ANALIZA STANJA U INDIVIDUALNOJ PROIZVODNJI TRAVNIKOG SIRA

Anela Sefer, Martina Pea

Veterinarski fakultet Sarajevo, Katedra za hemiju, biohemiju i fiziologiju, BiH
Univerzitet u Sarajevu
Mentor: Doc.dr. Amina Hrkovi-Porobija
andjelasefer@yahoo.com
Saetak
Provedena analiza stanja na individualnim gospodarstvima, koji se bave proizvodnjom autohtonog Travnikog
sira ukazala je na odreene prednosti, ali i nedostatke koji se moraju ispraviti ukoliko se eli osigurati plasman
autohtonih proizvoda.Dobijeni podaci su na osnovu raenih anketa koje su obuhvatile 15 individualnih
gospodarstava koja se nalaze na prostoru planine Vlai. Analizirani su podaci o nainu uzgoja ovaca,nainu
proizvodnje sira, ukupnoj dnevnoj

i godinjoj proizvodnji ovijeg mlijeka, koliini

mlijeka zavisano od

godinjeg doba, vrsti i koliini hraniva. Obraeni podaci su vezani za tip i vrste objekata za proizvodnju,
skladitenje kao i promet gotovih proizvoda. Temeljnim istraivanjem na individualnim gospodarstvima je
utvreno da je zastupljen iskljuivo ekstenzivan oblik uzgoja i dranja ovaca. Ovakav nain uzgoja odraava se
na slabu iskoritenost proizvodnog potencijala ovaca, pa je vjerovatno da su proizvodni parametri znatno ispod
potencijalno moguih. No, interes stanovnitva za visokovrijednim Travnikim sirom sve je vei, te 60%
ispitanika planira poveati proizvodnju u narednim godinama. Naime, od ovijeg mlijeka mogu se proizvesti
kvalitetni mlijeni proizvodi kojima se pripisuju mnoga dijetetska i terapeutska svojstva. Proizvodnja autohtonih
sireva uglavnom se obavlja na obiteljskim poljoprivrednim gospodarstvima, na taj nain se rjeava problem
otkupa mlijeka u uvjetima kada on nije organiziran, te 73,33% proizvoaa plasman svojih proizvoda vre u
okviru svojih obiteljskih gospodarstava. Rezultati ankete ukazuju da se od u ukupnog broja ispitanika njih ak
93.33% bavi iskljuivo proizvodnjom ovijeg sira za koji koriste vlastiti izvor mlijeka. Ova gospodarstva se
tradicionalno bave proizvodnjom i preradom ovijeg

mlijeka u prosjeku oko 40 godina. Individualna

gospodarstva na godinjem nivou prodaju cjelokupnu proizvodnju sira oko 66.66% , dok jedan dio ispitanika
nije elio dati odgovor na ovo pitanje. Da bi se iskoristio puni proizvodni potencijal potrebna je podrka viih
dravnih institucija, te bolja organizacija otkupa proizvoda, kao i ureeni standardi proizvodnje u svrhu
plasmana na inozemno trite.
Kljune rijei: ovije mlijeko, Travniki sir, individualna proizvodnja, tradicionalni proizvod

ANALYSIS OF CONDITION IN INDIVIDUAL PRODUCTION OF TRAVNIK

CHEESE
Anela Sefer, Martina Pea
Faculty of Veterinary Medicine,
Department of chemistry, biochemistry and physiology,
University of Sarajevo, B&H
Mentor : Amina Hrkovi Porobija, Ph.D.
andjelasefer@yahoo.com
Abstract:
Analysis of condition in individual economy that deal with production of autochthonous Travnik cheese
indicated certain benefits, but also imperfections which have to be fixed if we want to assure standing of
autochthonous products. We have got information on the basis of quetionnaire done in 15 individual economies
that were situated around the area of the mountain Vlai. Type and sort of facility for the production, storage
and market of finished products were processed. Fundamental research on individual economies showed that
mostly extensive form of farming and keeping the sheep was present. This way of breeding reflects on poor
utilization of sheep potential so it is very likely that production parameters are notably below the ones that are
probable. Nevertheless, interest of society for this profitable Travnik cheese is increasing, 60% of examinees
plan to increase production in the following years. Therefore, from sheep milk we can produce milk products of
high quality that have dietetic and therapeutic properties. Production of autochthonous cheeses is mostly done in
family farms and in this way, the problem of repurchase of milk is being done even in conditions when it is not
organized, and 73, 33% of producers placement of their products pursue in the limits of their family farms.
Results of questionnaire showed us that from all the examinees even 93, 33% of them deal mostly with
production of sheep cheese and for it they use their own source of milk. These economies traditionally deal with
production and processing of sheep milk in average for 40 years. Annually, individual economies sell entire
production of cheese around 66, 66%, while one part of examinees did not want to give answer to this question.
For better usage of full production potential, support from state institutions id needed, and better organization of
purchasing of production, also regulated manufacturing standards for placement to foreign markets.
Key words: sheep milk, Travnik cheese, individual production, traditional product