Investigation of Changes of Organic Crops Production in Turkey

Abstract

Agricultural production is a vital need in terms of ensuring the continuity of the human population and meeting their requirements. Yet, the applications during agricultural production have a determining role on the quality of the final product. In addition to the amount of agricultural production and its economic value, the quality of the obtained product is very important. In this sense, it is known that the products produced with the organic agricultural practices are more nutritious, high quality, they have below the pesticide residue of limited levels or none, compared to conventional. The accessibility to organic food products and the decrease in their prices can be achieved by increasing the amount of production. Evaluating the amount of organic crops production during the pandemic, which has affected all the countries, is important in terms of determining the problems in the production and developing solutions to these problems. The aim of this study was to evaluate the amount of organic crops production during the pandemic period compare to prior periods it in Turkey. In the study, a decrease in the amount of organic crops production was revealed statistically and some suggestions given for increasing it, and in addition, the differences of organic farming production method from other methods were included.

Comparative Investigation of Drying and Quality Characteristics of Organic and Conventional Black Carrots Dried by Intermittent Microwave and Hot Air

“…The cultivation of agricultural practices can affect the phytochemical content, structure, taste, aroma, color and thus drying properties of the products (Asami et al, 2003;Keskin et al, 2021a;Arslan, 2022). Bickel and Rossier (2015) reported that organic products are more nutritious than conventional varieties.…”