Zeytin ve s\u00fctte “yeni nesil” d\u00f6nem ba\u015flad\u0131. Olivtech Fuar\u0131\u2019na kat\u0131lan bilim insanlar\u0131, g\u0131dadaki bilgi kirlili\u011fine kar\u015f\u0131 uyard\u0131: Etiketleri do\u011fru okuyun, bilimsel veriden \u015fa\u015fmay\u0131n. Bar\u0131\u015f\u0131n simgesi zeytin ve sa\u011fl\u0131\u011f\u0131n temeli s\u00fct i\u00e7in \u0130zmir\u2019de g\u00fc\u00e7 birli\u011fi yap\u0131ld\u0131.<\/p>\n
\u0130zmir B\u00fcy\u00fck\u015fehir Belediyesi ev sahipli\u011finde, \u0130ZFA\u015e taraf\u0131ndan d\u00fczenlenen Gurme \u0130zmir Olivtech – 12. Zeytin, Zeytinya\u011f\u0131, S\u00fct \u00dcr\u00fcnleri, \u015earap ve Teknolojileri Fuar\u0131, d\u00fczenlenen paneller ve deneyim alanlar\u0131yla sekt\u00f6r profesyonellerini, akademisyenleri ve ziyaret\u00e7ileri bir araya getirdi. G\u00fcn boyunca ger\u00e7ekle\u015ftirilen oturumlarda, s\u00fct ve zeytinya\u011f\u0131 ba\u015fta olmak \u00fczere temel g\u0131da \u00fcr\u00fcnleri; bilimsel veriler, k\u00fclt\u00fcrel miras ve s\u00fcrd\u00fcr\u00fclebilirlik perspektifiyle ele al\u0131n\u0131rken, mutfak at\u00f6lyeleri, tad\u0131m etkinlikleri ve sergilerle ziyaret\u00e7ilere \u00e7ok y\u00f6nl\u00fc bir fuar deneyimi sunuldu.<\/p>\n
Do\u011fru bilinen yanl\u0131\u015flar<\/strong><\/p>\n Grme \u0130zmir \u2013 Olivtech Fuar\u0131 Etkinlik Sahnesi\u2019nde, \u201cT\u00fcketim \u2013 Deneyim \u2013 Alg\u0131\u201d temas\u0131yla d\u00fczenlenen oturumlar ve tad\u0131m etkinlikleri b\u00fcy\u00fck ilgi g\u00f6rd\u00fc. \u201cS\u00fct\u00fc Nas\u0131l T\u00fcketiyoruz? Yeni Nesil Yakla\u015f\u0131mlar\u201d ba\u015fl\u0131kl\u0131 panelin moderat\u00f6rl\u00fc\u011f\u00fc Ege \u00dcniversitesi Ziraat Fak\u00fcltesi S\u00fct Teknolojisi B\u00f6l\u00fcm\u00fc \u00d6\u011fretim \u00dcyesi Prof. Dr. Cem Karag\u00f6zl\u00fc taraf\u0131ndan ger\u00e7ekle\u015ftirildi. Ege \u00dcniversitesi M\u00fchendislik Fak\u00fcltesi G\u0131da M\u00fchendisli\u011fi B\u00f6l\u00fcm\u00fc \u00d6\u011fretim \u00dcyesi Prof. Dr. Sedef Nehir El, Tar\u0131m 4.0 Teknoloji ve Etki Derne\u011fi Y\u00f6netim Kurulu Ba\u015fkan\u0131, T\u00dcSEDAD Y\u00f6netim Kurulu \u00dcyesi ve TE-TA Teknik Tar\u0131m Genel M\u00fcd\u00fcr\u00fc Sumer T\u00f6mek Bay\u0131nd\u0131r ile Ege \u00dcniversitesi \u0130ktisadi ve \u0130dari Bilimler Fak\u00fcltesi \u00d6\u011fretim \u00dcyesi Prof. Dr. Aykan Candemir konu\u015fmac\u0131 olarak yer ald\u0131. Prof. Dr. Cem Karag\u00f6zl\u00fc, s\u00fct ve s\u00fct \u00fcr\u00fcnlerinin g\u0131da sekt\u00f6r\u00fc i\u00e7indeki stratejik konumuna dikkat \u00e7ekerek, \u201cT\u00fcketici al\u0131\u015fkanl\u0131klar\u0131 h\u0131zla de\u011fi\u015firken, beslenmede do\u011fru bildi\u011fimiz pek \u00e7ok konunun yeniden de\u011ferlendirilmesi gerekiyor. T\u00fcketici nereye do\u011fru evriliyor, do\u011fru bilinen yanl\u0131\u015flar neler; bu sorular\u0131n yan\u0131tlar\u0131n\u0131 alan\u0131nda uzman isimlerle birlikte de\u011ferlendirece\u011fiz\u201d dedi.