16Review Article Economics of Agriculture 1/2013
UDC: 338.48-4(26):338.439.62(282.243.7.043)
DANUBE TOURIST SHIPS AS AN OPPORTUNITY FOR EXPORT OF AGRICULTURAL AND FOOD PRODUCTS
Dragan Tesanovic1, Nikola Vuksanovic2, Bojana Kalenjuk3, Milorad Vukic4, Snjezana Gagic5
Summary
The Danube is the most important European river that forms part of the trans-European navigation system Rheine - Main - Danube, which facilitates an intensive development of various forms of tourism. Currently we are experiencing the intense development of nautical tourism. Number of cruise ships and tourists is constantly increasing. The highest level of consumption while cruising is achieved on the ship itself. Countries that have not adapted well and developed the infrastructure neededfor providing the material goods for the ships needs experience reduced tourist revenues. They mostly come from souvenirs and visits to cultural and historic resources. Supplies of fuel, water, food, drinks and other necessities are obtained in countries that have recognized the demand and quickly adapted its offer. Of all countries along the Danube, ours is the only one where no procuring is taking place. The purpose of this paper is to study the structure, market forms and quantities of vegetables, fruit and other foods andfood products, which are yearly spent on ships analysed. This paper will point out the places and countries they are presently purchasing. The study involved six cruise ships of Grand Circle Corporation and the consumption they had during the 2011. The obtained data is systematized and presented in appropriate tables and graphs.
Key words: tourism, export, groceries of vegetable origin, Danube. JEL: L83, Q13, O13
1 Dragan Tesanovic, Ph.D., Full Professor, University of Novi Sad, Faculty of Science, Department of Geography, Tourism and Hotel Management, Novi Sad, Serbia, Trg Dositeja Obradovica 3, E-mail: tesanovic.dragan@gmail.com
2 Nikola Vuksanovic, M.Sc., Teaching Assistant, Alfa University, College of professional studies in management and business communication, Department of Hospitality, Sremski Karlovci, E-mail: vuksanovicnikola@yahoo.com
3 Bojana Kalenjuk, M.Sc., Teaching Assistant, University of Novi Sad, Faculty of Science, Department of Geography, Tourism and Hotel Management, Novi Sad, Serbia, Trg Dositeja Obradovica 3, E-mail: bojanakalenjuk@yahoo.com
4 Milorad Vukic, Ph.D., University of Belgrade, The College of Hotel Management, Belgrade
5 Snjezana Gagic, M.Sc., Teaching Assistant, Alfa University, College of professional studies in management and business communication, Department of Hospitality, Sremski Karlovci, E-mail: gagicsnjezana@yahoo.com
Introduction
Danube is one of the largest tourism resources of Serbia, which is located at the very top of the current supply of European tourism in nautical tourism, which has an increasing growth rate. It is predicted that by 2020, ship cruises, respectively, the 'cruise business' will be one of the leading forms of tourism on the planet (Katie et al., 2011). This suggests that the Danube, as traffic is an important factor of economic development (Vitez, Raicevie, 2008) is the future of domestic tourism, because of it being the connection Serbia, via Budapest and Vienna, has with the highly developed countries ofWestern Europe (Katie et al., 2011). A large number of cruise ships are going through our country. At the same time, the longest section of Danube course is through Serbia and yet, not one of business entities from Serbia deals in food supply to the ships (Tesanovie et al., 2010a; Tesanovie et al., 2010b), or any other goods. This is where the need for research and writing of this paper emerges.
It is well known that there is an interaction between tourism, agriculture and food industry (Hrabovski - Tomie, 2010) and that the expenditures for food and drink in the tourism industry make up for one third oftotal tourist spending in global tourist traffic (Cerovie, Mueller, 2003). Nautical tourism in Serbia could become a significant segment of national export expansion strategy, by supplying cruise ships with agricultural food products (Hrabovski - Tomie, 2010). This paper aims to investigate the type and amount of foods of agricultural origin, which are consumed on the river tourist ships that sail through Serbia, and also to investigate the locations in the countries that are current supply source for the cruisers. Analysis and research will determine which of these foods are also produced in Serbia, and which could be further developed in order to be sold on the waterway, as do other countries and suppliers.
The selected analysis is of consumption of fruits, vegetables, grains and herbs and their products, due to the fact that these groups of food are consumed in highest quantities, in ship kitchens and other locations respectively. One reason is that this form of tourism practiced mostly by population of 55 to 70 years of age (Tesanovie et al., 2010b), and their diet is dominated by vegetables, fruits, grains and other similar foods, by structure and amount. Another reason is that Serbia produces plenty of vegetables and fruit which are of the specific desirable quality that already represents a great potential. It can, with appropriate investments and export support, become an even more important source of income (Cioffi, dell' Aquila, 2004; Nikolie, Sevarlie, 2009; Munitlak, Ivanovie et al., 2009). This can significantly contribute to better positioning and increase competitiveness of our country (Benadie, 2010; Kalenjuk et al., 2012).
