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527
Economics of Agriculture 2/2015
UDC: 338.48-6:001.891:339.564:637.5’62
EP 2015 (62) 2 (527-542)
TOURIST SHIPS ON THE DANUBE AS AN OPPORTUNITY FOR EXPORT OF MEAT AND MEAT PRODUCTS
Review Article
TOURIST SHIPS ON THE DANUBE AS AN OPPORTUNITY FOR
EXPORT OF MEAT AND MEAT PRODUCTS1
Dragan Tešanović2, Nikola Vuksanović3, Bojana Kalenjuk4, Milijanko Portić5
Summary
Tourism development launches growth of other complementary industries. River tourism,
as a special selective tourism form, experiences intensive development, with an importance
for all the regions through which the Danube, as an integral part of the Rhine - Main –
Danube waterway, ows. During cruising, the largest consumption is achieved on the ship
itself, where meat and meat products are an integral element of every meal and represent the
most expensive component of the dish. The task of this paper is to analyse the consumption
of meat and meat products on six tourist ships run by to “Grand Circle Corporation” in
2013, in order to point out the possibility of supplying them with meat and meat products
from sources in the territory where the ships sail. The paper presents the current suppliers
and manufacturers of meat and meat products in Republic of Serbia that could supply the
company „Grand Circle Cruise Line“ and other tourist ships that cruise on the Danube.
Also, the research indicates that the export of meat products from the Republic Serbia could
have a signicant effect on improving the agricultural conditions and food production
through increased competition, assuming the Serbian manufacturers supply most of tourist
ships and not only the six ships analysed in this paper. Research results, specically, point
out the possibility of increasing export of poultry and beef if the potential demand of each
1 This paper is a part of the projects III 46009 and III 46005, nanced by the Ministry of Education,
Science and Technological development of the Republic of Serbia, whom the authors want to
express their gratitude.
2 Dragan Tešanović, Ph.D., Full Professor, University of Novi Sad, Faculty of Science, Department
of Geography, Tourism and Hotel Management, 21000 Novi Sad, Republic of Serbia, Trg Dositeja
Obradovića 3, Phone: +381 63 541 436, E-mail: tesanovic.dragan@gmail.com
3 Nikola Vuksanović, M.Sc., Teaching Assistant, Higher education school for management and business
communication, Department of Hospitality, 21205 Sremski Karlovci, Republic of Serbia, Mitropolita
Stratimirovića Street 110, Phone: +381 63 19 68 770; E-mail: vuksanovicnikola@yahoo.com
4 Bojana Kalenjuk, Ph.D., Assistant Professor, University of Novi Sad, Faculty of Science, Department
of Geography, Tourism and Hotel Management, 21000 Novi Sad, Republic of Serbia, Trg Dositeja
Obradovića Street 3, Phone: +381 64 199 02 35, E-mail: bojanakalenjuk@yahoo.com
5 Milijanko Portić, Ph.D., Associate Professor, University of Novi Sad, Faculty of Science,
Department of Geography, Tourism and Hotel Management, 21000 Novi Sad, Republic of Serbia,
Trg Dositeja Obradovića Street 3, Phone: +381 63 814 47 39, E-mail: porticprof@yahoo.com
528 EP 2015 (62) 2 (527-542)
Dragan Tešanović, Nikola Vuksanović, Bojana Kalenjuk, Milijanko Portić
of the eight companies with their 54 ships which operate tourist cruises on the Danube is
taken into account. The data have been systematized, analysed and presented statistically
in tables and graphs.
Key words: Danube tourist ships, meat, meat products, export.
JEL: L83, O13, Q13, Q11
Introduction
Thanks to the favourable climate, good natural characteristics of the land and available water
resources Serbia has a great potential in the sector of agriculture and food production and thus has
the possibility to conquer the market provided that they meet the international quality standards.
In addition, tourism has become an important source of income due to, among other things, the
Danube (Popović et al., 2012), where a large number of tourist ships sail. These ships could be a
new segment on the market and possibility to export agricultural and food products.
The Danube is one of the most frequently visited tourist destinations in Serbia. River tourism
has an increasing growth rate in Europe and an even more expansive rate is predicted for the
future (Katić et al., 2011), making the Danube, as a traveling route, an important factor of
economic development for Serbia (Vitez, Raičević, 2008).
The Danube has the longest ow through Serbia, and yet not a single business entity from
Serbia supplies the ships’ kitchen with foodstuffs (Tešanović et al., 2010a; Tešanović et al.,
2010b; Tešanović et al., 2013), or other goods.