<\/p>\n \u00dcretimde bilgi ve teknoloji vurgusu<\/strong><\/p>\n Sumer T\u00f6mek Bay\u0131nd\u0131r, s\u00fct \u00fcretiminde kalite ve s\u00fcrd\u00fcr\u00fclebilirli\u011fin sa\u011flanabilmesi i\u00e7in \u00fcreticinin do\u011fru bilgi ve teknolojiyle desteklenmesinin kritik \u00f6nem ta\u015f\u0131d\u0131\u011f\u0131n\u0131 vurgulad\u0131. Bay\u0131nd\u0131r, \u201cS\u00fct sekt\u00f6r\u00fcn\u00fcn hak etti\u011fi de\u011feri bulamamas\u0131 \u00fcreticiyi zorlayan \u00f6nemli bir konu. Kooperatifle\u015fmenin g\u00fc\u00e7lendirilmesi de sekt\u00f6r a\u00e7\u0131s\u0131ndan kritik. \u00dcreticinin birlikte hareket etmesi, pazarlama g\u00fcc\u00fcn\u00fc ve dayan\u0131kl\u0131l\u0131\u011f\u0131n\u0131 art\u0131racakt\u0131r. \u00dcreticiye do\u011fru teknolojilerin ula\u015ft\u0131r\u0131lmas\u0131yla birlikte ise sekt\u00f6r daha verimli, daha s\u00fcrd\u00fcr\u00fclebilir ve daha g\u00fc\u00e7l\u00fc bir yap\u0131ya kavu\u015fabilir\u201d diye konu\u015ftu.<\/p>\n Bilin\u00e7li t\u00fcketim ve do\u011fru etiket okuman\u0131n \u00f6nemi<\/strong><\/p>\n Prof. Dr. Sedef Nehir El, g\u0131da t\u00fcketiminde bilin\u00e7li tercihlere dikkat \u00e7ekerek, t\u00fcketicilerin \u00fcr\u00fcn etiketlerini do\u011fru okumas\u0131n\u0131n \u00f6nemini vurgulad\u0131. Sedef Nehir El, \u201cT\u00fcketicinin yaln\u0131zca tek bir de\u011fere odaklanmak yerine, \u00fcr\u00fcn\u00fcn genel besin profilini birlikte de\u011ferlendirmesi gerekir. Do\u011fru bilgiye dayal\u0131 t\u00fcketim al\u0131\u015fkanl\u0131klar\u0131 da hem bireysel sa\u011fl\u0131k hem de toplum sa\u011fl\u0131\u011f\u0131 a\u00e7\u0131s\u0131ndan b\u00fcy\u00fck \u00f6nem ta\u015f\u0131makta. G\u0131da se\u00e7imlerinde ise bilimsel verilerin rehber al\u0131nmas\u0131 gerekir\u201d diye konu\u015ftu.<\/p>\n T\u00fcketici davran\u0131\u015f\u0131nda yeni d\u00f6nem<\/strong><\/p>\n Prof. Dr. Aykan Candemir, s\u00fct ve s\u00fct \u00fcr\u00fcnleri \u00f6zelinde t\u00fcketici davran\u0131\u015flar\u0131n\u0131n son y\u0131llarda \u00f6nemli bir d\u00f6n\u00fc\u015f\u00fcm ge\u00e7irdi\u011fini belirterek, pazarlamada art\u0131k yaln\u0131zca \u00fcr\u00fcn\u00fcn de\u011fil; s\u00fcrd\u00fcr\u00fclebilirlik, marka de\u011feri ve teknolojinin birlikte ele al\u0131nmas\u0131 gerekti\u011fini vurgulad\u0131. Candemir, \u201cS\u00fct ve s\u00fct \u00fcr\u00fcnlerinde de art\u0131k temel beklenti yaln\u0131zca t\u00fcketim de\u011fil; i\u015flev, fayda ve g\u00fcven unsurlar\u0131. Art\u0131k \u00fcreticilerin rekabet edebilmesi i\u00e7in hikayesi olan, s\u00fcrd\u00fcr\u00fclebilir ve katma de\u011fer yaratan \u00fcr\u00fcnlere y\u00f6nelmesi gerekiyor. Do\u011fru kurguland\u0131\u011f\u0131nda bu alanda \u00e7ok ba\u015far\u0131l\u0131 i\u015fler ortaya koymak m\u00fcmk\u00fcn\u201d diyerek do\u011fru planlama ve strateji ile sekt\u00f6r\u00fcn \u00f6nemli f\u0131rsatlar bar\u0131nd\u0131rd\u0131\u011f\u0131n\u0131 vurgulad\u0131.