WOMEN MANUFACTURING TRADITIONAL FOOD in RURAL AREAS and THEIR OPINIONS on FOOD SAFETY

Ozdemir G., Yilmaz E., Unakitan G., Yilmaz I., KESKİN G.

Fresenius Environmental Bulletin, vol.29, no.4, pp.2596-2600, 2020 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 29 Issue: 4
  • Publication Date: 2020
  • Journal Name: Fresenius Environmental Bulletin
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aerospace Database, Agricultural & Environmental Science Database, Aqualine, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Environment Index, Geobase, Greenfile, Metadex, Pollution Abstracts, Veterinary Science Database, Civil Engineering Abstracts
  • Page Numbers: pp.2596-2600
  • Keywords: Economics, Organization, Rural thrace region, The cooperative system, Traditional food, Woman
  • Hatay Mustafa Kemal University Affiliated: Yes

Abstract

This study examines women's view and opinAiôns on food safety, namely the women who manuÂfacture traditional food in the rural Thrace Region. The main aim of this study is to review the opinions of women on food safety in the Thrace regioa who participate in traditional food manufacturing in the current situation. The original data were obtained by questionnaire technique in the three major cities of the Thrace region (Edirne, Tckirdag, Kirklareli). Some 323 women, who were randomly chosen fn>m the villages that represent these cities, made a questionnaire for the study. Among the most imÂportant findings acquired as a result of the study is that the women who attended the study consider themselves rather housewives (85.4 %) and do not accept being a farmer (1.0 %) as a profession. Women mostly manufacture traditional foods such as tomato paste, tarhana (sundried tomato and flour), kesme (homemade pasta), kuskus, and cheese respectively. However, bulgur wheat, bula-ma (a kind of halva), butter, and molasses arc selÂdom manufactured. A laige percentage, 83.9 % of the women who manufacture traditional foods only make them for their own consumptioa and only 3.2 % sell them 44.3 % of women sell these items themselves. Some 71.2 % of women wish to conÂtinue only if they make a considerable amount of profit out of traditional foods. The first things that attract attention among women in the distribution of criteria when purchasing food are the price and the package, freshness and taste criteria constitute anAôther group, and tmst towards the brand and local foods are a separate group.