Tarihten Tüketime Tuz: İzmir Katip Çelebi Üniversitesi Öğrencilerinin Tuz Tüketimine İlişkin Bilgi, Tutum ve Davranışlarının Değerlendirilmesi

Salt (table salt), one of the few preservation aids in ancient times, is still on our table not only for preservation but also as an indispensable flavor enhancer. From the past to the present, salt has had strategic importance, affecting nations’ culinary cultures and their general health conditions. The feeding habits of the people are very much related to their salt consumption habits, and vice versa. In this study, the knowledge, attitudes, and behaviours of Izmir Katip Celebi University students about salt and salt consumption were studied with a survey. 181 students participated in the study. The first 7 questions of the questionnaire included socio-demographic information, while the following 17 questions were about the students’ knowledge, attitude, and behaviours related to salt and iodized salt. The participants’ current information, attitudes, and salt consumption behaviors were interpreted. It was understood that information need to be provided about the use of iodized salt during food preparation; the iodine deficiency and about how to store, use and consume salt, properly. Also, amount of salt could be written on food packages in a more visible way.Antik çağların ender muhafaza yardımcılarından biri olan tuz (sofra tuzu), sadece muhafaza amacıyla değil, aynı zamanda vazgeçilmez bir lezzet arttırıcı olarak da sofralarımızda yer almaktadır. Tuz, geçmişten günümüze ulusların mutfak kültürlerini ve genel sağlık durumlarını etkileyerek stratejik bir öneme sahip olmuştur. İnsanların beslenme alışkanlıkları, tuz tüketim alışkanlıkları ile çok yakından ilgilidir ve bunun tersi de geçerlidir. Bu çalışmada İzmir Kâtip Çelebi Üniversitesi öğrencilerinin tuz ve tuz tüketimine ilişkin bilgi, tutum ve davranışları anket yöntemiyle incelenmiştir. Çalışmaya 181 öğrenci katılmıştır. Anketin ilk 7 sorusu sosyo-demografik bilgileri içerirken, sonraki 17 soru öğrencilerin tuz ve iyotlu tuz ile ilgili bilgi, tutum ve davranışları ile ilgilidir. Katılımcıların güncel bilgileri, tutumları ve tuz tüketim davranışları yorumlanmıştır. Gıdaların hazırlanması sırasında iyotlu tuz kullanımı; iyot eksikliği ve tuzun nasıl saklanması, kullanılması ve doğru tüketilmesi gerektiği hakkında bilgi verilmesi gerektiği anlaşılmıştır. Ayrıca, gıda paketlerinin üzerine tuz miktarı daha görünür bir şekilde yazılmalıdır

Risk Cultures and Meat Traceability in The United States and Zambia

Food safety is a very important dimension of food science. Traceability is the other dimension of food safety that is based on risk and risk perceptions of “what/who.” Some science and technology scholars have referred to traceability as risk culture, indicating the kinds of risk perceptions that food firms and governance structures adopt in their effort to reduce harm to their systems. This article examines the types of risks that are deemed important by firms in Zambia and the United States of America. It specifically considers beef traceability and the kinds of social or political forces that have shaped the prioritization of these risks. This article shows that trust in regulatory intuitions or firms is tied to how consumers or the majority public, in each of these countries, view them. Because these two countries have different histories, and social and political needs, their view of risk is dependent on these forces. Using traceability as a tool for examining risk cultures can provide the kinds of risks that are considered important, how these countries regulate their food safety, how their dissimilar histories play a pivotal role in their current food system, and the kinds of improvements that can be applied to their food safety. Keywords: food safety, risk cultures, traceability, food regulationFood safety is a very important dimension of food science. Traceability is the other dimension of food safety that is based on risk and risk perceptions of “what/who.” Some science and technology scholars have referred to traceability as risk culture, indicating the kinds of risk perceptions that food firms and governance structures adopt in their effort to reduce harm to their systems. This article examines the types of risks that are deemed important by firms in Zambia and the United States of America. It specifically considers beef traceability and the kinds of social or political forces that have shaped the prioritization of these risks. This article shows that trust in regulatory intuitions or firms is tied to how consumers or the majority public, in each of these countries, view them. Because these two countries have different histories, and social and political needs, their view of risk is dependent on these forces. Using traceability as a tool for examining risk cultures can provide the kinds of risks that are considered important, how these countries regulate their food safety, how their dissimilar histories play a pivotal role in their current food system, and the kinds of improvements that can be applied to their food safety