Literature review
The importance of the Danube in export
The Danube is the most important European river, which is contributed by the fact that it is an integral part of the trans-European navigation system - the Rheine-Main-Danube Canal (Mihie et al., 2011), the waterway which, with its length of 3505 km, connects the Atlantic and the Mediterranean, thus connecting West and East Europe. Its over 2888 km long is the second largest European river (after the Volga 3692 km long). The Danube flows from the
Black Forest Mountains in Germany and passes through ten countries, including: Germany, Austria, Slovakia, Hungary, Croatia, Serbia, Bulgaria, Romania, Moldova and Ukraine, and flows into the Black Sea in Romanian territory (Katic et al., 2011). Since the Danube in direct contact with the World Sea, it means that it's available to tourist vessels from around the world (Katic et al., 2011). The authors report that Danube Region is an area characterized by the greatest economic development in Serbia (Jovanovic, 2009), including the fruitful region of Vojvodina, comparable to a granary that supplies the Danube region with agricultural foods (Bercan et al., 2010).
Fruit, vegetables, grains and herbs in the country
The production of fruit, vegetables, grains and spices is an important traditional economic activity in R. Serbia, with all the prerequisites for the production of organic products, the demand for which is growing in the international market (Vlahovic et al., 2010), and for the production of healthy and safe foods (Benadic, 2010). Good growing conditions, uncontaminated arable land and water are significant advantages of Republic of Serbia (Vlahovic, Strbac, 2007). Agricultural food products in the world market are subjected to strict standards in order to protect the health of humans, animals and plants, following a number of international agreements.
The popularity of consumption of fruits and vegetables is increasing in the world yearly. The authors state that the consumption of berry fruits particularly stands out because of colored substances they contain, which are natural antioxidants, and green vegetables rich in folic acid, as well as those species that have anticancer properties (Strbac, 2009).
The requirements for export to the European market
Requirements relating to the production and marketing of fruits and vegetables in the EU provide a high level of consumer, product and environmental protection. For export of fruits and vegetables to the EU to become a promising prospect, requires compliance to a number of demands this market demands (ie., continual supply of established quantities of merchandize of specified quality, planting of healthy seedlings, controlling the use of pesticides, pertaining to the European standards of packaging and transport, well-organized logistics and marketing, distribution centers with modern technology for quality products selection, and others (Strbac, 2009, Goetz, Grethe, 2009). Fruits and vegetables produced in R. Serbia are of good quality, of full and aromatic flavor, which is particularly felt in the fresh state. The EU legislation and business environment are of particular importance for potential exporters of vegetables and fruits from our country (Strbac, 2009).
However, these standards are often used as a cover for the imposition of non-tariff barriers intended to preserve the economic interests of companies in developed countries, often at the expense of exports from underdeveloped and developing countries. Relevant economic literature is predominantly devoted to the role of WTO negotiation rounds at the international level, neglecting the role of other forms of regulation that could have a strong impact on the volume and structure of foreign trade in agricultural food products
(Nikolie, Sevarlie, 2009). In our country, it is necessary to connect manufacturers in specialized professional associations in order to increase production and export (Vlahovie et al., 2010), which would include the introduction of appropriate economic policies (Hrabovski - Tomie, 2010). Another major consequence of the openness of the European vegetables market is the exceptional offer of a rich assortment of products, which makes product placement more difficult, but in a way, motivates producers to try out new sale strategies (Burovka et al., 2006).
Place and methods
The study was conducted on tourist boats at Grand Circle Corporation, which operates since 1958, with over 1.5 million tourists so far. Grand Circle Small Ship Cruises is part of the company, present in Europe for 12 years already, with 10 ships, three of which in France, six on the Rhine-Main-Danube Canal waterway, and one on the Elbe River. The study involved six ships on the river Rhine-Main-Danube Canal, namely: Ms River Adagio, Ms River Aria, Ms River Harmony, Ms River Melody, Ms River Rhapsody, and Ms River Concerto, with a capacity of 140 passengers. For research purposes, the internal documentation of boats operating from 2011 was used, displaying the structure and the amount of consumption of fresh vegetables, fruits, grains, spices and their products by type for each ship accordingly. Selected results are arranged in tables and graphs and presented in this paper. This paper also uses the methods of analysis, synthesis, description and abstraction.
Results and discussion
Procedures for procurement and delivery offood to the ships
Requisitions for the ship kitchen are the responsibility of the chef and they are done seven or fourteen days in advance. During a requisition, four companies are available for purchasing food, which allows the chef to order same products at different prices. The chef must comply with a previously determined 'master list', which is a precalculation of every menu and meal for 40 people. The state of food in warehouses and cold storage is also checked in order to plan for minimal stock of supplies, due to limited storage space.
Ships procure groceries from the following companies:
- HMS (frozen, fresh, durable and semi-durable products, every 14 to 16 days) from Netherlands - Germany - Austria and Hungary;
- Nordis (delivery of fresh fruit and vegetables, every seven to eight days) from Netherlands - Germany;
- Drissen (delivery of meat and fish every seven to eight days) from Netherlands -Germany;
- Penz (delivery of vegetables every seven to eight days) between southern Germany and Austria - Hungary).
