ADDING VALUE TO PLUM AS A POSSIBILITY OF ECONOMICS SUSTANAIBILITY OF ITS PRODUCTION

Zorica Sredojevic; Sandra  Jagodić Rusić; Jasmina  Poštin

doi:10.59267/ekoPolj2603915S

Authors

Zorica Sredojevic University of Belgrade - Faculty of Agriculture, Nemanjina 6, 11080 Belgrade - Zemun, Serbia https://orcid.org/0000-0001-7224-1573
Sandra Jagodić Rusić MB University, Faculty of Business and Law, Teodora Drajzera br. 27, 11040 Beograd, Serbia https://orcid.org/0009-0005-3876-7615
Jasmina Poštin University Union Nikola Tesla, Faculty of Management FAM, Address: Njegoševa 1a, 21205 Sremski Karlovci, Serbia https://orcid.org/0000-0003-3707-7522

DOI:

https://doi.org/10.59267/ekoPolj2603915S

Keywords:

fresh and dried plum, plum brandy, adding value to plum, economic sustainability of production of plum

Abstract

The subject of this research is plum production and thepossibility of improving its economic value. The aim is toexamine the economic justification of investing in dryersand distilleries. Three variants were analyzed: productionand sale of fresh plum; dried plum; and plum brandy. From100 kg of fresh plum, 25 kg of dried plum are obtained(ratio 1:4) with an average humidity of 26%, and from 100kg of fresh plum, about 16.5 l of brandy (ratio 1:6) withan alcohol strength of about 40-45%, and in both variants,the economic value of plum is about 6 times higher. Forevery 100 euro invested, 36 euro of accumulation isachieved for fresh plum, 187 euro for dried plum and 171euro for plum brandy. The cost-effectiveness coefficientfor the variants ranges from 2.11 to 2.59, and the paybackperiod is from half a year to two years. Adding value toplum through drying and producing plum brandy achievesgood economic results, long-term stability and economicsustainability of its production.

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