Determining The Effect of Catering Companies' Attitudes Toward Customer Complaints on Customer Loyalty

Catering companies are organizations that provide catering services with a pre-agreed menu and price, prioritizing public health. This study aimed to determine the effect of catering companies' attitudes toward customer complaints coming to customer satisfaction management systems on customer loyalty. For this purpose, 175 customer complaints, the corrective and preventive action reports, and customer loss reports that came to three catering companies for twelve months between 2021 and 2022 were examined by the document review method, and all data were subjected to content analysis. As a result of the content analysis, customer complaints were categorized into four themes: (1) food safety problems, (2) food quality problems, (3) delivery problems, and (4) service quality problems. It was determined that the themes on which the complaints were mostly concentrated were respectively 40.57% food safety problems, 38.29% food quality problems, 19.42% shipping problems, and 1.71% service quality problems. According to the corrective and preventive action reports and customer loss reports, satisfaction levels after solving customer problems (92%) and customer loyalty (79%) were found to be high. These results show that companies that are aware of their mistakes and try to correct them are more successful. Another result of the content analysis applied to the documents is that (1) the competence of the company personnel, (2) the understanding of customer requests, and (3) the establishment of relational communication with the customers reduce complaints and ensure customer loyalty. Overall, it was determined that the attitudes of catering companies towards customer complaints were positive but insufficient, and a positive attitude also positively affected customer loyalty.Catering companies are organizations that provide catering services with a pre-agreed menu and price, prioritizing public health. This study aimed to determine the effect of catering companies' attitudes toward customer complaints coming to customer satisfaction management systems on customer loyalty. For this purpose, 175 customer complaints, the corrective and preventive action reports, and customer loss reports that came to three catering companies for twelve months between 2021 and 2022 were examined by the document review method, and all data were subjected to content analysis. As a result of the content analysis, customer complaints were categorized into four themes: (1) food safety problems, (2) food quality problems, (3) delivery problems, and (4) service quality problems. It was determined that the themes on which the complaints were mostly concentrated were respectively 40.57% food safety problems, 38.29% food quality problems, 19.42% shipping problems, and 1.71% service quality problems. According to the corrective and preventive action reports and customer loss reports, satisfaction levels after solving customer problems (92%) and customer loyalty (79%) were found to be high. These results show that companies that are aware of their mistakes and try to correct them are more successful. Another result of the content analysis applied to the documents is that (1) the competence of the company personnel, (2) the understanding of customer requests, and (3) the establishment of relational communication with the customers reduce complaints and ensure customer loyalty. Overall, it was determined that the attitudes of catering companies towards customer complaints were positive but insufficient, and a positive attitude also positively affected customer loyalty

Understanding Kokorec through Gastro-Nationalism and Securitization during EU-Turkey Membership Negotiations