Given that the acquisition is not made anywhere in our country, and given that the Danube has the longest course through Serbia - thus the ships spend the longest time within our borders - the last acquisition beforehand is performed at the Serbian -Hungarian border, near Budapest, and after in Ruse, Bulgaria.
Consumption of fresh vegetables, grains, herbs, fruits and their products
On the basis of insight into internal documentation of the Grand Circle Corporation tourist ships company, which sails along the Rhine-Main-Danube Canal, the data on the spending for the procurement of fruits, vegetables, grains and herbs in 2011 was obtained. Table 1 shows the types of fresh vegetables, grains and herbs that ships procured during the voyage.
Table 1. Consumption of fresh vegetables, grains and spices
Number Name of foods that are purchased UM Consumption by ships
Ms River Adagio Ms River Aria Ms River Concerto Ms River Harmony Ms River Rhapsody Ms River Melody Total
1 Bell pepper green kg 240.8 385.98 332.1 330.1 345.2 330.4 1964.98
2 Bell pepper red kg 582.34 444.23 374.84 420.2 575.1 234.22 2630.93
3 Bell pepper yellow kg 480.4 406.2 364.3 385.1 570 207.5 2413.4
4 Broccoli kg 688.1 694.4 521.7 597.7 576.3 489.4 3567.6
5 Cabbage red kg 243.82 291.4 317.7 360 378 395.8 2086.72
6 Cabbage white kg 581.12 647.78 446.32 462.26 565.18 485.1 2725.44
7 Carrots large kg 1733.4 2087 1023.7 1377.5 1504.5 1563.3 9289.4
8 Carrots small & Foliage kg 333 173 375 301 420 378 1980
9 Celery root kg 377.82 368.9 265 283.2 238 240.3 1773.22
10 Champignons white kg 926 948 594 585 701 485 4239
11 Cucumbers piece 1415.9 1859.84 1088.14 1712 1986 2313.48 8701.36
12 Eggplant kg 363.08 371.4 217.7 240.6 370.3 278.2 1841.28
13 Garlic kg 93.36 163 129.5 99 115 109.5 709.36
14 Leek kg 520.8 697.3 638.1 532 740 421.2 3549.4
15 Lettuce Butterhead (400 gr/piece) piece 1028 1240 826 912 936 835 3549.4
16 Lettuce Iceberg (500 gr/piece) piece 1057.3 1154.6 855.76 726.2 514 950 5777
17 Lettuce Lollo Bionda (350gr/ piece) piece 1000 1104 867 912 448 1168 5499
18 Lettuce Lollo Rosso (350gr/ piece) piece 1116 1042 820 972 588 1188 5726
19 Onions large kg 1986 2775 2075 2135 2397 2753 14121
Number Name of foods that are purchased UM Consumption by ships
Ms River Adagio Ms River Aria Ms River Concerto Ms River Harmony Ms River Rhapsody Ms River Melody Total
20 Onions red kg 152.5 127.5 75 128.28 91 176.1 75098
21 Onions Spring piece 382 529 436 283 544 496 2670
22 Potatoes Nicola kg 5730 7170 4200 3390 3655 3770 27915
23 Potatoes large kg 640 540 880 2220 3200 2780 10260
24 Radish white kg 275.6 454 343 373 379 434 1983
25 Tomatoes kg 1700.1 1856.2 1543 1737 2043.1 2178.1 3280
26 Tomatoes cherry kg 220.25 175.5 219.85 153.75 138 108.25 1015.6
27 Zucchini green kg 648.82 565.6 447.4 509.5 653.7 521.3 3346.32
28 Cauliflower kg 688 603 663 448 512 471 3385
Source: Internal documentation of Grand Circle Corporation, 2011.
Cruisers purchased about 70 types of fresh vegetables for their kitchen units. The table above presents the kinds that are purchased in large quantities. Other types of vegetables that are purchased and consumed in small quantities are: Alfalfa sprouts, Asparagus - white, Baby corn, Black salsify, Celery sticks, Fennel - fresh, Pumpkin -large, Radish - large - red, Shallots, Snow peas, Soybean sprouts, Sweet corn, Tomatoes - big, Chervil - fresh, Dill - fresh, Ginger, Lemon balm, Lemon grass, Marjoram -fresh, Parsley - curled, Rosemary - fresh, Sage - fresh, Tarragon - fresh, Thyme - fresh, Beetroot red - boiled, Cabbage - Chinese, Cabbage - green, Lettuce - Belgium Endive/ Chicory, Lettuce - Frisee, Lettuce - Oak leaf, Lettuce Radicchio, Lettuce Romaine, Lettuce Ruccola, Lettuce Field, Potatoes - sweet and Turnip - Kohlrabi.
The largest share of produced foods in Republic of Serbia in 2009 was taken by potato with 35% (Vlahovic et al., 2011). In our study, as shown in table no. 1, potato consumption was the highest. In the list of requisitions we predominantly find two types of potatoes: Nicola (27.915 kg) and Large Potatoes (10.260 kg).
