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Articles by Aysun Tokmakoglu
Total Records ( 3 ) for Aysun Tokmakoglu
  Aysun Tokmakoglu and Meltem Sesli
  In Akhisar district, olive culture dates back to many years; however, olives for consumption have been produced in small workshops for long years. It is observed that the workshops located in this region are converted into bigger and more modern constructions inclined towards industrialization approximately for the last 10 years. In this frame, a questionnaire study has been performed using the face-to-face interview method as addressed to establishments in order to determine the current status of olive facilities in the district of Akhisar and selected villages thereof. Questionnaire results have been evaluated with the help of the SPSS program. As a result of evaluation it is observed that there have been an increase in the number of establishments founded, especially in 1998; the establishments were small size, family owned establishments; the administrators and employees needed training especially on technical and marketing issues; the establishments predominantly produced periodically; their rates of capacity use increased; the causes for their inability to operate in full capacity included firstly the problems with regards to raw materials. It is also determined that the problems they encountered included chiefly the insufficiency of equity capital; their technology were up-to-date and presented advantage for competition but such technology should be renewed in parallel to the developments in the world.
  Cevdet A. Kayali , Aysun Tokmakoglu , Meltem Sesli and Nilgun Tille Kayali
  In Turkish economy, agriculture as well as the production and exportation of industrial products based on agriculture have a significant contribution in country economy. These agricultural products mainly include olive and olive oil. Majority of olive production in Turkey is in the Aegean Region. There are 10 million olive trees in Akhisar district of Manisa as located in the Aegean Region. In Turkey, olive sector for consumption consists of very small family owned establishments. Olive establishments in Akhisar are also in such a structure; however, big and modern establishments started to become widespread and olive exportation developed every day as of 1990s. In this framework, a questionnaire study was performed through face to face interviewing method directed towards administrations in order to determine the current status of olive establishments in the district of Akhisar and selected villages. Results of questionnaires were evaluated by means of SPSS program. In conclusion to this evaluation, it was determined that 73% of establishments produced under their own brand; 16% thereof had regular and continuous research and development unit; the establishments distributed their products generally by means of wholesalers; they set their prices in accordance with costs; introduction activities were realized with product samples; approximately half of the establishments were working only for the domestic market; the other half were working both for the domestic and the foreign market; exportation potential was affected by the competing price advantage; the biggest problem in exportation was financing; and that it was necessary to improve product quality standards and to support the establishments with governmental assistance increasing the competitive power bin order to develop the olive business sector.
  Aysun Tokmakoglu and Meltem Sesli
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