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Ekonomika poljoprivrede
2021, vol. 68, br. 4, str. 1061-1076
Wild edible plants in gourmet offer of ecotourism destinations: Case from biosphere reserve "Golija-Studenica"
(naslov ne postoji na srpskom)
Luković Milicaa ORCID, Pantović Danijelaa ORCID, Ćurčić Mihailob ORCID
aUniverzitet u Kragujevcu, Fakultet za hotelijerstvo i turizam, Vrnjačka Banja
bUniverzitet odbrane, Beograd

e-adresa: milica.petrovic@kg.ac.rs, danijela.durkalic@kg.ac.rs, curcicmihailo@gmail.com
Projekat:
This paper is a part of research project: Vrnjačka Banja villas as cultural heritage keepers, financed and supported by the Center for Scientific Research of Serbian Academy of Science and Arts and the University of Kragujevac and within the research program of the Faculty of Hotel Management and Tourism in Vrnjačka Banja, University of Kragujevac, which is funded by the Ministry of Education, Science and Technological Development of the Republic of Serbia

Ključne reči: Golija Nature Park; wild edible plants; gourmet offer; ecotourism
Sažetak
(ne postoji na srpskom)
Closely related to traditional agriculture consumption of wild plants it significantly contributes to the existence of the human species. The aim of this paper is to determine the value of ethnobotanical parameters (RFC, CI, CV) for the most important species that participate in creating the gastronomic offer of ecotourism destinations. The research was conducted in the area of the Biosphere Reserve (BR) "Golija-Studenica" as one of the attractive ecotourism destinations and sites with a high degree of biodiversity. As part of the site visit and research, during the period 2018-2020, the authors used the ethnobotanical questionnaire to quantify and determine the value of each individual species that plays a role in local traditional gastronomy, and today is part of the tourist offer. The results indicate the existence of a culture of using natural resources and a high degree of use of wild species in traditional recipes. Among the most exploited species, wild berries like blueberries stand out, but some species of mushrooms.
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O članku

jezik rada: engleski
vrsta rada: originalan članak
DOI: 10.5937/ekoPolj2104061L
primljen: 01.11.2021.
prihvaćen: 10.12.2021.
objavljen u SCIndeksu: 28.12.2021.
metod recenzije: dvostruko anoniman
Creative Commons License 4.0

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