The Croatian fruits and vegetables are being sold through the FinotekaDostava.com website, in order to successfully cut out the middleman.

As Miroslav Kuskunovic/Agrobiz/Poslovni Dnevnik writes on the 27th of April, 2019, Croatian fruit and vegetable producers, as well the producers of other Croatian value-added products, have begun to use the benefits of the common EU (single) market and the ability to place and sell products in Austria and Slovenia, for now. On the FinotekaDostava.com website, customers from Croatia, Slovenia and Austria are able to order products from Croatian OPGs from the comfort of their own homes. Once ordered, the produce is freshly and carefully packed and delivered to their addresses directly from Croatia.

"Finoteka's specificity is that we don't store our fruit and vegetables, but we function with the ''from the field to the table within 24 hours'' principle. This literally means that some fruit or vegetables that are growing right now in a garden in Croatia are going to be sent out in package delivered to someone's doorstep in Vienna, Ljubljana or Zagreb the next day,'' said Hrvoje Kolman, the owner of Finoteka Dostava.

Kolman has been placing and selling products from Croatian OPGs since back in 2008 in this manner. However, his website first became the most well known a few years ago when, through his search engine, a huge amount of fruit from the Neretva Valley ended up being sold and sent throughout Croatia when a ban on exports of agricultural products to Russia from the EU was first introduced.

"Our delivery is as good on the islands as it is on the mainland. The quality of the service and the delivery speed is the same regardless of whether you live in the city or in the most remote place. All our fruit and vegetable packages arrive within 24 hours of harvest, whether you're in Croatia, Slovenia, or anywhere in Austria,'' says Kolman. He explained that the Austrian market has been being tested over recent months, while they have been present on the Slovenian market for more than a year now.

"We deliver about 100 packages per month to Slovenia. Asparagus have been doing well these days, and strawberries, cherries and other fruits and vegetables will begin soon,'' says Kolman.

The prices of Croatian quality products are, however, slightly lower than those on sale in Slovenia and Austria, which is why it is expected that such sales from Croatia could become very attractive indeed. Croatian farmers deliver their products to Finoteka, the products are carefully reviewed, and depending on the order, they're packed on that same day and then sent out. Croatian farmers get to cut out the middleman, and consumers don't have the worry of eating food which is of unknown origin, it's also GMO free, it hasn't been stored, and it hasn't been sprayed.

"It's very important for us to know who we're cooperating with. We choose good producers above all, those to whom agriculture isn't just a business but also a pleasure. We choose those whose eyes shine when they talk about their products. Finding and selecting such people is are biggest challenge," says Kolman.

Make sure to follow our dedicated Made in Croatia and business pages for more information on Croatian products, Croatian companies and OPGs, Croatian services and much more.

Click here for the original article by Miroslav Kuskunovic/Agrobiz on Poslovni Dnevnik

A touch of Africa in the heart of Zagreb, more precisely on Ilica 73 in central Zagreb, as Okoli Kikelomo from Nigeria officially opens her new (well, sort of) African restaurant ''MamaVeek's Kitchen''. ''We don't have a pricelist, people who don't have any money can come and eat for free,'' stated the warm-hearted Okoli.

As 24sata/Anamarija Milos writes on the 6th of April, 2019, the African bistro ''MamaVeek's Kitchen'' which moved from Ilica 69 to Ilica 73, was initially opened six years ago by Okoli Kikelomo who came to Croatia from Nigeria in search of a better life than what she felt Nigeria could offer her.

The opening of her new-yet-old restaurant officially began at 16:00 and Okoli said that there is no price list in her restaurant, people are free to leave donations, and those who don't have any money are more than welcome to come and eat for free, she also added that she would continue to serve only traditional African recipes in her kitchen.

Okoli arrived here in Croatia six years ago in search of a better life, and since then, she hasn't stopped - she founded a humanitarian association, organises various art workshops, she volunteers, but in spite of all her many activities, this ''jack of all trades'' is mostly devoted to cooking African food at ''MamaVeek's Kitchen''.

