| Yazarlar (1) |
Doç. Dr. Hüseyin Güran ÜNAL
Kastamonu Üniversitesi, Türkiye |
| Özet |
| Garlic is widely used due to its taste and health benefits. Garlic production and consumption is increasing in the world and in Turkey. Although it is widely consumed as dried garlic clove, it is also used in the form of powder, chips, puree, extract, tablet, sauce and oil. Apart from being added directly to meals, it can also be used in the production of products such as garlic, sausage, fenugreek, pastrami, spices, canned food, pickles, pickles, yoghurt, tomato paste and similar products. Garlic is the number one agricultural production in Kastamonu province, which accounts for approximately 20% of Turkey's garlic production. Geographically indicated Taşköprü garlic is the first product that reminds Kastamonu. Thousands of families earn their living from garlic production and require intensive labor. Most of the garlic produced in Kastamonu reaches the consumer in the markets in hand-tied form. Apart from this, high value-added products such as netted garlic in the markets, peeled garlic, puree and black garlic, which are used primarily in the sausage-pastrami-pickle-food sectors, are also processed in the facilities in Kastamonu and marketed throughout the country. In this study, the conditions of the facilities that make up the garlic industry in Kastamonu were examined, their problems were identified and solutions were tried to be developed. The future of Taşköprü garlic depends on the development of the garlic industry in Kastamonu. The sector should be supported, products with high added value should be developed and opened to foreign markets. |
| Anahtar Kelimeler |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | Ulusal alan endekslerinde (TR Dizin, ULAKBİM) yayınlanan tam makale |
| Dergi Adı | Turkish Journal of Agriculture - Food Science and Technology |
| Dergi ISSN | 2148-127X |
| Dergi Tarandığı Indeksler | TR DİZİN |
| Makale Dili | Türkçe |
| Basım Tarihi | 09-2024 |
| Cilt No | 12 |
| Sayı | 9 |
| Sayfalar | 1600 / 1607 |
| Doi Numarası | 10.24925/turjaf.v12i9.1600-1607.6786 |
| Makale Linki | http://dx.doi.org/10.24925/turjaf.v12i9.1600-1607.6786 |
