In yet another attempt to choose a brand for the plum rakija from Moraca, the residents of Donja Moraca will begin a producers' association for this special alcoholic beverage.
The founding of the association is also one of the priorities in Kolasin's local government when it comes to stimulating measures for agriculturalists. "The energy of joint ventures is what Kolasin agriculture needs. Even the most organized and productive agricultural producers in the area of our municipality are not able to have high-quality, independent presentations on the market. The first steps were taken, so with a lot of ambition, we accepted the initiative from Donja Moraca to start the formation of an association of local rakija producers. For this purpose, we have also allocated €10,000," explains the president of the Municipality, Milosav Bulatovic.
The formation of the association, he says, would also create opportunities for "raising the quality of homemade rakija, as well as providing necessary certificates for the market entry". The association will "set regulations and standards that will transform this local tradition of homemade rakija into certified packs ready for foreign markets". In Donja Moraca, they believe that their "plum rakija" should have made great success in the domestic market in the region, but also on the broader area.
Attempts have waned at the very end of the process. One of the rakija producers, Momo Rakocevic from the village Prekobrdje, recalls that ten years ago they were closest to branding the rakija.
"Through the project dedicated to organic production, assisted by experts from Germany and Switzerland. They also offered 7,000 euros as a donation, the rest of the money needed to be provided by the producers themselves. This was not cheap, and they could not hope for any help from the local or state level."
In the production of this beverage, he claims, the situation is now without much control. Prices are formed by each producer individually, and he also chooses the mode of production. The price for one liter of rakija from Moraca is 8 to 10 euros.
"That is, if it is produced traditionally, with much effort and from the qualitative plums. Unfortunately, some hosts neglect all these criteria, so they sell it to cafes for two to three euros per liter. Due to the specific climate and land, plums in Moraca are of special quality, and alcoholic beverages also have specificities that cannot be achieved in other parts of the state or region."
For a liter of this beverage, 8 to 10 kilograms of ripe fruit are needed. The Germans and Swiss who helped the rakija be legally and better positioned on the market a decade ago did not find a disadvantage in the traditional way of production. In those years, according to estimates by foreign experts, about 20 households fully met high ecological standards.
"I do not doubt it would be the same now. We have no reason to fear the European Union (EU) standard. I would say that someone wants to impose an attitude that it is difficult to follow these demands. I know that dozens of households in this area can make their production according to the highest European standards. We just need the wind in our back from the competent institutions, advice and facilitation procedures. In addition to being the pride of Donja Moraca, that rakija could become the state one, in a very easy way and in a very short time."
Rakocevic says he is aware that it will not be easy to reconcile in detail the traditional way of production and contemporary standards.
"First of all, the strength of the “plum rakija” should not exceed 38 to 40 “degrees”. Now, unfortunately, a much stronger rakija is produced, which greatly influences the aroma and loses some of its specific features. There must not be any additional sugar in either rakija because it is simply a tradition. “Sugar rakija” is when some people add sugar at the end of production. It produces more rakija, but it causes headache.
He explains that, before it reaches the market, "plum rakija" should age for at least one year. It is also necessary to boil it a dozen times.
Text by Dragana Scepanovic, on June 23rd, 2019, read more at Vijesti
