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Articles by Tulin Cicek
Total Records ( 2 ) for Tulin Cicek
  Tulin Cicek and Ahmet Kartalkanat
  Eggs are highly important food because of their high value of protein and richness of vitamins and minerals. Similarly to other types of food, eggs have become subject of discussions about food safety. Intensive production techniques, in which several chemical additives are used, are put into question by consumers. In this context, village eggs, whose production is characterized by abandonment of intensive agriculture in rural areas have become as a symbol of a natural product more and more popular with consumers. In this study, village eggs are compared with commercial eggs, which are produced under conditions of intensive agriculture in terms of egg quality characteristics. For this reason, village eggs from 9 villages around the city of Kahramanmaras/Turkey and commercial eggs produced in 4 different facilities of factory farming were analyzed. According to the results, significant differences were found in weight; shell thickness was higher in village eggs; there were also significant differences in yolk colour. For statistical analysis the statistics program SPSS 15 was used.
  Tulin Cicek and Ahmet Kartalkanat
  The demand for healthy products has been grown among consumers over the last years. As a consequence of this demand organic farming, which is an environmentally compatible production system has spread out rapidly. Organic farming is an approach in farming that targets to generate systems, which research regarding to holistic, ethical, global and economic principles. While, products of organic farming receive better acceptance in developed countries, demand for them remains limited in developing countries such as Turkey. In order to find out, in what direction consumer demands for organic farming exist, a survey was conducted in the most frequented supermarkets in Kahramanmaras, the capital city of Kahramanmaras Province/Turkey. A total of 201 men and 101 women took part in this survey. Forty three percent of the participants had a high school degree and 34% of the participants had a graduate degree. Sixty four percent of the participants connected the slow pace, at which organic products spread with a lack of awareness in consumers. Thirty nine percent of the participants said that they had heard about organic products on TV and 95% of the participants pointed out that they would not like to consume products, which contain genes of human or microrganisms.
 
 
 
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