Okoli is a talented cook, and she learned it all from her grandmother, and she made her very own first dish eight years ago. Her passion for African cuisine is so strong that her desire is to transfer it to her visitors through her hard work in her African restaurant. The food served there is mostly bought at the Zagreb's Dolac market, but the exotic spices with which she enrich her traditional African dishes are sent to her from her mother who is back in Nigeria.

Despite her love of African cuisine, Okoli has taken on the task of learning to prepare and cook Croatian cuisine.

"In these past six years, I've learned how to prepare sarma and tripe in Croatia. I know how to make fish paprikaš too, but for my guests, especially for the opening, I'll prepare an African soup with meat and a special fish dish,'' Okoli noted.

Make sure to stay up to date by following our dedicated lifestyle page. If it's just the capital you're interested in, give Total Zagreb a follow.

Click here for the original article by Anamarija Milos for 24sata

There's no denying that Croatian olive oil is second to none, and we're not the only ones who think it. Croatian produce has won award after award and the long coastal traditions of olive growing, picking and harvesting in Croatia are worthy of just as much praise as the final results of that hard work are.

As Morski writes on thr 4th of April, 2019, the respected Brač brand of olive oil, Brachia, has launched Brachia Kids, the first Croatian olive oil made just for children of kindergarten and elementary school age, reports Journal.hr.

''Brachia Kids brings the fresh and intriguing taste of organic olive cultivation from ecological [olive] growing from the island of Brač. These flavours are ideal for children when it comes to falling in love with the taste of olive oil. This new product is intended for parents who understand the healing properties and the great nutritional value(s) of olive oil, and who want to introduce it to their children's diet,'' said Leopold Botteri, the co-manager of the Brachia cooperative.

Part of the main role in popularising the consumption of olive oil for children will also be played by its attractive packaging, which has been made by Izvorka Jurić and Jurica Kos.

''We've designed the packaging so that the product is attractive to children, fun to use, and also educational, in order to develop their awareness of the importance of the regular use of olive oil. The body of a glass vial (0.25 dcl) has been partially placed in a box that, together with the black tip of the bottle, forms a crayon, and within which six crayons are actually housed. Following the dissolution of the box, there is a fun colouring book with illustrations of olive trees and leaves and various tasks for children to complete. Olive oil nourishes the body, and the puzzle and colouring on the packaging, acts as food for the brain. Together, they make a complete product for the healthy development of children,'' explained packaging designer Izvorka Jurić.

In addition to the premium olive oil of Brachia Maslina and the latest Brachia Kids product - Izvorka Jurić has designed products for the lines of Brachia sort oils, ecoBrachia and Brachia & Friends. All of these products, including Brachia Kids' olive oil for children, are now available for purchase in UJE stores across the Republic of Croatia.

Make sure to follow our dedicated Made in Croatia page for much more.

Click here for the original article by Journal

As Morski writes on the 3rd of April, 2019, what has been happening with prosciutto for the past three to four years is truly spectacular. Due to its superior properties and specific traditional production technology, Croatian prosciutto producers have stumbled upon some great export potential and even more potential for the product's better placement in Croatian tourism through the country's already rich gastronomic offer.

When compared to five years ago in 2014, exports have increased in quantity by fourteen times, and perhaps most importantly, in value eleven times. Approximately 88 percent of total exports go to the EU market, and just over eleven percent go to CEFTA countries.

''The latest 2018 statistics show an increase in exports of shank and aitchbone products by nearly sixty percent, but unfortunately, we still don't even cover a third of imports. We need new investments and we need to invest in new prosciutto production capacities to double our production, and 700,000 pieces annually to at least meet the needs of the domestic market,'' said Dragan Kovačević, vice president of the Croatian Chamber of Economy for Agriculture and Tourism, at a press conference announcing the event Days of Croatian Prosciutto.

