Comparative analyse of foodstuff geographical indications in the Western Balkans

The aim of this paper is to determine the current situation in the field of geographical indications schemes (GI), obstacles for futures development and to provide recommendations for GIs development in Serbia, Bosnia and Herzegovina and Montenegro. GIs quality schemes provide confirmation to consumers that foodstuff is a traditional product produced in a certain area and with certain attributes. Although the Western Balkan countries are reach in well-known traditional products and have excellent ago-ecological conditions for GIs production, this quality schemes are not developed. In this paper are applied comparative methodology, literature review and field research. Results are showing that path to improvement GIs is in the further legal framework harmonization with EU legal framework, providing flexibility for registration of the GIs foodstuff processing capacities, support to the producer's organization, shifting of the national GIs recognition to the EU, systematic support to the GIs etc

INFLUENCE OF IODINE CONSUMPTION FROM QUALITY ASPECTS OF SALT ON THE MARKET IN BOSNIA AND HERZEGOVINA

Uvod: Prema procjenama Svjetske zdravstvene organizacije (WHO), jodni deficit je jedan od najozbiljnijih socijalno-medicinskih problema svijeta. Oko dvije milijarde ljudi, odnosno 30% opšte populacije živi s rizikom razvijanja poremećaja koji nastaju kao posljedica jodnog deficita, 700 miliona ima strumu, a oko 20 miliona su ozbiljno mentalno retardirani. Smatra se da je jodni deficit najčešći razlog za mentalnu retardaciju. Cilj rada: Cilj rada je bio prikupiti i analizirati podatke o kvaliteti soli na tržištu u Bosni i Hercegovini u skladu s važećom legislativom, te iste usporediti s dostupnim znanstvenim informacijama o prekomjernom, odnosno nedovoljnom unosu joda, te eventualnom potrebom izmjene zakonodavnog okvira s aspekta kvalitete soli. Rezultati i rasprava: Optimalan unos joda od osobite je važnosti za zdravlje, a nedovoljan unos joda uzrokuje brojne razvojne i funkcionalne poremećaje koji se nazivaju poremećaji uzrokovani nedostatkom joda (eng. Iodine deficiency disorders - IDD). Jodiranje kuhinjske soli i soli koja se koristi u prehrambenoj industriji te proizvodnji hrane za životinje najbolja je preventivna mjera sprječavanja poremećaja uzrokovanih nedostatkom joda na razini određene populacije ili države. Prema Svjetskoj zdravstvenoj organizaciji, Zakladi za djecu Ujedinjenih naroda (UNICEF) i Međunarodnom odboru za kontrolu bolesti povezanih s manjkom joda (ICCIDD) preporučen dnevni unos joda je 150 μg (za trudnice i dojilje 220- 290 μg). Jod se u najvećoj mjeri unosi sa soli iz kruha i tjestenine, zatim direktnim dosoljavanjem i konzumiranjem industrijskih gotovih proizvoda. Zaključci: Kontrolu kvalitete soli koja se nalazi na tržištu potrebno je redovito pratiti jer je uočeno niz nedostataka kvalitete soli, od čega se dio odnosi i na prisutnost joda. S druge strane nedovoljna istraživanja o unosu količine soli putem hrane u Bosni i Hercegovini otvara dodatne potrebe ovakvih istraživanja u cilju procjene nedovoljnog, odnosno prekomjernog unosa joda.Introduction: According to World Health Organization (WHO) estimates, iodine deficiency is one of the most serious socio-medical problems in the world. About two billion people, or 30% of the general population live with the risk of developing disorders resulting from iodine deficiency, 700 million have a strike, and about 20 million are severely mentally retarded. Iodine deficiency is believed to be the most common cause of mental retardation. Aim: The aim of the paper was to collect and analyze the data on the quality of salt in the market in Bosnia and Herzegovina in accordance with the current legislation, and to compare it with the available Food in health and disease, scientific-professional journal of nutrition and dietetics - Special edition scientific information on excessive or insufficient iodine intake and the possible need to change the legislative framework from the aspect of salt quality. Results and discussion: Optimal iodine intake is of particular importance to health, and inadequate iodine intake causes numerous developmental and functional disorders called iodine deficiency disorders (IDDs). Iodination of kitchen salt and salt used in the food industry and the production of animal feed is the best preventive measure to prevent iodine deficiency disorder at the level of a particular population or state. According to the World Health Organization, the United Nations Children’s Fund (UNICEF) and the International Committee for the Control of Iodine-Related Disorders (ICCIDD) recommended daily intake of iodine is 150 μg (for pregnant women and breastfeeding 220-290 μg). Iodine is largely introduced from salt from bread and pasta, then by direct dosing and consumption of industrial finished products. Conclusions: The quality control of salt in the market needs to be monitored regularly because a number of quality salt shortages have been observed, of which part also relates to the presence of iodine. On the other hand, inadequate research into the amount of salt intake through food in Bosnia and Herzegovina opens up the additional needs of such studies in order to estimate inadequate or excessive iodine intake

