Прегледај по Аутор "Ikonić, Predrag"

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    Consumer attitudes and preferences toward traditional meat products in the autonomous province of Vojvodina
    (2023) Peulić, Tatjana; Ikonić, Predrag; Delić, Jovana; Kalenjuk Pivarski, Bojana; Maravić, Nikola; Marić, Aleksandar; Novaković, Aleksandra
    The purposes of this survey were to identify consumer attitudes and preferences toward special groups of traditional food products and to identify the position of meat products among traditional food products. An online questionnaire surveyed 540 respondents in the autonomous province of Vojvodina, Serbia. The questionnaire was divided into two parts: 1) socio‑demographic characteristics and 2) consumer attitudes and preferences toward traditional food products and the position of meat products within these foods. Traditional food products that were reported as mostly consumed in Vojvodina are meat and meat products (85.4%), milk and milk products (65.1%), honey (64.5%) and products from fruit and vegetables (53%). Dry fermented sausages are the most prevalent group among traditional meat products (57.3%), followed by dry cured meat products (23.6%) and bacon (9.9%). Five of sixteen selected meat products that are consumed in Vojvodina were registered as Geographical Indication (GI) labelled product in the Intellectual Property Office of the Republic of Serbia. All registered GI products belonged to the group of dry fermented sausages
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    Factors Affecting the Consumption of Traditional Food in Tourism—Perceptions of the Management Sector of Catering Facilities
    (MDPI, 2023) Pivarski, Bojana Kalenjuk; Tekić, Dragana; Šmugović, Stefan; Banjac, Maja; Novaković, Aleksandra; Mutavdžić, Beba; Ivanović, Velibor; Tešanović, Dragan; Ðerčan, Bojan; Ikonić, Predrag; Petrović, Marica; Ilić Udovičić, Dragana; Vasić Popović, Aleksandra; Marić, Aleksandar
    The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. The paper aims to analyse the economic, environmental, social, and touristic factors that highly influence the consumption patterns of catering facilities which are significant providers of traditional gastronomic experiences in tourism, by using the specially designed TFPct scale. The study was conducted on a sample of 300 catering facilities in AP Vojvodina (the Republic of Serbia). An explanatory factor analysis was used to confirm the key factors that influence the consumption of traditional products used to prepare the meals that are a part of what catering facilities offer. Subsequently, a binary logistics regression model was used to establish which of the indicated factors has a statistically significant effect on the management’s decision to purchase these products for their catering facility. The study showed that the TFPct scale is appropriate for this type of research, and that economic factors are key factors in the consumption of traditional products. Moreover, compared with other types of catering facilities, interest in the consumption of these products is clearly expressed by a la carte restaurants.