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ISTANBUL AYDIN UNIVERSITY (2019)

INNOVATIONS IN OLIVE OIL PRODUCTION AND TURKEY’S GLOBAL COMPETĠTĠVE POSITION

Özdek, Halil

Titre : INNOVATIONS IN OLIVE OIL PRODUCTION AND TURKEY’S GLOBAL COMPETĠTĠVE POSITION

Auteur : Özdek, Halil

Université de soutenance : ISTANBUL AYDIN UNIVERSITY

Grade : Master of Science (MS) 2019

Résumé
Olive fruit should be handled as pellets or oil consumption to be consumed at the table directly. Olive is a very different fruit compared to other fruit species. As in other fruit varieties, is not a type of fruit that is consumed immediately after the harvest. In recent years, healthy and balanced eating habits in the world as well as a growing interest in long life and even a trend in this direction have increased the tendency and consumption of people to olive and olive oil. Olive and olive oil, which are one of the economically and socially important products in terms of producer countries, are a part of the culture that symbolizes the Mediterranean region at the same time. This study will examine in detail the conditions under which olive berry is grown in different olive producing countries, both in Turkey and in the world, as well as dividing it into table and oil, as well as its share in foreign trade. In order to examine the share of foreign trade in olive and olive oil production figures, export to overseas figures will be examined. Also, a questionnaire study has been prepared with the intention of the facilities which are provided to increase the share of foreign trade and in order to evaluate the incentives of Turkey’s olive and olive oil production. This questionnaire study is a question for the producers of olive and olive oil, at the end of the study the wishes and the problems of producers have been emphasised. In this context, the necessary support, incentives and projects are expected from the government.

Mots clés : Olive, Olive Oil, Brine/Pomace Oil.

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Page publiée le 18 décembre 2020