Onion is a widely used vegetable appreciated for its specific flavour, and abundance of minerals and vitamins (Vlahovic et al., 2011). The onion consumption in the season of 2011 was 14.121kg.
Table no. 2 gives examples of types and quantities of fruit consumption.
Table 2. Consumption of fresh fruit
Number Name of foods that are purchased UM Consumption by ships
Ms River Adagio Ms River Aria Ms River Concerto Ms River Harmony Ms River Melody Ms River Rhapsody Total
1 Apples red Elstar kg 489.06 599.08 432.78 178.58 748 482 2769.5
2 Apples red Jonagold kg 530.18 484.32 275.7 880.02 509.8 562.7 3242.72
3 Bananas green kg 487.68 36.2 325.54 484 596.14 90.14 1579.7
4 Bananas medium ripe kg 1739.62 1593.38 1035.3 1172.94 801.88 1452.26 7795.38
6 Grapefruit red piece 1631 1434 1440 1201 2314 2001 10021
7 Grapes blue kg 193.9 255.97 216.5 166.86 276.5 193.3 1303.03
8 Honeymelon kg 1617.18 1491.72 794.16 1192.44 944.3 1314.8 7354.6
9 Kiwi piece 2990 4281 3354 3248 3237.08 3376 20486
10 Lemon kg 503.36 675.64 560.33 497.26 586.63 591.25 3414.47
11 Lime piece 1854 1689 1263 988.7 1326 879 7999.7
12 Mango piece 185 355 230 132 164 167 1233
13 Melon Cantaloupe kg 1406.79 1059.5 522.03 515.26 368.2 1034.5 4538.08
14 Pears kg 572.3 707 490.5 484.5 504.19 540 3298.49
15 Pineapple piece 1625 1791 1092 1040 1602 1443 8593
16 Plums red kg 31.5 150 111.4 73 138 97 600.9
17 Strawberries kg 149.3 161.5 192.5 174 171 155 1003.3
18 Tangerines kg 180 342.9 100 260 242.1 416 1541
19 Watermelon kg 3299.12 2843.28 2009.98 1551.62 1780.2 2096.9 13581.1
20 Oranges kg 1334.62 1322.7 1082.3 1247.7 1143.7 966.4 7097.42
Source: Internal documentation of Grand Circle Corporation, 2011.
The ships are supplied with 29 types of fresh fruit, and in addition to the species listed in the table, there are some that are consumed in larger quantities: avocado, blackberries, blueberries, cherries, papaya, passion fruit, raspberries, white grapes, physalis and starfruit. The watermelon production in Serbia has increased its significance in relation to other vegetable plants in the last few years. The reason for the increase in this area is lower price of cultivation and large yield of field crops. By area, the most important regions for growing watermelons in Serbia are Backa, Srem and Macva.
Table no. 3 presents the consumption of products made from vegetables, grains and herbs.
Table 3. Consumption of products from vegetables, grains and spices
Consumption by ships
Number Name of foods that are purchased UM h á - Ms River Aria !" O £ t 3 8 s <U = M £ 1 * & r 2 1 Total
1 3 § u sa § B I S s s
Wheat products
1 Flour wheat 405 kg 988 1407 708 1250 1073 960 6386
Other Products
2 Rolled Oats small kg 140 237 186 122 197 200 1082
3 Sugar white fine kg 1135 1721 1312 1319 1250 1325 8062
Pasta and related products
4 Noodles bavette kg 192 164.5 136 119 138 136.5 886
5 Noodles penna rigat kg 129 125 113 144 164 175 850
6 Noodles spaghetti kg 239.9 434.4 88 151 120 104 1137.3
Pasteurized vegetables
7 Beetroot stripes kg 480.25 522.75 272 471.75 437.75 374 2358.5
8 Celery stripes kg 212.75 191.25 216.75 289.05 246.5 229.5 1385.8
9 Kidney beans lit 328.6 229.4 255.1 267 310 285.2 1675.3
Dried vegetables
10 Paprika sweet kg 14 36 11 12 7 9.7 89
11 Beans black dry kg 15 32 60 60 70 132 369
12 Beans white dry kg 70 23 17 22 35 57 224
Canned vegetables
13 Gherkins pickled lit 367.4 311.6 315.2 387.8 438.6 504.4 2325
14 Mixed pickles lit 243.25 199.75 212.5 272 161.5 195.5 1284.5
15 Sauerkraut kg 224.4 285.6 230.35 302 295.8 326.4 1664.55
Frozen vegetables
16 French fries" kg 639.5 650 645 720 690 800 4144.5
17 Cauliflower kg 10 25 75 87.5 105 190 492.5
18 Green peas kg 181 172 108 110 140 210 921
19 Haricot beans fine kg 230 245 157.5 182.5 185 360 1360
20 Sweet corn kg 180 152.5 120 100 157.5 190 900
Vegetable sauce, ketchup and related products
21 Ketchup kg 460 420 346 454 430 412 2522
22 Tomatopaste lit 178.25 123.25 144.5 110 127.5 97.75 781.25
Source: Internal documentation of Grand Circle Corporation, 2011.
