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This study examined the multi-criteria assessment of four dairy products: "Pomursko mlejko" (Pomurje milk), "Lejko mleko" (light milk), "Fyto mleko" (Fyto milk) and "Posneto mleko v prahu" (dried milk). The research was executed by using a multi-criteria methodology, DEX, which was complemented by an econometric analysis for light milk to estimate the trends in production and consumption before analyzed dairy products were implemented on the market. DEXi computer program results indicated that all analyzed milk products were 'above average'. The econometric model was applied to examine changes in the demand for low-fat milk (light milk). Empirical results showed significant consumer response to the increase in the prices of low-fat milk demonstrating income elasticity (1,15 unit). Multikriterijski pristup ocjenjivanja mliječnih proizvoda u smislu upotrebe DEX bio je nadograđen ekonometrijskom analizom za ocjenjivanje proizvodnih i potrošačkih trendova prije negoli su analizirani proizvodi uvršteni u prodaju. Studija istražuje četiri različita mliječna proizvoda odnosno proizvodne alternative: “Pomursko mlejko”, “Lejko mleko”, “Fyto mleko” i “Posneto mleko v prahu”. Rezultati DEXi analize ukazuju na to da se svi analizirani mliječni proizvodi svrstavaju u kategoriju “iznadprosječni”. Istraživana je mogućnost poboljšanja situacije s mlijekom u prahu preko povećanja njegove distribucijske moći na tržištu, te je pri tome upotrijebljena “what-if‘” (“što-ako”) analiza. U zadnjoj fazi izgrađen je ekonometrijski model za ocjenjivanje promjena u strukturi potraživanja mlijeka s malim postotkom masnoće. Empirijski rezultati pokazali su veliku reakciju kupaca na promjene u cijenama te vrste mlijeka, s relativno visokim vrijednostima elastičnosti potraživanja (1,15 jedinice).

Razvit je bil večkriterijski model za kvalitativno oceno ustreznosti proizvodnje in trženja posameznega lokalnega prehranskega izdelka z gorsko-hribovskega območja z uporabo metode DEX, ki predstavlja orodje za identifikacijo pomanjkljivosti v fazi proizvodnje ali trženja lokalnih prehranskih izdelkov. V raziskavo je bilo vključenih deset analiziranih prehranskih izdelkov z območja Julijskih in Savinjskih Alp ter Pohorja. Razvoj modela je potekal postopoma in je bil na koncu uporabljen na primerih analiziranih prehranskih izdelkov. Rezultati so bili podani v obliki kvalitativnih končnih ocen za fazo proizvodnje in trženja pri individualnih lokalnih prehranskih izdelkih. Z izvedbo analize plus-minus-1 na koroškem rženem kruhu in suhem sadju je bil ugotovljen vpliv osnovnih atributov na končno oceno prehranskega izdelka. Rezultati analize so pokazali, katere kriterije od osnovnih kriterijev (kriterijev na prvem nivoju) je smiselno izboljšati za doseganje boljše končne kvalitativne ocene. Na podlagi zastavljenih hipotez je bilo preverjeno, ali na končno oceno prehranskih izdelkov vpliva večje število kriterijev in ali bi bila končna ocena drugačna, če bi upoštevali samo en kriterij. Rezultati so pokazali, da se je končna kvalitativna ocena pri petih prehranskih izdelkih bistveno razlikovala od ocen po posameznih kriterijih. Prehranski izdelki so lahko prejeli pet različnih hierarhično vrednotenih opisnih ocen. Najboljšo oceno »odličen« sta prejela tolminski sir in zgornjesavinjski želodec, nekoliko slabšo oceno »manj uspešen« pa je prejel pohorski lonec. Najslabšo oceno »slab« je prejel mošt, medtem ko so solčavski sirnek, bovški sir, pehtranova potica in jetrnica prejeli oceno »zadosten«. Ocena dveh prehranskih izdelkov (suhega sadja in koroškega rženega kruha) je variirala med »zadosten« in »manj uspešen«. Na podlagi analize plus-minus-1je bilo ugotovljeno, da je njuna končna ocena odvisna od različnih ocen združenih kriterijev, pri čemer lahko njihova posamezna ocena s spremembo za eno stopnjo navzgor ali navzdol vpliva na končno oceno prehranskega izdelka. Izvedli smo še analizo občutljivosti modela, ki je temeljila na spreminjanju vrednosti, tako da se je spreminjala utež kriterijema prvega nivoja. Analiza je pokazala odzivnost, učinkovitost in uporabnost modela, če bi ocenjevali več prehranskih izdelkov, katerih končna ocena uspešnosti bi temeljila na podlagi posamezne ocene faze proizvodnje in faze trženja izdelka. Multi-criteria model for qualitative assessment of appropriateness and selling of the local food products from mountain areas has been developed applying DEX method, a methodological tool for identification of deficiencies in the phase of production or marketing of the local food products. Ten analysed items of the local food products included into research were from the Julian and Savinja Alps, and the Pohorje range. Development of the model was carried out successively and finally applied to the analysed local food products. Results were given in the form of qualitative final evaluation for the phase of production and selling. Applying plus-minus-1 analysis on the rye bread and dry fruit from Koroška region, influence of the basic attributes on the final evaluation of the local food products was found out. Results of the analysis showed which of the essential criteria is sensible to improve for achieving better final qualitative evaluation of the local food products. On the basis of the formulated hypotheses it was examined and tested if the final evaluation is influenced by more criteria, and if the evaluation differs in case of application of only one criterion. Results showed that the final qualitative evaluation of five local food products was significantly different from the evaluation applying only one criterion. Local food products were given five different hierarchical descriptive marks. The best mark “excellent” was given to the cheese Tolminc and Zgornjosavinjski želodec, a little bit lower mark “lees successful” got Pohorski lonec”. The worst mark “not sufficient” got cider, while Solčavski sirnek, Bovški sir, Pehtranova potica and Jetrnica got mark “sufficient”. Mark for two local food products (dry fruit and Koroška rye bread) varied between “sufficient” and “less successful”. On the basis of plus-minus-1 analysis it was found out that the final evaluation depended on different marks of aggregated criterion, where their single mark, if changed for only one degree upwards or downwards, influences the final evaluation of the local food product. Analysis of the model sensitivity was carried out based on the variability of the values, so that the criterion of the first level altered. Analysis showed respondency, efficiency and applicability of the model in case of the evaluation of more local food products which evaluation would be based on the evaluation of the phase of production or phase of selling.