For the seventh consecutive year, the Cupter Fair is being held in Citluk, an event dedicated to the preservation and promotion of traditional Herzegovinian products, with special emphasis on this unique Herzegovinian sweet, which has received a certificate of protected designation of geographical origin.
The president of the “Ante Tepcic” Association, Mario Doko, emphasized that the goal of the Fair is to preserve tradition and pass on knowledge of old recipes to younger generations, but also to encourage the development of small producers and family farms.
“At this year’s fair, which will be held on November 11th in Tepcici, 20 exhibitors from Ljubuski, Mostar, and Vrgorac are participating. Although Vrgorac registered its own cupter in 2019, it differs in appearance and recipe from the Herzegovinian one. Most exhibitors come from Brotnjo, as cupter is a traditional Brotnjo sweet connected with local wine varieties such as Zilavka and Blatina,” said Doko.
Recipe and preparation of Cupter
Doko stated that Cupter is a unique and singular product in the world, which has no expiration date.
“Cupter is a simple, natural, and lasting product made from grape juice, which, right after being pressed, should immediately be prepared for cooking. The juice is cooked, and if necessary, flour or semolina is added until the mixture acquires a consistency similar to pudding – not too thick, but not too thin either. When it thickens, it is poured into shallow containers. Cupter is mostly dried naturally, which takes about twelve days if the weather is suitable. After drying, the product is ready for storage and consumption,” he explained.
He added that its specificity lies in the fact that it has no expiration date, matures like prosciutto or honey, and its purity and naturalness give it special authenticity and value. According to him, the main ingredient must contain up to 70 percent of Zilavka or Blatina.
Certificate and product protection
The certificate of Protected Geographical Indication (PGI), Doko pointed out, will further help in positioning Cupter on the market, especially among tourists seeking authentic and healthy local products.
At the fair, which has an exhibition, sales, and competitive character, the best Cupter will be selected, along with a rich offer of traditional dishes and products such as fritters, wild greens, Livno cheese, and Herzegovinian prosciutto.
“The fair grows every year, and our goal is for it to become an event that gathers all holders of protected traditional products from Herzegovina and beyond. The jury evaluates the shape, color, smell, and taste. The winner is the one who collects the most points. Every year we announce first, second, and third place,” said Doko.
In addition to being competitive, the fair also has a sales, spiritual, and cultural-entertainment character, and is organized by the “Ante” Tepcici – Citluk Association.
Significance and prospects of Cupter
Professor at the Faculty of Agronomy and Food Technology of the University of Mostar, Dr. Anita Lalic, said that cupter is an exceptionally valuable product that deserves all attention and promotion, and that the fair in Tepcici is truly a fantastic platform for that.
After the traditional Herzegovinian product cupter received the certificate and designation of PGI, its future is extremely promising, emphasized Professor Lalic in an interview.
Obtaining the certificate and designation, as she said, represents a turning point in the valorization of Cupter, which until now was known mainly locally, while it is now becoming recognizable on the national and even international level.
“This will contribute to greater demand, better market placement, and the development of the gastro-tourism offer of Herzegovina. The designation of origin is not just an administrative document, but a powerful marketing tool. It guarantees the quality and authenticity of the product, which is extremely important to consumers. If producers take advantage of all the benefits it offers, Cupter will experience a significant increase in sales and become an attractive product for tourists as well,” said the professor.
She added that protection at the national level already has an important effect on branding and product recognition and contributes to building consumer trust, while allowing producers to achieve fairer prices and further develop production.
Tradition and European perspective
“Cupter has become a symbol of Herzegovina, part of its cultural and gastronomic identity. The protection of origin confirms that what producers do has value and guarantees long-term success through standardization and preservation of quality,” she emphasized.
As the next step, she also announced an initiative to launch the process of protecting Cupter at the level of the European Union (EU), through which this product would gain additional protection and greater visibility on the international market.
“Producers now need to go through the process of harmonization and implementation of specifications in order to be able to use this designation. The goal is clear: to make Cupter recognizable and valued throughout Europe. This would bring even greater visibility, a larger market, and additional protection against imitation. This is the path that many European products have gone through, from Parmesan to prosciutto, and there is no reason why cupter should not follow that successful path,” said Lalic.
Preservation of tradition and tourist potential
Special emphasis was also placed on the importance of preserving the traditional recipe of cupter.
“Cupter is not just food; it is part of the identity, history, and tradition of Herzegovina. Its authenticity lies precisely in the recipe passed down through the centuries. That is what gives it its unique taste and character, which distinguishes it from other products. Modernization of production is possible, but with strict adherence to the fundamental characteristics that make Cupter what it is. It is essential that the essence of the product itself remains unchanged while attracting new generations of consumers, without compromising the original recipe. The balance between tradition and innovation is key to long-term success and adaptation to the modern market,” explained the expert.
According to her, cupter has enormous potential to become a recognizable Herzegovinian souvenir for tourists.
“Today, tourists want to take home the taste and story of the place they visited, cupter, as a combination of tradition, culture, and flavor, perfectly meets that demand and can become an important part of the tourist offer of Herzegovina,” she concluded, Federalna writes.
