Usability of Geothermal Resources in Edible Flower Production in Gastronomy

Dilek Demir; Ayşe Büşra Madenci; Eda Güneş

Makale detayları

Usability of Geothermal Resources in Edible Flower Production in Gastronomy

Yazarlar:

Dilek Demir | Ayşe Büşra Madenci | Eda Güneş

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Gastronomi | Gastronomik Trendler | Gastronomi (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.9 Issue 1, pp.107-119

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001343728

pISSN:

2602-4144

Anahtar kelimeler:

Özet:

 In recent years, edible flowers, noted for their significant sensory characteristics and health benefits, have emerged as a new trend in global gastronomy. However, a review of the literature clearly shows the limited cultivation of these flowers in our country, despite their current usage. This study aims to determine the potential of using geothermal resources in greenhouse activities for edible flower cultivation. The research employed a semi-structured interview technique, one of the qualitative research methods, and the data were collected through face-to-face interviews conducted in April 2024. The population consisted of 30 geothermal-heated greenhouse 28 private2 public operations in the Sandıklı district of Afyonkarahisar province, with interviews conducted with the managers 10 and engineers 20 of these operations. Fourteen authorized questions were posed to determine the participants orientation towards edible flowers. The study found that despite concerns about market potential, the idea of investing in this area was generally not negatively affected among the participants 66.67. A minority of participants 33.33 indicated that market potential could be evaluated on the condition that RD activities are conducted. It was concluded that the rich geothermal resources of the Sandıklı district have sufficient potential for edible flower production, but the existing potential is currently utilized for the cultivation of a single type of product cluster tomatoes. Additionally, edible flower cultivation is considered risky due to market concerns and the perception that it will increase costs because it is a new and different field. However, it was understood that current geothermal greenhouse activities provide a suitable environment for edible flower cultivation.

 In recent years, edible flowers, noted for their significant sensory characteristics and health benefits, have emerged as a new trend in global gastronomy. However, a review of the literature clearly shows the limited cultivation of these flowers in our country, despite their current usage. This study aims to determine the potential of using geothermal resources in greenhouse activities for edible flower cultivation. The research employed a semi-structured interview technique, one of the qualitative research methods, and the data were collected through face-to-face interviews conducted in April 2024. The population consisted of 30 geothermal-heated greenhouse 28 private2 public operations in the Sandıklı district of Afyonkarahisar province, with interviews conducted with the managers 10 and engineers 20 of these operations. Fourteen authorized questions were posed to determine the participants orientation towards edible flowers. The study found that despite concerns about market potential, the idea of investing in this area was generally not negatively affected among the participants 66.67. A minority of participants 33.33 indicated that market potential could be evaluated on the condition that RD activities are conducted. It was concluded that the rich geothermal resources of the Sandıklı district have sufficient potential for edible flower production, but the existing potential is currently utilized for the cultivation of a single type of product cluster tomatoes. Additionally, edible flower cultivation is considered risky due to market concerns and the perception that it will increase costs because it is a new and different field. However, it was understood that current geothermal greenhouse activities provide a suitable environment for edible flower cultivation.

 In recent years, edible flowers, noted for their significant sensory characteristics and health benefits, have emerged as a new trend in global gastronomy. However, a review of the literature clearly shows the limited cultivation of these flowers in our country, despite their current usage. This study aims to determine the potential of using geothermal resources in greenhouse activities for edible flower cultivation. The research employed a semi-structured interview technique, one of the qualitative research methods, and the data were collected through face-to-face interviews conducted in April 2024. The population consisted of 30 geothermal-heated greenhouse 28 private2 public operations in the Sandıklı district of Afyonkarahisar province, with interviews conducted with the managers 10 and engineers 20 of these operations. Fourteen authorized questions were posed to determine the participants orientation towards edible flowers. The study found that despite concerns about market potential, the idea of investing in this area was generally not negatively affected among the participants 66.67. A minority of participants 33.33 indicated that market potential could be evaluated on the condition that RD activities are conducted. It was concluded that the rich geothermal resources of the Sandıklı district have sufficient potential for edible flower production, but the existing potential is currently utilized for the cultivation of a single type of product cluster tomatoes. Additionally, edible flower cultivation is considered risky due to market concerns and the perception that it will increase costs because it is a new and different field. However, it was understood that current geothermal greenhouse activities provide a suitable environment for edible flower cultivation.