Ante Madir, Executive Director of the "Hrvatsko pršuta" (Croatian prosciutto) cluster, which brings together producers responsible for 95 percent of the total prosciutto production in the Republic of Croatia, explained more precisely what awaits Croatia on the fifth Days of Croatian prosciutto, which is being held from the 26th to the 27th of April at the Zagreb International Hotel this year.

''On the first day, we'll have a manifestation with round tables and workshops, the expert part of the gathering, and the second day at Ban Jelačić Square, there'll be a show-selling part where people can taste our prosciutto,'' Madir said, adding that they decided on Zagreb because quite a large market and a high demand for the product can be found in the Croatian capital.

"What's been happening with prosciutto over the past three to four years is truly spectacular. The signs of protection (special labels) are our tickets to the wider European Union market, that's very important for being able to [have our products] arrive to shop shelves. In Croatia, we still need to work on presenting [our products] to consumers to have them pay more money for something which is domestic and specific,'' said Igor Miljak, chairman of the PPK Karlovac meat industry, stressing that Croatia still doesn't have key gastro brands that are recognised on the European or global market, but it definitely does have the quality to be able to cope well with the competition.

Ana Babić from Voštane pršut, a representative of the Association of Dalmatian Prosciutto, explained the difference between Dalmatian and Istrian, or more specifically Krk prosciutto.

''Dalmatian prosciutto is smoked, while Istrian and Krk prosciutto isn't. There are no additives or preservatives in its production, and the process itself lasts for at least a year,'' Babić explained, adding that the tradition of Dalmatian prosciutto production draws its roots from as far back as ancient Roman times.

Drago Pletikosa of Belcrotrade and the president of the Association of Drniš pršut stressed that Drniš prosciutto is a little and is therefore certified, although there is no difference between Drniš and Dalmatian prosciutto when it comes to the production process itself.

''Last year, we imported 3,848 tons of products worth more than 21.5 million euros and exported 1.113 tons (6.5 million euros). Compared to 2014, exports have increased in quantity fourteen times, and by value eleven times. Approximately 88 percent of our total exports go to the EU market, and just over eleven percent go to CEFTA countries. We export the most to Slovenia (35.5 percent of total exports) and to Italy (28.1 percent),'' stated Pletikosa.

''This event brings together and promotes prosciutto producers from all over the country, whose products are protected by a stamp of designation of origin, and labels of geographical origin (Krk, Dalmatian and Drniš prosciutto) at the EU level,'' stated the Croatian Chamber of Commerce (HGK).

Quality labels for consumers guarantee the purchase of authentic and properly controlled products, with recognised quality and a local origin. Protecting products without educating consumers and business partners about its proper valuation has no great benefit. Therefore, this event contributes to the strengthening of the recognisability of these Croatian meat products with higher added value and a better market positioning, all with the aim of developing the wider Croatian economy.

Make sure to follow our dedicated business and Made in Croatia pages for much more.

According to food expenditure statistics, Croatia is still spending significantly more than the European average, with the British paying the least towards food and drink in all of Europe.

As Poslovni Dnevnik writes on the 30th of March, 2019, expenditures for transport of the average Croatian family were equal to the cost of housing and for the first time, they reached fifteen percent of the average household budget. Based on the Household consumption survey, which is otherwise conducted every three years, the Central Bureau of Statistics reported that the average Croatian family spent 82,530 kuna per household in 2017, which is a monthly cost of about 6,800 kuna.

Croatia takes first place when it comes to the amount allocated to food in the household budget, but it is about five percentage points less than ten years ago when every third kuna was spent on food, Večernji list writes. The other countries which follow Croatis are Romania, where 26 percent of the typical household budget goes to food, while in Serbia, which is considered a third country, yet remains an EU candidate, that stands at 22 percent.

According to data on food expenditures, Croatia is still significantly above the European average, where 12 percent of household budgets typically go on food and drink, and in developed western economies, that figure is usually between 7 and 10 percent. The dominance of food expenditures is a feature of poorer countries with lower wages. Food prices in Croatia are similar, if not more expensive than in Western Europe, while salaried employees receive three to four times lower salaries, which ensure a much higher quality of life and go on including things such as outings, recreation, travel, and further education.

