{"id":80058,"date":"2021-10-23T23:39:01","date_gmt":"2021-10-23T22:39:01","guid":{"rendered":"https:\/\/radioljubuski.ba\/?p=80058"},"modified":"2021-10-23T23:39:02","modified_gmt":"2021-10-23T22:39:02","slug":"crno-zlato-od-kostice-do-bucinog-ulja","status":"publish","type":"post","link":"https:\/\/radioljubuski.ba\/index.php\/2021\/10\/23\/crno-zlato-od-kostice-do-bucinog-ulja\/","title":{"rendered":"Crno zlato, od ko\u0161tice do bu\u010dinog ulja"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Bu\u010dino je ulje crno teku\u0107e zlato me\u0111imurskog kraja. Dobiva se od ko\u0161tica bu\u010de koja je sve popularnija me\u0111u tamo\u0161njim poljoprivrednicima. No taj posao iziskuje puno truda i vremena. Od berbe tikvi, preko prerade, su\u0161enja do pre\u0161anja kojim se dobivaju kapljice zdravlja, koji \u0107e ove godine biti i do 50 posto manje, ka\u017eu uzgajiva\u010di.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Uzgajali su je jo\u0161 stari Egip\u0107ani, izvorno potje\u010du iz Meksika, a zahvaljuju\u0107i \u0161panjolskim moreplovcima &#8211; prenjeta je u Europu. Bundevom je u Hrvatskoj pro\u0161le godine zasa\u0111eno \u010dak 200 hektara vi\u0161e nego godinu ranije. Povoljne vremenske prilike u Me\u0111imurju idu na ruku uzgajiva\u010dima koji ovih dana zavr\u0161avaju posljednje berbe. No ove \u0107e godine ubrati i 50 posto manje tog povr\u0107a.<br><br>&#8211; Ove godine je katastrofalno za tikvu. Ove godine tu smo i navodnjavali. Ima ne\u0161to tikve ali opet nema ko\u0161tica. Pretpostavljamo da \u0107e prinos biti oko tonu mokrih ko\u0161tica na hektar zna\u010di otprilike 450 kila suhe ko\u0161tice. S tim ne mo\u017eemo biti zadovoljni jer smo morali pokriti tro\u0161kove sjemena, navodnjavanja, a nemamo ni svoj kombajn. Kad se sve zbroji bit \u0107emo na nuli, ka\u017ee\u00a0<strong>Mario Branovi\u0107<\/strong>.<br><br><strong>Urod jo\u0161 vi\u0161e podbacio u Austriji i Sloveniji<\/strong><br><br>Pokrit \u0107e se ka\u017ee ovaj mladi poljoprivrednik, drugim zasijanim kulturama. Gospodin Josip Cerovec svoje je nasade ve\u0107 pobrao pa sada vr\u0161i uslugu drugim poljoprivrednicima koji nemaju vlastiti kombajn. I on se sla\u017ee da ova godina po prinosu ne\u0107e biti zadovoljavaju\u0107a &#8211; prosjek je 600 kg po hektaru suhih ko\u0161tica, zna\u010di 1200 mokrih.<br><br>Dodaje kako su ko\u0161tice slabije, i ne zna kako \u0107e se to odraziti na cijenu. Trenutna je 8-9 kuna za kilogram mokre. Jo\u0161 je gora situacija u Austriji ili susjednoj Sloveniji gdje je urod jo\u0161 vi\u0161e podbacio. Bez obzira na to, proizvo\u0111a\u010di \u0107e probati izvu\u0107i koju kunu u preradi golica i tako barem malo namiriti zaradu.<br><br>&#8211; Prvo \u0107emo ih oprati, nakon toga \u0107e se su\u0161iti do jutra i nakon su\u0161enja ideju u pakiranje. Odvaja se sme\u0107e i nakon pakiranja vjerojatno 80 posto pretvarati u ulje tako da \u0107emo ne\u0161to sitno prodati, obja\u0161njava Branovi\u0107 \u010dije je ulje dvije godine osvojilo srebrnu medalju u Hrvaskoj.