Productıon Model of the Narince Vineyard Leaf: The Example of Erbaa

Muhsin Balcı; Adem Yağcı; Murat Gökbulut

Makale detayları

Productıon Model of the Narince Vineyard Leaf: The Example of Erbaa

Yazarlar:

Muhsin Balcı | Adem Yağcı | Murat Gökbulut

Yayıncı:

Tokat Gaziosmanpasa University

Ana Başlıklar:

Sürdürülebilir Kalkınma ve Kamu Yararına Bilgi Sistemleri

Dergi:

Gaziosmanpaşa Bilimsel Araştırma Dergisi Vol.12 Issue 3, pp.184-196

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001306673

pISSN:

2146-8168

Anahtar kelimeler:

Özet:

 Grapes are categorized into 3 types based on their use  table grapes, dryable grapes, and wine grapes. Also, vine leaves are used to make a delicious dish called sarma stuffed vine leaves in the Turkish cuisine. Among some of the most preferred grape varieties in Turkey are Narince, Sultanina, Yapincak, and Alphonse L., leaves of which can be pickled. This study was carried out in Erbaa county of Tokat province, which takes the lead in the production of Narince grapes. The habits and behaviors of the producers were studies during the harvesting and processing stages of Narince vine leaves. In addition, the stages from pre-treatment of the vine leaves at businesses to supplying the product to the consumers in the domestic and foreign markets were addressed. During the study, a series of face-to-face interviews were made with 100 producers and 10 vine leaf pickling  exporting companies and the outcoming data were statistically evaluated. At the end of the study, it has been found that there are differences in pesticidefungicide use, harvested quantities, initial amount of hot water for pickling, pickling length, marketing of the product, product prices, facility capacities of the businesses, product volumes supplied to the domestic and foreign markets, supplied options raw or stuffed  rolled, and packaged product weights.As a result, it has been concluded that, if slight differences in production and marketing are not taken into consideration, pickled leaves are produced with a similar method by different producers in Erbaa county.

 Grapes are categorized into 3 types based on their use  table grapes, dryable grapes, and wine grapes. Also, vine leaves are used to make a delicious dish called sarma stuffed vine leaves in the Turkish cuisine. Among some of the most preferred grape varieties in Turkey are Narince, Sultanina, Yapincak, and Alphonse L., leaves of which can be pickled. This study was carried out in Erbaa county of Tokat province, which takes the lead in the production of Narince grapes. The habits and behaviors of the producers were studies during the harvesting and processing stages of Narince vine leaves. In addition, the stages from pre-treatment of the vine leaves at businesses to supplying the product to the consumers in the domestic and foreign markets were addressed. During the study, a series of face-to-face interviews were made with 100 producers and 10 vine leaf pickling  exporting companies and the outcoming data were statistically evaluated. At the end of the study, it has been found that there are differences in pesticidefungicide use, harvested quantities, initial amount of hot water for pickling, pickling length, marketing of the product, product prices, facility capacities of the businesses, product volumes supplied to the domestic and foreign markets, supplied options raw or stuffed  rolled, and packaged product weights.As a result, it has been concluded that, if slight differences in production and marketing are not taken into consideration, pickled leaves are produced with a similar method by different producers in Erbaa county.

 Grapes are categorized into 3 types based on their use  table grapes, dryable grapes, and wine grapes. Also, vine leaves are used to make a delicious dish called sarma stuffed vine leaves in the Turkish cuisine. Among some of the most preferred grape varieties in Turkey are Narince, Sultanina, Yapincak, and Alphonse L., leaves of which can be pickled. This study was carried out in Erbaa county of Tokat province, which takes the lead in the production of Narince grapes. The habits and behaviors of the producers were studies during the harvesting and processing stages of Narince vine leaves. In addition, the stages from pre-treatment of the vine leaves at businesses to supplying the product to the consumers in the domestic and foreign markets were addressed. During the study, a series of face-to-face interviews were made with 100 producers and 10 vine leaf pickling  exporting companies and the outcoming data were statistically evaluated. At the end of the study, it has been found that there are differences in pesticidefungicide use, harvested quantities, initial amount of hot water for pickling, pickling length, marketing of the product, product prices, facility capacities of the businesses, product volumes supplied to the domestic and foreign markets, supplied options raw or stuffed  rolled, and packaged product weights.As a result, it has been concluded that, if slight differences in production and marketing are not taken into consideration, pickled leaves are produced with a similar method by different producers in Erbaa county.

