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master's thesis
Proizvodnja i distribucija začinske paprike
2021. urn:nbn:hr:151:388630
Zvonarević, Ivana
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Bioeconomics and Rural Development

Cite this document

Zvonarević, I. (2021). Proizvodnja i distribucija začinske paprike (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:388630

Zvonarević, Ivana. "Proizvodnja i distribucija začinske paprike." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2021. https://urn.nsk.hr/urn:nbn:hr:151:388630

Zvonarević, Ivana. "Proizvodnja i distribucija začinske paprike." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2021. https://urn.nsk.hr/urn:nbn:hr:151:388630

Zvonarević, I. (2021). 'Proizvodnja i distribucija začinske paprike', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:151:388630

Zvonarević I. Proizvodnja i distribucija začinske paprike [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2021 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:151:388630

I. Zvonarević, "Proizvodnja i distribucija začinske paprike", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:151:388630

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Metadata
TitleProizvodnja i distribucija začinske paprike
Title (english)Production and distribution of spice pepper
AuthorIvana Zvonarević
MentorRužica Lončarić (mentor)
Committee memberLjubica Ranogajec (predsjednik povjerenstva)
Committee memberTomislav Vinković (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Bioeconomics and Rural Development)
Osijek
Defense date and country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Economics
Abstract
U ovom diplomskom radu opisano je tržište začinske paprike od proizvodnje, cijene, distribucije. Tehnologija i rokovi proizvodnje, vrsta i izbor sorata sve se to podređuje tržištu, odnosno hoće li u povoljnim agroekološkim uvjetima određ ena proizvodnja povrća biti isplativa ovisi o tržištu. U Hrvatskoj povrće se uzgaja na oko 135 ti suća hektara. Godišnje se proizvede više od 370.000 tona raznolikog povrća, što nije dostatno za hrvatske potrebe. Proizvodnju je potrebno povećati za 100% kak o bi se u Hrvatskoj osigurala kontinuirana opskrba i samodostatnost potreba za po- vrćem. Ono čime se domaća proizvodnja suočava je veliki uvoz svih vrsta povrća, od svježeg do sušenog povrća. U Hrvatskoj nedostaje objekata za preradu, što se posebno odnosi na obiteljska poljoprivredna gospodarstva. Mljevena paprika je začin crvene boje ugodnog i aromatičnog oku- sa i mirisa. U proizvodnji začinske paprike važno je na vrijeme reagirati sa različitim agrotehni- čkim mjerama kako bi dobili zdravu biljku Mljevena c rvena paprika, bilo da je slatka ili ljuta, nezaobilazan je začin u gotovo svakoj kuhinji
Abstract (english)
This thesis describe s the market of peppers from production, price, distribution. The technology and production deadlines, the type and choice of varieties are all subordinated to the market, or whether a certain vegetable production will be profitable in favorable agroecological conditions depends on the market. In Croatia, vegetables are grown on about 135 thousand hectares. More than 370,000 tons of various vegetables are produced annually, which is not enough for Croatian needs. Production needs to be increased by 100% in order to ensure a continuous supply and self sufficiency of vegetable needs in Croatia. What domestic production faces is the large im- port of all types of vegetables, from fresh to dried vegetables. There is a l ack of processing facili- tiesin Croatia, especially for family farms. Ground spicy pepper is red spice with a pleasant and aromatic aroma and taste. In the production of spicy peppers it is important to react in time with various agrotechnical measures to get a healthy plant. Ground red pepper, whether sweet or hot, is an unavoidable spice in almost every kitchen
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:388630
Study programmeTitle: Vegetable and Flower growing
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka povrćarstva i cvjećarstva (magistar/ magistra inženjer/inženjerka povrćarstva i cvjećarstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public notediplomski rad
Created on2021-10-12 07:06:06