In Croatia, there is still one item where the standard of living has remained the same to a certain extent, and that is the typical cost of housing and the consumption of energy, to which 15.7 percent of the household budget goes, while at the EU level, the energy bills and rent account for a much higher 24 percent of the typical household budget. The British pay the leasr for food, and it typically accounts for a mere 7.2 percent of the British household budget, yet on the other hand, 27 percent of a typical British household budget is spent on various housing costs. Only Cyprus, Lithuania and Malta have lower housing costs than Croatia.

When looking at nominal amounts, just a couple of years ago, the average Croatian household spent 21,353 kuna per year on food and drink, of which the highest costs are for meat, costing about 6,700 kuna, and non-alcoholic beverages, costing 1,900 kuna, these beverages were mostly coffee, mineral water and various types of juices. In Croatia, at least according to the latest statistics, there is actually less smoking and drinking going on, and alcohol and cigarettes have fallen below three percent of the typical household budget to 2.9 percent (2,421 kuna per year), for the first time ever.

In Croatia, communication costs continue to above the EU average, on which 2.5 percent of the household budget is spent. Bulgaria and Serbia are the most similar to Croatia in terms of spending, while communication costs in other post-socialist countries is significantly cheaper and accounts for about three percent of the typical household budget. The average Croatian family pays 4,113 kuna annually for telephone services, which is almost twice as much as it allocates for health care services. For transport, about 13,000 kuna is spent annually, while clothing and footwear have about 6,000 kuna spent on them.

Make sure to follow our dedicated lifestyle page for much more.

As Morski writes on the 18th of March, 2019, yesterday one of the most important gastronomic congresses in the Republic of Croatia - the Chefs' Stage, began. The gastronomic event has been taking place in the historic Dalmatian city of Šibenik from the 18th to the 19th of March, and has been attended by the State Secretary of the Ministry of Tourism, Frano Matušić.

This Šibenik-based gastro event, which brings together some of the greatest names of both the Croatian and the international gastro-scene, has created discussions on a number of issues related to gastronomy and the hospitality sector, with the aim of linking those who work in tourism, hoteliers, manufacturers, suppliers, influencers, and all other types of professionals within the industry, as well as all enthusiasts of a high quality gastronomic scene.

At the very beginning of Šibenik's Chefs' Stage, the importance of gastronomy for Croatian tourism was pointed out by the longtime Croatian Minister of Tourism, Gari Cappelli:

''As many as 93 percent of tourists take part in some kind of ''special experience of food and drink'' during their trip, suggesting that today, gastronomy is a piece of content that can significantly affect the perception of an entire destination and influence the level of satisfaction guests have with their overall tourist experience. Croatia is successfully building its image as a high quality gastronomic destination, which is best acknowledged by our recognition by the world renowned Michelin and Gault & Millau guides, and with further connectivity with local producers and building ''stories and experiences'' related to our eno-gastronomic products, Croatia can become one of the gastro icons of Europe,'' Capelli stated.

During the two day Chefs' Stage, there were numerous panel discussions, masterclasses with well-known chefs, and lectures on gastronomy with the beautiful backdrop of Šibenik adding to the ambience. Among other things, the panel related to the project of linking the food-processing sector and the tourism sector through the establishment of local production systems and the territorial branding of the Republic of Croatia as a recognisable gourmet destination. It is a project aimed at positioning Croatia as a gastro icon affirmed through local foods, authentic tastes, and diverse cultural heritage, and for that purpose an action plan for the development of gastro tourism will soon be presented.

The panel titled "What Croatia needs" was attended by Secretary of State Frano Matušić, who himself emphasised the fact that gastronomy is one of the foundations of the development of year-round tourism. He said that according to research by TOMAS Summer 2017, gastronomy was highlighted as one of the main motivators for the arrival of guests in Croatia. Namely, according to that piece of research, as many as 29 percent of respondents emphasised gastronomy as a motive for making Croatia their choice.

