20.500.12556/DKUM-78578 Ekonomski potencial pridelave in predelave maslenih buč Economic potential of processing butternut squash Magistrska naloga raziskuje tržni potencial predelave maslene buče v bučkin čips in bučkino juho ter koeficient ekonomičnosti glede na način predelave. Izdelali smo dva ekonomska modela, v katerih smo ocenili ročni in strojni način pridelave. Modela smo razvili s pomočjo programske opreme Microsoft excel 2016, ki nam je omogočila, da smo izoblikovali in izračunali vse ekonomske parametre. V sklopu naloge smo upoštevali količino 1.428 kg maslenih buč v vsakem predelovalnem procesu. Ugotovili smo, da iz 1.428 kg maslenih buč lahko predelamo 1.428 paketkov bučkinega čipsa, težkih 70 g ali 1200 L bučkine juhe. Rezultati so pokazali, da je predelava ekonomsko smotrnejša v modelu strojne predelave. Koeficient ekonomičnosti je pri ročni predelavi izračunan 0,93 za bučkin čips in 2,40 za bučkino juho. Pri strojni predelavi smo izračunali koeficient ekonomičnosti 1,23 za bučkin čips in 3,68 za bučkino juho. Med samima izdelkoma je večji tržni in ekonomski potencial pokazala bučkina juha, saj v povprečju doseže koeficient ekonomičnosti 3,04 , bučkin čips pa 1,08. Za namen raziskovalne naloge je bila izvedena anketa, v kateri so v večini anketiranci (v anketi jih je sodelovalo 107) podali pozitivno mnenje glede prepoznavnosti in nakupa naših izdelkov. V več kot 80 % so anketiranci odgovorili, da se jim cena za bučkino juho zdi primerna ali celo prenizka, prav tako je že 47 % vprašanih, kdaj v življenju že poskusilo masleno bučo. Nadalje 47 % anketirancev trdi, da imajo masleno bučo ali katero od podobnih buč na jedilniku vsaj enkrat na mesec, 21 % anketirancev pa enkrat na teden. Zaključimo lahko, da ob pravilni izbiri predelovalnega procesa ekonomski in trženjski potencial predelave bučkine juhe obstaja, pri predelavi bučkinega čipsa pa je potencial nekoliko manjši. This master thesis researches the market potential of processing butternut squash into pumpkin chips and pumpkin soup. A research of economic parameters regarding different types of processing butternut squash has also been performed. We have built two economic models to assess manual and automated processing of butternut squash. The models have been develeped with Microsoft Excel 2016 which was used to form and calculate all economic parameters. The research has considered the processing of 1428 kg of butternust squash in each processing model separately. We have established that 1428 kg of butternut squash can yield 1428 packets of pumpkin chips of 70 grams or 1200 litres of pumpkin soup. The results of our research showed that the processing is economically more efficitient using the automated processing model. The economic coefficient in manual processing is 0.93 for pumpkin chips and 2.40 for pumpkin soup. In automated processing the economic coefficient is 1.23 for pumpkin chips and 3.68 for pumpkin soup. Comparing both products it has been found that pumpkin soup has a higher market and economic potential as it reaches the economic coefficient of 3.04, whereas pumpkin chips reaches the economic coefficient of 1.08. The thesis has included a survey carried out with a questionnaire, which interviewed 107 participants who mainly presented a positive opinion on the recognisability and the purchase of our products. More than 80 % of the respondents stated that the price of our products seemed acceptable, and 47% of the respondents have already tried butternut squash. 47% of the respondents claimed that butternut squash or some other similar pumpkin was on their menu at least once a month, whereas 21% of the respondents claimed they included it in their menu once a week. We can therefore conclude that choosing the proper type of processing, the pumpkin soup economic and market potential exists, whereas the processing of pumpkin chips woud be less profitable. Ekonomika pridelava predelava maslene buče trženje Economic production processing butternut squash marketing true true false Slovenski jezik Angleški jezik Magistrsko delo/naloga 2021-01-20 15:54:42 2021-02-10 09:55:01 2022-08-09 19:14:48 2021-02-11 03:27:33 2021 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:OIZFXCYR MAG_Zajc_Ales_2021.pdf MAG_Zajc_Ales_2021.pdf 1 2E05D5335CBFD08302A2DA0A918FF1C1 1fe1eed028a6ff4e5992aab1cf2b3a34af4d36bc384dce04865db743fa320670 1775e0e4-7c12-11eb-bb7a-00155d0001ca 20.500.12556/dkum/af1729e7-f349-4624-9fe2-d3e692576a4c https://dk.um.si/Dokument.php?lang=slv&id=148578 Fakulteta za kmetijstvo in biosistemske vede 0 0 0