Tourism, agriculture and food industry are interconnected (Hrabovski-Tomić, 2010), and
Meler and Cerović (2003) suggest that expenditures in food and drink in tourism account for
one-third of the total tourist consumption of global tourism trafc. As a result of the tourists’
consumption at a certain destination, tourism impacts the economy (Đenadić, 2010).
The topic of this paper is the consumption of meat and meat products on the tourist ships
which pass through the Republic of Serbia because the meat is the basic and the most
expensive component of every meal and most used after foods of plant origin (Kalenjuk
et al., 2011; Tešanović et al., 2013). In this paper, the meat of warm-blooded animals (beef,
veal, lamb and pigs), poultry meat and meat products will be discussed. Meat production in
Serbia has a long tradition and some of the greatest successes of Serbian agriculture are linked
specically to the production of meat.
The task of this paper is to analyse the types and quantities of meat and meat products, which
are consumed on the riverboats owned by “Grand Circle Cruise Line” which sail through
the Republic of Serbia. The aim of the study is to determine which types of meat and meat
products that are consumed on tourist ships of the company “Grand Circle Cruise Line”
could be supplied by the producers in the Republic of Serbia. This should also indicate the
possibility to export the same products that are consumed on tourist ships of the company
“Grand Circle Cruise Line” to other companies that operate on the Danube, thus increasing
the sales of meat in the Republic of Serbia.
529EP 2015 (62) 2 (527-542)
TOURIST SHIPS ON THE DANUBE AS AN OPPORTUNITY FOR EXPORT OF MEAT AND MEAT PRODUCTS
Literature review
The potential of the Danube River
At its lenght of 2,888 km, Danube is the second largest European river. Originating in
Germany, the Danube ows through 10 countries in total: Germany, Austria, Slovakia,
Hungary, Croatia, Serbia, Bulgaria, Romania, Moldova and Ukraine, and ows into the
Black Sea on the territory of Romania (Katić et al., 2011). It is a part of the Trans-European
navigation system of Rhine-Main-Danube waterway and connects the Atlantic with the
Mediterranean (Mihić et al., 2011), thus giving it the ability to transport cruise ships from
all over the world (Katić et al., 2011). The development of tourism on the Danube River
and of the Danube region itself represents one of the priority directions of the overall
development of Vojvodina.
Trends in nautical tourism
In 2013, the worldwide cruise market was estimated at $36.2 billion, up 4.8% from 2012;
cruise passengers carried worldwide in 2013 is predicted to come at 20.9 million, a 3.3%
increase over 2012; the top two cruise companies are Carnival Corporation and Royal
Caribbean Cruises Ltd. Co. (they account for 71.7% of worldwide share of revenue); total
worldwide cruise capacity at the end of 2013 was 438,595 passengers (3% increase over
2012) and 283 ships (Cruise Market Watch, 2012).
In the period of 2008 to 2013, river cruises recorded 10% of annual increase in the number
of passengers while the cruise industry as a whole experienced an average growth of about
7% per year. According to the company Cruise Travel Outlet, river cruise lines currently face
a problem to keep up with the demand. Namely, the majority of the companies had already
booked a year in advance all the available river cruising places for the 2014 cruising season
(Market Watch, 2013).
The steady growth of nautical tourism is also evident in Serbia, despite the scarcity of
more recent data: year 2002 saw 101 tourist ships in the entire country, with 12,185
passengers, while this number grew more than nine-fold, to 915 ships in 2007 with
117,078 passengers. In addition to the steady growth of ships and passengers, the
percentage of foreign tourists among those passengers has also been increasing: starting
from 3.9% in 2002 to 16.8% in 2007, with a pique in 2005 with 21.2% (Dragin et al.,
2010; Dragin et al., 2014).
According to the research conducted by Dragin et al. (2010; 2014) the cruises on the
Danube have a positive impact on Vojvodina Province, primarily the riparian area of
the Danube (only Novi Sad - the “Port of Vojvodina for cruisers”). It can be noted in
the research that the number of tourists on the Corridor VII (in Vojvodina Region) is
increasing every year. Danube river cruise market recorded annual increases, which
means economic impact of cruise tourism. Further research is necessary for more
specic economic impact.
530 EP 2015 (62) 2 (527-542)
Dragan Tešanović, Nikola Vuksanović, Bojana Kalenjuk, Milijanko Portić
Production and sale of meat in the world and in domestic markets
Đorović and associates (2009; 2010) point out that an increase in the production of
meat is a characteristic of economic development. These authors have studied the
meat production globally in the period from 1989 to 2008 using three cross-sections:
1989-1991, 1998-2000 and from 2006 to 2008. The average annual growth rate of
meat production was 2.5% in the period of 2006-2008. Compared with the initial
period analysed by the authors (1989-1991), the production of meat has increased by
59% and represents about 286 million tons of meat and meat products. Out of the 15
largest meat producing countries (U.S. 18% of world meat production, Brazil 12.1%,
China 7.8% and in Europe: Russia 2.7%, France 2.3% and Germany 1.8%) developed
countries provide most of the world’s production of beef and buffalo meat at 62% ,
while developing countries have a higher share in world production of pork, poultry,
mutton and goat meat.
