Tourist ships on the Danube as an opportunity for export of meat and meat products

Abstract

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, flows. 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 significant 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, specifically, 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, financed by the Ministry of Education, Science and Technological development of the Republic of Serbia, whom the authors want to express their gratitude.

Danube Cruise Tourism as a Niche Product—An Overview of the Current Supply and Potential

“…A total of 32% of trips are booked by tourists 14-18 months before departure, the remaining berths usually being sold out 4-6 months before sailing [55]. Reports have revealed [38,55] that tourists prefer to book voyages of more mixed composition (such as cruises on the Danube) through travel agencies to avoid any kind of omissions, their primary motivation being to seek an authentic experience [56], to immerse themselves in the adventure [57], and to explore alternative attractions [30]. Cruisers are mainly married couples or a small group of friends [31,36].…”

Socio-demographic characteristics as determinants of differences in perception of local gastronomy

“…Mak et al, (2012b) have through the analysis of literature in hospitality and tourism and by synthesis of the results of the consumption of local food, been able to recognize sociodemographic characteristics as a significant factor of influence on food consumption in a tourist destination. According to the authors' knowledge, the conclusion is, based on the analysed literature, that no similar research activities have been conducted so far, except for certain studies which refer to evaluation of hotel service quality ), satisfaction of foreign tourists staying in city centres (Dwyer et al, 2014), influence that image and total satisfaction with destination have on loyalty of consumers (Armenski et al, 2011), influence of structure of the employees on sensor quality in Belgrade restaurants (Tešanović et al, 2014) as well as possibility of exporting agricultural and alimentary products of plant and animal origin to the tourist boats (Tešanović et al, 2013;, which provides space for further research. This study aims to research differences in socio-demographic characteristics of foreign tourists in consumption of local food in the city centres Belgrade and Novi Sad, Republic of Serbia.…”

Authentic foods of rural areas of Vojvodina and the importance for the development of gastronomic tourism

“…Popularnost turizma radi hrane je u svetu poznata nekoliko decenija (Santich, 2004), u Vojvodini tek odskora, ali svest zaposlenih u turizmu o njegovim prednostima za razvoj regiona svakim danom raste (Tešanović et al, 2010;Tešanović et al, 2013;Kalenjuk et al, 2013a;Kalenjuk et al, 2013b;Tešanović et al, 2015). Hrana je sastavni deo svakog turističkog proizvoda, bez obzira na razlog posete određene turističke destinacije.…”