''A large contribution will be given by the Competence centre which will, through networking and cooperation with powerful foreign centres, contribute to strengthening the quality of education in the tourism and hospitality trade, which will ultimately affect the quality of our country's gastronomic offer,'' concluded Matušić.

The second edition of the largest gastronomic congress in this part of Europe - Chefs' Stage, brought 50 Croatian and 33 international chefs and other professionals together in Šibenik over a two day period, with products being presented by 70 Croatian producers and winemakers, along with the presence of representatives of various gastro-oriented international media.

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Whether it's a cheese burek and yogurt or kifle and a hot coffee to get you going in the morning, or a slice of pizza and an ice tea in the evening, Mlinar has been serving the needs of the general public in Croatia for many years. From freshly baked bread to various donuts, strudels and sandwiches, this bakery has it covered. 

Mlinar has been spreading its wings over the last couple of years, with its business stretching over to as far as Australia, and it seems that trend isn't about to stop yet, even if it's much closer to home here in Europe. 

As Poslovni Dnevnik writes on the 19th of March, 2019, over the last few years, the company has been intensively developing its export placement and expanding its franchise business all over the world, taking to multiple countries and indeed to multiple continents.

The very first Mlinar bakery in the Scandinavian country of Finland opened its doors to the Finnish public on March the 16th, 2019, in the city of Lahti, at Vapaudenkatu 13. Just one day earlier, Mlinar's sixth store in Sarajevo, in neighbouring Bosnia and Herzegovina was opened at Koševo 21 (otherwise, as far as the whole of Bosnia and Herzegovina is concerned, this is the ninth Mlinar bakery to open in the country).

As Mlinar continues its mission of ''taking over the world'' with its popular baked goods, Mlinar's wise business move in opening a bakery over in Finland has occurred after doing the same in neighbouring Hungary and Slovenia, as well as in Germany, Australia, Switzerland, Bosnia and Herzegovina, the United Arab Emirates, Pakistan, Slovakia, and Malta.

From our continent of Europe to as far as New South Wales on the other side of the world in Australia, Mlinar's easily recognisable blue sign can be found thanks to a set of clever business moves and the intensive development of its export placement.

Make sure to stay up to date by following our dedicated business page for much, much more.

Have Croats managed to destroy their beloved Ston oysters with feces? Maybe. It sounds like another negative and inflammatory headline about how nobody can do anything right, but according to one respected expert, this might really be the case.

Norovirus is a potentially dangerous virus of the Caliciviridae family which causes 19 to 21 million illnesses, 56,000 to 71,000 hospitalisations and as many as 570 to 800 deaths per year according to the Centres for Disease Control and Prevention. Often called stomach flu, Norovirus is highly contagious, and is known to mercilessly tear through populations of people in concentrated areas, cruise ships are a particular favourite playground for the virus.

Symptoms, which include chronic vomiting and diarrhoea can become very severe very quickly, rendering a person unable to hold anything down, eventually leading to extreme weakness, sudden weight loss, dehydration, and the need for emergency treatment. Now we've covered the basics of this microscopic devil, how has the presence of Norovirus managed to infiltrate Ston's long oyster-based traditions? Perhaps more importantly, just how have the Croats succeeded in allowing such danger to seriously threaten Ston's most prized gastronomic offer?

As Index writes on the 5th of March, 2019, Vlado Onofri, a scientific advisor at the University of Dubrovnik spoke to Libero portal and explained that the Croats have indeed managed to destroy southern Dalmatia's internationally adored gourmet delicacy. He said that the cause was the unsolved issue of the area's sewage network, more specifically septic tanks that are full, and not being emptied. Such conditions lead to the presence of potentially dangerous viruses and bacteria, including the potentially fatal Norovirus.

Because of the presence of Norovirus on three of the five control points on which Ston's beloved oysters are grown, the Day of Mali Ston Oysters, which was supposed to take place on March the 16th, has now been cancelled for health and safety reasons.