Turkey's European Union (EU) membership process began in 1963 with the partnership agreement sign with the European Economic Community. Turkey's application for full membership in 1987 speed the process to achieve EU standards. The negotiations include comprehensive policy changes in many areas, from financial standardization to intellectual property rights. These policies are collected under 35 chapters in which each of these chapters has many significant conditions. Chapter 12 is about food safety, veterinary, and phytosanitary policies. This article examines one of the subjects that is an issue of the first part of the chapter, food safety. Kokorec, a Turkish street food made of animal intestines, has been popularized in EU-Turkey negotiations as it is one of the most critical issues among 35 chapters. Kokorec was presented as it is an essential obstacle for Turkish membership, and if Turkey abandoned this century-old food, it would join the Union.  This popularization has been made via media and other platforms such as TV series, articles, songs, and news and debate programs. This article studies this phenomenon under two concepts, securitization and gastro-nationalism. This article suggests that the kokorec has been popularized as one of the most critical issues and subjected to successful securitization. The debate regarding hygiene, authentic cuisine, the national food industry, and other debates are only tools of the securitization for the public view. This study used the social and traditional means of media and suggested that Turkey's public opinion (especially until 2010) regards to EU membership was manipulated through these means. The securitization of kokorec prevents a real discussion about Chapter 12 (and even the 35 chapters) and its content related to food safety, veterinary, and phytosanitary policies. The kokorec also played a significant role in national Turkish cuisine which is an ideal case for gastro-nationalism.Turkey's European Union (EU) membership process began in 1963 with the partnership agreement sign with the European Economic Community. Turkey's application for full membership in 1987 speed the process to achieve EU standards. The negotiations include comprehensive policy changes in many areas, from financial standardization to intellectual property rights. These policies are collected under 35 chapters in which each of these chapters has many significant conditions. Chapter 12 is about food safety, veterinary, and phytosanitary policies. This article examines one of the subjects that is an issue of the first part of the chapter, food safety. Kokorec, a Turkish street food made of animal intestines, has been popularized in EU-Turkey negotiations as it is one of the most critical issues among 35 chapters. Kokorec was presented as it is an essential obstacle for Turkish membership, and if Turkey abandoned this century-old food, it would join the Union.  This popularization has been made via media and other platforms such as TV series, articles, songs, and news and debate programs. This article studies this phenomenon under two concepts, securitization and gastro-nationalism. This article suggests that the kokorec has been popularized as one of the most critical issues and subjected to successful securitization. The debate regarding hygiene, authentic cuisine, the national food industry, and other debates are only tools of the securitization for the public view. This study used the social and traditional means of media and suggested that Turkey's public opinion (especially until 2010) regards to EU membership was manipulated through these means. The securitization of kokorec prevents a real discussion about Chapter 12 (and even the 35 chapters) and its content related to food safety, veterinary, and phytosanitary policies. The kokorec also played a significant role in national Turkish cuisine which is an ideal case for gastro-nationalism

Çaşır (Ferula orientalis L.) Bitkisi ve Yöresel Mutfaklarda Kullanımı

Plants have been used frequently in different areas of life for various purposes since the beginning of human life. Considering the traditions of hunter and gatherer societies, especially during the gathering process, human beings benefited from plants for many of their needs. The primary benefit they provide is to meet the need for nutrition, warmth, protection and treatment. Turkey has many medicinal and aromatic plants, spices and herbs thanks to its different climatic features and fertile soil. The presence of various herbs from different regions also contributes to the richness of the local cuisines. Edible wild plants that grow spontaneously in the regions are considered as the main product and by-product in the preparation of many dishes in traditional kitchens. Ferula orientalis Linnaeus (1753) is one of the medicinal aromatic plants that can grow spontaneously in the regions and belongs to the parsley family, which is called with its botanical name. With its different species, the çaşar plant can be grown in different geographical areas from Bodrum to Kars in our country. The gene center of the plant is Central Asia. There are 17 species in total in Anatolia, 8 of which are endemic. In this study, the general characteristics and usage patterns of the çaşır (Ferula orientalis L.) plant belonging to the Ferula family, which grows spontaneously in some geographical areas of Turkey, were examined. Thanks to the nutritional components it contains, the herb has therapeutic properties in circulatory system disorders, strengthening of muscles and nerves, diabetes, neurological diseases, asthma, tuberculosis, cough, cholesterol-lowering, normalization of hemoglobin level, cleansing the body from heavy metals, toxins and salts, and hemorrhoids. The çaşır plant, which is used as the main ingredient after being boiled and pickled in meals, is consumed in different types of dishes, especially in brine, in Erzurum local cuisine. With the study, it was tried to emphasize that the awareness of endemic grass species such as çaşır not only in the regions where they grow, but also in the country and in the world should be increased.Bitkiler, insan hayatının başlangıcından itibaren çeşitli amaçlarla yaşamın farklı alanlarında sıklıkla kullanılmışlardır. Avcı ve toplayıcı toplum gelenekleri göz önünde bulundurulduğunda özellikle toplayıcılık sürecinde insanoğlu birçok ihtiyacı için bitkilerden fayda sağlamıştır. Sağladıkları faydanın başında beslenme, ısınma, korunma ve tedavi olma ihtiyacının giderilmesi gelmektedir. Türkiye, farklı iklimsel özellikleri bünyesinde bulundurması ve verimli toprakları sayesinde birçok tıbbi ve aromatik bitkiler, baharat ve ot çeşidine sahiptir. Farklı bölgelere ait çeşitli ot içeriklerinin varlığı yöre mutfaklarının zenginliğine de katkı sağlamaktadır. Yörelerde kendiliğinden yetişebilen tıbbi aromatik bitkilerden biri de Ferula orientalis Linnaeus (1753) botanik adı ile adlandırılan ve maydanozgiller familyasına ait olan çaşır bitkisidir. Çaşır bitkisi farklı türleriyle ülkemizde Bodrum’dan Kars’a kadar farklı coğrafi alanlarda yetişebilmektedir. Bitkinin gen merkezi Orta Asya’dır. Anadolu’da ise 8’i endemik tür olmak üzere toplamda 17 türü bulunmaktadır. Bu çalışma ile Türkiye’nin bazı coğrafik alanlarında kendiliğinden yetişen Ferula ailesine ait çaşır (Ferula orientalis L.) bitkisinin genel özellikleri ve yöresel mutfaklardaki kullanım şekilleri incelenmiştir. Çaşır bitkisi içerdiği besin bileşenleri sayesinde dolaşım sistemi bozuklukları, kas ve sinirlerin güçlenmesi, diyabet hastalığı, nörolojik hastalıklar, astım, tüberküloz, öksürük, kolesterol düşürücü, hemoglobin düzeyinde normalleşme, vücudun ağır metal, toksin ve tuzlardan temizlenmesinde ve hemoroit gibi rahatsızlıklarda tedavi edici özelliklere sahiptir. Yemeklerde haşlandıktan ve salamura edildikten sonra ana malzeme olarak kullanılan çaşır bitkisi özellikle Erzurum yöresel mutfağında farklı yemek çeşitlerinde tüketilmektedir. Yapılan çalışma ile çaşır gibi endemik ot türlerinin sadece yetiştikleri yörelerde değil hem ülke içerisinde hem de dünya üzerinde bilinirliğinin artması gerektiği vurgulanmaya çalışılmıştır

