ECONOMIC AND HEALTH ASPECTS OF SPELT PRODUCTION AND PROCESSING IN AP VOJVODINA

Abstract

The paper aims to determine the economic viability of the
production of spelt and its products. The paper deals with the
economic and health aspects of the production and processing of spelt
in AP Vojvodina. We used the differential calculation method and,
based on the data collected on one farm in AP Vojvodina, tried to
evaluate the cost-effectiveness. Despite the lower yield of spelt when
compared to wheat, the economic viability of spelt production is
higher, due to lower production costs and far higher selling prices. A
major constraint on production is product placement, i.e. the market.
Three types of bread were analyzed: made from spelt with yeast
extract, from spelt without yeast extract and white bread made from
wheat only. The cost of producing spelt bread with yeast extract
(which is the healthiest one) is higher by RSD 10.44 than the integral
bread from spelt without yeast extract, or by RSD 55.69 from wheat
bread. The selling price of spelt bread with the addition of yeast
extract is 4 times higher than the price of white wheat bread, and 20%
higher than the price of spelt bread. The profit from selling bread
made from pellets with yeast extract is 23% higher than from selling
bread made from integral bread pellets, or 4.3 times (430%) higher
than bread from wheat flour type 500.