Meat and meat products are essential in the diet of the people in developed countries
(Saba, Di Natale, 1999; Grunert, 2006). Fernandez Gines and associates (2005) state
that the meat industry is one of the most important food industries in the world with
a continuous increase not only in consumer demand but also in the development of
competition, which emphasizes the continuous research of new products.
In the global production of meat, pork is produced the most, with a share of about
41%, followed by poultry, with a share of about 30%. Beef and buffalo meat are in the
third place at about 23%, while sheep and goat meat are at around 5% of the share and
are in the fourth place (Đorović et al., 2009, 2010). The participation of Serbia in the
total world production of meat is extremely modest, at around 0.17%. Wherein, the
production of beef and poultry accounts for approximately 0.1%, while the production
of pork and mutton for about 0.2% (SORS, 2012).
Đorović and associates (2009; 2010) stated that the meat production in Serbia during the
period of their evaluation, from 1989 to 2008, is characterized by permanent decrease
and it is at the level of about 500,000 tons. With a negative growth rate of −0.7%,
during the second cross-section period the production fell by 6.5% and even more in
the third period, as much as 12.6%. The only kind of meat which saw an increase was
pork, with a symbolic increase of 0.9% (SORS, 2012). Serbia is the largest producer,
consumer and exporter of all kinds of meat in the CEFTA countries.
Table 1 shows the production of fresh meat in the Republic of Serbia from 2009 to
2013. Comparing the annual consumption of tourist ships sailing on the Danube and
passing through the Republic of Serbia to the annual production of meat in the Republic
of Serbia, it can be noticed that those are signicant quantities of meat which could
result in increased production and export in meat industry.
531EP 2015 (62) 2 (527-542)
TOURIST SHIPS ON THE DANUBE AS AN OPPORTUNITY FOR EXPORT OF MEAT AND MEAT PRODUCTS
Table 1. Meat production in the Republic of Serbia
Production of fresh meat and meat products in the Republic of Serbia
*thous. tons Beef Pork Mutton Poultry meat
2009 100* 252 24 80
2010 96 269 23 84
2011 81 271 24 103
2012 82 252 22 94
2013 70 249 30 92
Source: SORS, 2012-2014.
The production of beef, pork and lamb meat in 2010, despite the small number of cattle,
totalled 388,000 tons (Petrović et al., 2011) which can unconditionally provide the needs
of all tourist ships that pass through Serbia, since the production of beef and pork is less
emphasized compared to poultry and meat products.
The status of export and import agricultural and food products in the Republic of Serbia
In the period from 2000 to 2010, the overall export of agricultural and food products from the
Republic of Serbia was at the average annual level of 1.14 billion USD, and an analysis indicates
that meat and meat products are in the second place according to the Institute for Statistics of
the Republic of Serbia (SORS, 2012). In the structure of the total value of exports and imports
of fresh meat, exports share is about 52%, and imports is about 31%, while processed meat
export has a share of about 48%, and import of about 69% (Đorović et al., 2010).
Đorović and associates (2010) reported that the largest export of fresh, chilled and
frozen meat is directed to Macedonia, Italy, Greece, the United Arab Emirates, Bosnia
and Herzegovina, Montenegro, Congo, China and Vietnam. At the same time, the import
of these products is usually from Austria, Germany, Spain, Netherlands, Belgium, Italy,
Hungary, Greece, France and Slovenia.
Trends and consumer lifestyles in relation to the consumption of meat
Previous studies (Saba, Di Natale, 1999; Fernandez-Gines et al., 2005; Grunert, 2006)
indicate the need of market research that is focused on consumers, and the analysis of
external factors, such as their needs, attitudes, habits and lifestyles. The industry for agro-
food products, in order to be competitive on the market, should pay attention to these
external factors which inuence the selection of products (Saba, Di Natale, 1999; Grunert,
2006). An opportunity for fragmentation and product differentiation of the meat market
opens for the producers based on these external factors. The results of the market analysis
indicate the frequent occurrence of interactions between consumer, attitudes and lifestyles
in relation to the selection of products (Saba, Di Natale, 1999; Grunert, 2006), which
later determines the way the manufacturers produce agricultural and food products. Same
logic applies to the eld of tourism: Permanent monitoring of the needs and demands of
consumers or tourists is not only important for the agro-food industry, but also for tourism,
in particular for the hospitality and the selection of the most appropriate parts of the meat
for preparing and serving.