"I'm sorry for the hospitality and catering facilities and for oyster lovers, I know they'll lose out on a lot because of this, but some things need to be said in order to start sorting things out," said Vlado Onofri rather bluntly, who claims that when it comes to Croatia's very unfortunate oyster situation, there's nobody to blame but the Croats themselves.

"There will certainly be a reaction after all of this, but come on, have someone show me that they've paid for the emptying of the septic tanks! Nobody will show you that! Except the Koruna restaurant, which I know keep their oysters in pools and they're absolutely fine for consumption. That's the only example [of that] in Ston.

The entire area hasn't had its sewage situation solved adequately, and it was the obligation of the state to resolve it at the beginning of the eighties when the sewage [system] was being done. Mali Ston and Veliki Ston were meant to be connected to the entire sewage system, this wasn't done and now after so many years, it's time to pay! You know how it goes with septic tanks, when there were small households, there were small quantities, but now there's a lot more, it's all too full up, and nobody is emptying them!" Onofri said.

This isn't the first time a virus has appeared in these oysters.

"Three years ago, there was a problem. People got food poisoning, started having diarrhoea, vomiting... that's Norovirus, viruses aren't harmless things, that virus can live for hundreds of years in sludge, when it comes across live tissue, it becomes virulent again (a pathogen's ability to infect its live host) because it crystallises its capsomer (a covering of protein that protects the genetic material of a virus). I'm good with virology and I know what I'm talking about because I did a Master of Science in the 1980s, and later a doctorate in Ston,'' Onofri explained, backing up his claims.

"We're dependant on the whims of humans and nature"

He also provided a response to the question of how long this dire situation might last:

"The oysters can quickly get rid of the virus if they're in clean water, meaning that we need purification pools that we don't have. There was an idea to make them in Bistrina, and I personally brought plans from France to show what this should look like. There were ideas thrown around about doing that, but it hasn't been done. This is an absolute necessity, for when such things do happen, to end up with a sanitised and proper product. Now we're depending on the whims of humans and nature when it comes to how our products end up! The pools weren't made because of a protected reserve where nothing at all can be constructed,'' stated Onofri.

Make sure to stay up to date by following our dedicated lifestyle page.

Good news for respected Croatian General Ante Gotovina as his tuna company signs a contract with a Metro, which will now result in his company's top quality fish ending up exclusively on Croatia's shelves for the hotel and catering industry.

As Poslovni Dnevnik writes on the 6th of February, 2019, with a presentation of the methods of the processing and the preparation of the popular bluefin Adriatic tuna, visitors to the Adriatic Gastro Show will get acquainted with the famous culinary presentation of the well-known "Batelina" chef David Skoko.

At today's Adriatic Gastro Show held in the Dalmatian capital of Split, Metro will introduce the newest product on its already very rich shelves to caterers, hoteliers and all those who work in the field - the Adriatic bluefin tuna.

As Slobodna Dalmacija reported, Metro and Pelagos net farm, the company belonging to General Ante Gotovina, have now signed a cooperation agreement for the sale of the sought-after fish. Metro will offer bluefin sushi/sashimi quality tuna, which will be distributed and made readily available to professional Metro customers in wholesale centres throughout the Republic of Croatia, meaning that it will be being sold exclusively on the Croatian market.

''We're proud that Metro can boast of [this type of] cooperation which makes us the exclusive supplier of Adriatic bluefin tuna from Pelagos net farm for the Croatian HoReCa market. Metro cooperates with numerous restaurants and hotels all over the Republic of Croatia, so we're continually trying to improve our range to offer them the best products according to international culinary trends.

Make sure to stay up to date with not only Ante Gotovina's business, but with Croatian companies, products and services, as well as doing business in Croatia, and the overall business and investment climate by following our dedicated Made in Croatia and business pages.

As Bojana Mrvos Pavic/Novi List writes on the 2nd of February, 2019, Zagreb's VeeMee connects customers and manufacturers over a platform where, by scanning a QR code on a product, the buyer can see all the information about the producer that interests them - who he is, how many hectares he is working on to produce his own food. That is, the customer can see whether or not what they're holding in their hands is truly authentic.

