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undergraduate thesis
Utjecaj zadrugarstva na ekonomičnost proizvodnje djevičanskog maslinovog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:153340
Gregov, Marija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Gregov, M. (2018). Utjecaj zadrugarstva na ekonomičnost proizvodnje djevičanskog maslinovog ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:153340

Gregov, Marija. "Utjecaj zadrugarstva na ekonomičnost proizvodnje djevičanskog maslinovog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:153340

Gregov, Marija. "Utjecaj zadrugarstva na ekonomičnost proizvodnje djevičanskog maslinovog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:153340

Gregov, M. (2018). 'Utjecaj zadrugarstva na ekonomičnost proizvodnje djevičanskog maslinovog ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:153340

Gregov M. Utjecaj zadrugarstva na ekonomičnost proizvodnje djevičanskog maslinovog ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 August 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:153340

M. Gregov, "Utjecaj zadrugarstva na ekonomičnost proizvodnje djevičanskog maslinovog ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:153340

Metadata
TitleUtjecaj zadrugarstva na ekonomičnost proizvodnje djevičanskog maslinovog ulja
Title (english)The influence of cooperatives on the economy of production of virgin olive oil
AuthorMarija Gregov
MentorKlara Kraljić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2018-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Djevičansko maslinovo ulje nutritivno je visokovrijedna namirnica koja postiže visoku cijenu na tržištu. No zbog visoke cijene proizvodnje ulja (visoki troškovi proizvodnje sirovine, sezonska priroda posla te vrlo visoka ulaganja u tehnologiju prerade), dobit proizvođača je ograničena. Stoga se javlja potreba za što racionalnijim i štedljivijim korištenjem resursa, a u tome bi zadruga mogla biti rješenje. Cilj ovog rada je istražiti prednosti i nedostatke zadrugarstva te njegov utjecaj na ekonomičnost same proizvodnje djevičanskog maslinovog ulja. Kako bi se osigurali uvjeti za mogućnost smanjenja troškova proizvodnje, potrebno je pravilno iskoristiti prednosti tehnologije, zadružnog poslovanja te utjecaja menadžmenta i marketinga. Time bi ekonomičnost porasla, a proizvođač bi ostvario veću dobit i bio kompetitivniji na tržištu. Zadruga predstavlja stabilno i dugoročno poslovanje što su prepoznali najveći svjetski proizvođači djevičanskog maslinovog ulja Španjolska, Italija i Grčka koji uz uspješno zadružno poslovanje doprinose i razvoju društva.
Abstract (english)
Virgin olive oil is a nutritionally valuable food that is highly priced on the market. However, due to the high cost of oil production (expensive raw material, seasonal nature of work and very high investments in processing technology), the producer profits are limited. Therefore, there´s a need for more rational and more sparingly use, and a cooperative could be the solution. The aim of this research is to explore the advantages and disadvantages of cooperatives and their impact on the economy of the production of virgin olive oil. In order to ensure the conditions for reducing production costs, the benefits of technology, cooperative business, management and marketing influence need to be properly exploited. This would increase the economy, the manufacturer would gain more profit and be more competitive in the market. The cooperative represents a stable and long-term business recognized by the world's largest producers of virgin olive oil Spain, Italy and Greece, which as a successful cooperative business also contribute to the development of society.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:153340
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2018-09-24 07:42:58