Marketing of the autochthonous dried cheese in Zagreb region
The demand for specific, value added food products is constantlyincreasing. In order to prepare such products for the market it is necessary to understand consumers’ attitudes and preferences towards food products. Dried cheese, one of the traditional products of wider Zagreb region is produced nowa...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2004-04-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=4122 |
| _version_ | 1818139753337323520 |
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| author | Marija Radman Damir Kovačić Samir Kalit Jasmina Havranek Josip Kraljičković |
| author_facet | Marija Radman Damir Kovačić Samir Kalit Jasmina Havranek Josip Kraljičković |
| author_sort | Marija Radman |
| collection | DOAJ |
| description | The demand for specific, value added food products is constantlyincreasing. In order to prepare such products for the market it is necessary to understand consumers’ attitudes and preferences towards food products. Dried cheese, one of the traditional products of wider Zagreb region is produced nowadays exclusively on the family farms without proper control of the used inputs and final product, and without any marketing activities. It is possible to add value and to increase the control of dried cheese production bydeveloping county brand of the cheese. The introduction of county brand of dried cheese in the market requires very good preparation in terms of fulfilling consumers’ needs and wishes. In this paper the results of the consumer survey are presented and could be used for the determination of the technological parameters of production and especially for marketing of the cheese and its distribution. The results showed that majority of the consumers prefer harder, compact, bright yellow cheese, with less intensive odour, packed in transparent plastic foil. Certain number of the respondents confused dried cheese with other cheeses sold in the market and therefore it is necessary to educate consumers about dried cheese and its characteristics compared to other cheeses. |
| first_indexed | 2024-12-11T10:33:06Z |
| format | Article |
| id | doaj.art-374567d416894c0a958c1036ccb9b1b1 |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-12-11T10:33:06Z |
| publishDate | 2004-04-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-374567d416894c0a958c1036ccb9b1b12022-12-22T01:10:49ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252004-04-0154293107Marketing of the autochthonous dried cheese in Zagreb regionMarija RadmanDamir KovačićSamir KalitJasmina HavranekJosip KraljičkovićThe demand for specific, value added food products is constantlyincreasing. In order to prepare such products for the market it is necessary to understand consumers’ attitudes and preferences towards food products. Dried cheese, one of the traditional products of wider Zagreb region is produced nowadays exclusively on the family farms without proper control of the used inputs and final product, and without any marketing activities. It is possible to add value and to increase the control of dried cheese production bydeveloping county brand of the cheese. The introduction of county brand of dried cheese in the market requires very good preparation in terms of fulfilling consumers’ needs and wishes. In this paper the results of the consumer survey are presented and could be used for the determination of the technological parameters of production and especially for marketing of the cheese and its distribution. The results showed that majority of the consumers prefer harder, compact, bright yellow cheese, with less intensive odour, packed in transparent plastic foil. Certain number of the respondents confused dried cheese with other cheeses sold in the market and therefore it is necessary to educate consumers about dried cheese and its characteristics compared to other cheeses.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=4122dried cheesemarketingsurveyconsumer |
| spellingShingle | Marija Radman Damir Kovačić Samir Kalit Jasmina Havranek Josip Kraljičković Marketing of the autochthonous dried cheese in Zagreb region Mljekarstvo dried cheese marketing survey consumer |
| title | Marketing of the autochthonous dried cheese in Zagreb region |
| title_full | Marketing of the autochthonous dried cheese in Zagreb region |
| title_fullStr | Marketing of the autochthonous dried cheese in Zagreb region |
| title_full_unstemmed | Marketing of the autochthonous dried cheese in Zagreb region |
| title_short | Marketing of the autochthonous dried cheese in Zagreb region |
| title_sort | marketing of the autochthonous dried cheese in zagreb region |
| topic | dried cheese marketing survey consumer |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=4122 |
| work_keys_str_mv | AT marijaradman marketingoftheautochthonousdriedcheeseinzagrebregion AT damirkovacic marketingoftheautochthonousdriedcheeseinzagrebregion AT samirkalit marketingoftheautochthonousdriedcheeseinzagrebregion AT jasminahavranek marketingoftheautochthonousdriedcheeseinzagrebregion AT josipkraljickovic marketingoftheautochthonousdriedcheeseinzagrebregion |