He may only be 31 years old, but he has many more good business ideas that, without exaggeration, could save the world - Marko Kozjak from Zagreb goes through life preventing food wastage and working towards having a "zero waste" future in which there will no longer be wasted food, or at the very least not so much of it.

Each of us, on average, throws away 75 kilograms of food per year into the trash - these are the alarming results of the research recently carried out by dr.sc. Branka Ilakovac. We mostly throw away fruits and vegetables, but also milk and dairy products, according to her research. How much food, however, is being discarded by chain stores, purely because of the smallest mistakes in packaging, the look of the food or other superficial defects, is difficult to imagine for the average consumer.

Tons of food is either returned to producers or taken to be thrown away, for example, if some tomatoes end up being damaged ​​during the delivery process, or if every tenth mango is too small - such cases see the whole consignment become a collateral victim and it is simply thrown away. This is a huge amount of food that is perfectly fine for human consumption.

Kozjak, who established the Zagreb-based VeeMee company with his partner Nikola Vida, is saving food from being needlessly thrown away. The company has saved more than a hundred tonnes of food over the last six months, and even prevented the dispersement of twelve tonnes of CO2, which would otherwise have ended up in our atmosphere.

Kozjak told Novi List at his office at the Technology Park in Zagreb, that when he finished "Tesla", the Central Technical School in Zagreb, he had already developed some projects for which there was unfortunately never any money to realise.

"Then, back in my younger days I took Nietzsche in my hands and fell in love with philosophy, and then completed philosophy and religiology. After graduating from the faculty, because I was always interested in sales and negotiation, I ended up selling fruit and vegetables, I was an assistant to the manager at one, and then a director at another company. I got to know all the holes in the system - from procurement problems, over freight, to logistics, and I decided to start a company that will repair that,'' stated Marko.

He has already succeeded, though many say they initially expected him not to. He has developed a food rescue system, but VeeMee (Vi-Mi), as its name suggests, is doing something very useful indeed - it connects customers and manufacturers over a platform where by scanning the QR code on the product, the buyer can see all the information on the producer - who the producer is, how many hectares they have, and how they produce their own food.

Thus, the customer can check a product's authenticity. Up to 1,100 Croatian OPGs and other producers are connected to the platform at the moment, meaning the sources of their products are guaranteed, and the customer can, if they want to, even visit the OPG and see for themselves where the food they're buying and eating comes from.

The story continues with another important segment of this Zagreb-made business - saving edible and decent food from being carelessly and needlessly thrown away.

''When some products arrive at the factory of a shopping centre from their producers, due to a certain mistake, everything will end up being returned to the manufacturer, or it will be sent to be thrown away - in 70 percent of cases this is because of a packaging error, or because of a LOT print error. Similarly, in 30 percent of cases, it's due to some irregularities on the goods themselves, for example, due to a small part of the goods having been stolen and the like.

This doen't mean that it isn't good food, but that part of a delivery, two to three percent of the goods, has endured some damage, and the whole truck, as well as the damaged goods, will be returned to the manufacturer. It will be thrown away. We're in contact with producers, primarily for imported goods, because in Croatia this system is not yet sufficiently recognised, and we take the goods to our partner's warehouse.

We either repackage it, if it's a packaging problem, we correct any printing mistakes - we mostly do whatever it takes to deliver it in compliance with the law, and send it to the stores within the next 24 hours. If there is a product with more significant damage, and it's clear to us that returning it to a store would take longer than a day, then we sell it to food outlets or to wholesalers,'' explained Marko.

So far, in just six months of active work, Zagreb's VeeMee has saved about 90 percent of such goods, which are "repaired", sent to stores or to food outlets, or to wholesale markets. The third option is to divide the goods if there is no other solution, or there are no buyers for it, and yet someone still wants it.

Make sure to follow our dedicated Made in Croatia page for much more. If it's just Zagreb you're interested in, give Total Zagreb a follow.

Click here for the original article by Bojana Mrvos Pavic for Novi List