 Üzüm meyvesi sofralık, kurutmalık, şaraplık olarak değerlendirilmektedir. Bunun yanında üzümün yaprakları da Türk mutfağının vazgeçilmez tatlarından sarmalık olarak tüketilmektedir. Türkiyede yetiştirilen Narince, Sultani Çekirdeksiz, Yapıncak ve Alphonse L. gibi bazı üzüm çeşitleri, yetiştirildiği bölgelerde yapraklarından faydalanıldığı için, yaprakları salamura yapılarak tüketildiğinden tercih edilen çeşitler arasındadır. Bu çalışma Narince üzüm çeşidinin en yaygın yetiştirildiği Tokat ili Erbaa ilçesinde yapılmıştır. Çalışmada Narince çeşidine ait salamuralık yaprakların toplanması ve işlenmesi aşamasındaki üretici alışkanlıkları ve davranışları incelenmiştir. Ayrıca işletmelere gelen salamura edilmiş yapraklarda yapılan ön işlemlerden iç ve dış piyasadaki tüketicilere ulaşıncaya kadar olan basamaklar ele alınmaya çalışılmıştır. Çalışmada 100 adet üretici ile 10 adet salamura yaprak işleme ve ihracatı yapan firmalar ile yüz yüze görüşme yapılmış ve elde edilen veriler istatistiki olarak değerlendirilmiştir. Çalışma sonucunda üreticilerin etken maddeye göre ilaç kullanımı, yaprak kırım sayısı, sıcak su eldesi, yaprakların salamurada bekleme süresi, ürünün pazarlanması, ürün fiyatında vb farklılık olduğu; işletme bakımından kapasite kullanımında, iç ve dış piyasaya sunulan ürün hacminde, yaprakların işlenerek sarılmış, çiğ yaprak piyasaya sunulmasında, paketlenmiş ürün gramajlarında vb. farklılıklar olduğu belirlenmiştir. Sonuç olarak Erbaa ilçesinde Salamuralık yaprak üretimi ve pazarlanmasında bazı ufak farklılıklar dikkate alınmaz ise birbirine benzer üretim yapıldığı kanaatine varılmıştır.

Makale detayları

Productıon Model of the Narince Vineyard Leaf: The Example of Erbaa

Yazarlar:

Muhsin Balcı | Adem Yağcı | Murat Gökbulut

Yayıncı:

Tokat Gaziosmanpasa University

Ana Başlıklar:

Sürdürülebilir Kalkınma ve Kamu Yararına Bilgi Sistemleri

Dergi:

Gaziosmanpaşa Bilimsel Araştırma Dergisi Vol.12 Issue 3, pp.184-196

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001306673

pISSN:

2146-8168

Pickled Leaves

Sarma

Geographical Indication

GobleSalamura

Sarma

Coğrafi İşaret

Goble

Sayı

Makale detayları

Yazarlar: Muhsin Balcı | Adem Yağcı | Murat Gökbulut

Yayıncı: Tokat Gaziosmanpasa University

Ana Başlıklar: Sürdürülebilir Kalkınma ve Kamu Yararına Bilgi Sistemleri

Dergi: Gaziosmanpaşa Bilimsel Araştırma Dergisi Vol.12 Issue 3, pp.184-196

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001306673

pISSN: 2146-8168

Sayı

Yazarlar:

Muhsin Balcı | Adem Yağcı | Murat Gökbulut

Yayıncı:

Tokat Gaziosmanpasa University

Ana Başlıklar:

Sürdürülebilir Kalkınma ve Kamu Yararına Bilgi Sistemleri

Dergi:

Gaziosmanpaşa Bilimsel Araştırma Dergisi Vol.12 Issue 3, pp.184-196

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001306673

pISSN:

2146-8168