Supply and Sale of Functional Food of Dairy Origin in the Market of Mitrovica

  • Genc Kadriu Faculty of Biotechnical Sciences, “St. Kliment Ohridski” University, Bitola, R. Macedonia
  • Ljupche Kochoski Faculty of Biotechnical Sciences, “St. Kliment Ohridski” University, Bitola, R. Macedonia
  • Biljana Trajkovska Faculty of Biotechnical Sciences, “St. Kliment Ohridski” University, Bitola, R. Macedonia
Keywords: Supply, Sale, Functional Food of Dairy Origin, 2014-2017, Internal Market of Mitrovica (Republic of Kosovo).

Abstract

The expansion of functional food in the market of Mitrovica (Republic of Kosovo) is a very slow process and as a result this research is conducted in order to compare the supply, sale of functional products of dairy origin, such as kefir, probiotic yogurts, goat milk, for the period of three years, from 2014 until 2017. The comparison of the supply and sale of functional food was made from electronic cards for supply and sale in top three largest markets within the territory of Mitrovica.

References

[1] W.Verbeke,” Functional Foods: Consumer Willingness on Taste for Health” Elsevier – Food Quality and Performance, vol.17, p 126,127, March 2006.
[2] P.M. Verschuren, “Functional Foods, Scientific and Global Perspectives Summery Report”, British Journal of Nutrition, vol .88, p125,126, November 2002.
[3] International Food Information, Council Foundation. Available at : http://www.foodinsight.org/Content/3840/FINAL%20EXECUTIVE%20SUMMARY%202011.pdf ( 2011).
[4] G.R.Gibson and Ch.M.Wiliams, Functional Food, Concept to Product, Woodhead Publishing Limeted and CRC Press LLC, 2000, p 9-11.
[5] Z.F. Bhat and H .Bhat, “Milk and Dairy Products as Functional Foods: A Review”, International Journal of Dairy Science ; 6(1), 2011 p,1,2.
[6] The Dairy Council, The nutritional Value of Milk. Available at: www.borrowfondation.org
Published
2018-04-15
Issue
Vol 42 No 1 (2018)
Section
Articles

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