About 73 items among vegetable products in the table are significant due to larger amounts spent on their procurement, some of which are: Flour wheat - whole, Semolina, Pearl barley
- medium, Polenta, Couscous, Lentils - red, Rice - basmati, Rice - round corn, Milk rice, Rice parboiled - long corn, Rice risotto, Potato puree powder, Noodles farfalle, Noodles farfalle -three colours, Noodles lasagna, Noodles eliche, Noodles tagliatelle - verde, Noodles tagliatelle
- yellow, Tomatoes - sun dried, White beans - big, Capers, Onions - pickled, Almond potato croquettes, Asparagus - green, Asparagus - white, Gnocchi, Balkan mix vegetables, Broccoli,
Carrots sliced, Chestnuts, Green beans - cut, Kohlrabi stripes, Mushrooms - mixed, Soup mix vegetable, Wax beans, Sugar icing, Oil vegetable, Tomatoes - peeled, Olives black - stone less, Olives green - stone less, Green peas - dry peeled, Hash browns, Pommes Macaire, Potato croquettes, Potato dumpling dough, Potato wedges, Black salsify, Romanesco, Vegetable mix Brunoise, White beans in tomato sauce, Brussels sprouts and Spinach leaves.
Fine white sugar has the highest level of consumption in quantities of 8062 kg, wheat flour type 405 in 6386 kg and, French fries 4144.5 kg.
Authors who have studied the analysis of the supply of our markets, through insight into the range of products in supermarkets, noted that domestic manufacturers are dominant in the supply of beetroot, peppers and cucumbers. Domestic manufacturers are exclusively present in the offer of mixed salads. Foreign manufacturers dominate the offer of green beans, peppers and mushrooms. The carrots, sweet corn and beans are offered only by foreign producers. The biggest offer is of cucumbers, peppers, beets and mushrooms, and the smallest of beans, green beans, sweet corn and carrots which depends, above all, on consumer habits and preferences (Vlahovic et al., 2008).
What supports a variety of these products is the production of miniature vegetables (with the average weight of 10-30 grams), which became a trend ten years ago in Europe (Burovka et al., 2006). Table 4 presents the consumption of fruit.
Table 4. Consumption fruit products
Consumption by ships
'm Name of h h !" O u -B r
= 9 z foods that are purchased % Ms Riv< Adagit Ms Riv< Aria £ t 3 " •s s § U 1 i ü - í o S s. s a s s Ms Riv< Melody Total
Compote
1 Apple compote lit 127.5 263.5 68 148 170 182.9 959.9
2 Apricots 1/2 fruit lit 227.9 340.8 278.75 501.2 465.75 289.3 2103.7
3 Apricots 1/2 fruit lit 321.36 255.68 284.4 200.25 203.47 312.85 1578.01
4 Pears 1/2 fruit lit 572.3 707 490.5 484.5 504.19 540 3298.49
Pasteurized fruit puree
5 Puree Apple lit 8.5 8.5 80.75 106.1 68 85 356.85
Dried fruit
6 Apricots dry stoneless kg 107.3 162.5 87.5 123.5 114.5 134.5 729.8
7 Plums dry stoneless kg 234.5 227.5 255 228 266 207 1418
8 Dry raisins kg 131 153 73 184.7 96.5 100 738.2
Frozen fruit
9 Apple segments kg 180 550 200 207 510 285 1932
10 Blueberries kg 110 81.5 83 97.5 60 97.5 529.5
11 Plumes kg 130 107.5 105 160 160 95 757.5
12 Raspberries kg 115.5 112.5 115 122.5 121.5 92.5 679.5
13 Sour cherries kg 143 148 117.5 245 237.5 173 1064
14 Strawberries kg 99 147 117.5 187.5 139 123 813
Jam
15 Jam Cranberry kg 130 175 157 170 220 158 1010
Source: Internal documentation of Grand Circle Corporation, 2011. EP 2013 (60) 1 (179-194)
About 73 items among fruit products in the table are significant due to larger amounts spent on their procurement, some of which are: Apple rings - dried, Apple cubes, Blackberries, Cranberries, Mixed berries, Red currants, Jam apricot, Jam cherry, Jam orange, Jam raspberry, Jam strawberry, Fruit cocktails, Grapefruit segments, Mandarin segments and Pineapple - sliced.
Plums have the highest level of consumption, in the quantity of 1418 kg, pears (1/2 fruit) participate with a share of 3298.4 kg and apricots (1/2 fruit) are consumed in the amount of 2103.7 kg.
The possibilities of supplying the ships with domestic, imported or processed products
By the analysis of products in demand, or consumed on tourist ships, it was calculated which part of these is produced, processed or imported as a finished product in our country. It was started from the fact that other countries which supply the cruise ships import similar types of products, as is the case with the Mediterranean fruit and vegetables and herbs that are not from the European region.