PHYSICAL ACTIVITIES OF ADOLESCENTS AND ADULTS IN BOSNIA AND HERZEGOVINA

Uvod: U sklopu istraživanja navika stanovništva Bosne i Hercegovine kroz EFSA (European Food Safety Authority) projekt B&H MENU provodilo se ispitivanje tjelesne aktivnosti ispitanika. U 2018. godini provedena je pilot-studija u okviru koje je ispitivano 146 ispitanika od kojih je 46 adolescenata u dobi od 10 do 17 godina i 100 odraslih u dobi od 18 do 64 godine. Cilj: Cilj istraživanja bio je utvrditi tjelesnu aktivnost adolescenata i odraslih te postojanje razlika u tjelesnoj aktivnosti između urbanog i ruralnog stanovništva, kao i postojanje spolnih razlika. Rezultati: Tjelesna aktivnost adolescentne i odrasle populacije ispitana je u kategoriji intenzivne tjelesne aktivnosti, umjerene tjelesne aktivnosti, vremena provedenog u hodanju, kao i vrijeme provedeno svakodnevno tijekom posljednjih sedam dana, izraženo u satima dnevno. Istraživanje je pokazalo da je najveći broj ispitanika koji se bave umjerenom tjelesnom aktivnošću i to 73% ispitanika. Također, 83% ispitanika redovito hoda, 95% odraslih, dok adolescenti samo 61%. Najveći broj ispitanika, 60% provodi manje od 1 sata/dnevno, dok 28% provodi 5 do 6 sati/dnevno sjedeći, odnosno njih 66% provodi sjedeći dnevno od 3 do 8 sati. Muška populacija redovito je sklona intenzivnoj tjelesnoj aktivnosti. Zaključak: Fizička aktivnost 2/3 anketiranih stanovnika je zadovoljavajuća i odražava se u redovitim tjelesnim aktivnostima i hodanju, dok 1/3 stanovništva nije dovoljno fizički aktivna. Nije bilo statističke razlike u fizičkoj aktivnosti ispitanika unutar stanovništva u odnosu na mjesto stanovanja (urbano/ruralno).Introduction: As a part of the research of the habits of the population of Bosnia and Herzegovina through the EFSA (European Food Safety Authority) project B&H MENU, the examination of the physical activity of the respondents is carried out. In 2018, a pilot study was conducted and on this occasion 146 respondents were interviewed, of which 46 were adolescents age of 10 to 17 years and 100 adult’s age of 18 to 64 years. Aim: The aim of the research was to determine the physical activity of adolescents and adults, and the existence of differences in physical activity between urban and rural population as well as the existence of gender differences. Results: The physical activity of adolescent and adult population was investigated in the category of intense physical activity, moderate physical activity, time spent walking as well as time spent sitting on a daily basis over the past seven days, expressed in hours per day. The survey found that the largest number of subjects engaged in moderate physical activity, and 73% of them. Also, 83% of respondents regularly walk, 95% of adults, while adolescents only 61%. The largest number of respondents, 60% spend less than 1 hour a day walking, while 28% spend 5 to 6 hours a day sitting, respectively 66% spending sitting in the day from 3 to 8 hours. The male population is regularly more inclined to intense physical activity. Conclusion: Physical activity of 2/3 of the surveyed population is satisfactory and is reflected in regular physical activities and walking, while 1/3 of the population is not physically active enough. There was no statistical difference in the physical activity of the respondents within the population with respect to the place of residence (urban/rural)

Indicación geográfica protegida de la “carne rostizada de Visoko” - creando la marca

