Croatia has 31 products protected at EU level by geographical indications and origins. The labels are awarded by the Ministry of Agriculture, and out of ten meat products, as many as four prosciuttos are protected: Krk, Dalmatian, Istrian and Drniš. Only producers who meet the prescribed production conditions for a particular type of prosciutto may use protected marks. However, the main problem is that we do not cover even 50% of our own needs with production, let alone create a recognizable product through tourism and the branding process that would be exported.”Prosciutto production is not only part of our cultural heritage, but also a competitive and export-oriented product. However, with today’s production capacity of about 350.000 pieces per year, we do not meet even 50% of our own needs. Prosciutto production requires new investments, implementation of the latest technological achievements and stronger promotion, which would create the preconditions for greater placement on the EU market and in the domestic tourist offer., “Said the Vice President of the Croatian Chamber of Commerce for Agriculture and Tourism Dragan Kovačević on the occasion of the opening of the 5th International Prosciutto Festival in Drniš, adding that the Croatian Chamber of Commerce has supported the event from the beginning as an opportunity to promote domestic production.The cause of reduced production capacity should be sought in the historical minimum of pig production, with less than a million fatteners, says Kovacevic, adding that in addition to traditional technology, in the production of prosciutto, quality and properties of meat are key prerequisites for quality and sensory properties of prosciutto. “Additional subsidies are needed for the dedicated production of fatteners. Support for targeted fattening and increased production of prosciutto should be observed through the strategy of the Tourism Development Strategy until 2020, which defines gastronomy as one of the key products for strengthening the competitiveness of tourism in general and the competitiveness of individual regions and destinations,Said Kovacevic.The example of prosciutto production, as well as all other branches in agriculture and meat industry, from cheese and milk production, raising chickens, cows, pigs, etc. pro everything is falling apart, farmers spilling milk on the roads, destroying frustrated products in fields and so on for years. As we fail, others grow and jazz between competitiveness increases more and more.Unfortunately we fall for common mussels, sardines, eggs, lettuce, potatoes, onions… Instead of using all the food from local resources and having thousands of local family farms networked through clusters and supporting tourism, we encourage and buy food from imports. Insane and totally counter productive.Slavonia is declining, villages are being emptied while on the other hand we have great demand and consumption through tourism – we have it all, only someone has to connect it. Who’s crazy here? Who’s been crazy here for 25 years? Where have the false incentives gone all these years? By the way, the very word incentive means growth and development, which means that if someone receives an incentive from the State, the parameters must be known exactly how much they must increase production or similar. So it has to grow.This is just another proof of the catastrophic agricultural policy all these years. The combination of “blue” and “green” Croatia should have been 20 years ago, and today that slogan is already disgusting.Finally, one question, just ask yourself, what is the daily need for eggs in Split, Pula and other cities? For information, one hen lays one egg per day, ie an average of 280 eggs per year per laying hen. Thousands of eggs a day have to be produced by local and domestic family farms, and not by one big company, one “Agrokor” or even worse to import “ordinary” eggs.