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Contribution of “Kriska“ association to traditional cheese production preservation in the villages of Vršac municipality, Southern Banat, Serbia

Place: serbia, Europe
Socio-economic dynamics and global markets Socio-economic dynamics and global markets
Total Budget: € 150,00 | Period: From July 2010 To

Summary

The main objective of this initiative is linking small farmers in order to preserve traditional production and its adaptation to contemporary trends, with the aim of obtaining a quality product, safe food for end consumers, and providing subsistence to the villagers.
The main users of this initiative are:
the producers, whose survival and certain product placement will be secured in this manner
consumers who will in this manner obtain a quality product, safe food.
Local authorities – creating a local brand, which will make this region recognizable on the national level.
Restaurants already have a chance for enhancement of their offer.
Results are:
1. Forming the associations of milk producers
2. The production of safe food in the traditional way (five types oh cheese)
3. Educated of 45 producers
4. Implementation of new standards
5. Increasing the number of cows on farms
6. Registered five facilities for making cheese
7. Adapted 3 barns

Partnership

Farm-ing cons - Serbia

Lead applicant

Oenological Station Vrsac - Serbia

Initiative partner

University of Novi Sad - Agricultural faculty - Serbia

Initiative partner

Association of Engineers and Technicians of Agriculture ,,Agroin,, - Serbia

Initiative partner

Association of Producers of dairy products “Kriska” - Serbia

Initiative partner

The group of dedicated individuals have joined to form Assosiation Kriska in order to preserve traditional product utilizing modern technology while following the latest standards. Assotiation „Kriska“ enabled producers to expend to new markets, provided sustainability of households and contributed to villages survival.

„Kriška“Association is the only association in the Municipality of Vršac and beyond, which has approached the production of cheese from cow, goat and ship milk, in accordance with modern production needs. They produce three types of cheese from unpasteurized milk using traditional technology in order to preserve the distinctive product of the region.
The milking was manual, while the cheese was made in auxiliary premises behind the barn which did not meet national standards.

Now, four years after the association establishment, ten farms have the registered facilities for traditional cheese production according to the standards required by the Republican Inspectorate, and  introduced machine milking and adapted their facilities to comply with the principles of Animal Welfare.
A cheese production room meets all standards. It is bright and well ventilated the surface of the ceiling, walls and floors are processed in a way that makes it easy to maintain the good hygienically condition.

Milking cows in the barn This barn is ensuring proper micro-climate of the building which will positively affect the health of animals checked by the Veterinary Station. The introduction of a complete system for automated (machine milking) milking reduces the direct contact of workers with raw materials. By proper implementation of recommendations for the milking procedure, association members achieved the durability of a product with good microbiological properties. On farms, a combined breeding system is used, following the criteria for the welfare of animals. Barns have been adapted and are well ventilated. Milking is always carried out at the same time, in equal intervals and at a steady pace. Throughout the process of livestock breeding, the welfare of animals is taken care of. Before and after milking, the udder disinfection and washing of milking equipment is carried out by appropriate agents.
facility for cheese making Cheese production takes place in a special, purposefully arranged and equipped room – dairy or cheese dairy with a minimum of two sections: one for the production of cheese and the other for ripeningA cheese production room meets all standards. It is bright and well ventilated the surface of the ceiling, walls and floors are processed in a way that makes it easy to maintain the good hygienically condition.Dairies are equipped with appropriate equipment and supplies: milk cooling tank, cheese containers, knives for cutting the curd, ladles, squeezes, cheese making table, trays for salting... During the production, all technical hygienic measures are being conducted.

Typical product represent the cultural and historical heritage of the area and it is one that obtained by using traditional production methods, using local specific resources that provide product specific and identifiable qualitative characteristics. These region are characterized by villages with multiculturalism nation immigrated from different side whose customs give a special stamp to local products. The slow progress of technology is the reason for dominance of the traditional way of thinking and working of people. Therefore they are still using traditional technology of producing cheese from unpasteurized milk in order to preserve the distinctive product of the region Due to the specific anaerobic ripening conditions and the special conditions of preparation, this cheese has specific distinctive organoleptic characteristics. The value of the product increases if it's processing is done in the same area.

