Page 28 - Vol.39-No.1

MODERNIZING FOOD SAFETY

MODERNIZING FOOD SAFETY WHILE

PRESERVING TRADITIONS IN

Miloš Pajić follows a recipe over 250 and his marketing efforts have reached
years old to make the local spicy smoked many parts of Serbia, his mother and fa-
sausages for which the village of Backi ther are fully on board with helping him to
Petrovac in northern Serbia’s Vojvodina expand further.
region is renowned. He also follows the “It is hard to be a food producer, but it is
new food safety regulations, drawn up by something much more rewarding for the
the government with the support of FAO times we live in to provide our customers
and the European Bank for Reconstruc- with a healthy, safe and regulation-com-
tion and Development (EBRD), aimed at pliant product,” states Stevan.
bringing time-hallowed gastronomy up to
date with modern food safety knowhow
and bolstering the competitiveness of the
country’s small-scale producers. “These regulations open doors for many
small producers to diversify their markets
It’s not worth cutting corners, Miloš and sales, owing to food safety require-
explains. “Maybe it would be easier to do ments that take into account their volumes
things differently, but this way, I can sleep and food safety risks. Even producers in
peacefully.” the mountain areas, where infrastructure
In this village and many others like it, is limited, can continue to produce in the
the ancient culinary traditions of the land traditional way, using applicable deroga-
are a source of pride and income for the tions from the rules while still ensuring
residents, with Serbia’s rich food heritage food safety.”
being passed down from one generation Suited to small-scale A Serbian seal of approval
to the next. “I’m working with my chil- entrepreneurs
dren to keep them up to date on safety Fundamental and customized for The initiative has also contributed to the
and hygiene measures at all stages, from such small family businesses, the development of the Serbian Quality Label
the raw material to the finished product,” FAO-EBRD-supported food safety meas- which certifies the origin and quality of
says Miloš. ures allow the diversity of high-quality food produce. For Serbian meat producers like
It’s not just meat products that are sub- products, cultural heritage and smallholder Miloš, “compliance with applicable food
safety and quality standards are critical
ject to the new rules. They’re also being livelihoods to be preserved while ensuring as they allow market access and thus can
applied to thousands of small family-run that safety and hygiene standards are met. broaden export market opportunities and
businesses across the country whether “Our EBRD and FAO partnership support- increase economic returns in the sector,”
they make jam, juices, dried fruits, pickled ed the Serbian Government in these efforts concludes Lisa Paglietti, an FAO economist.
cabbage or ajvar (a traditional red pepper to improve the country’s meat, dairy and
paste). For consumers in Serbia and beyond, the
plant-based food production and small- new regulations supported by FAO and the
scale processing industries while ensuring EBRD offer reassurance that the products
that smaller operators have a chance to they’re buying are prepared both in line with
stay in business and be competitive,” says the country’s age-old culinary tradition and
Nemanja Grgić, Principal Manager, Agri- also with the benefit of modern health and
business Advisory at the EBRD.
safety standards.
The collaboration has led to a set of FAO is the only specialized United Na-
guidelines and promotional materials to tions agency overseeing all aspects of the
help Serbian producers understand and food value chain. This initiative is another
comply with the new food safety bylaws example of the role it plays, together with
and has developed a training programme EBRD and other partners, in safeguard-
including video tutorials. ing people’s food security and health and
Back to traditions This is also important for Serbia as the fostering economic development through
Some three years ago, Stevan Petrović country’s potential entry into the European improved livelihoods.
left his career as a lawyer and decided to Union (EU) will be facilitated by ensuring its
come back to the family business of ajvar standards are fully aligned with EU norms.
production. Ajvar, a gastronomic favourite
in the Balkan region, is particularly pop- Rigid but supportive
ular in southern Serbia, and the region of While the new food safety rules are de-
Leskovac is home to an ajvar that has the signed to address the needs of small-scale
status of a Protected Designation of Origin producers, the training makes clear that
product. there is no room for compromise on the
critical issue of hygiene.
He says it wasn’t easy to convince his
parents that he had chosen the right path, Tamara Bosković, Head of Serbia’s Veter-
but now that his production is increasing inary Public Health Department, explains,

26 Vol. 39 No. 1 Circle 39 on enquiry card