532 EP 2015 (62) 2 (527-542)
Dragan Tešanović, Nikola Vuksanović, Bojana Kalenjuk, Milijanko Portić
Research methods
Six ships which sail on the Rhine-Main-Danube Canal, each with a capacity of 140
passengers, constitute the sample used for the purposes of this research. The sample
represents 10.4% of the total tourist turnover of cruisers docked in Novi Sad during
2007, which were 54 ships. In 2007, tour operators were mainly from the USA
(Massachusetts – Grand Circle Travel and Grand Circle Corporation, California –
Viking River Cruises), Germany (Peter Deilmann, Phoenix Reisen Gmbh and Nicko
Tours), Denmark (Quality Tours) and France (Croisieurope). Usual capacity of the
ships ranged between 48 and 180 tourists.
The internal documentation of company “Grand Circle Corporation” from 2013 was used for
the purpose of this research, showing the structure and amount of consumption of fresh meat
and meat products by type for each of the 6 ships individually. The method of descriptive
statistics was applied for the consumption analysis. The results are presented in tables and
graphs. During the research of literature the methods of synthesis and analysis, which are
combined according to specic research in this paper, were used.
The annual consumption of meat and meat products in the company “Grand
Circle Cruise Line”
Consumption of agricultural and food products is a continuous biological and social process
that has a fundamental importance. Considering that the problem of food in the world is
always present the proper nutrition means eating foods of plant and animal origin, which
contain essential nutrients. The company offers its passenger’s properly balanced meals
for whose preparation they procure fresh food at certain destinations during navigation
(Vlahović, Štrbac 2006; Vlahović, Puškarić, 2006).
The Company does not purchase foodstuffs in Serbia, even though the longest ow of
the Danube is in the Republic of Serbia, and therefore the retention of ships is the longest.
Purchasing for the leg of the voyage through Serbia is done in Budapest in Hungary. The
following table lists the companies that supply ships with products and where they operate.
Table 2. – Supplying Companies
Company Type of products Country (Itinerary)
HMS Group
www.hmsgroup.com
Fresh dairy, precooked and
frozen products
Netherlands - Germany -
Austria – Hungary
NORDIS
www.nordis.nl fresh fruit and vegetables Netherlands – Germany
DRIESSEN
www.driessenfood.nl fresh and frozen meat and sh Netherlands – Germany
Heinz J. Penz
www.penz.at fresh fruit and vegetables Germany (south) - Austria –
Hungary
Source: Internal documentation of Grand Circle Corporation, 2013.
533EP 2015 (62) 2 (527-542)
TOURIST SHIPS ON THE DANUBE AS AN OPPORTUNITY FOR EXPORT OF MEAT AND MEAT PRODUCTS
It can be concluded from the Table 2, that the company supplies their ships with meat and
meat products from two companies: HMS Group and DRIESSEN based in the Netherlands,
and they transport between Germany, Austria and Hungary.
The following data about the different kinds of meat and meat products used in preparing
meals refers to the total annual consumption on the six ships that were analysed for this
paper.
Beef, veal and lamb consumption - Based on the insight of the internal documentation,
it can be concluded that ships kitchens use 10 parts of the beef from which, according
to Regulations on the meat quality of livestock for slaughter, poultry and game (Ofcial
Gazette, Republic of Serbia, no. 34/74, 26/75, 13/78 - other Regulations, 1/81 - other
Regulation and 2/85 - other Regulations), eight parts are of the rst category, one part of
the second category (Veal hind shank) and one part of the third category (Veal bones cut).
Table 2 presents all of the different kinds of cattle meat which are used. The Beef rump cap
(Tafelspitz) stands out with the biggest consumption of 2,325.39 kg.