Yöresel Ürünlerin Ulusallaşma Süreci İçinde Gastronomik Kimlik Kazanimi: Çiğ Köfte Örneği

The popularity of local products at a certain time depends on the depth of its historical, cultural, economic and other social factors. The potential generated by this depth can reach the success of the product by attracting attention in accordance with the conjuncture of time. The widespread consumption of cig kofte (raw meatballs) at the national level can be explained by the compatibility of cultural, economic, current and other social factors accumulated in the Sanliurfa and Adiyaman regions during the historical process. While cig kofte was a local product belonging to these two regions until the 2000s, with the development it has progressed in the last twenty years, it has gained the prevalence of opening independent sales places in all provinces and even almost all districts of the country. They are known as Turkish products in foreign countries, and cig kofte outlets are known as Turkish restaurants. Çiğ köfte also takes part in Turkish promotional festivals abroad. With this nature, it can be concluded that çiğ köfte has achieved the success of becoming an element of national gastronomic identity. In this study, it is aimed to make a case analysis that can be an example of the nationalization of products with similar potential by considering the popularization process of cig kofte. In the study, the position of cig kofte in the stages of local gastronomic identity development was examined by using academic literature, and also traditional and social media analyses. Despite its importance in national level, the number of economic and cultural studies are limited. This research will provide an important contribtion to the insufficient literature. In addition, it will be a guide in increasing the added values of local products by bringing them to tourism and product branding studies.Yerel ürünlerin belli zamanda popülerleşebilmeleri o ürünün tarihi, kültürel, ekonomik ve diğer sosyal etmenlerinin derinliğine bağlıdır. Söz konusu bu derinliğin oluşturduğu potansiyel zamanın konjonktürüne uygun bir şekilde kinetiğe geçerek ürünü başarıya ulaştırabilmektedir. Çiğ köftenin ulusal düzeyde yaygın tüketime sahip olması, tarihi süreç içerisinde Şanlıurfa ve Adıyaman bölgesinde biriktirdiği kültürel, ekonomik, güncel ve diğer sosyal etmenlerin beraberce uygunluğuyla açıklanabilir. Çiğ köfte, 2000’li yıllara kadar söz konusu bölgeye ait yerel bir ürün iken son yirmi yılda kat ettiği gelişim ile ülkenin bütün illeri hatta hemen hemen bütün ilçelerinde ürüne ait müstakil satış yerlerin açılma yaygınlığına kavuşmuştur. Farklı ülkelerde Türk ürünü olarak bilinmekte çiğ köfte satış yerleri Türk lokantaları olarak tanınmaktadırlar. Yurt dışı Türk tanıtım festivallerinde de çiğ köfte yer almaktadır. Bu mahiyetiyle çiğ köfte ulusal gastronomik kimliğin bir öğesi olma başarısına ulaşmış olduğu sonucuna ulaşılabilmektedir. Bu çalışmada, çiğ köftenin popülerleşme süreci ele alınarak benzer potansiyele sahip ürünlerin aynı şekilde ulusallaşmalarına örnek olabilecek vaka analizinin yapılması amaçlanmıştır. Çalışmada çiğ köftenin yerel gastronomik kimlik gelişim aşamalarındaki konumu; akademik çalışmalar, geleneksel ve sosyal medya analizleri ile incelenmiştir. Ulusal düzeyde bu denli önemli olan bu ürün hakkında hem ekonomik hem de kültürel araştırma sayısı azdır. Bu araştırma konu hakkında eksikliği gidermeye katkı sağlayacak yetersiz literatüre önemli bir kazanım sağlayacaktır. Ayrıca yerel ürünlerin turizme kazandırılarak katma değerlerin artmasında ilgili kesimlere ürün markalaştırma çalışmalarında rehber olacak niteliktedir

