Seed politics in Turkey: the awakening of a landrace wheat and its prospects

Nizam, Derya; Yenal, Zafer

doi:10.1080/03066150.2019.1708725

Cited by 22 publications

(9 citation statements)

References 39 publications

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“…This local variety is distributed to farmers, and thus, the extinction of the variety has been prevented. The municipality bought the wheat from the farmer and distributed the flour to the villagers who would make bread, thereby ensured the recognition of the bread (Nizam and Yenal, 2020). In Turkey, as in the world, modern wheat varieties and industrial bread production are accepted as a dominant paradigm for both farmers and the majority of consumers.…”

Section: The Role Of Central and Local Governmentsmentioning

confidence: 99%

Pioneering Communities in Dissemination of Local Wheat Varieties and Products in Turkey

YILDIZ,

ÖZKAYA

2024

Tekirdağ Ziraat Fakültesi Dergisi

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Modern wheat varieties developed since the 1960s have increased yields but have also brought with them serious ecological, social and health problems. Local wheat varieties must be produced, developed, conserved and disseminated by farmers. In this research the pioneering farmer/consumer communities in Çanakkale, Balıkesir and Kars provinces and some community supported agriculture groups in Izmir province active in dissemination of local wheat varieties and breads and other products are examined. Participatory action research methodology was used among producer groups and food communities. The research question was developed through common problems and solutions by involving producers and consumers during the field research in line with participatory action research. The local wheat production of producer groups and the processes of supplying their products to the market were carefully analyzed and this information was shared with food groups. In the food groups, ways to increase the consumption of local wheat products were sought with the information shared. As a result, it is seen that pioneer groups that ensure direct marketing of products from farmers to consumers, organize farmers, work holistically and increase women's participation are more successful in the geographical dissemination of local wheat varieties and ensuring seed sovereignty. In consumer groups, it was observed that understanding the production process and identifying problems related to consumption through focus group studies initially increased the consumption of local wheat products. However, the high cost of bread made from local wheat varieties constitutes one of the biggest obstacles. Collaboration between consumers and food groups with local producers can increase the spread of the production and consumption of local wheat. Local governments can also play an important role in promoting local wheat and its products. One of these supports could be participatory plant breeding.

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Section: The Role Of Central and Local Governmentsmentioning

confidence: 99%

Pioneering Communities in Dissemination of Local Wheat Varieties and Products in Turkey

YILDIZ,

ÖZKAYA

2024

Tekirdağ Ziraat Fakültesi Dergisi

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“…Namely, both at the global and domestic levels, liberalization of the markets has caused much greater exploitation of the farmers (even if they are not directly wage workers) much more, by further integrating them into capitalist networks (Bernstein, 2010a(Bernstein, , 2010bKeyder & Yenal, 2013;Nizam & Yenal, 2020;Oya, 2001).…”

Section: Value Chains and Neoliberalismmentioning

confidence: 99%

“…However, it should be noted that Turkey's liberalization process has largely left the seed production to the private sector through the new Seed Law of 2006, replacing the Seed Law of 1963 in Turkey. In the Seed Law of 1963, responsibilities such as certification, control, and regulation of seeds belonged to the Ministry of Agriculture, whereas new Seed Law aimed to transfer these responsibilities to the private sector (Nizam & Yenal, 2020). In 2018, the registered seed varieties were shared among the private sector (75.75%), the state (22.64%), and universities (1.61%).…”

Section: Political Economy Of Groundnut Vcamentioning

confidence: 99%

Political economy of input–output markets of groundnut: A case from the groundnut value chain of Turkey

Özalp,

Ören

2023

Journal of Agrarian Change

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Mainstream economics argues that value chains provide farmers better prices and incomes, thus aiding development. However, this study contradicts this consensus, revealing that the value chain generates the status of petty commodity producers for farmers. Furthermore, it demonstrates that the value chain keeps downstream actors, such as merchants, processors, wholesalers, and retailers, in a powerful position against farmers. The study delves into these phenomena by considering the historical relationship between the market, the commodification of agriculture, the state, the interconnection of markets, the value chain, and neoliberalism. This research focuses on the political economy of groundnut input–output markets in Turkey through value chain analysis. Based on thorough primary field research, the paper demonstrates that the functioning of the value chain strengthens the position of downstream actors against farmers. Additionally, it shows that the value chain creates interlinking between farmers and merchants and makes small farmers the most disadvantaged actor. Moreover, the study highlights that groundnut production costs have risen at a higher rate than incomes under neoliberal policies. Finally, the article demonstrates that mechanization in groundnut farming, while increasing productivity by meeting the chain demands, fails to significantly improve farmers' incomes and profits due to the impact of neoliberal policies on other input costs.

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“…Phenolic acids found in sweet marjoram essential oil were defined as rosmarinic acid, sinapic acid, vanillic acid, ferulic acid, caffeic acid, syringic acid, pand m-hydroxybenzoic acid and coumarinic acid (Bina and Rahimi, 2017). Karakilcik wheat is a relatively little-known wheat variety, and its reputation is limited to the Seferihisar, district of İzmir, and its surroundings today (Nizam and Yenal, 2020). In a study, protein content and gluten index of karakilcik wheat were found 13.7% and 55, respectively (Sayaslan et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Chemical and Nutritional Characteristics of Karakilcik Noodles Substituted with Sweet Marjoram

Ozdemir¹,

Dundar²,

Derin³

et al. 2022

10.57252

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Noodle is a traditional food prepared mainly with wheat flour, salt, and water. Antioxidants like phenolics in foods can remove reactive oxygen and protect humans against degenerative illnesses like cancer and cardiovascular diseases. In this study, it was aimed to improve the noodle formulation by adding ground marjoram (2.5%, 5%, and 10%, w/w) to improve the functional properties of noodles, and to determine the physical properties and chemical composition of control and fortified noodles. Some physical (color, texture), chemical (moisture, ash, fat, protein, extractable and hydrolyzable antioxidant capacity, and total phenolic content), sensory quality properties of the noodles were evaluated. The results showed that the additional amount of marjoram caused a significant increase in the antioxidant capacity of the samples. The ash and protein content values of the noodles increased significantly with the addition of marjoram. Noodles containing 10% marjoram had the highest antioxidant capacity and total phenolic content, whereas they had the lowest sensory acceptability compounds.

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Seed politics in Turkey: the awakening of a landrace wheat and its prospects

Cited by 22 publications

References 39 publications

Pioneering Communities in Dissemination of Local Wheat Varieties and Products in Turkey

Pioneering Communities in Dissemination of Local Wheat Varieties and Products in Turkey

Political economy of input–output markets of groundnut: A case from the groundnut value chain of Turkey

Chemical and Nutritional Characteristics of Karakilcik Noodles Substituted with Sweet Marjoram

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