Table 3. - Beef, veal and lamb consumption
Number
Name of foods that are
purchased
Unit of
measure
Annual consumption by ships
Ms River
Adagio
Ms River
Aria
Ms River
Concerto
Ms River
Harmony
Ms River
Rhapsody
Ms River
Melody
Total
Beef
1 Beef Entrecote boneless kg 76.1 48.64 65.78 107.89 171.06 119.83 589.3
2Beef legs boneless
(goulash meat) kg 346.4 555.06 222.68 227.99 232.31 112.25 1,696.69
3Beef roast beef (Sirloin)
Maredo kg 19.39 44.82 55.68 11.82 56.91 62 250.62
4Beef roast beef (Sirloin)
Argentinian kg 470.47 383.83 282.93 126.58 378.63 454.08 2,096.52
5Beef rump cap
(Tafelspitz) kg 387.46 629.82 289.29 288.51 385.16 345.15 2,325.39
6Beef eye of round
semerrolle boneless kg 191.49 200.56 180.57 199.5 301.39 225.96 1,299.47
7 Beef tenderloin kg 349.61 384.36 342.08 257.41 272.28 323.04 1,928.78
8Beef topside boneless
Argentina kg 78.56 34.81 87.36 29.55 50.84 51.96 333.08
Lamb
9 Lamb legs boneless kg 157.89 129.43 107.05 129.36 265.77 143.42 932.92
10 Lamb rack kg 411.08 431.29 282.88 268.84 310.18 338.99 2,043.26
Veal
11 Veal bones cut kg 25 320.7 280.34 161.11 260.96 90.14 1,138.25
12 Veal hinds hank kg 37.53 45.01 41.52 117.04 101.65 97.58 440.33
Total 15,074.61
Source: Internal documentation of Grand Circle Corporation, 2013.
534 EP 2015 (62) 2 (527-542)
Dragan Tešanović, Nikola Vuksanović, Bojana Kalenjuk, Milijanko Portić
Pork consumption - Ten parts of the pork meat are used for preparing the meals. Share
of the parts of the meat by category (Regulations on quality of slaughtered pork and
categorization of pork meat; Ofcial Gazette Republic of Serbia, no. 2/85, 12/85 and
24/86) are: three from the rst category (Pork tenderloin w/head, Ham pork salted and,
Pork loin w/out chain or Pork cutlets), two from the second category (Pork smoked
rolled roast and Pork neck boneless), three from the third category (Pork meat goulash,
hind shank and spareribs) and one from special category - pork in one piece (Pork
suckling pig). Pork loin w/out chain stands out with the biggest consumption of 2,388.1
kg, followed by Pork neck boneless with 2,024.91 kg and Pork suckling pig with
1,225.74 kg. Other parts are also in use, like: Pork smoked rolled roast, Pork cutlets,
Pork goulash, Pork hind shank, Pork tenderloin w/head and chain and Ham pork salted,
as shown in table 4.
Table 4. - Pork consumption
Number
Name of foods that are
purchased
Unit of measure
Annual consumption by ships
Ms River
Adagio
Ms River
Aria
Ms River
Concerto
Ms River
Harmony
Ms River
Rhapsody
Ms River
Melody
Total
Pork
1 Pork smoked rolled roast kg 130.42 72.24 103.24 183.21 207.66 150.78 847.55
2 Pork loin cutlets kg 11.2 174.3 219.28 289.97 146.32 71.66 912.73
3 Pork meat goulash kg 210 270.74 30 145 40 87.5 783.24
4 Pork hinds hank kg 55.02 42.17 36.81 121.36 109.37 124.47 489.2
5 Pork loin w/out chain kg 325.07 430.19 404.93 356.33 415.7 455.88 2388.1
6 Pork neck boneless kg 445.76 252.26 484.22 248.04 383.5 211.13 2,024.91
7 Pork spareribs kg 180 190.02 130 200 221.17 241.01 1,162.2
8 Pork suckling - whole pig kg 134.73 187.37 168.5 258.51 247.9 228.73 1,225.74
9Pork tenderloin w/head
& chain kg 87.39 110.8 116.1 104.07 125.76 109.95 654.07
10 Ham pork salted kg 213.8 192.3 130.61 119.28 70.6 53.98 780.57
Total 11,268.31
Source: Internal documentation of Grand Circle Corporation, 2013.
Poultry consumption – The analysis of data on the consumption of poultry meat, shown in
Table 4, shows that Chicken breast llet is the most consumed part – 6,830.44 kg, followed
by Turkey breast boneless with 1,673.28 kg. There is only one part of game that is used
- Duck legs with 4,834.3 kg. Other parts of meat are also used, such as: Chicken legs
boneless, Chicken legs bone-in, Chicken liver, Chicken wings, Turkey legs (rollbraten -
dark meat), Turkey whole without insides with skin, and also products from chicken -
Chicken Cordon Blue and Chicken nuggets.