Tüketicilerin Gıda Ürünlerinde Online Alışveriş Tercihleri Üzerine Bir Araştırma: İzmir İli Örneği

Information technologies have led to large-scale and radical changes in the lives of individuals and societies. One of the points where these changes are rapidly noticed is the digital transformation in e- commerce activities. The goal of this study is to examine and analyse consumer preferences in online shopping, which is a result of this digital transformation in the field of e-commerce. In this study, which is prepared based on the survey data, it is aimed to investigate the consumer preferences for online shopping of food products. Within the scope of this research, consumers' preferences for the markets, applications, monthly total food costs, online food shopping durations, frequencies, categories, products, and payment methods, and whether participants shop online, and they shop online for food products and the factors that they consider while shopping online for food are examined. The research results show that most of the participants are females, singles, aged between 26 and 35, university graduates, middle- income, and private sector employees. It is also concluded that consumers generally shop for food 2-3 times a month with a budget of 500-2000 TL and mostly make their payments in cash. The results revealed that the most important factor that consumers consider during online shopping is quality, and most of them shop online for shoes, clothing, jewelry, etc. While most consumers have been shopping online for more than three years and more than ten times a year, they also prefer to shop online for food products. The findings of the study recommend that supermarket chains improve their marketing strategies by determining the online marketplaces and consumers' approaches to these platforms, their attitudes, and perceptions about online shopping and online food shopping. It is evaluated that the results of this research and future studies in this direction will guide businesses and researchers toward consumers' adaptation to online shopping.Bilişim teknolojileri bireylerin ve toplumların yaşamlarında geniş çaplı ve köklü değişimlere neden olmuştur. Bu değişimlerin en hızlı göze çarptığı noktalardan biri e-ticaret faaliyetlerinde yaşanan dijital dönüşümdür. Bu araştırmanın amacı e-ticaret alanında yaşanan bu dijital dönüşümün bir sonucu olan online alışverişte tüketim tercihlerinin incelenmesi ve analiz edilmesidir. Anket verilerine dayalı olarak hazırlanan bu çalışmada, tüketicilerin gıda ürünleri alışverişlerinde online yöntemleri tercih etme ya da etmeme kararları araştırılmıştır. Araştırma ile, online gıda ürünleri alışverişlerinde tüketicilerin tercih ettikleri marketler, uygulamalar, aylık toplam gıda harcama tutarları, online gıda alışverişi yapma süreleri, sıklıkları, genellikle tercih ettikleri kategoriler, ürünler ve ödeme şekilleri ve katılımcıların online alışveriş ve online gıda alışverişi yapıp yapmama durumları ve online gıda alışverişi yaparken dikkat ettikleri unsurlar incelenmiştir. Tüketicilerin büyük kısmının kadınlar oluşturmakta olup,genellikle; bekar, 26-35 yaş aralığında, üniversite mezunu, orta gelir düzeyine sahip ve özel sektör çalışanıdırlar. Tüketicilerin gıda alışverişlerini genellikle ayda 2-3 defa yaptıkları, aylık gıda harcamalarına 500-2000 TL arasında bütçe ayırdıkları ve ödemelerini çoğunlukla nakit olarak gerçekleştirdikleri tespit edilmiştir. Tüketicilerin gıda alışverişi yaparken en çok dikkat ettikleri unsur kalitedir, büyük bir kısmı online alışverişlerini ayakkabı, kıyafet, takı vb. kategorilerde gerçekleştirmektedirler. Tüketicilerin çoğu 3 yılı aşkın bir süredir ve yılda 10’dan fazla internet alışverişi yapmaktadırlar. Tüketicilerin büyük çoğunluğu online gıda alışverişini tercih etmektedir. Market zincirleri, online platformları; tüketicilerin bu platformlara yaklaşımlarını, online alışveriş ve online gıda alışverişi hakkındaki tutum ve algılarını belirleyerek pazarlama stratejilerini geliştirebileceklerdir. Tüketicilerin internet alışverişlerine olan yönelimleri doğrultusunda bu ve bundan sonraki çalışmaların işletmeler ve araştırmacılar için yol gösterici olacağı düşünülmektedir

