Traditional foods: Interaction between local and global foods in Turkey (original) (raw)
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2016
It is aimed to evaluate for Şanlıurfa isot pepper that is a traditional product in terms of market or marketing which is more important at sector, in GAP Region of Turkey by this research. The data come from three groups which are the producers, the sellers and the consumers by simple random sampling methods and interviewed by face to face with a given questionnaire and 2,070 surveys were conducted.Likert attitudes scales and SPSS were used for the analyses together with classification tree model, Levene and T-tests. The result indicate that existing of marketing problem, rather than market by 79.1%. The price is important by 77.5% and followed by the production place and food safety certificate for consumption among the groups. The taste is the most important effecting factors for buying of isot pepper by 88.9% and followed by the hygiene conditions. The most significant factors are promotion and branding for marketing. This study is the one of first of its type for Şanlıurfa isot ...
Traditional foods: challenges facing the European food industry
Food Research International, 2000
Brief analysis about the meaning of traditional food products and the delicate situation of this kind of product in a global market, where consumers are requiring a great amount of nutritional and cheap foods, is presented. These demands have contributed to the production and distribution of food stus by big industrial and commercial corporations that are looking for consumer satisfaction, thus homogenising what is eaten in each country, although with a great diversity of brands and displays. Traditional foods are thus restricted by the current conditions in the market but they have good perspectives for growing in the future if some challenges are accomplished. These challenges are communication (a traditional product is exotic in the other markets and then has to be advertised), legal protection of collective brands (insuciently guaranteed in the dierent markets of the European Union), quality assurance (that, as in all the branded products must be a priority objective) and innovation. Most of these challenges will only be accomplished through an ecient and jointly shared organisation of the small industries that produce this kind of product.
Traditional food products vs. global economy: Consumer perspective
Ekonomika poljoprivrede
The Osijek-Baranya County at the East part of Croatia, generally is known as lowland region in whose economy agriculture and food industry are of great importance. Eastern Croatia abounds in various traditional products, mainly based on smoked pork. The goal of this paper is to identify consumers' attitudes and behavior towards East Croatia traditional food products (TFP). Furthermore, the model for market power evaluation of each East Croatia TFP is created according to consumers¨ preferences and attitudes results. The research was performed in Osijek-Baranya County in spring 2019. The sample was consisted of 500 randomly chosen respondents older than 18 via self-fulfilled questionnaire survey. In paper is used descriptive, parametric and non-parametric statistics. People in East Croatia have a positive attitude to TFP of their region. Survey results related to supply, quality, demand and price willingness are used to modelling coefficient for East Croatia TFP commercialization...
Food, Culture and Society: An International Journal of Multidisciplinary Research, 2007
This article examines the ways in which governmental and private culinary institutes, individual chefs, food writers and gourmets prepare Turkish cuisine for the global market. Along with plate design and presentation, traditional tastes are being challenged and subjected to modernization and synthesis. In these attempts to modernize cuisine, the European Union can be seen as a symbolic marker for the future of Turkish society.
Current situation and future direction of traditional foods: A perspective review
Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Innovation of traditional foods become a new paradigm in the food industry as an effort to prolong the shelf life of the food following the changes in the society’s life style. The innovation was also supported by the current advance study on packaging technology, microbiology, biotechnology, metabolomics, medicinal properties and health as well as computational methods. This review covers various definition of traditional foods and some terms closely related to traditional foods, including ethnicity and ethnoecology, the progress of innovation of traditional foods as well as the risk of the traditional food innovation in terms of product identity, culture and continuity. Geographical Indications (GI) as a strategy of protection and standardization of traditional food are, therefore, discussed in this review. At the end, a recommendation for the direction of traditional food in the future is given in order to create a paradigm on the future action for protecting traditional foods.
This research is based on conducted surveys with potential consumers of a food product called "kulen" a Slavonian traditional dry fermented salami, as an indigenous Croatian product, covering two counties (Osiječko-Baranjska and Vukovarsko-Srijemska). The surveys include the manufacturer's attitude toward the special traditional product kulen, their place in the market, strengths, and weaknesses. The aim of this paper is to analyze the market for kulen food products, based on consumers' responses and their willingness to purchase the product. The results showed that in the two counties, most consumers purchase salami once a week from a Croatian market-a crucial indicator for consumption of quality products. With Croatia's accession to the European Union, Croatian manufacturers have found themselves within the unified European market. This primarily means an expanding market where they can sell more of their products. However, the entry of new producers into the Croatian market would also increase competition. In such case, some manufacturers will have to lower the price of their products to become more competitive, while those whose products have unique geographical indications, designations of origin, and traditional specialty would certainly be able to set a higher price for their products.
Foods spreading from Turkish cuisine to the world
Journal of multidisciplinary academic tourism, 2023
Turkish cuisine is not based on a race. It is one of the world's richest cuisine in terms of cooking techniques, material diversity and basic titles, which feed on the brotherhood of cultures in a geography stretching from the Yellow Sea to the Americas. The main purpose of this study is to emphasize the importance of the Turkish cuisine and culture on the emergence and spread of the products mentioned here to the world. This study asks the question "What are the foods that spread from Turkish cuisine to the world?". For this purpose, scientific articles, theses, symposium proceedings, travelogues, books, and magazines were examined. After a wide literature review yogurt, yufka, baklava, döner, mantı, pastırma, tel kadayıf, coffee, lohuk, Turkish delight, sherbet, sütlaç and güllaç, which are known and mentioned most in international literature and cuisines were chosen for a deeper research. The study has been limited to these products and with the documents published in English and Turkish. This research plans to provide information about the history of these products, some of which are disputed about their origin, such as yoghurt, baklava, döner, mantı and pastırma.
Traditional Food in Western Balkan Countries Consumers’ Perceptions and Habits
2015
Te aim of this paper is to explore consumers' perceptions and habits regarding traditional food in the Western Balkan Countries. In each Western Balkan country, two focus groups were carried-out (total twelve focus groups; eight to ten participants per each – total sample of 104 participants). Results of this study show that consumer motives for the choice of traditional products pertain to higher health, safety, sensory and increasingly also sustainability beliefs and expectation. Results of this study show many similarities in perception as and habits towards traditional food in different WBC. Marketing techniques are critical in conveying authenticity and enhancing the attractiveness of traditional food.
Traditional foods: Why and how to sustain them
Trends in Food Science & Technology, 2006
The longevity associated with the Mediterranean Diet could be partly attributed to Mediterranean traditional foods, which this diet incorporates. A weekly menu, representative of the Greek traditional diet, was found compatible with the nutritional recommendations of the European Commission and with a high flavonoid content. The analysis of several traditional Greek foods indicated that they may contribute to the apparent health benefits of the Greek version of the Mediterranean diet. The methodology for the study of traditional foods in Greece is currently being expanded to 12 European countries in the ‘EuroFIR’ project. One of the aims is to define the term ‘traditional’ ensuring the classification and exclusive registration of traditional foods.