Naslov
Overview of the meat industry in Croatia and perspectives of dry-cured ham production

Autori
Kos, Ivica ; Hadelan, Lari

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

Izvornik
Book of the 47th Food Quality and Safety Conference / Piechowiczová, Markéta ; Saláková, Alena ; Jůzl, Miroslav - Brno : Mendel University in Brno, 2021, 99-109

ISBN
978-80-7509-785-9

Skup
47th Food Quality and Safety Conference - Ingr's days 2021

Mjesto i datum
Brno, Češka Republika, 02.03.2021. - 04.03.2021

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Nije recenziran

Ključne riječi
dry-cured ham, meat industry, Croatian, SWOT

Sažetak
The meat industry is the most important subsector of the food industry in Croatia. It employs 6, 500 people, which is 23.9 % of the total food industry labour contingent, and generates 20 % of food industry revenues. Croatia has a very negative foreign trade balance in the meat and meat products category. Although both imports and exports are growing in absolute terms, the increase in the import component is much more pronounced, especially for fresh pork. This is related to the production of dry-cured ham, which depends on the quality of raw ham. Croatian dry-cured hams have distinctive and attractive sensory characteristics and are considered very acceptable, although are one of the most expensive meat products on the market. Within the production there are several factors that have an important influence on the production, therefore strengths, weaknesses, opportunities and threats were discussed. It is highlighted that for greater success, there is a need for better cooperation between producers and greater investments in joint marketing activities.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija, Ekonomija

POVEZANOST RADA