Yerel Ürünlerin Üretim Yöntem ve Kalite Parametrelerinin Belirlenmesi: Tillo Herire Üzüm Pestili Örneği

Determining and documenting the production techniques of local products ensures the preservation of the local culture and also increases the possibility of its transition to industrial production. After determining the production methods of the local product, the quality parameters of the local products can be determined. Quality parameters are important in many aspects like standardization of the product, gaining geographical indication, and food safety. This study aims to determine the production methods and quality parameters of local products with the example of Tillo grape pulp, Herire. This study aims to introduce the Herire, dried fruit pulp, made from local grape varieties grown in Tillo District of Siirt Province in 2022-2023. In the research, Bineytahti and Sinceri grape, which are local grape varieties grown in Tillo district, were preferred for grape pulp. Herire’s dry matter amount (%), moisture (%), titratable acidity (% of tartaric acid), oil (%), ash insoluble in HCl (%), protein (%), and sugar (%) parameters were examined. According to the laboratory results, dry matter amount was 85.47%, sugar amount was 45.51%, protein amount was 3.01% and fat amount was 0.99%. The study is important in terms of recording the local product in question, being preliminary research and contributing to the adaptation to modern regulations. It also provides guidance for the processes of registering local products of similar nature and transforming them into industrial production. The work has the originality of being the first source written about the Tillo Herire.Yerel ürünlerin, üretim tekniklerinin belirlenip kayıt altına alınması, yerel kültürün korunmasını sağladığı gibi endüstriyel üretime geçiş ihtimallerini de artırmaktadır. Üretim yöntemi belirlenmiş yerel ürünlerin bir sonraki hedefi kalite parametrelerinin belirlenmesidir. Nitekim kalite kriterlerinin mevcudiyeti ürün standardizasyon, coğrafi işaretleme ve gıda güvenliği gibi birçok hususta kritik önem taşımaktadır. Bu çalışma, yerel ürünlerin üretim yöntem ve kalite parametrelerinin belirlenmesini Tillo Herire üzüm pestili örneği üzerinden ortaya koymayı amaçlamaktadır. Mevcut araştırmada, 2022-2023 yıllarında Siirt ili Tillo ilçesinde yetiştirilen yerel üzüm çeşitlerinden yapılan Herire adlı pestilin geleneksel yöntemlerle üretimi ve kalite parametrelerin belirlenmesi amaçlanmıştır. Çalışmamızda pestil için Tillo ilçesinde yetiştirilen yerel üzüm çeşitlerden olan Bineytahti ve Sinceri üzüm çeşitleri tercih edilmiştir. Herire pestilinin; kuru madde miktarı (%), rutubet (%), titre edebilir asitlik (% tartarik asit cinsinden), yağ (%), HCl de çözünmeyen kül (%), protein (%) ve şeker (%) parametreleri incelenmiştir. Yapılan laboratuvar sonuçlarına göre; kuru madde miktarının %85.47, şeker miktarının %45.51, protein %3.01 ve yağ miktarının da %0.99 olduğu tespit edilmiştir. Çalışmamız söz konusu yerel ürünün kayıt altına alınması, modern yönetmelere uyarlama çalışmasına ve tanıtımına katkı sağlaması açısından önemlidir. Ayrıca benzer niteliğe sahip yerel ürünlerin kayıt altına alınmasına ve endüstriyel ürün olarak üretilme sürecine rehberlik oluşturacak niteliktedir. Çalışma Tillo Heriresi hakkında yazılmış ilk kaynak olma özgünlüğüne sahiptir

