Main Article Content

Etleva Muca (Dashi)
Katia Zene

Keywords : Mishavinë cheese, slow food, farmers, VIS Albania
In Albania, the region of Kelmend is best known and valued for the Mishavinë cheese which is produced there. In this paper we analyse the farmers’ experience of origin-based cheese and being part of the Slow Food Presidium of products in Albania. The role of local producers is fundamental not only in continuing tradition but also for the social and economic impact it has on farmers in the area. The survey in this study was conducted with face-to-face interviews with producers of Mishavinë cheese. The type of survey used was a semi-closed questionnaire. A descriptive analysis was conducted to evaluate the main problems facing the local producers and their collaboration among the relevant stakeholders. As Mishavinë is part of Slow Food the Ark of Taste project, it has a great opportunity to bring producers and consumers together with the aim of regenerating this lost tradition.

Article Details

How to Cite
Muca (Dashi), E. ., & Zene, K. (2020). BRANDING MISHAVINË CHEESE: A CONTRIBUTION OF THE RURAL ALBANIAN ECONOMY. Acta Scientiarum Polonorum. Oeconomia, 19(1), 41–47.

Adıgüzel Özbek, D. & Erikçi, S. (2014). Slow City Movement is an Utopia of Livable City? [In:] Proceedings of the 2nd ICAUD International Conference in Architecture and Urban Design Epoka University, 08-10.05.2014 Tirana. Vol. 2, Paper 118. Epoka University, Tirana.

Brunori, G. (2007). Local food and alternative food networks: a communication perspective. Anthropology of Food, 2. (Crossref)

Dimitrova, D., Angelova, D., Shaholli, A., Carboni, A., Kekaj, A. (2014). Report of field mission for the Mishavine Project in Kelmend. VIS Albania archive.

Dragovaja, M. (1996) Studim krahasues i kanunit te Shqiperise dhe Dagestanit [Comparative study of the canon of Albania and Dagestan]. Tiranë [manuscript]. Retrieved from

Durham, E. (1920). Twenty Years of Balkan Tangle. Dodo Press, London.

Ethridge, D. (2004). Research Methodology in Applied Economics, Organizing, Planning and Conducting Economic Research. 2nd edn. Blackwell Publishing Professional, Oxford.

Flick, U. (1998). An Introduction to Qualitative Research. Sage, London.

Haas, R., Imami, D., Miftari, I., Ymerie, P., Grunert, K. (2019). How do Kosovar and Albanian consumers perceive food quality and safety in the dairy sector? Studies in Agricultural Economics, 121, 119-126.

Hall, C.M. (2012). The contradictions and paradoxes of slow food: Environmental change, sustainability and the conservation of taste. [In:] S. Fullagar, K. Markwell, E. Wilson (Eds.), Slow Tourism: Experiences and Mobilities. Aspects of Tourism. De Gruyter, 53-68. (Crossref)

Imami, D., Zhllima, E., Merkaj, E., Chan-Halbrendt, C., Canavari, M. (2016). Albanian Consumer Preferences for the use of Powder Milk in Cheese-Making: A Conjoint Choice Experiment. Agricultural Economics Review, 17 (1), 20-33.

Instituti i Statistikës - INSTAT (2019). Regional Statistical Yearbook 2018. Retrieved from [accessed: 11.2019].

Manoli, C., Ickowicz, A., Josien, E., Debieu, B. (2011). Comment caractériser les relations entre élevage et territoire? Une revue de la diversité des approches existant dans la literature [How can one characterize the relationships between livestock and territories? A review]. 3R - Rencontres autour des Recherches sur les Ruminants, 18, 361-367. Retrieved from

Ministria e Bujqësisë, Zhvillimit Rural dhe Administrimit të Ujrave - MBZRAU (2014). Strategjia Ndërsektoriale për Zhvillimin Rural dhe Bujqësor (SNZHRB 2014-2020) [Inter-Sectorial Strategy for Agriculture and Rural Development (ISARD 2014-2020)]. Tirana.

Muça (Dashi), E., Thoma, L., Kapaj, A., Guri, F. (2013). Butchers Willingness to Pay for Packed Lamb Meat: Case of Tirana Butcher Shops. Mediterranean Journal of Social Sciences, 4 (9), 554-558. (Crossref)

Regional Environmental Center (2016). Discover the Albanian Alps. Conservation of Agrobiodiversity in Rural Albania (CABRA) program in Albania. Deutsche Gesellschaft für Internationale Zusammenarbeit - GIZ, Bonn-Eschborn.

Rombach, M., Bitsch, V. (2015). Food Movements in Germany: Slow Food, Food Sharing, and Dumpster Diving. International Food and Agribusiness Management Review, 18 (3), 1-23.

Siniscalchi, V. (2013). Environment, regulation and the moral economy of food in the Slow Food movement. Journal of Political Ecology, 20 (1), 295-305. (Crossref)

Slow Food Foundation for Biodiversity (2019). What is the narrative label? Retrieved from

Slow Food International (1980). Slow Food Manifesto. Retrieved from

Slow Food International (2017). Annual Report 2017. Retrieved from

Vendim i Këshillit të Ministrave No 709, datë 29.10.2014 për miratimin e Strategjisë Ndërsektoriale për limin Rural dhe Bujqësor 2014-2020. Fletores Zyrtare të Republikës së Shqipërisë Nr. 169/2014, f. 8483 [Decision of Council of Ministers No 709, dated 29.10.2014 on adoption of the Inter-sectoral Rural and Agricultural Development Strategy 2014-2020. Official Journal of Law of Albanian Republic 169/2014, p. 3].

Wheeler, R.S., Childress, M.D. (2004). Asset-pooling in uncertain times: Implications of small-group farming in the Kyrgyz Republic for agricultural restructuring. IDS Working Paper 239.



Download data is not yet available.