\u00a0<\/p>\n Zeytinya\u011f\u0131nda k\u00fclt\u00fcrel miras, bilim ve s\u00fcrd\u00fcr\u00fclebilir gelecek vurgusu<\/strong><\/p>\n \u201cGelenekten Gelece\u011fe Zeytinya\u011f\u0131n\u0131n Sofralar\u0131m\u0131zdaki De\u011feri\u201d ba\u015fl\u0131kl\u0131 panelde ise zeytinya\u011f\u0131n\u0131n k\u00fclt\u00fcrel mirastan g\u00fcn\u00fcm\u00fcz beslenme al\u0131\u015fkanl\u0131klar\u0131na uzanan yolculu\u011fu, \u00e7ok y\u00f6nl\u00fc ele al\u0131nd\u0131. Moderat\u00f6rl\u00fc\u011f\u00fcn\u00fc \u0130zmir Konak Meslek Y\u00fcksekokulu M\u00fcd\u00fcr\u00fc Prof. Dr. Derman K\u00fc\u00e7\u00fckaltan\u2019\u0131n \u00fcstlendi\u011fi oturumda, K\u00f6stem Zeytinya\u011f\u0131 M\u00fczesi Kurucusu Do\u00e7. Dr. Levent K\u00f6stem, \u0130zmir Katip \u00c7elebi \u00dcniversitesi Gastronomi ve Mutfak Sanatlar\u0131 B\u00f6l\u00fcm\u00fc Dr. \u00d6\u011fretim \u00dcyesi \u00d6zg\u00fcr Sar\u0131ba\u015f, Gen\u00e7 ve Naturel A.\u015e. Kurucu Orta\u011f\u0131 Prof. Dr. Seda Gen\u00e7 ile Endokrin, Metabolizma, Beslenme ve Diyetetik Uzman\u0131 Prof. Dr. Ceyhun Dizdarer, zeytinya\u011f\u0131n\u0131n \u00fcretim s\u00fcre\u00e7leri, sa\u011fl\u0131k \u00fczerindeki etkileri ve do\u011fru t\u00fcketim al\u0131\u015fkanl\u0131klar\u0131na ili\u015fkin de\u011ferlendirmelerde bulundu. Prof. Dr. K\u00fc\u00e7\u00fckaltan, zeytinin k\u00fclt\u00fcrel ve tarihsel \u00f6nemine dikkat \u00e7ekerek, \u201cZeytin; bar\u0131\u015f\u0131n, bereketin, bollu\u011fun ve medeniyetin sembol\u00fc olarak kabul ediliyor. Zeytinya\u011f\u0131 ise ekonomik, sa\u011fl\u0131k ve k\u00fclt\u00fcr a\u00e7\u0131s\u0131ndan son derece \u00f6nemli bir de\u011fere sahip. Bu panelde t\u00fcm bu boyutlar\u0131yla zeytinya\u011f\u0131n\u0131 kapsaml\u0131 \u015fekilde ele alaca\u011f\u0131z\u201d dedi.<\/p>\n Zeytinya\u011f\u0131n\u0131n tarihsel k\u00f6kleri ve do\u011fru kullan\u0131m\u0131<\/strong><\/p>\n Prof. Dr. Seda Gen\u00e7, zeytinya\u011f\u0131n\u0131n tarihsel k\u00f6klerine ve mutfaktaki yerine dikkat \u00e7ekerek, \u201cBu topraklarda milattan \u00f6nce 6. y\u00fczy\u0131la kadar uzanan zeytinya\u011f\u0131 i\u015fleme merkezleri bulunuyor. Yani yakla\u015f\u0131k 2 bin 600 y\u0131ld\u0131r bu co\u011frafyada zeytinya\u011f\u0131 \u00fcretiliyor. Zeytinya\u011f\u0131, Akdeniz\u2019e kom\u015fu \u00fclkelerin temel ya\u011flar\u0131ndan biri. T\u00fcrk mutfa\u011f\u0131nda ise d\u00fcnyada benzeri olmayan zeytinya\u011fl\u0131lar k\u00fclt\u00fcr\u00fc var. Ancak zeytinya\u011f\u0131n\u0131 do\u011fru kullanmak ve saklamak b\u00fcy\u00fck \u00f6nem ta\u015f\u0131r; \u0131s\u0131dan, \u0131\u015f\u0131ktan ve havadan korunmas\u0131 gerekir\u201d diye konu\u015ftu.