 

Atipical area for Southern Banat willage Socica The cheese is produced in the region of Banat for centuries. Due to the specific anaerobic ripening conditions in the special conditions of preparation, this cheese has specific distinctive organoleptic characteristics, and surely must take a central role in rural development of Serbia. Also, processing agricultural raw materials in the production area is one of the ways of rural development. Indeed the value of the product increases if it’s processing is done in the same area. This is especially important for the dairy industry, because of the specificity of milk as raw material. It is urgent to create conditions for the development of small flexible dairy facilities, to be able to adapt to the conditions of production of raw materials.
old tipical house traditional house for making cheese,Typical products represent the cultural and historical heritage of the area. Since the integrated rural development is based not only on agricultural production, but much more on the revitalization of forgotten production methods, a new perspective emerges for almost forgotten products such as cheese to become a generator of rural development of the area. For the revitalization of the village one of the best methods is to preserve and re-valorize traditional products of high value.
sheep on the field Small producers have a problem in marketing their products because of the fact that dairy policy don’t want to purchase milk from small farms, for lack of a constant supply of milk due to various seasonal feeding regimes, difficulties in transportation

1. In 2010, the Association of milk producers "Kriska" was founded. It account 45 members.
2. They produce five types of cheese from unpasteurized milk using traditional technology in order to produce safe food
3. Signing a mutual agreement on business cooperation, and partnership agreement between the association and other relevant institutions.
4. Five farms have the registered facilities for traditional cheese production according to the EU standards
5. Farmers have adapted 3 barns and new machine milking to comply with the principles of Animal Welfare.
6. the association introduced its own standard based on HACCP principles applied throughout the production process
7. Collaboration with consultants and expert institutions has been established, which resulted in educated of 45 farmers and manufacturers of dairy produce.
8. Increase in quantities of produced milk and dairy products to the extent of reaching the quantities which could secure regular supplying of shops and markets.

speaking about milk quality 4. The result of the research is an innovative approach to association of smallholders, signing a mutual agreement on business cooperation, and partnership agreement between the association and other institutions that are relevant to the livestock dairy production. Partnership relations are regulated by legal acts: Regulations, Statutes and the Founding Charter of the association.

Producers-This project was made possible by the small producers who have recognized the possibility that only united in this way they have a secure future, so they actively participated in lectures with elements of exhibition and dairy products fair.
Consumers-satisfied with the survival of these products and their popularization customers have recognized the old tried and true taste in the new form and design.
Caterers-interested in buying products fort heir shops because they believe that the new offer raises the possibility of better sales and the arrival of new guests from other regions
Tourist Association-recognized this idea as a possibility to expand the tourist offer trough new offers and arrangements
Local authority-helping associations financially and logistically because in addition to economic effects in preservation of village and increasing tourist offer it establishes an environment for job creation  and attracting investors to the region

festival of traditional food products in Vrsac The association achieved raising awareness of the significance of village, tradition and production sustainability, through various forms of education organized by the institutions, where a correlation with external institutions and good cooperation with them came up.

Since the beginning the project included Ms. Zora Mijačević, with the Belgrade Veterinary Faculty, chief consultant on product registration,
Mr. Kosta Kostic, a food production technologist in dairy plants Vrsac AD "Imlek", an associate providing a practical advice in cheese making
Ms. Mirjana Obradovic, from Farm-ing-cons - consulting house working as a the registrar and president of the association "Kriška", a team member as a technical person,  monitoring all competitions and preparing documents for the implementation of selection measures
Mr. Zoran Rajkovic, "Agrozavod" regional services project manager, founder of consulting company "Farm-ing cons" Ltd. and Association "Kriška"
Mr. Laus Sasa, from Veterinary station, an animal health status and insemination plan expert
Ms. Brankica Andric, a member of the Chamber of Agriculture, significant support to all projects in agriculture, the Municipal Council of the Municipality of Vrsac
Farmers, members of the Association

Education on the field , profesor directly educated farmers Since the beginning the project included Prof.Dr.Ostojić Mihajlo from Agricultural Facultaty and now Ms. Zora Mijačević, with the Belgrade Veterinary Faculty as chief consultant on product registration.
Prof.Dr.Zora Mijačević directly help and educated tarmers Mr. Kosta Kostic, a food production technologist in dairy plants Vrsac AD "Imlek", now an associate providing a practical advice in cheese making, also Ms. Mirjana Obradovic, from Farm-ing-cons working as a the registrar and president of the association "Kriška", a team member as a technical person, monitoring all competitions and preparing documents for the implementation of selection measures Mr. Zoran Rajkovic, "Agrozavod" regional services project manager, founder of consulting company "Farm-ing cons" Ltd. and Association "Kriška" Mr. Laus Sasa, from Veterinary station, a team member as an animal health status and insemination plan expert Ms. Brankica Andric, a member of the Chamber of Agriculture, significant support to all projects in agriculture, the Municipal Council of the Municipality of Vrsac Farmers, members of the Association, the direct beneficiaries of the project's success

