The need for product traceability in Vojvodina has been emphasized by the adoption of the European Union legislations. All the actors of the food chain should participate in order to accomplish this traceability. The authors have elaborated and introduced such a model in the pattern of spice pepper production, processing and sale that makes tra...ceability more transparent as well as adoptable to the local - in many cases deficient – legal framework. The raw material food-safety appropriateness and the final product origin can be justified by this system.
Ecology is ot en suppressed compared to produci vity, which makes us believe that economy is more important than ecology. With the growth of social need for traceability, food safety and food security, the trend is to turn away from conveni onal technologies. The ecological approaches all must cope with signifi cant loss of yield, which hinders... their wide applicai on. Precision farming can be an opi on for the management to keep the high yield levels and decrease inputs at the same i me. The authors analyse, according to primary and secondary sources, precision farming compared to conveni onal and ecological farming to see the advantages and drawbacks of the diff erent technologies.
The spice paprika production has a tradition in our region; however there is a risk that due to the price competition products with dubious origin or lower quality might be included into the supply chain. This could be resolved using product-traceability in the most effective way, which is also supported by legislation. Processing plants operat...e such food safety and quality management systems that are strongly committed towards implementation of the product traceability systems. However, we have experienced that some spice paprika processors operate their management system an “island-like” manner: there is no cooperation with other spice paprika processing companies in the field of procurement and transparency. We believe that could be beneficial to establish a public traceability system/database for buyers in order to prove the product origin in a transparent manner. It would be worth for spice paprika producers the LocalG.A.P program/standard issued by the Food Plus to be revised for spice paprika cultivation, with this standardized and comparable food-safety and traceability criteria could be reached for producers. There is a need for such an independent, non-profit association in order to realize all of that, which could elaborate and continually develop the production criteria by experts, as well as could be overseen and managed the traceability related database.