Pregled bibliografske jedinice broj: 1147831
Consumers’ perception of the connection of Škripavac cheese with the area of its production
Consumers’ perception of the connection of Škripavac cheese with the area of its production // Zbornik sažetaka 56. hrvatski i 16. međunarodni simpozij agronoma / Rozman, Vlatka ; Antunović, Zvonko (ur.).
Osijek, 2021. str. 93-94 (poster, domaća recenzija, sažetak, znanstveni)
CROSBI ID: 1147831 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Consumers’ perception of the connection of Škripavac
cheese with the area of its production
Autori
Kalit, Samir ; Lovrinov, Roberta ; Tudor Kalit, Milna ; Cerjak, Marija
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Zbornik sažetaka 56. hrvatski i 16. međunarodni simpozij agronoma
/ Rozman, Vlatka ; Antunović, Zvonko - Osijek, 2021, 93-94
Skup
56. hrvatski i 16. međunarodni simpozij agronoma
Mjesto i datum
Vodice, Hrvatska, 05.09.2021. - 10.09.2021
Vrsta sudjelovanja
Poster
Vrsta recenzije
Domaća recenzija
Ključne riječi
Škripavac cheese, area of production, consumers' perception
Sažetak
Škripavac cheese is a Croatian autochthonous full- fat soft cheese. The specific production technology results with a characteristic rubbery texture, and therefore “squeaking” during consumption. Apart from the area of Lika, it is traditionally produced on family farms in the area of Gorski kotar, part of Kordun, the Ogulin area and the Zagreb region. The aim of this paper is to investigate the consumers’ perception of the connection of Škripavac cheese with the area of its production. The survey was conducted on a sample of 100 respondents. The results of the research showed that the respondents most often buy Škripavac cheese in supermarkets and at the open marketplaces. Statistically significant correlation (p < 0.05) was found between the age of the respondents and frequency of purchase, as well as the place of purchase of Škripavac cheese. The largest number of respondents (76%), associate Škripavac cheese with Lika as the original area of its production, and the other mentioned regions are Dalmatia (8%), the island of Pag (11%), Istria (3 %) and Dalmatian hinterland (1%). A significant correlation (p < 0.05) was observed between the perception of origin and the frequency of consumption of Škripavac cheese. Among the respondents who choose Lika as the region of production of Škripavac cheese, 52.6% of them consume Škripavac cheese monthly, while 42.1% of them consume it less than once a month. The majority of respondents who do not associate Škripavac cheese with Lika (79.2%) consume it less than once a month, while 20.8% of them consume it on a monthly basis. No statistical correlation (p > 0.05) was found between perceived origin and place of purchase. Among the respondents who connect the origin of Škripavac cheese with Lika, the most of them procure it at open marketplaces (36.8%) and from relatives or friends (31.6%). The conducted research showed that the most of the respondents connect Škripavac cheese with Lika, which was the basis for the protection of the geographical origin of Lički škripavac cheese.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija)
