Original scientific paper
Marketing of the autochthonous dried cheese in Zagreb region
APA 6th Edition
Radman, M., Kovačić, D., Kalit, S., Havranek, J. & Kraljičković, J. (2004). Marketing of the autochthonous dried cheese in Zagreb region. Mljekarstvo, 54 (2), 93-107. Retrieved from https://hrcak.srce.hr/1518
MLA 8th Edition
Radman, Marija, et al. "Marketing of the autochthonous dried cheese in Zagreb region." Mljekarstvo, vol. 54, no. 2, 2004, pp. 93-107. https://hrcak.srce.hr/1518. Accessed 20 May 2022.
Chicago 17th Edition
Radman, Marija, Damir Kovačić, Samir Kalit, Jasmina Havranek and Josip Kraljičković. "Marketing of the autochthonous dried cheese in Zagreb region." Mljekarstvo 54, no. 2 (2004): 93-107. https://hrcak.srce.hr/1518
Radman, M., et al. (2004). 'Marketing of the autochthonous dried cheese in Zagreb region', Mljekarstvo, 54(2), pp. 93-107. Available at: https://hrcak.srce.hr/1518 (Accessed 20 May 2022)
Radman M, Kovačić D, Kalit S, Havranek J, Kraljičković J. Marketing of the autochthonous dried cheese in Zagreb region. Mljekarstvo [Internet]. 2004 [cited 2022 May 20];54(2):93-107. Available from: https://hrcak.srce.hr/1518
M. Radman, D. Kovačić, S. Kalit, J. Havranek and J. Kraljičković, "Marketing of the autochthonous dried cheese in Zagreb region", Mljekarstvo, vol.54, no. 2, pp. 93-107, 2004. [Online]. Available: https://hrcak.srce.hr/1518. [Accessed: 20 May 2022]
The demand for specific, value added food products is constantly increasing. 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 by developing 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.
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