzegovinien kitchen, while in the
same time for 77,14% surveyed cheese is a food like any
1. TemATSkA cJelinA: BAšTinA i TRADiciJA U TURizmU
Structured abstract
other food. The highest percentage of surveyed consumers
in Cheese in a suck find like a symbol of herzegovinien
kitchen, 51,69%. 30,03% in Cheese in a suck don’t
find anything, but food like any other. Lower percentage
of surveyed, 24,4% in cheese see symbols of cultural
heritage, while for 5,02% cheese hasn’t any meaning as
they are not cheese consumers.
Originality/Value:
Indicators of measure of the conection producers and
consumers aplyed for purposes of this research are totaly
inovative. Acquired results by applying of these indicators
in colecting data enable easier looking into the
level of connection producers and consumers with the
territory. On the base of acquired results it is enabled
easier creation of action plans with the aim of better utilisation
typical products like tourist products.
Research limitations/Implications:
These indications are applicable only for research of typical
products, not for any other foodstuff, as its application
would not have any sence for reasearch of industrial
or globaly knowen products.
Practical implications:
These indicators are applicable in practice for research
of all products that originate on limited geografical space.
Measurment of level of connection producers and
consumers with product by applaying of these indicators
enable easier comparation acquired results.
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