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.
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
Farm-ing cons - SerbiaLead applicant
Oenological Station Vrsac - SerbiaInitiative partner
University of Novi Sad - Agricultural faculty - SerbiaInitiative partner
Association of Engineers and Technicians of Agriculture ,,Agroin,, - SerbiaInitiative partner
Association of Producers of dairy products “Kriska” - SerbiaInitiative 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.
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.
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.
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
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
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.
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.
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
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