Naslov
PGI Dalmatian Ham in Croatia

Autori
Tomić Maksan, Marina ; Brečić, Ružica

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Sustainability of European Food Quality Schemes

Urednik/ci
Arfini, Filippo ; Bellassen, Valentin

Izdavač
Springer

Grad
Dijon

Godina
2019

Raspon stranica
305-317

ISBN
978-3-030-27507-5

Ključne riječi
PGI, Dalmatian prosciutto, Croatia

Sažetak
There are 3 prosciutto with a protected geographical designation in Croatia: Dalmatian prosciutto, Krk prosciutto and Drniš prosciutto. In this monograph we are oriented only to Dalmatian prosciutto. There were only 7 producers of Dalmatian prosciutto in 2016, with total production of PGI Dalmatian prosciutto of 59 730 pieces. Key technical steps in the Dalmatian prosciutto production are salting, hams pressing, smoking and drying, ripening and finally packaging and marketing. Value chain of Dalmatian prosciutto is consisted of animal feed producers, breeders and slaughterhouses at upstream level, prosciutto producers at processing level and retailers at downstream level. Most of the fresh ham for Dalmatian prosciutto production is imported from Hungary and Austria. Therefore, stakeholders from upstream level are outside Croatia. Downstream level is related to supermarkets, HoReCa (hotels and restaurants), specialized stores and others. Traceability issue was one of the major reason for producers to start with procedure. With PGI producers provided the conditions for removing “fake dalmatian prosciutto” from the market, while with technical specification and strong control producers can prevent fraudulent use of Dalmatian prosciutto name.

Izvorni jezik
Engleski

Znanstvena područja
Ekonomija

POVEZANOST RADA