Potencijal uzgoja buše za potrebe agroturizma

master's thesis

• Author: Ivan Đurišević
• Mentor: Miljenko Konjačić (mentor)
• Committee member: Miljenko Konjačić (predsjednik povjerenstva)
• Committee member: Ivo Grgić (član povjerenstva)
• Committee member: Ante Ivanković (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Animal Science and Technology); Zagreb
• Defense date and country: 2016-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Buša je jedna od najmanjih pasmina goveda na svijetu i spada u skupinu takozvanih kratkorogih goveda (Bos brachyeros europeus). Na buši se kroz povijest (sve do polovice dvadesetog stoljeća), zasnivala govedarska proizvodnja. Međutim, zbog svoje skromnije proizvodnosti biva zapostavljena. Jedna od opcija kako bi se spasila od izumiranja je prijedlog njene komercijalizacije, a jedna od mogućnosti je i njeno introduciranje u agroturizam. Agoturizam sam po sebi može biti spas i dodatna zarada za gospodarstva koja se bave poljoprivrednom djelatnošću. Navedeno je moguće kroz povećanje konkurentnosti te uvođenjem određenih noviteta u ponudu, a za to može poslužiti i buša, odnosno proizvodi od buše. Cilj ovog istraživanja je bio kroz ispitivanje potencijalnih korisnika doznati kakvo je njihovo mišljenje o tome da se buša introducira u turizam, odnosno da se na temelju njenog uzgoja na malim gospodarstvima pokrenu novi vidovi usluga i proizvoda. Velika većina ispitanika se složila oko činjenice da bi bušu trebalo brendirat kako bi joj se povećala popularnost što bi moguće povećalo i dodatnu vrijednost gospodarstva koja se bave uzgojem buše. Osim toga, bušu bi bilo poželjno dodatno poticati kroz razne razvojne programe. Kao zaključak možemo reći da je kroz ovo istraživanje dokazano da buša ima velikih potencijala u uzgoju za potrebe agroturizma i da je potrošači kao nešto novo, tradicionalno i baštinski vrijedno podupiru i odobravaju njen uzgoj.

Abstract (bulgarian)

Busha is one of the smallest breeds of cattle in the world and belongs to the group of so called short-horned cattle (Bos brachyeros europeus). Throughout history, busha was the main breed used in cattle production, until the first half of the 20th century. However, because of its modest productivity, its production was reduced. By introducing busha into agritourism and commercializing its production, we could save this authentic breed from extinction. Agritourism in itself can be a good way to save farms or bring them extra profit. This could be achieved by improving competitiveness of the farms and by offering novelties. Busha and its products could definitely serve this purpose. The goal of this research was to find out what potential consumers think about introducing busha into tourism, i.e. how they find the idea of breeding busha on small farms, including the offer of new services and products. The majority of the participants agreed on the fact that busha should be branded in order to become more popular. At the same time, that would increase the value of the busha- breeding farms. In addition, it would be useful to stimulate the production of busha with different development programs. In conclusion we can say that with this research we have proven that breeding busha as a part of agritourism has great potential and that the consumers view its production as something different, traditional and a part of heritage.

• Keywords: buša; agroturizam; potrošači; tradicija; baština; kultura; otpornost
• Keywords (bulgarian): busha; agritourism; consumers; tradition; heritage; cultural; immunity
• Language: croatian
• URN:NBN: urn:nbn:hr:204:510722
• Study programme: Title: Organic Agriculture with Agrotourism; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma (magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2016-09-01 10:03:04