„Visočka pečenica“ je trajni suhomesnati proizvod dobiven od najkvalitetnijih dijelova goveđeg mesa (but, leđa sa slabinskim dijelom, plećka i podslabinski dio), suho soljen isključivo kuhinjskom soli i hladno dimljen i sušen. Proizvodnja ovog tradicionalnog proizvoda ima višestoljetnu tradiciju. Karakteristična je za šire područje općine Visoko, smještene u centralnom dijelu Bosne i Hercegovine. Proizvod odlikuje posebna tehnologija proizvodnje karakteristična za navedeno područje, kao i vrhunska kvaliteta. Posebno je interesantna i komercijalno značajna „Visočka pečenica“ koja se proizvodi od dugog leđnog mišića uključujući i slabinski dio (m. longissimus dorsi) tzv. „Visočka zarebnica“. U periodu nakon ratnih događanja u Bosni i Hercegovini, uvidjevši priliku za brzu zaradu, na tržištu se pojavljuje određeni broj mesoprerađivača koji nude plagirane suhomesnate proizvode, deklarirajući ih kao „Visočka pečenica“, nanoseći pri tome ogromnu štetu ugledu i reputaciji ovog proizvoda. U tom pogledu, osnovano je udruženje mesoprerađivača s područja općine Visoko „ViPS“ (Visočka pečenica i suđuka), koje je podnijelo zahtjev prema Agenciji za sigurnost hrane Bosne i Hercegovine za dodjelu oznake zemljopisnog podrijetla za „Visočku pečenicu“. Stoga su u ovome radu prikazani podaci neophodni u procesu zaštite „Visočke pečenice“ oznakom zemljopisnog podrijetla u Bosni i Hercegovini, a u kasnijoj fazi i u Europskoj uniji.„Visočka pečenica“ is permanent charcuterie obtained of high quality parts of beef (haunch, back with the lumbar part, shoulder, and flank), dry salted only with kitchen salt and cold smoked and dried. This traditional product has a centuries-old tradition of manufacturing. Production of this product is typical for wide area of Visoko county, located in the central part of Bosnia and Hercegovina. This product is characterised by high quality and by specific technology of manufacturing typical for mentioned area. „Visočka pečenica“ is particularly interesting and commercially important, it is made of second dorsi muscle including loin (m. longissimus dorsi), also known as „Visočka zarebnica“. In the after-war period in Bosnia and Hercegovina, came sudden realization to earn fast money, so some of the meat processors tried to sell plagiarized meat products under the name of „Visočka pečenica“, that move made damage to the name and reputation of this product. Because of that, association of meat processors from Visoko county „ViPS“ (Visočka pečenica and suđuka) was founded , they requested from Agency for food safety of Bosnia and Hercegovina to be assigned with the protected geographical indication for „Visočka pečenica“. Therefore, in this paper are presented information essential for protection of „Visočka pečenica“ with the protected geographical indication in Bosnia and Hercegovina and in the advanced stage in European Union.Die „Visočka pečenica“ ist ein haltbares trockengepökeltes Fleischprodukt, das aus den besten Rindfleischteilen hergestellt wird (Hüfte, Rücken mit Lendenteil, Schulter und Bereich unterhalb der Lende). Sie wird trocken und ausschließlich mit Speisesalz gepökelt und wird kalt geräuchert und getrocknet. Die Herstellung dieses traditionellen Produktes hat eine lange Tradition. Sie ist charakteristisch für den breiteren Raum der Gemeinde Visoko im zentralen Teil von Bosnien und Herzegowina. Das Produkt zeichnet sich durch eine für die Region charakteristische spezielle Produktionstechnologie sowie durch höchste Qualität aus. Besonders interessant und kommerziell relevant ist die „Visočka pečenica“, die aus dem langen Rückenmuskel und dem Lendenteil (m. longissimus dorsi) hergestellt wird, die so genannte „Visočka zarebnica“. In der Zeit nach den Kriegsereignissen in Bosnien und Herzegowina sehen einige die Möglichkeit für einen schnellen Gewinn. Auf dem Markt erscheint eine Reihe von Fleischverarbeitern, die plagiierte trockengepökelte Fleischprodukte anbieten, die als „Visočka pečenica“ deklariert werden, was dem Ruf und dem Ansehen dieses Produkt einen erheblichen Schaden zufügt. In diesem Zusammenhang wurde die Vereinigung der Fleischverarbeiter der Gemeinde Visoko „ViPS“ (Visočka pečenica und suđuka) gegründet, die der Agentur für Lebensmittelsicherheit von Bosnien und Herzegowina einen Antrag für die Zuteilung der geographischen Herkunft für die „Visočka pečenica“ gestellt hat. Daher wurden in dieser Arbeit die Angaben dargestellt, die für den Schutz der „Visočka pečenica“ mit der geographischen Herkunftsbezeichnung in Bosnien und Herzegowina, später auch in der Europäischen Union, benötigt werden.La salsiccia secca „Visočka pečenica“ è un prodotto a base di carne conservabile per lungo tempo ottenuto da parti della carne di manzo di migliore qualità (coscia, schiena inclusa la parte lombare, spalla e filetto), salata a secco esclusivamente con il sale da cucina, affumicata a freddo e essiccata. La produzione di questo prodotto tradizionale vanta una storia plurisecolare. È un prodotto caratteristico per la grande area del comune di Visoko, che si trova nella parte centrale della Bosnia ed Erzegovina. Il prodotto si distingue per una speciale tecnologia di produzione caratteristica della suddetta zona e per la sua eccellente qualità. Il tipo di „Visočka pečenica“, particolarmente interessante e commercialmente significativo, prodotto con il muscolo della schiena inclusa la parte lombare (m. longissimus dorsi), è cosiddetta „Visočka zarebnica“. Nel periodo successivo alla guerra in Bosnia e Erzegovina, un certo numero di produttori, rendendo si conto dell’opportunità di rapido guadagno, offrivano al mercato prodotti a base di carne essiccata plagiati dichiarandoli come salsicce „Visočka pečenica“, causando enormi danni alla reputazione e prestigio di questo prodotto. Per tali motivi, è stata costituita un’associazione di agricoltori della zona del comune di Visoko „ViPS“ (Visočka pečenica e suđuk), che ha presentato all’Agenzia per la sicurezza alimentare della Bosnia ed Erzegovina la richiesta per l’assegnazione della denominazione di origine protetta per la salsiccia „Visočka pečenica“. Per questo motivo nel presente lavoro sono riportati i dati necessari per il processo di protezione della „Visočka pečenica“ con l’indicazione di origine geografica protetta in Bosnia e Erzegovina e in una fase successiva nell’Unione europea.La “carne rostizada de Visoko” es un producto cárnico crudo-curado de las partes de carne de res de la calidad más alta (la pierna de ternera, el lomo con la falda, el pecho y el flanco), salado en seco solamente por la sal de cocina, ahumado en frío y curado. La producción de este producto tradicional tiene una tradición larga. Es característica para la área más amplia del municipio de Visoko, situado en la parte central de Bosnia y Herzegovina. Le distinguen la tecnología de producción especial, característica para la área mencionada, junto con la más alta calidad. La “carne rostizada de Visoko” es interesante y comercialmente importante y está hecha del músculo largo de la espalda, incluyendo la parte de la falda (m. longissimus dorsi), llamada “filete de lomo de Visoko”. En el período posterior a la guerra en Bosnia y Herzegovina, viendo la oportunidad para la ganancia rápida, en el mercado ha aparecido cierto número de productores de carne que ofrecen productos cárnicos imitados, declarados como la “carne rostizada de Visoko”, causando un daño enorme a la reputación y al prestigio de este producto. Tomando eso en cuenta, fue creada una asociación de los productores de carne del área del municipio de Visoko “ViPS” (La carne rostizada de Visoko y el sucuk), que aplicó a Agencia de Seguridad Alimentaria de Bosnia y Herzegovina para obtener la indicación geográfica para la “carne rostizada de Visoko”. Por eso en este trabajo fueron presentados los datos necesarios en el proceso de la protección de la “carne rostizada de Visoko” por la indicación geográfica en Bosnia y Herzegovina, y en fases siguientes también en la Unión Europea

With food to health : proceedings of 11th International symposium

Proceedings contains 13 original scientific papers, 10 professional papers and 2 review papers which were presented at "10th International Scientific and Professional Conference WITH FOOD TO HEALTH", organised in following sections: Nutrition, Dietetics and diet therapy, Functional food and food supplemnents, Food safety, Food analysis, Production of safe food and food with added nutritional value

Attitudes of Workers Employed in Restaurants Toward Importance of Food Safety System Management Implementation

Summary: Through this paper survey on attitudes of workers employed in restaurants and other food bussines operators (storages, distribution and market – sales and catering) has been performed. Survey covered cca 600 workers employed in 130 companies. It has been performed in several municipalities in Republic of Serbia (AP Vojvodina and Central Serbia)