535EP 2015 (62) 2 (527-542)
TOURIST SHIPS ON THE DANUBE AS AN OPPORTUNITY FOR EXPORT OF MEAT AND MEAT PRODUCTS
Table 5. - Poultry consumption
Number
Name of foods that are
purchased
Unit of
measure
Annual consumption by ships
Ms River
Adagio
Ms River
Aria
Ms River
Concerto
Ms River
Harmony
Ms River
Rhapsody
Ms River
Melody
Total
Poultry
1 Chicken breast llet kg 918.84 1,034.2 895.64 1235.1 1,580.0 1,166.7 6,830.44
2 Chicken legs boneless” kg 122.64 54.4 217.64 137.98 10.2 20.14 563
3 Chicken legs bone-in kg 590.64 629.42 603.43 552.14 831.88 365.76 3,573.27
4 Chicken liver kg 80 73.34 109.54 109.06 71.18 111.6 554.72
5 Chicken whole (up to 1 kg) kg 600.54 560.26 782.7 680.22 782.78 940 4346.5
6 Chicken wings kg 237.34 195.46 70 245.18 210.96 186.54 1,145.48
7 Duck legs kg 734 985 790 671 914.3 740 4834.3
8 Turkey breast boneless kg 293.9 351.74 275.02 261.89 234.31 256.42 1,673.28
9Turkey legs (rollbraten-dark
meat) kg 195 190.22 132.27 151.54 34.3 142.75 846.08
10 Turkey whole w/out insides
w/skin kg 284.7 196.71 227.53 212.04 314 294.67 1,529.65
Precooked products of chicken meat
11 Chicken Cordon Blue kg 200 132 144 139 107 225 947
12 Chicken nuggets kg 105 62 34 153 78 99 531
Total 27,374.72
Source: Internal documentation of Grand Circle Corporation, 2013.
Meat products consumption - Different kinds of meat products which are used on ships
are shown in table 6. Ships purchase and use 19 types of meat products, of which Bacon
smoked whole for breakfast stands out with the consumption of 8645.73 kg, followed by
Minced mixed meat with 3,688 kg and Ham cooked breakfast with 3,410.51 kg. Other meat
products that are also consumed are: Cold cuts salami white, Sausage smoked Rockworst,
Sausage Bavarian white, Cold cuts turkey assorted, Cold cuts assorted, Sausage Vienna,
Sausage Breakfast (20-25gr) and Beef Hamburger.
Table 6. - Meat products consumption
Number
Name of
foods that are
purchased
Unit of
measure
Annual consumption by ships
Ms River
Adagio
Ms River
Aria
Ms River
Concerto
Ms River
Harmony
Ms River
Rhapsody
Ms River
Melody
Total
Bacon
1Bacon smoked
whole for breakfast kg 1,591.2 1,980.8 1,431.1 1,089.4 1,234.5 1,318.76 8,645.73
Sausages - Fermented dry sausage
2Cold cuts salami
white kg 73.42 93.64 77.98 103.47 104.95 88.13 541.59
Sausages - Fermented semi-dry sausage
536 EP 2015 (62) 2 (527-542)
Dragan Tešanović, Nikola Vuksanović, Bojana Kalenjuk, Milijanko Portić
Number
Name of
foods that are
purchased
Unit of
measure
Annual consumption by ships
Ms River
Adagio
Ms River
Aria
Ms River
Concerto
Ms River
Harmony
Ms River
Rhapsody
Ms River
Melody
Total
3Sausage smoked
Rockworst kg 103.56 62.56 85.28 140.7 209.98 197.06 799.14
Boiled sausage - nely minced boiled sausage
4Sausage Bavarian
white kg 7 75.6 79.8 92.4 71.4 67.2 420
5Cold cuts turkey
assorted kg 103.77 257.43 115.93 82.67 50.51 156.14 766.45
6 Cold cuts assorted kg 128.28 50.26 200.17 204.11 155.47 255.63 993.92
7 Sausage Vienna kg 84 127 60 110 86 96 563
Boiled sausages - rough chopped boiled sausages
8
Sausages
Bratwurst
Thuringer
kg 140 140 152 184 152 216 984
9Sausage Breakfast
(20-25gr)
piece/
kg 20,420 24,150 17,270 19,600 17,295 19,380 118,115 or
2,362.3
Boiled sausage with chunks meat
10 Ham cooked
breakfast kg 674.76 565.13 460.57 485.67 648.9 575.48 3,410.51
Boiled sausage
11 Pate ne kg 81.04 43.86 40.8 48.16 45.88 39.02 298.76
12 Pate veal liver kg 37.17 46 38.55 42.34 55.22 61 280.28
13
Pate veal liver
portions
(20-25gr)
piece 1140 1356 1300 1423 921 1160 7,300
or 146
14 Sausages blood kg 23.62 10.8 17.96 36.14 38.3 41.7 168.52
Smoked products
15 Ham black forest kg 106.74 91.94 53.58 17.24 38.78 101.43 409.71
16 Cobourger ham kg 26.96 69.28 65.24 151.8 170.96 38.84 523.08
17 Cold cuts turkey
breast smoked kg 59.98 60.34 30.92 56.62 114.6 74.74 397.2
Products of minced meat
18 Minced mixed
meat kg 858 665 592 486 552 535 3688
19 Beef Hamburger kg 90 167 137.2 169.68 169.5 187.36 920.74
Total 26,318.9
Source: Internal documentation of Grand Circle Corporation, 2013.
