SARAJEVO, JUNE 12 (ONASA) – Dr.sci. Džemil Hajrić, Director of the Food Safety Agency of Bosnia and Herzegovina and Kemal Hrnjić, Minister of Agriculture, Water Management and Forestry in the Government of the Federation of Bosnia and Herzegovina, handed over the decision on the registration of the product “Krajiški omač” to the representatives of the “Old-New Taste” Association in Bihać today. and “Krajiška trahana” to the Register of guaranteed traditional specialties, announced the Food Safety Agency of Bosnia and Herzegovina.
These are also the first products in Bosnia and Herzegovina registered with the mark of guaranteed traditional specialty.
“In addition to these two products, in the past period we have issued decisions for five more products that have been registered with a designation of origin and a designation of geographical origin. We are particularly pleased that for “Livanjski sir”, as one of the products registered in Bosnia and Herzegovina, through the Agency for Food Safety of Bosnia and Herzegovina, the registration procedure at the level of the European Union has been initiated”, said dr.sci. Džemil Hajrić, director of the Food Safety Agency of Bosnia and Herzegovina.
In addition to “Livanjski cheese”, “Visočka pečenica” and “Nevesinjski krompir” are registered with the designation of geographical origin, while “Livanjski original cheese” and “Dvarski mućeni od drajina jam” are registered with the designation of origin. Substantial support for the process of registration of labels, through monetary incentives, is provided by entity ministries of agriculture.
“Decades of oral and written recipes of our Krajina people have finally been recognized and through inclusion in the Register of guaranteed traditional specialties. In this way, we have the opportunity to additionally promote the rich Krajina cuisine and tourist offer, but also to preserve our cultural heritage. I believe that this activity will give recognition to producers and preserve the original character of these specialties. Within the Federal Ministry of Agriculture, we are determined to support our producers through production certification support, which will contribute to their better positioning on the market,” said Federal Minister of Agriculture, Water Management and Forestry Kemal Hrnjić.
The representatives of the “Old-new taste” Association and the USK Chamber of Crafts expressed their satisfaction with the successfully implemented procedure of registration of labels.
“This label for selected products as “Guaranteed traditional specialty” will enable the certification of existing producers of traditional food, but also provide the opportunity for new start-ups, and the establishment of new trades and new employment. Through the project, the certification of at least two existing producers and two new producers who will be certified and have the right to use the mark on their products. The Chamber of Crafts will try to expand this to a larger number of producers, with the fact that we will certainly take into account the legal regulations regarding the use of the mark and the certification of producers.” pointed out Enes Arapović, president of the USK Chamber of Crafts.
“Krajiška omač” and “Krajiška trahana” are two types of pasta that are distinguished by their traditional recipe and method of production in the northwestern part of Bosnia and Herzegovina, i.e. in the area of the Una-Sana Canton.
Prof. Halid Makić, Ph.D., emphasized that the activities on the registration of labels for “Krajiška omač” and “Krajiška trahana” were financially supported by the “USAID Tourism BiH” project.
“The preparation of the manufacturer’s specification and other necessary documentation was prepared by the professors of the Biotechnical Faculty of the University of Bihać. This designation has multiple significance, both for producers of traditional food and for tourist entities in the Una-Sana Canton. In addition, this mark is also a feature of USK, and beyond, as part of the tourism brand of the destination, and a feature of USK’s gastronomic offer,” Prof. Makić explained.