The Progress of Halal Food Trend in the United Kingdom

The scopes of halal and haram encompass the entire life of Muslim believers covering marital issues, financial matters, devotional practices, raiment, adornment as well as food and beverages. During the initial era of Islam, the Qur’an and sunna established the core halal regulations, specifically those against consuming pork, blood, carrion, and alcohol. Throughout the time, scholars (mujtahīd) and legal experts have derived more elaborated and detailed regulations from these two fundamental textual sources regarding the science of jurisprudence (usūl al-fiqh). The regulations regarding the scope of halal food and the possibility of halal food production in non-Muslim countries directed scholars to issue legal opinions (fatwā) related to the halal foods. The needs of Muslims living in Europe and North America have played important roles to arouse Westerner’s interest regarding the theoretical concept of halal and its practical application in various areas including food sector. The increasing demand for halal food among Muslim consumers leads enactment of new regulations, introduction of new certification systems, and construction of various delivery industries in the non-Muslim Western countries with the influence of globalisation. The article aims to examine how Muslim immigrants succeed to integrate their religious identity with British food culture and how they influenced the UK food production and consumption systems in a way that suit their specific supply and demand. The research gives a scrutinised explanation regarding the definition of halal food and sheds light on the reasons for the development of halal food production in European countries generally, the UK specifically. The deep analysis of the connection between halal food, religious commitment, and cultural adaptation amongst Muslims who live in non-Muslim Western countries offers new perceptions to evaluate and understand the interests of non-Muslim operated food companies towards halal food production.The scopes of halal and haram encompass the entire life of Muslim believers covering marital issues, financial matters, devotional practices, raiment, adornment as well as food and beverages. During the initial era of Islam, the Qur’an and sunna established the core halal regulations, specifically those against consuming pork, blood, carrion, and alcohol. Throughout the time, scholars (mujtahīd) and legal experts have derived more elaborated and detailed regulations from these two fundamental textual sources regarding the science of jurisprudence (usūl al-fiqh). The regulations regarding the scope of halal food and the possibility of halal food production in non-Muslim countries directed scholars to issue legal opinions (fatwā) related to the halal foods. The needs of Muslims living in Europe and North America have played important roles to arouse Westerner’s interest regarding the theoretical concept of halal and its practical application in various areas including food sector. The increasing demand for halal food among Muslim consumers leads enactment of new regulations, introduction of new certification systems, and construction of various delivery industries in the non-Muslim Western countries with the influence of globalisation. The article aims to examine how Muslim immigrants succeed to integrate their religious identity with British food culture and how they influenced the UK food production and consumption systems in a way that suit their specific supply and demand. The research gives a scrutinised explanation regarding the definition of halal food and sheds light on the reasons for the development of halal food production in European countries generally, the UK specifically. The deep analysis of the connection between halal food, religious commitment, and cultural adaptation amongst Muslims who live in non-Muslim Western countries offers new perceptions to evaluate and understand the interests of non-Muslim operated food companies towards halal food production