The data obtained about the total annual consumption of meat and meat products from
the chosen sample in the company “Grand Circle Cruise Line” is represented in Graph 1.
According to the data described above, it can be concluded that the consumption of poultry
meat in the amount of 27 t is the biggest, followed by other meat products in the amount
of 26 t.
537EP 2015 (62) 2 (527-542)
TOURIST SHIPS ON THE DANUBE AS AN OPPORTUNITY FOR EXPORT OF MEAT AND MEAT PRODUCTS
Graph 1. - Consumption of meat products “Grand Circle Cruise Line” in 2013
Source: raw data compiling
Meat consumption on the Danube in Serbia
Eight companies with 54 tourist ships sail on the Danube through the Republic of Serbia
(Dragin et al., 2014). The ships have a relatively constant number of passengers. The
results obtained in the studied sample indicate that the overall consumption of 54 ships
would result in roughly 218 thousand tons of poultry and 120 thousand tons of veal and
beef annually. The consumption of meat products is approximately 210 thousand tons and
pork about 89 thousand tons annually. Since the number of ships sailing on the Danube is
expected to increase every year and therefore it can be expected that the amount of meat
consumption would increase accordingly.
Meat industries in the Republic of Serbia and their possibilities
Based on the data retrieved from the Government run Agency for company registration
(http://www.apr.gov.rs/), the following meat-producing companies are categorized as
medium (labeled 3) and large (labeled 4) companies (Regulations on the content and form
of nancial statements for companies, cooperatives, other legal entities and entrepreneurs,
Ofcial Gazette of the Republic of Serbia no. 114/06, 5/07 - correction, 119/08, 2/10, 101/12,
118/12 and no. 3/2014): Matijević d.o.o., Agroživ d.o.o. and Carnex a.d. Additionally, in order
to provide a reliable cooperation, companies should to have nancial liquidity, should be
making prots, and hire more than 1000 employees, which all of the above named companies
do. Therefore, these categories should be held as a criterion for further inclusion of companies
into research and comparisons.
Assortment of fresh beef, veal, lamb and pork could be supplied to ships by:
Matijević d.o.o. and Carnex a.d. provided that they meet international sanitary and
other quality standards.
With application of international and European regulatory framework in terms of food
safety and quality, and by adoption of a holistic and preventive approach to inspection and
control in the meat industry (Rantsios, 2007) ships could be supplied with fresh poultry by
538 EP 2015 (62) 2 (527-542)
Dragan Tešanović, Nikola Vuksanović, Bojana Kalenjuk, Milijanko Portić
the meat industries Agroziv d.o.o. and Matijević d.o.o.
Table 8 represents the possibilities and capacity in meat industries that may identify their
interest in this segment.
Table 8. Portfolios of meat industries
Portfolios of meat industries in the market of the Republic of Serbia
Matijević d.o.o.
- contemporary lines of slaughter cattle capacity of 1,500 units/8 hours;
- contemporary line of slaughter poultry capacity of 4500 pieces/hour;
- line the deboning which by its capacity monitor the slaughter line;
- processing with a line lling of meat nished products up to 120 tons per day.
Agroziv d.o.o.
- slaughter capacity of 24,000 chicken per shift;
- line of slitting 4,200 chickens per hour;
- automatic packing machines - one hour to pack 300 kg of chicken meat.
Carnex a.d. - 100 different kinds of product meat;
- annual production of 18,000 tons.
Source: www.matijevic.rs; www.agroziv.rs; www.carnex.rs
According to the analysis of the companies in table 8, the company Matijević d.o.o. and
Agroziv d.o.o. may identify their interest towards new segments of the market, i.e. export
of poultry meat. All the meat industries mentioned above and others on the market of the
Republic of Serbia could nd their benets and recognize their interests.