<br><br><strong>Preraditi ko\u0161tice nije lak zadatak<\/strong><br><br>U ovoj uslu\u017enoj uljari \u0160enkovec godi\u0161nje se ispre\u0161a oko 50 tona suhih ko\u0161tica. S jedne pre\u0161e od 25 kilograma dobije se otprilike 7-8 litara 100-postotnog, \u010distog bu\u010dinog ulja. Me\u0111utim, sve ovisi o kvaliteti ko\u0161tice, ka\u017ee direktorica uljare\u00a0<strong>Lucija Kri\u017eari\u0107<\/strong>. Ona je taj posao sa suprugom preuzela prije sedam godina.<br><br>&#8211; Prvo ko\u0161tice idu na mlin gdje se samelju. To traje oko 5-10 minuta za 25 kg. Zatim idu na mikser gdje se na 25 kg dodaje litra do litra i pol vode i do 30 dg soli. Nakon toga ide pe\u010denje na 120 stupnjeva otprilike 45 minuta do sat. Nakon toga ide pre\u0161anje, obja\u0161njava.<br><br><strong>Hladno pre\u0161anje<\/strong><br><br>K njima na preradu golice donose ljudi iz svih krajeva Hrvatske. Osim klasi\u010dnog, toplog pre\u0161anja, vr\u0161e i uslugu hladnog pre\u0161anja golica. Kod hladnog pre\u0161anja za litru ulja treba 7-8 kilograma. Obrada 10 kilograma ko\u0161tica traje sat vremena. To ulje ide samo do 40 stupnjeva pa ima okus kao da se jede posu\u0161ena ko\u0161tica. I svjetlo zelene boje.<br><br>\u010car bu\u010dina ulja prepoznaje sve vi\u0161e potro\u0161a\u010da. Neki uzimaju \u017elicu tog ulja i nata\u0161te, zbog zdravlja. \u017dlica je to crnog zlata, bogatog vitaminima i mineralima uz koju mo\u017eete i regulirati tjelesnu te\u017einu. Zato- u slast!<\/p>\n\n\n\n<div style=\"width: 640px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-80058-1\" width=\"640\" height=\"360\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/api.hrt.hr\/media\/3c\/59\/hoce-li-biti-bucina-ulja-20211016210228.mp4?_=1\" \/><a href=\"https:\/\/api.hrt.hr\/media\/3c\/59\/hoce-li-biti-bucina-ulja-20211016210228.mp4\">https:\/\/api.hrt.hr\/media\/3c\/59\/hoce-li-biti-bucina-ulja-20211016210228.mp4<\/a><\/video><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Izvor:hrt.hr<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bu\u010dino je ulje crno teku\u0107e zlato me\u0111imurskog kraja. Dobiva se od ko\u0161tica bu\u010de koja je sve popularnija me\u0111u tamo\u0161njim poljoprivrednicima. No taj posao iziskuje puno truda i vremena. Od berbe tikvi, preko prerade, su\u0161enja do pre\u0161anja kojim se dobivaju kapljice zdravlja, koji \u0107e ove godine biti i do 50 posto manje, ka\u017eu uzgajiva\u010di. Uzgajali su [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":80059,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-80058","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bihiregija"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Crno zlato, od ko\u0161tice do bu\u010dinog ulja - RADIO LJUBU\u0160KI<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/radioljubuski.ba\/index.php\/2021\/10\/23\/crno-zlato-od-kostice-do-bucinog-ulja\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Crno zlato, od ko\u0161tice do bu\u010dinog ulja - RADIO LJUBU\u0160KI\" \/>\n<meta property=\"og:description\" content=\"Bu\u010dino je ulje crno teku\u0107e zlato me\u0111imurskog kraja. Dobiva se od ko\u0161tica bu\u010de koja je sve popularnija me\u0111u tamo\u0161njim poljoprivrednicima. No taj posao iziskuje puno truda i vremena. Od berbe tikvi, preko prerade, su\u0161enja do pre\u0161anja kojim se dobivaju kapljice zdravlja, koji \u0107e ove godine biti i do 50 posto manje, ka\u017eu uzgajiva\u010di. 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