 Son yıllarda, önemli duyusal özelliklere sahip olmaları ve sağlığa faydalı etkileri ile yenilebilir çiçekler, global olarak gastronomi alanında yeni bir trend haline gelmiştir. Fakat günümüzde kullanımı kadar ülkemizde yetiştirilme sınırlılığı yapılan literatür taramasında açıkça görülmüştür. Çalışmada jeotermal kaynak kullanımının seracılık faaliyetlerinde yenilebilir çiçek yetiştiriciliği için kullanılabilme potansiyelini belirlemek amaç edinilmiştir. Araştırmada nitel araştırma yöntemlerinden yarı yapılandırılmış görüşme tekniği kullanılmış olup; veriler 2024 yılının Nisan ayı içerisinde yüz yüze görüşme ile elde edilmiştir. Evren Afyonkarahisar ili Sandıklı ilçesindeki 30 adet jeotermal ısıtmalı sera 28 özel2 kamu işletmesinde görev yapan işletme müdürleri 10 ve mühendisler 20 oluşturmaktadır. Katılımcıların yenilebilir çiçeklere ilişkin yönelimlerini belirlemek için izinleri alınmış 14 soru yöneltilmiştir. Çalışma sonucunda pazar potansiyeli kaygısı olmasına rağmen genel olarak katılımcıların bu alana yatırım yapma fikrini olumsuz etkilemediği tespit edilmiştir 66,67. Katılımcıların azınlık kısmı 33,33 pazar potansiyelinin ARGE çalışması yapılması koşuluyla değerlendirilebileceğini söylemişlerdir. Sandıklı ilçesinin zengin jeotermal kaynak yapısının yenilebilir çiçek üretimi için yeterli potansiyele sahip olduğu; fakat mevcut potansiyelinin tek tip ürün salkım domates yetiştiriciliğinde kullanıldığı sonucuna ulaşılmıştır. Ayrıca yenilebilir çiçek yetiştiriciliğinin pazar kaygısı yanı sıra yeni ve farklı bir alan olması sebebiyle maliyeti arttıracağı düşüncesi nedeniyle riskli görülmektedir. Fakat günümüz jeotermal seracılık faaliyetlerinin yenilebilir çiçek yetiştiriciliği için elverişli bir alan olduğu anlaşılmıştır.

Makale detayları

Usability of Geothermal Resources in Edible Flower Production in Gastronomy

Yazarlar:

Dilek Demir | Ayşe Büşra Madenci | Eda Güneş

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Gastronomi | Gastronomik Trendler | Gastronomi (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.9 Issue 1, pp.107-119

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001343728

pISSN:

2602-4144

Gastronomy

Edible flowers

Greenhouse cultivation

Geothermal resourcesGastronomi

Yenilebilir çiçek

Seracılık

Jeotermal kaynaklar

Sayı

Makale detayları

Yazarlar: Dilek Demir | Ayşe Büşra Madenci | Eda Güneş

Yayıncı: Çanakkale Onsekiz Mart University

Ana Başlıklar: Gastronomi | Gastronomik Trendler | Gastronomi (Diğer)

Dergi: Gastroia: Journal of Gastronomy And Travel Research Vol.9 Issue 1, pp.107-119

Belge Tipi: Makale

Yayın Tarihi: 3/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001343728

pISSN: 2602-4144

Sayı

Yazarlar:

Dilek Demir | Ayşe Büşra Madenci | Eda Güneş

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Gastronomi | Gastronomik Trendler | Gastronomi (Diğer)

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.9 Issue 1, pp.107-119

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001343728

pISSN:

2602-4144