Conclusion
The number of ships sailing on the Danube is increased every year and it is expected that
the meat consumption will increase too. At the time when the data was extracted (2013), the
sampled company “Grand Circle Cruise Line” did not work with any supplier of meat or
meat products from Serbia. Based on an analysis of the market and the meat industry offer in
the Republic of Serbia, there are competent and competitive companies which can provide
the supply of ships sailing through the country. Producers in the meat industry which met
basic reliability criteria are: Matijević d.o.o. Agroživ d.o.o. and Carnex a.d. Meat industries
on the market of the Republic of Serbia have met some standards of quality and are in
the process of fullling all of them. It remains on the State to implement regulations that
are in accordance with EU regulations in terms of food production, sanitation and quality
and thus eliminate the biggest hurdle in exporting the agro-food products. This would also
bring in more revenues in form of taxes for the State. However, until all of the regulations
are in place, it is unlikely the cruisers will employ Serbian meat-producers. Each passing
cruising season without the regulations in place costs the Republic of Serbia signicant
amount of money in a wasted potential. Once all of the regulation is in place, and Serbian
meat-producers can make use of their producing potential, they will have to put together
a carefully drafted and competitive pricing list in order to encourage potential buyers. The
future researches should include repeated studies in different companies and compare the
results. Additionally, the possibility to export other foodstuffs should be researched.
539EP 2015 (62) 2 (527-542)
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542 EP 2015 (62) 2 (527-542)
Dragan Tešanović, Nikola Vuksanović, Bojana Kalenjuk, Milijanko Portić
TURISTIČKI BRODOVI DUNAVA KAO ŠANSA ZA IZVOZ
PROIZVODA OD MESA6
Dragan Tešanović7, Nikola Vuksanović8, Bojana Kalenjuk9, Milijanko Portić10
Rezime
Razvoj turizma pokreće rast drugih komplementarnih delatnosti. Nautički turizam, kao
poseban selektivni oblik turizma, doživljava intenzivni razvoj, sa značajem za regije kroz
koje, Dunav kao sastavni deo sistema Rajna – Majna – Dunav, protiče. Tokom krstarenja
najveća potrošnja se ostvaruje na samom brodu, gde meso i proizvodi od mesa kao sastavni
element svakog obroka prestavlja najskuplju komponentu hrane. Zadatak rada je da se
izvrši analiza potrošnje mesa i proizvoda od mesa na šest turističkih brodova kompanije
,,Grand Circle Corporation“ u 2013. godini, s ciljem da se ukaže na mogućnost snabdevanja
mesom i prerađevinama iz proizvodnih izvora sa teritorije kojom brodovi prolaze. U radu
će biti prikazani aktuelni snabdevači, kao i proizvođači iz Republike Srbije koji bi mogli
snabdevati kompaniju „Grand Circle Cruise Line“ i druge turističke brodove na Dunavu.
Takođe, istraživanje ukazuje da bi izvoz mesa i proizvoda od mesa za Republiku Srbiju,
pod pretpostavkom da snabdeva većinu turističkih brodova, imao značajan efekat u
boljem pozicioniranju i povećanju konkurentnosti u sektoru poljoprivredne i prehrambene
proizvodnje. Rezultati rada, posebno, ukazuju na mogućnost povećanja izvoza živinskog i
goveđeg mesa ukoliko bi se iskoristio potencijal tražnje svih osam kompanija koje sa 54 broda
obavljaju turistička putovanja na Dunavu. Dobijeni podaci su sistematizovani, statistički
obrađeni i tabelarno i grački prikazani.
Ključne reči: turistički brodovi Dunava, meso i prerađevine od mesa, izvoz.
6 Rad je deo projekta pod brojem III 46009 i III 46005, nansirani od strane Ministarstva prosvete,
nauke i tehnološkog razvoja Republike Srbije.
7 Dr Dragan Tešanović, redovni profesor, Prirodno-matematički fakultet, Departman za geograju,
turizam i hotelijertsvo, Trg Dositeja Obradovića 3, 21000 Novi Sad, Srbija, Telefon: +381 63 541
436, E-mail: tesanovic.dragan@gmail.com
8 Nikola Vuksanović, M.Sc, asistent, Visoka škola strukovnih studija za menadžment i poslovne
komunikacije, Mitropolita Stratimirovića 110, 21205 Sremski Karlovci, Srbija, Telefon: +381 63
19 68 770, E-mail: vuksanovicnikola@yahoo.com;
9 Dr Bojana Kalenjuk, docent, Prirodno-matematički fakultet, Departman za geograju, turizam i
hotelijertsvo, Trg Dositeja Obradovića 3, 21000 Novi Sad, Srbija, Telefon: +381 64 199 02 35,
E-mail: bojanakalenjuk@yahoo.com
10 Dr Milijanko Portić, vanredni profesor, Prirodno-matematički fakultet, Departman za geograju,
turizam i hotelijertsvo, Trg Dositeja Obradovića 3, 21000 Novi Sad, Srbija, Telefon: +381 63 814
47 39, E-mail: porticprof@yahoo.com