The biggest threat to the success of this project is the traditional understanding and fear of innovation. Initially due to the lack of funds local authorities did not support the project, which directly influenced the speed of the project execution. Existing inadequate unregistered objects represented an extra problem for dairy products production. Lack of resources to implement the whole idea was compensated by the consulting firm Farm-ing cons and enthusiasm of the people employed there with a desire to do something useful for the farmers and the entire community. In order to overcome the problems we have had regular visits to farmers, constant education and pointing out their mistakes, media promotion of their work, organizing shows,  encouraging farmers to invest in facilities adaptation and renovation, purchasing new milking systems and milking cows, keeping track of grants opportunities, which ultimately lead to success.

fear in Romania with farmers In order to overcome the problems we have had regular visits to farmers, constant education and pointing out their mistakes, media promotion of their work, organizing shows, encouraging farmers to invest in facilities adaptation and renovation, purchasing new milking systems and milking cows, keeping track of grants opportunities, which ultimately lead to success.
helping farmer from consalting house traditional understanding and fear of innovation unregistered objects represented an extra problem for dairy products production but lack of resources to implement the whole idea was compensated by the consulting firm Farm-ing cons and enthusiasm of the people employed there with a desire to do something useful for the farmers and the entire community.

Increasing the numbers of cows in the pasture contributed to the preservation of grass lands and en for cement of animal welfare, weeds non-proliferation and pastures abandonment laws.
Increase in livestock increased manure obtained, and special care is taken to carry out quality fertilization of arable land to improve the soil structure.

green fields with the animals Increasing the numbers of animals in the pasture contributed to the preservation of grasslands and enforcement of animal welfare, weeds non-proliferation and pasture abandonment laws. Increase in livestock increased manure obtained, and special care is taken to carry out quality fertilization of arable land to improve the soil structure.

This idea was proven as a good example of organization and it has a impact on the formation of other associations with the same aim of preserving traditional production, registration of new products with geographical origin, protection of the trade-butchery, increasing livestock numbers, enriching the tourist offer, the survival of the region as well as job creation.
The goal is to continue to organize workshops in 21 villages of the municipality of Vrsac accompanied by permanent keeping manifestations and lectures at the local level in order to popularize production and obtaining larger quantities of products. In order to obtain a higher offers it was been establish collaboration with similar associations, and at the moment it has been currently underway negotiated among organizations about the horizontal and vertical clustering

together with another association This idea was proven as a good example of organization and it has a impact on the formation of other associations with the same aim of preserving traditional production, registration of new products with geographical origin, protection of the trade-butchery, increasing livestock numbers, enriching the tourist offer, the survival of the region as well as job creation.

Networking a large number of professional institutions to use modern methods of checking the quality of the product:
-Introduction of standards and good manufacturing practices,
-Implementation of the agreements with specialist veterinary institutes for food quality control,
-Implementation of the agreements with specialist veterinary clinics for checking the health status of the animals,
- Adaptation of existing facilities for livestock necessary to achieve greater profitability through adequate cattle breeding and good health
- Construction of adequate facilities for the production of cheese allowing for production in dedicated spaces
Cooperation with agricultural stations and consultancies in order to obtain new information regarding food production on farms and application of animal husbandry measures

complate stuff for good product Networking a large number of professional institutions to use modern methods of checking the quality of the product: - Introduction of standards and good manufacturing practices, - Implementation of the agreements with specialist veterinary institutes for food quality control, - Implementation of the agreements with specialist veterinary clinics for checking the health status of the animals, - Adaptation of existing facilities for livestock necessary to achieve greater profitability through adequate cattle breeding and good health - Construction of adequate facilities for the production of cheese allowing for production in dedicated spaces Safe foods Cooperation with agricultural stations and consultancies in order to obtain new information regarding food production on farms and application of animal husbandry measures