<\/p>\n \u201cZeytinya\u011f\u0131 bir k\u00fclt\u00fcrel miras\u201d<\/strong><\/p>\n Do\u00e7. Dr. Levent K\u00f6stem, zeytinya\u011f\u0131n\u0131n yaln\u0131zca bir g\u0131da \u00fcr\u00fcn\u00fc de\u011fil, ayn\u0131 zamanda g\u00fc\u00e7l\u00fc bir k\u00fclt\u00fcrel miras oldu\u011funu vurgulayarak, \u201cBilimsel ara\u015ft\u0131rmalar, zeytinya\u011f\u0131n\u0131n insan sa\u011fl\u0131\u011f\u0131 \u00fczerindeki olumlu etkilerini ortaya koyuyor. Zeytinya\u011f\u0131n\u0131n \u00fcretildi\u011fi co\u011frafyada tar\u0131m, gastronomi ve turizm birbirini besleyen \u00fc\u00e7 temel alan. Bu \u00fc\u00e7 alan hem ekonomik hem de k\u00fclt\u00fcrel a\u00e7\u0131dan \u00f6nemli bir de\u011fer \u00fcretmekte. Bu de\u011ferin artmas\u0131yla birlikte zeytinya\u011f\u0131 ulusal ve uluslararas\u0131 \u00f6l\u00e7ekte daha g\u00f6r\u00fcn\u00fcr hale gelmi\u015ftir\u201d dedi.\u00a0<\/p>\n \u201cZeytinya\u011f\u0131, \u00e7ok boyutlu bir de\u011fer ta\u015f\u0131yor\u201d<\/strong><\/p>\n Prof. Dr. Ceyhun Dizdarer ise zeytinya\u011f\u0131n\u0131n \u00e7ok boyutlu bir de\u011fer ta\u015f\u0131d\u0131\u011f\u0131na dikkat \u00e7ekerek, \u201cZeytinya\u011f\u0131; k\u00fclt\u00fcr, sa\u011fl\u0131k, beslenme ve ekonomi gibi d\u00f6rt temel alan\u0131 i\u00e7inde bar\u0131nd\u0131ran, d\u00fcnyan\u0131n en de\u011ferli g\u0131da maddelerinden bir. \u0130nsanl\u0131k tarihi incelendi\u011finde, zeytinya\u011f\u0131n\u0131n 2 bin 500 \u2013 3 bin y\u0131l \u00f6ncesinden bu yana sadece beslenmede de\u011fil; yara iyile\u015ftirme, kas a\u011fr\u0131lar\u0131n\u0131n hafifletilmesi gibi farkl\u0131 alanlarda da kullan\u0131ld\u0131\u011f\u0131 g\u00f6r\u00fclmekte\u201d ifadelerini kulland\u0131.<\/p>\n \u201cZeytin bir haf\u0131za, zeytinya\u011f\u0131 bir medeniyet\u201d<\/strong><\/p>\n Dr. \u00d6\u011fr. \u00dcyesi \u00d6zg\u00fcr Sar\u0131ba\u015f da zeytin, zeytinya\u011f\u0131, incir ve \u00fcz\u00fcm \u00fczerine y\u00fcr\u00fctt\u00fckleri akademik \u00e7al\u0131\u015fmalara de\u011finerek, bu \u00fcr\u00fcnlerin tar\u0131msal de\u011ferinin yan\u0131 s\u0131ra \u00e7ok katmanl\u0131 k\u00fclt\u00fcrel bir anlam ta\u015f\u0131d\u0131\u011f\u0131n\u0131 vurgulad\u0131. Sar\u0131ba\u015f, haz\u0131rlad\u0131klar\u0131 kitap \u00e7al\u0131\u015fmalar\u0131nda bu \u00fcr\u00fcnleri tarihsel, dinsel, arkeolojik, mitolojik, k\u00fclt\u00fcrel, botanik, turizm ve ekonomi boyutlar\u0131yla ele ald\u0131klar\u0131n\u0131 belirterek, \u201cZeytin sadece bir tar\u0131m \u00fcr\u00fcn\u00fc de\u011fil, ayn\u0131 zamanda bir haf\u0131za; zeytinya\u011f\u0131 ise bu haf\u0131zan\u0131n medeniyete d\u00f6n\u00fc\u015fm\u00fc\u015f halidir\u201d diyerek haz\u0131rlad\u0131klar\u0131 zeytinya\u011f\u0131 kitab\u0131nda 30 farkl\u0131 ara\u015ft\u0131rmac\u0131 ve 12 farkl\u0131 bran\u015ftan akademisyenin katk\u0131 sundu\u011funu, bu y\u00f6n\u00fcyle \u00e7al\u0131\u015fman\u0131n disiplinler aras\u0131 g\u00fc\u00e7l\u00fc bir bilimsel \u00fcretim niteli\u011fi ta\u015f\u0131d\u0131\u011f\u0131n\u0131 ifade etti.