Utjecaj zadrugarstva na ekonomičnost proizvodnje djevičanskog maslinovog ulja

undergraduate thesis

• Title (english): The influence of cooperatives on the economy of production of virgin olive oil
• Author: Marija Gregov
• Mentor: Klara Kraljić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2018-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Djevičansko maslinovo ulje nutritivno je visokovrijedna namirnica koja postiže visoku cijenu na tržištu. No zbog visoke cijene proizvodnje ulja (visoki troškovi proizvodnje sirovine, sezonska priroda posla te vrlo visoka ulaganja u tehnologiju prerade), dobit proizvođača je ograničena. Stoga se javlja potreba za što racionalnijim i štedljivijim korištenjem resursa, a u tome bi zadruga mogla biti rješenje. Cilj ovog rada je istražiti prednosti i nedostatke zadrugarstva te njegov utjecaj na ekonomičnost same proizvodnje djevičanskog maslinovog ulja. Kako bi se osigurali uvjeti za mogućnost smanjenja troškova proizvodnje, potrebno je pravilno iskoristiti prednosti tehnologije, zadružnog poslovanja te utjecaja menadžmenta i marketinga. Time bi ekonomičnost porasla, a proizvođač bi ostvario veću dobit i bio kompetitivniji na tržištu. Zadruga predstavlja stabilno i dugoročno poslovanje što su prepoznali najveći svjetski proizvođači djevičanskog maslinovog ulja Španjolska, Italija i Grčka koji uz uspješno zadružno poslovanje doprinose i razvoju društva.

Abstract (english)

Virgin olive oil is a nutritionally valuable food that is highly priced on the market. However, due to the high cost of oil production (expensive raw material, seasonal nature of work and very high investments in processing technology), the producer profits are limited. Therefore, there´s a need for more rational and more sparingly use, and a cooperative could be the solution. The aim of this research is to explore the advantages and disadvantages of cooperatives and their impact on the economy of the production of virgin olive oil. In order to ensure the conditions for reducing production costs, the benefits of technology, cooperative business, management and marketing influence need to be properly exploited. This would increase the economy, the manufacturer would gain more profit and be more competitive in the market. The cooperative represents a stable and long-term business recognized by the world's largest producers of virgin olive oil Spain, Italy and Greece, which as a successful cooperative business also contribute to the development of society.

• Keywords: djevičansko maslinovo ulje; ekonomičnost; zadrugarstvo
• Keywords (english): cooperatives; economy; virgin olive oil
• Language: croatian
• URN:NBN: urn:nbn:hr:159:153340
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-09-24 07:42:58