Yapı, İşlev, Kullanım ve Helallik Tartışmalarıyla Kollajen ve Jelatin

Collagen is a structural protein found in many animal species. Collagen and gelatin produced as a result of partial hydrolysis are widely used in many industrial sectors such as food, medicine and cosmetics. The most common source of gelatin in the world is the skin and bones of pigs and cattle. However, it is stated that gelatin obtained from fish and poultry has gained popularity as an alternative to mammalian gelatin in recent years. It is reported that the global gelatin demand has reached 625.5 thousand tons as of 2019. Despite the increasing demand every year, the production of pork and non-slaughtered cattle in the production of gelatin causes Muslims and Jews to stay away from gelatin products, while production from cattle causes Hindus to stay away from gelatin products. However, in our country, it is seen that the negative view towards gelatin has increased as a result of the use of gelatin in products that are not allowed in terms of legislation and the display of these products. Collagen and gelatin products, which are widely used, need to be removed from the bad perception that occurs in these products because they are good protein sources and have the opportunity to be used in many industries. For this purpose, the increase in the number and production capacity of companies producing beef gelatin in our country is a positive development. In addition, the use of gelatin in various food products such as yogurt is not allowed by the Turkish Food Codex. This prohibition is not due to the harmfulness of gelatin but is related to the properties of the product. In addition, the recently obtained collagen peptides have antioxidant, antihypertensive and anticancer properties, offering a new usage alternative. As a result, it is thought that products such as collagen, gelatin and collagen/gelatin peptides will find widespread use in the future as well as now. Therefore, it is of great importance to get a significant share in production and use both in our country and in the world by eliminating the causes of the wrong perception against these products. In this study, it is aimed to give information about the basic properties of collagen and gelatin, usage areas, nutritional properties, religious consumable status and controversial issues related to these products.Kollajen birçok hayvan türünde bulunan yapısal bir proteindir. Kollajen ve kısmi hidrolizi sonucu üretilen jelatin gıda, ilaç, kozmetik gibi birçok sanayii sektöründe yaygın olarak kullanılmaktadır. Dünyada en yaygın jelatin kaynağı olarak karşımıza domuz ve sığır hayvanlarının deri ve kemikleri çıkmaktadır. Bununla beraber son yıllarda memeli jelatinine alternatif olarak balık ve kanatlılardan elde edilen jelatinin de yaygınlık kazandığı belirtilmektedir. Global jelatin talebinin 2019 yılı itibariyle 625,5 bin tona ulaştığı bildirilmektedir. Her yıl artan talebe rağmen domuz ve İslami usulle kesilmemiş sığır kaynaklı jelatin üretimi Müslümanlar ve Museviler için, sığır kaynaklı üretim ise Hindular için jelatin ürünlerine mesafeli durulmasına sebep olmaktadır. Bununla beraber Ülkemizde jelatinin mevzuat açısından izin verilmeyen ürünlerde kullanımı ve bu ürünlerin teşhir edilmesi sonucu tüketicilerde jelatine karşı olumsuz bakışın arttığı görülmektedir. Hem iyi bir protein kaynağı olması hem de birçok sanayi kolunda kullanım imkânı bulması nedeniyle kollajen ve jelatin ürünleri oldukça yaygın bir kullanım alanına sahiptir. Dolayısıyla bu ürünlerle ilgili oluşan kötü algının giderilmesi gerekmektedir. Bu amaçla ülkemizde sığır jelatini üreten firmaların sayısının ve üretim kapasitelerinin artması olumlu bir gelişme olarak karşımıza çıkmaktadır. Ayrıca sade yoğurt gibi çeşitli gıda ürünlerinde jelatin kullanımı Türk Gıda Kodeksine göre izin verilmeyen bir durumdur. Bu yasaklama jelatinin zararlı olması nedeniyle olmayıp ürünün özellikleriyle ilgilidir. Ayrıca son dönemde elde edilen kollajen peptidlerin antioksidan, antihipertansif ve antikanser özelliklerinin olması yeni bir kullanım alternatifi sunmaktadır. Sonuç olarak kollajen, jelatin ve kollajen/jelatin peptidleri gibi ürünlerin şimdi olduğu gibi ilerleyen süreçte de yaygın kullanım alanı bulacağı düşünülmektedir. Dolayısıyla bu ürünlere karşı oluşan yanlış algının sebeplerini bertaraf ederek gerek ülkemizde gerekse dünyada jelatinin üretim ve kullanımı noktasında önemli bir pay elde etmek oldukça büyük bir önem arz etmektedir. Bu çalışmada kollajen ve jelatinin temel özellikleri, kullanım alanları, besinsel özellikleri dini açıdan tüketilebilirlik durumları ve bu ürünlerle ilgili tartışmalı konular hakkında bilgi verilmesi amaçlanmıştır