Figure 1 shows the relation of fresh fruits, vegetables, grains and herbs that are procured by the ships and those which they can obtain from domestic production or imports.
Figure 1. Relationship between production and import of fresh fruits and vegetables, grains and herbs
Figure 1 shows the consistency between the products that are produced in Serbia and the imported fresh fruit products. It is necessary to take into account the types and technology of vegetable production and the packaging, which must be suitable for
the placement at the EU market. ISO and HACCP and other European standards of quality of fruits, vegetables and other foods must be respect and strictly enforced. The results of research confirm that the domestic production of fresh vegetables, grains and herbs can satisfy 80% of demand of river cruise liners. Vegetables that Serbia imports consist of: Chinese cabbage, Black salsify and Celery sticks. Figure 2 and 3 show the relationship of domestic products, products which we import and process, and those imported as finished products.
The analysis of vegetable products displayed by figure 2 reveals that the Serbian market can meet the demand for cereal products, pasta and related products, biologically pasteurized vegetables and vegetable sauces, ketchup and related products. By analysing Figure 2, it is noticed that most products of frozen and dried vegetables are produced in Serbia, and a small percentage of those products is imported. A larger number of vegetable products which belong to the group of pasteurized vegetables are found to be imported into the market (Sun Dried Tomatoes, Capers, Pickled Onions, Black Olives - stone less and Green Olives - stone less) while gherkins pickled, sauerkraut and mixed salad can satisfy market. In the other groups of products, half of them are being produced in the country, one-third is imported and processed, and only 10% are pure imports (Couscous and red lentils), which allows our producers to sell most of their products.
Figure 2. Ratio of production, processing and export of finished goods from vegetables, grains and herbs
Our country produces nearly all types of dried fruit and pasteurized fruit porridge that can meet the demand of tourist boats. As for other products, frozen fruits and jams, an assortment of demand can be satisfied with the present offer. 50% of market need for
compotes is satisfied by imports (fruit cocktail, grapefruit segments, mandarin segments and sliced pineapples) and 50% are compotes that are available in our market (apple compote, apricots (1/2 fruit) and pears (1/2 fruit)).
Figure 3. The ratio of production, processing and export of finished fruit products
One of the preconditions for exports is greater activity of all holders of agricultural policy in order to improve the position of our country in the international market. Lack of marketing concepts of our economic entities, government assistance and agricultural protectionism in developed countries is a limiting factor in improving the export of agricultural food (Vlahovic et al., 2008), including its placement on the tourist ships.
Conclusion
While exploring the need for fruits and vegetables and other foods of agricultural origin on the Danube tourist cruisers analysed, studying of domestic and foreign literature, and using scientific methodology appropriate in the case studies in this work, this research has reached the following conclusions:
1) Marine tourism on the Danube is one of the more promising selective forms of tourism whose potentials Serbia is not using to the full extent. This conclusion requires a quick adjustment in the direction of growing demands for infrastructure and ports that offer full comfort for incoming ships, as well as the study of their needs for fuel, water, foods and other supplies. Bearing in mind that Serbia has the longest Danube flow through its territory, this creates the possibility for keeping people the longest amount of time and providing the longest and highest level of consumption.
2) Keeping in mind that this form of tourism is mostly practiced by population aged 55-70, and that their diet is dominated by vegetables, fruit, grains and other foods from plant sources, consumption of these foods, by structure and quantity, is the highest.
3) The consumption of fresh vegetables is dominated by two types of potatoes; 'Nicola Potatoes' (with 27,915 kg), and 'Potatoes - large' (with 10,260 kg). The emphasis is also on the onion ('Onions large') with consumption of 14.121 kg. As for the other product, sugar stand out with the highest consumption ('Sugar - white fine'), which is spent at the rate of 8062 kg, flour type 405 ('405 Wheat Flour') - 6386 kg spent, and French fries, by the amount of 4144, 5 kg. Concerning the consumption of fresh fruit, notable are: Watermelons, with a share of 13.581 kg, semi ripe bananas ('medium ripe bananas'), 7795.38 kg spent, and melons ('Honey Melon') with 7354.6 kg. Dried plums dominate in the production of fruit products ('plums - stoneless dry') in the quantity of 1418 kg, canned pear ('pears - 1/2 fruit') with the portion of3298.4 kg, and stewed apricots ('apricots 1 / 2 fruit') which is spent in the quantity of 2103.7 kg.
4) Of the total of required types of food Serbia produces 50% of fresh fruit, as well as 50% imported. It should be noted that citrus fruit and some products are also imported by other Danube countries and sold to the cruise ships at supply points. Over 84% of fresh vegetables is produced in Serbia and only 16% of all is imported. Of the total required amount of vegetables, Serbia has a 100% production of following vegetable products: cereal products, pasta and related products, biological pasteurized vegetables and vegetable sauces, ketchup and related products. As for the dried and frozen vegetables, Serbia alone produced about 70% of the required products, and about 30% must be imported. Further on, the required amount of pasteurized vegetables that Serbia itself meets are 30% and 70% are imports. Over 52% of other vegetable products are produced in Serbia, 33% is imported and produced here, and 15% has to be fully imported. In the given graph 3, Serbia has a 100% production of dried fruit and pasteurized pulp of fruit. Of the total required amount, Serbia produces 82% of jams and only 18% has to be imported. Serbia also keeps the home production of frozen fruit at 70%, while 30% is imported. The production of compotes is in a proportional relation between home production and imports.
