Naslov
UNAPREĐENJE PROIZVODNJE MALIH PROIZVOĐAČA SIRA U KARLOVAČKOJ ŽUPANIJI
(IMPROVING THE PRODUCTION OF SMALL CHESSEMAKERS IN THE KARLOVAC COUNTY)

Autori
Pavić, Kornelija ; Blažić, Marijana ; Petračić, Mateja

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
5th International Scientific Symposium ECONOMY OF EASTERN CROATIA - VISION AND GROWTH / Mašek, Anka - Osijek : Ekonomski fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2016, 952-961

Skup
Th International Scientific Symposium ECONOMY OF EASTERN CROATIA - VISION AND GROWTH

Mjesto i datum
Osijek, Hrvatska, 02.06.2016. - 04.06.2016

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
mljekarstvo, sirarstvo, samozapošljavanje, obiteljska poljoprivredna gospodarstva
(: dairy, cheese making, self-employment, family farms)

Sažetak
The objective is to investigate and determine the need for the conduction of training small producers of dairy products in the Karlovac County. In the paper, the analysis of the opinions and attitudes of participants were conducted on course for profession milkman / maid - cheesemaker. The course was held as part of the project CHEESE SENSE - support to small cheese producers, whose resources are co-financed by the European Social Fund. The project was created by coperation of actors from the public, private and civil sector, which together generate a synergistic effect in the local community. It is coordinated by the Karlovac University of Applied Sciences and its partners ; Science school, Association of Small Cheese Producers of Karlovac County ˝KORNI˝, Regional office of the Employment Service, Advisory Service - subsidiary of Karlovac County and Karlovac County Tourist Board. The purpose of this study is to determine how much were participants satisfied with content of the course, how much course helped expand their knowledge and skills, and based on results of training, establish if course could be an example of good practice. The course encouraged participants to engage significantly more or further to dealing with dairy and cheese making, and thus contribute to economic growth and development of their place through the (self) employment, with the help of experts and colleagues. The course took place through 140 hours of instruction, of which 60 hours were intended for theory, the practice lasted the same time, and the rest was field work ie. family farms. For the purposes of the study, subjects filled out a questionnaire that contained questions about socio-economic factors, work experience and motivation for the participation on the course, contentment with the course and its entire contents. General scientific research methods were used in this paper ; such as a table reserch, analysis, synthesis, compilations and for conducted primary research the method of descriptive statistics.

Izvorni jezik
Engleski

Znanstvena područja
Ekonomija

POVEZANOST RADA