Oznaka „Plavi ceker“ kroz sustav vrednovanja namirnica biljnog podrijetla

professional thesis

• Title (english): „The Blue ceker“ mark through the evaluation system for foods of plant origin
• Author: Emil Tuk
• Mentor: Nada Vahcic (mentor)
• Committee member: Mirjana Hruškar (predsjednik povjerenstva)
• Committee member: Ksenija Marković (član povjerenstva)
• Committee member: Jasna Bošnir (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2024-10-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

“Plavi ceker“ je oznaka - namijenjena označavanju, isticanju i promociji najkvalitetnijih poljoprivrednoprehrambenih tradicijskih i sličnih proizvoda proizvedenih na području Republike Hrvatske koji dolaze na tržište grada Zagreba i važna je sastavnica politike urbane prehrane i prehrambenog identiteta Grada Zagreba. Cilj ovog rada je prikazati i obrazložiti važnost sustava kvalitete koji je pokrenuo Grad Zagreb, razloge pokretanja sustava, usporedbu s drugim sustavima, njegove prednosti te što... More on znači kako za potrošače grada Zagreba tako i za proizvođače iz cijele Hrvatske i kako ga se predstavlja. U radu će biti prikazani četverogodišnji rezultati provedbe Projekta „Plavi ceker“ (od 2020 -2023 godine) za namirnice biljnog podrijetla kojima je dodijeljena oznaka “Plavi ceker” kroz 5 kategorija prehrambenih proizvoda. U teorijskom dijelu biti će analizirani te uspoređivani podaci iz dostupne literature a u istraživačkom dijelu analizirat će se i statistički obraditi podaci javnih poziva i terenskog anketnog upitnika. Prema dobivenim rezultatima može se zaključiti da je projekt „Plavi ceker“ koristan i potreban za proizvođače kao i za potrošače grada Zagreba što su pokazala i anketna istraživanja. Projekt je potrebno nastaviti uz pojačane marketinške aktivnosti. Proizvođači su pokazali izuzetnu inicijativu, kreativnosti i inovativnosti u asortimanu proizvoda. Sa proizvođačima je potrebno provoditi kontinuirane edukacije vezano uz tehnologiji proizvodnje kako bi se otklonili nedostaci, osobito u smislu slabije senzorske kvalitete proizvoda. Također važno je i informiranje o zakonodavnom okviru. Potrebno je provoditi edukaciju i informiranje potrošača općenito o domaćoj hrani više vrijednosti a u našem slučaju o oznaci „Plavi ceker“ i poduzeti aktivnosti da ove proizvode učinimo dostupnijima potrošačima. Less

Abstract (english)

"The Blue ceker" is a mark - intended to mark, highlight, and promote the highest quality agricultural and food traditional and similar products produced in the territory of the Republic of Croatia that come to the market of the city of Zagreb and is an important component of the urban nutrition policy and food identity of the City of Zagreb. The aim of this final paper is to present and explain the importance of the quality system launched by the City of Zagreb, the reasons for launching the... More system, a comparison with other systems, its advantages, and what it means both for the consumers of the city of Zagreb and for producers from all over Croatia, and how we present it. The paper will present the four-year results of the implementation of the "The Blue ceker" Project (from 2020 to 2023) for foods of plant origin that have been awarded the "The Blue ceker" mark through 5 categories of food products. In the theoretical part, the data from the available literature will be analyzed and compared, and in the research part, the data from public calls and the field survey questionnaire will be analyzed and processed statistically. According to the obtained results, it can be concluded that that the "Blue checker" project is useful and necessary for producers as well as for consumers of the city of Zagreb, as shown by survey research. The project needs to be continued with increased marketing activities. Manufacturers have shown exceptional initiative, creativity and innovation in their product range. It is necessary to carry out continuous training with producers regarding production technology in order to eliminate defects, especially in terms of lower sensor quality of the products. Information about the legislative framework is also important. It is necessary to educate and inform consumers in general about domestic food of higher value, and in our case about the "Blue Checker" label, and to undertake activities to make these products more accessible to consumers. Less

• Keywords: oznaka „Plavi ceker“; oznake kvalitete; proizvodi biljnog podrijetl
• Keywords (english): the label "Blue checker"; quality marks; products of plant origin
• Language: croatian
• URN:NBN: urn:nbn:hr:159:485865
• Study programme: Title: Postgraduate Specialist Studies in Food Quality and Safety; Study programme type: university; Study level: postgraduate specialist; Academic / professional title: sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane (sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-12-13 10:26:58