EVALUATION OF MILK AND DAIRY PRODUCTS PRODUCED IN VAN PROVINCE IN TERMS OF GASTRONOMY TOURISM

Pelin Koç

Makale detayları

EVALUATION OF MILK AND DAIRY PRODUCTS PRODUCED IN VAN PROVINCE IN TERMS OF GASTRONOMY TOURISM

Yazarlar:

Pelin Koç

Yayıncı:

Pamukkale University

Ana Başlıklar:

Gastronomi

Dergi:

Pamukkale Üniversitesi Sosyal Bilimler Enstitüsü Dergisi Issue 68, pp.381-403

Belge Tipi:

Makale

Yayın Tarihi:

12/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001347741

pISSN:

1308-2922

Anahtar kelimeler:

Özet:

 Within the scope of Van local products, milk and dairy products have an important place with their rich diversity. It is thought that milk and dairy products should be investigated in order to contribute to the development of tourism in Van province, the revitalization of the economy of Van province, and effective promotion. Therefore, the aim of the study is to evaluate Van province milk and dairy products in terms of gastronomy tourism. The study data were collected through semi-structured interview forms conducted with 10 businesses operating in the Van Historical Cheese Market. Descriptive analysis and Maxqda software were used in the analysis of the existing data. As a result of the interviews, three categories were determined under the theme of evaluating milk and dairy products in terms of gastronomy tourism. These categories were determined as contributions of milk and dairy products in terms of gastronomy tourism, obstacles to the effective use of milk and dairy products in terms of gastronomy tourism, and solution suggestions for the effective use of milk and dairy products in terms of gastronomy tourism. There were 6 subcategories under the first category, 4 under the second category, and 6 under the third category. Based on these findings, it has been determined that milk and dairy products in Van province have the power to create touristic activity and economic vitality with their diversity and potential, but there are serious problems and deficiencies in terms of promotion. It is thought that the study will contribute to the literature in terms of deeply examining milk and dairy products in Van province and emphasizing the value of milk and dairy products in terms of gastronomy tourism.

 Within the scope of Van local products, milk and dairy products have an important place with their rich diversity. It is thought that milk and dairy products should be investigated in order to contribute to the development of tourism in Van province, the revitalization of the economy of Van province, and effective promotion. Therefore, the aim of the study is to evaluate Van province milk and dairy products in terms of gastronomy tourism. The study data were collected through semi-structured interview forms conducted with 10 businesses operating in the Van Historical Cheese Market. Descriptive analysis and Maxqda software were used in the analysis of the existing data. As a result of the interviews, three categories were determined under the theme of evaluating milk and dairy products in terms of gastronomy tourism. These categories were determined as contributions of milk and dairy products in terms of gastronomy tourism, obstacles to the effective use of milk and dairy products in terms of gastronomy tourism, and solution suggestions for the effective use of milk and dairy products in terms of gastronomy tourism. There were 6 subcategories under the first category, 4 under the second category, and 6 under the third category. Based on these findings, it has been determined that milk and dairy products in Van province have the power to create touristic activity and economic vitality with their diversity and potential, but there are serious problems and deficiencies in terms of promotion. It is thought that the study will contribute to the literature in terms of deeply examining milk and dairy products in Van province and emphasizing the value of milk and dairy products in terms of gastronomy tourism.

 Within the scope of Van local products, milk and dairy products have an important place with their rich diversity. It is thought that milk and dairy products should be investigated in order to contribute to the development of tourism in Van province, the revitalization of the economy of Van province, and effective promotion. Therefore, the aim of the study is to evaluate Van province milk and dairy products in terms of gastronomy tourism. The study data were collected through semi-structured interview forms conducted with 10 businesses operating in the Van Historical Cheese Market. Descriptive analysis and Maxqda software were used in the analysis of the existing data. As a result of the interviews, three categories were determined under the theme of evaluating milk and dairy products in terms of gastronomy tourism. These categories were determined as contributions of milk and dairy products in terms of gastronomy tourism, obstacles to the effective use of milk and dairy products in terms of gastronomy tourism, and solution suggestions for the effective use of milk and dairy products in terms of gastronomy tourism. There were 6 subcategories under the first category, 4 under the second category, and 6 under the third category. Based on these findings, it has been determined that milk and dairy products in Van province have the power to create touristic activity and economic vitality with their diversity and potential, but there are serious problems and deficiencies in terms of promotion. It is thought that the study will contribute to the literature in terms of deeply examining milk and dairy products in Van province and emphasizing the value of milk and dairy products in terms of gastronomy tourism.