<\/p>\n Hekimlik ve eczac\u0131l\u0131k perspektifinden zeytin ve zeytinya\u011f\u0131n\u0131n sa\u011fl\u0131k boyutu konu\u015fuldu<\/strong><\/p>\n Dr. Esat Ho\u015fg\u00f6n\u00fcl ve Dr. Feray \u00d6zg\u00fcr Sara\u00e7o\u011flu\u2019nun konu\u015fmac\u0131 olarak yer ald\u0131\u011f\u0131 \u201cZeytin ve Zeytinya\u011f\u0131 \u00dcretiminde Hekimler ve Eczac\u0131lar\u201d ba\u015fl\u0131kl\u0131 oturumda ise zeytin ve zeytinya\u011f\u0131 \u00fcretim s\u00fcre\u00e7lerinin sa\u011fl\u0131k alan\u0131yla kesi\u015fen y\u00f6nleri ele al\u0131nd\u0131. Hekimlik ve eczac\u0131l\u0131k perspektifinden de\u011ferlendirilen panelde, \u00fcretimden t\u00fcketime uzanan zincirde zeytinya\u011f\u0131n\u0131n insan sa\u011fl\u0131\u011f\u0131 \u00fczerindeki etkileri ve bilimsel boyutu kat\u0131l\u0131mc\u0131larla payla\u015f\u0131ld\u0131.<\/p>\n Mutfak at\u00f6lyeleri ve sergiler<\/strong><\/p>\n G\u00fcn boyunca, ayr\u0131ca, \u015eef \u00d6zlem Mekik moderat\u00f6rl\u00fc\u011f\u00fcnde, Dokuz Eyl\u00fcl \u00dcniversitesi Gastronomi ve Mutfak Sanatlar\u0131 Ana Bilim Dal\u0131 Ba\u015fkan\u0131 Do\u00e7. Dr. Turgay Bucak ve \u00f6\u011frencilerinin kat\u0131l\u0131m\u0131yla d\u00fczenlenen mutfak at\u00f6lyelerinde M\u00f6venpick Otel\u2019den Executive Chef Murat Y\u0131ld\u0131z \u201cLevrekli \u015fevketi bostan\u201d ve Kaya Otel\u2019den Sous \u015eef Yahya Y\u0131ld\u0131r\u0131m \u201c\u0130zmir kumru ekme\u011fi \u00fczerine enginarl\u0131 k\u00f6fte\u201d haz\u0131rlayarak ziyaret\u00e7ilere sundu. Dokuz Eyl\u00fcl, Katip \u00c7elebi, \u0130zmir Ekonomi \u00fcniversiteleri ile \u0130zmir Konak Meslek Y\u00fcksekokulu i\u015f birli\u011fiyle ger\u00e7ekle\u015ftirilen tad\u0131m etkinlikleri, Oliv Bar\u00a0 alan\u0131ndaki zeytinya\u011f\u0131, zeytin ve peynir tad\u0131mlar\u0131 ile K\u00f6stem Zeytinya\u011f\u0131 M\u00fczesi \u00f6zel se\u00e7kisi sergisi de ziyaret\u00e7ilere fuar boyunca \u00e7ok y\u00f6nl\u00fc bir deneyim sundu.<\/p>\n Kaynak: (BYZHA) Beyaz Haber Ajans\u0131<\/p>\n","protected":false},"excerpt":{"rendered":" Zeytin ve s\u00fctte “yeni nesil” d\u00f6nem ba\u015flad\u0131.<\/p>\n","protected":false},"author":1,"featured_media":14654,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-14653","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gundem"],"_links":{"self":[{"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=\/wp\/v2\/posts\/14653","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14653"}],"version-history":[{"count":1,"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=\/wp\/v2\/posts\/14653\/revisions"}],"predecessor-version":[{"id":14655,"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=\/wp\/v2\/posts\/14653\/revisions\/14655"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=\/wp\/v2\/media\/14654"}],"wp:attachment":[{"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14653"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14653"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}