5) The pre - requirement for export of agricultural foods is the knowledge of internal quality standards of certain companies dealing with this type of tourism, which are aligned with ISO standards, with a particular focus on standards that dealt with the safety of food and drinks like HACCP, and some others. Forms and method of packaging, size of individual packages, as well as excellent safe packaging and design, adapted to the ship's consumption, are significant prerequisites for success.
6) To achieve success in increasing revenue from nautical tourism on the Danube, it is necessary to take a series of measures, including the association of producers and retailers in the form of clusters or other associations, in order to ensure sufficient quantity, quality and range of continuous delivery, superb packaging and design, and relevant promotional activities.
7) There is a great need for more coordinated activity of bearers of tourism development in Serbia and better agricultural policy, in the struggle to achieve support for the development of significant infrastructure facilities for the development of this form of tourism. Developing and implementing the standards of product quality as well as developing
a strong marketing concept of undertakings would enable us to stand opposed and shoulder to shoulder to other developed countries which practice tourist and agricultural protectionism as a limiting factor to promoting exports of fruit and vegetables from Serbia, and hence its placement on cruise ships.
Acknowledgements
The authors are grateful to the Ministry of Science and Technological Development of
Republic of Serbia, for sponsoring part of the study in project III-046005.
References
1. Cioffi, A., Dell' Aquila, C. (2004): The effects of trade policies for fresh fruit and vegetables of the European Union, Food Policy, no. 29, p. 169-185.
2. Benadic, M. (2010): Healthy food as a factor of Serbian tourism competitiveness, Economics of Agriculture, vol. 57, no. 4, p. 681-690.
3. Bercan, B., Bubalo-Zivkovic, M., Lukic, T. (2010): Poljoprivreda kao faktor ekonomskog razvoja pogranicnog regiona Srema na primeru sela Vasica, Zbornik radova Departmana za geografiju, turizam i hotelijerstvo, no. 39, p. 19-35.
4. Borovic, M., Stevanovic, S., Lazic, V. (2008): Serbia in the international market vegetables, Industry, vol. 36, no. 3, p. 107-126.
5. Burovka, M., Bajkin, A., Markovic, V., Miskovic, A., Ponjican, O. (2006): Mini vegetables as a new trend in production and processing, Journal of processing and energy in agriculture/PTEP, vol. 10, no. 3-4, p. 74-76.
6. Goetz, L., Grethe, H. (2009): The EU entry price system for fresh fruits and vegetables
- Paper tiger or powerful market barrier?, Original Research Article, Food Policy, Vol. 34, Issue 1, February 2009, p. 81-93.
7. Hrabovski Tomic, E. (2010): Agri business andfoodprocessing industry in the function of tourism industry's development, Economics of Agriculture, vol. 57, no. 3, p. 487-497.
8. Internal documentation of Grand Circle Corporation, 2011.
9. Ivanovic, O., Golusin, M., Dodic, S., Dodic, J. (2009): Perspectives of sustainable development in countries of Southeastern Europe, Renewable and Sustainable Energy Review, vol. 13, no. 8, p. 2179-2200.
10. Jovanovic, S. (2009): The importance of Corridor VII of the Serbian economy, Tehnika
- Saobracaj, vol. 56, no. 6, p. 17-20.
11. Kalenjuk, B., Bercan, B., Tesanovic, D. (2012): Gastronomski turizam kao faktor regionalnog razvoja, Ekonomika, no. 3/2012, p. 136-146.
12. Katic, A., Muhi, B., Stankovic, J., Kovacevic, J. (2011): Nauticki turizam kao faktor konkurentnosti turizma Vojvodine, Industrija, vol. 39, no. 2, p. 237-261.
13. Meler, M., Cerovic, Z. (2003): Food marketing in the function of tourist product development, British Food Journal, vol. 105, no. 3, p. 175-192.
14. Mihic, S., Golusin, M., Mihajlovic, M. (2011): Policy and promotion of sustainable inland waterway transport in Europe - Danube River Review Article, Renewable and Sustainable Energy Reviews, Vol. 15, Issue 4, May 2011, p. 1801-1809.
15. Nikolic, M., Sevarlic, M. (2009): Korporacijski standardi i njihova uloga u medunarodnomprometu hrane, Ekonomika, vol. 55, no. 1-2, p. 158-176.
16. Strbac, M. (2009): Zahtevi trzista EU u oblasti proizvodnje i plasmana voca i povrca, Ekonomika poljoprivrede, vol. 56, no. 2, p. 275-283.