 Van yöresel ürünleri kapsamında süt ve süt ürünleri, sahip oldukları zengin çeşitlilikle önemli bir yere sahiptir. Süt ve süt ürünlerinin Van ilinde turizmin gelişmesine, Van ilinin ekonomisinin canlanmasına ve etkin tanıtımına katkı sağlaması amacıyla araştırılması gerektiği düşünülmektedir. Bu nedenle çalışmada Van ili süt ve süt ürünlerinin gastronomi turizmi açısından değerlendirilmesi amaçlanmıştır. Çalışma verileri, Van Tarihi Peynirciler Çarşısında faaliyet gösteren 10 işletme ile gerçekleştirilen yarı yapılandırılmış görüşme formları aracılığıyla toplanmıştır. Mevcut verilerin analizinde betimsel analizden ve Maxqda yazılımından faydalanılmıştır. Görüşmeler sonucunda süt ve süt ürünlerinin gastronomi turizmi açısından değerlendirilmesi teması altında üç kategori tespit edilmiştir. Bu kategoriler süt ve süt ürünlerinin gastronomi turizmi açısından sağladığı katkılar, süt ve süt ürünlerinin gastronomi turizmi açısından etkin kullanılması önündeki engeller ve süt ve süt ürünlerinin gastronomi turizmi açısından etkin kullanılması için çözüm önerileri olarak belirlenmiştir. Birinci kategori altında 6, ikinci kategori altında 4 ve üçüncü kategori altında 6 alt kategori bulunmuştur. Bu bulgulardan hareketle Van ilinde süt ve süt ürünlerinin sahip olduğu çeşitlilik ve potansiyel ile turistik hareketlilik ve ekonomik canlılık yaratma gücüne sahip olduğu ancak tanıtım konusunda ciddi sıkıntıların ve eksikliklerin bulunduğu tespit edilmiştir. Çalışmanın Van ili özelinde süt ve süt ürünlerini derinlemesine ele alması ve süt ve süt ürünlerinin gastronomi turizmi açısından değerine vurgu yapması açısından literatüre katkı sağlayacağı düşünülmektedir.

Makale detayları

EVALUATION OF MILK AND DAIRY PRODUCTS PRODUCED IN VAN PROVINCE IN TERMS OF GASTRONOMY TOURISM

Yazarlar:

Pelin Koç

Yayıncı:

Pamukkale University

Ana Başlıklar:

Gastronomi

Dergi:

Pamukkale Üniversitesi Sosyal Bilimler Enstitüsü Dergisi Issue 68, pp.381-403

Belge Tipi:

Makale

Yayın Tarihi:

12/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001347741

pISSN:

1308-2922

Gastronomy Tourism

Dairy Products

Historical Cheese Market

VanGastronomi Turizmi

Süt Ürünleri

Tarihi Peynirciler Çarşısı

Van

Sayı

Makale detayları

Yazarlar: Pelin Koç

Yayıncı: Pamukkale University

Ana Başlıklar: Gastronomi

Dergi: Pamukkale Üniversitesi Sosyal Bilimler Enstitüsü Dergisi Issue 68, pp.381-403

Belge Tipi: Makale

Yayın Tarihi: 12/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001347741

pISSN: 1308-2922

Sayı

Yazarlar:

Pelin Koç

Yayıncı:

Pamukkale University

Ana Başlıklar:

Gastronomi

Dergi:

Pamukkale Üniversitesi Sosyal Bilimler Enstitüsü Dergisi Issue 68, pp.381-403

Belge Tipi:

Makale

Yayın Tarihi:

12/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001347741

pISSN:

1308-2922