POSLOVNI ĐIR Petar Rodić

Guest Petar RodićHosted by Ojdana KoharevićMay 3, 2026

Petar Rodić

About this episode

What you'll hear in this conversation

It was once known as 'food for the poor,' a simple dish made from dough, Swiss chard, and garlic. Today, that same dish – soparnik – is the anchor of a thriving agricultural economy in Croatia's historic Poljica region. Petar Rodić, owner of OPG Rodić, has spent years reviving the traditional production of soparnik, not just as a cultural artifact, but as the engine for an entire family farm. Rodić's story is one of reclaiming heritage for commercial viability, pushing back against imported goods, and rebuilding a local food system from the ground up. He is also known as the Grand Prince of the Poljica Republic, a title that hints at the deep connection between tradition and his entrepreneurial drive. This conversation explores how a single, protected product can become the catalyst for restoring an entire ecosystem of local crops, from native Swiss chard to Poljica garlic. It offers a clear view into finding overlooked value in the familiar, and how to build a resilient business around it.

Insights from the conversation

What to take from this episode

When 'Poljica soparnik' became a generic label for any similar product, Petar Rodić and his family started their OPG to formally register as true producers. Sometimes, the initial impulse to build a business isn't a grand market vision, but the simple, practical need to protect the authenticity of what you do.

The demand for soparnik didn't just boost its own production; it revived the cultivation of native Swiss chard by 'five to ten times over,' Rodić notes. A single, popular product can act as a market maker for an entire ecosystem of local, often forgotten, agricultural inputs.

Poljica garlic and onion were nearly lost to Chinese imports, but their production has returned, especially in the Upper Poljica region. Rodić's work shows how anchoring a distinct finished product can safeguard and revive the market for other local ingredients that might otherwise disappear.

While soparnik revived other crops, the attempt to restore local vineyards didn't gain traction because it was 'financially very, very demanding, or rather unprofitable.' Not every traditional product can be commercially revived; some, Rodić explains, remain the domain of enthusiasts whose passion outweighs direct financial return.

After the initial 'birth pains' of starting, Rodić faced a market 'vacuum' where imported goods made local produce uncompetitive. He learned that simply having a good product isn't enough; you must continually build 'added value' or double down on superior quality to compete against mass imports.

Initial government support for OPGs was 'very, very encouraging' and simple, Rodić recalls. However, over time, the process evolved to demand 'reams of paperwork,' illustrating how support mechanisms can shift from enabling new ventures to requiring extensive compliance.

The 'family' in 'family farm' isn't just a label for Rodić; it signifies a business model where the collective effort allows for a 'decent product with added value' to emerge. This structure, he explains, is what enables OPGs to create specialized goods that command better prices than commodity crops.

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