17. Tesanovic, D., Kalenjuk, B., Vuksanovic, N. (2010a): Svecani obroci-znacajan segment turistickogproizvoda na recnim brodovima, TuristiCko poslovanje, no. 5/2010, Visoka turisticka skola strukovnih studija, Beograd, p. 251 - 262.
18. Tesanovic, D., Kalenjuk, B., Vuksanovic, N. (2010b): Menadzment i struktura gastronomske ponude na turistickim recnim brodovima, Cetvrti biletarni medunarodni kongres, Hotelplan 2009 - hotelijerstvo i turizam, Hotellink 13-14, Visoka hotelijerska skola, Beograd, p. 749-758.
19. Vitez, M., Raicevic, V. (2008): Saobracaj unutrasnjim vodenim putevima - potencijal za razvoj Srbije, Pravo - teorija i praksa, vol. 25, no. 3-4, p. 10-19.
20. Vlahovic, B., Tomic, D., Andric, N. (2011): Potrosnjapovrca u Srbiji - komparativni pristup, Zbornik Referata, 45. Savetovanje Agronoma Srbije.
21. Vlahovic, B., Strbac, M. (2007): Osnovne karakteristike trzista i marketingaproizvoda organskepoljoprivrede, Ekonomika poljoprivrede, vol. 54, no. 2, p. 131-147.
22. Vlahovic, B., Puskaric, A., Cervenski, J. (2010): Obelezja proizvodnje povrca u Republici Srbiji, Ratarstvo i povrtarstvo, vol. 47, no. 2, p. 461-466.
23. Vlahovic, B., Rodic, V. i Popovic, Z. (2008). Istrazivanje snabdevenosti trzista pasterizovanim i mariniranimpovrcem. Ekonomika poljoprivrede, 55(1), 53-67.
24. Vlahovic, B., Stevanovic, S., Puskaric, A. (2008): SWOT analiza izvoza povrca i preradevina, Ekonomika poljoprivrede, vol. 55, no. 2, p. 163-175.
TURISTICKI BRODOVI DUNAVA SANSA ZA IZVOZ POLJOPRIVREDNO-PREHRAMBENIH PROIZVODA BILJNOG POREKLA
Dragan Tesanovic6, Nikola Vuksanovic7, Bojana Kalenjuk8, Milorad Vukic9, Snjezana Gagic10
Rezime
Dunav predstavlja najznacajniju evropsku reku koja je sastavni deo transevropskog plovidbenog sistema Rajna - Majna - Dunav na kojoj se intenzivno razvijaju razliciti oblici turizma. Najintezivniji razvoj dozivljava nauticki turizam. Broj turistickih brodova i turista se neprestano uvecava. Tokom krstarenja najveca potrosnja se ostvaruje na samom brodu. Zemlje koje nemaju prilgodenu infrastrukturu i nisu izucile potrebe za materijalnim dobrima potrebnih brodovima, imaju male turisticke prihode. Oni uglavnom poticu od suvenira i poseta kulturno-istorijskim dobrima. Snabdevanje gorivom, vodom, namirnicama, picem i ostalim potrosnim materijalom se obavlja u zemljama koje su prepoznale traznju i brzo prilagodile ponudu. Od svih podunavskih zemalja brodovi ne vrse nabavku jedino u nasoj zemlji. Zadatak ovog rada je da izvsi istrazivanje strukture, trzisnih oblika i kolicina povrca, voca i drugih namirnica biljnog porekla i njihovih proizvoda, koji se godisnje potrose na analiziranim brodovima. U radu ce se ukazati na mesta i zemlje iz kojih se trenutno vrsi nabavka. Istrazivanje je izvrseno na sest turistickih brodova kompanije ,,Grand Circle Corporation" i njihovoj potrosnji iz 2011. godine. Dobijeni podaci su sistematizovani i prikazani u odgovarajucim tabelama i grafikonima.
Kljucne reci: turizam, izvoz, proizvodi biljnog porekla, Dunav.
6 Prof. dr Dragan Tesanovic, redovni profesor, Departman za geografiju, turizm i hotelijerstvo, Prirodno-Matematicki Fakultet, Univerzitet u Novom Sadu, Srbija, Trg Dositeja Obradovica 3, E-mail: tesanovic.dragan@gmail.com
7 Nikola Vuksanovic, M.Sc., asistent, Departman hotelijerstvo, Fakultet za menadzmet, Alfa univerzitet, Sremski Karlovci, Srbija, E-mail: vuksanovicnikola@yahoo.com
8 Bojana Kalenjuk, M.Sc., asistent, Departman za geografiju, turizm i hotelijerstvo, Prirodno-Matematicki Fakultet, Univerzitet u Novom Sadu, Srbija, Trg Dositeja Obradovica 3, E-mail: bojanakalenjuk@yahoo.com
9 Prof. dr Milorad Vukic, Visoka hotelijerska skola, Univerzitet u Beogradu, Srbija
10 Snjezana Gagic, M.Sc., asistent, Departman hotelijerstvo, Fakultet za menadzmet, Alfa univerzitet, Sremski Karlovci, Srbija, E-mail: gagicsnjezana@yahoo.com
