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Food Processing and Preservation Applications of Two Generations of Women ,Mother & Daugther, : The Sample of Gaziantep, Turkey

Anne&Kz ifti iin pairs m couple kullanlacak?

Abstract

Economical, social cultural and technological changes can be reflected in nutritionhabits and in the application of food processing and preserving methods and in timeindividuals food patterns can change. This study aims to determine the food processing and preserving methods of two generations of women. According to findings of the research,while there is a statsitically significant difference between the mothers and daugthers in theapplication of cannig, freezing and preserving with salt(P0.05). The participants stated that they preserve apricot (58.4%),sour cherry (52.1%) and strawberry (66.3%) as jam and preserve grape (29.3%), fig (%50.2)and plum (50.0%) by drying. Women are to be encouraged and trained to process and preserve food for many reasons like contributing to family budget, increasing food varietyand preventing waste. To train to preserve food safely primarly home economists, related professionals, local, national and internatoinal institutions are to work cooperatively withcoordinative policies.

ANLAM BTNL AISINDAN cmlelerin yerleri deimesi gerekiyorsaZELLKLE GRTE BU TR DEKLERDE YAPMANIZI, TEKRARLAYANFADELER VARSA ONLARI IKARMANIZI YADA KAYNAKLAR AZALSINSTEMYORUM ORTAK BR EKLDE DZENLENMES MMKN M?

Toplumda vb gibi bir zne ile balansa daha iyi olmaz m?In a society, behaviors pertaining to the preparation, cooking, processing, service, choice and consumption of foodare shaped by the geographic, climatic and agricultural features, beliefs, tradition-customs,socio-economic conditions and technological advancements and are significantly influentialon nutrition habits (22 Pekcan, 1999). GRDE AYNI ANLAMI VEREN FADELER VAR DYE DNYORUM ??( abstract ve introduction da benzer ifadeler olmas normal)

From nutrition point of view, Turkey seems to have problems as in both developingand developed countries. Nutrition in Turkey considerably varies by regions, seasons, socio-economical background and urban-rural residences. The most important parameter influencing food consumption pattern is income level and lack of knowledge (Pekcan, 1998;Pekcan and Karaaaolu, 2000). Inadequate knowledge and lack of awareness on nutrition

lead to wrong food preferences, improper food preparation, cooking and storage practices,thus increase nutrient losses. Turkey is a main producer of agricultural products and one of the few self-sufficient countries in the world in terms of agricultural production, especiallyfor production of food items. Average per caput food consumption in Turkey is high asregards the vegetal products. However, a degree of insecurity exists among households insome areas, due principally to their inability to acquire the food which is available (MARA).

Food production practices and food processing methods are greatly influenced bytechnological advancements. These advancements occurred very rapidly. However, many of old practices of production, processing, preserving, and preparation, cooking or baking arestill in use today in some regions in rural areas. In Turkey in spite of developments in food processing and preservation, preparation of winter food by means of traditional methods-inother words using home technology-is rather common (Baysal 1992: 59). In order to continue providing nutrition and food -the basic need of human being- in winter just as in summer,

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many types of food are processed and prepared in many houses in various geographicalregions of Turkey and they are consumed in seasons when they are not grown. Turkey has been separated into seven large geographical regions by taking into consideration the factorssuch as climate, natural plant distribution and types of agriculture. This situation is suitablefor the production of various products. Turkey occupies a unique geographical and cultural position at the crossroads between Europe, Asia and Africa.

In Turkey, food procession and preservation methods applied at homes are generally preparation for winter and mostly applied in rural areas. In many parts of the Turkey,especially in places where there is no urbanization and greenhouse growing andtransportation is limited, fresh vegetable and fruit are scarcely found. This case made itcompulsory for people to process and preserve food as a preparation for winter. With thesame aim, milk-which is highly produced in the spring and summer, is processed to transforminto forms to be available and consumable in the winter via applying various processes(Baysal, 1992; Uzun et al, 2005). Food processing which sometimes aims to make raw foodmaterial consumable also aims to preserve protect and increase the taste of food. Processionsapplied to some food even aim to increase nutritive value (Baysal, 1992; oksyler et al,2004; Aslan et al., 2003).Therefore, food processing and preservation offers low dietarydiversity, particularly during the winter season, causes micro-nutrient deficiencies andnutrition related health problems. Low family income contributes to households foodinsecurity and malnutrition.BU cmlenin makalede yer almasn istiyoruz dzeltmeniz,uygun ve farkl bir ekilde ifade etmeniz mmkn deil mi?There can be good seasonalavailability of fresh foods (in particular fruits and vegetables), but high post-harvest lossesdue to improper handling and poor storage capacity, and low availability of foods out of season due to lack of preservations techniques can lead to lack of variety in dietaries. Lowcapacity to develop value chains around available foods due to lack of technical skills,equipment and packaging materials, and low marketing skills makes it necessary to trainwomen to process and preserve food. They can help diversifying familys diet, reducingseasonal shortages and post harvest losses at household level. Food processing and preservation contributes to a diversified diet throughout the year and improved techniques areeffective to reduce post-harvest losses.

In Turkey, one of theactivityfields inThe Ministiryof Agriculture and Rural Affairs is tomake publications and make women actively participateeducation about home economy,food preservation, fruit growing, grapery, dairy farming, beekeeping and vegetable growingto increase agricultural production, income, life standards and socio-economic levels of thewomen in rural areas. Concordantly, it is one of the primary responsibilities of homeeconomists to teach women in rural areas of Turkey methods of food procession and preservation(http://www.kkgm.gov.tr/kanun/441.html) No matter whatroles women take over as societys level of development increases, the value of their traditional roles remains to be significant and extensive. The most efficient and traditionalrole of women in Turkey is to feed family members. No matter she lives in the city center or

rural areas or whether she works or not, this responsibility belongs to the woman. Nutritionfaults in families show parallel with the education level of woman who is responsible for nutrition. As education level increases wrong and faulty applications decrease and healthyand beneficial applications and habits increase (Hasipek S, Akta N, zelik A, akroluP,Srcolu, 1986, Malatyalolu, 1991).

The aim of this study is to determine the food processing and preservationapplications of two-generation women (mother-daughter couples) who live in GaziantepTurkey.Methodology

Population

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The population of the research is consisted of two-generationmarried women livingin the province of Gaziantep located in South East Region of Turkey. The citys surface areais 6 887 km 2 and total population is 1 285 249 as for 2000 (TurkStat 2009).

SampleThe sample group of the research is consisted of total866 voluntary mother (433) anddaughter (433) couples who were included in the study by random sampling method.

InstrumentThis descriptive research was designed in general survey model. The survey form

used in the study-which is based on previousstudies( Srcolu,M.,zelik,.,ekal,N.2001;iek, B., Budak, N., ve ahin2005 ) was applied by the researchers. The data was obtained with the questionnaire via faceto face interview method by the researcher. The questionnaire was pilot-tested with 25women in Gaziantep. Some of the questions were revised after the pilot test. 25 women whowere piloted on were not included in the study. The questionnaire is consisted of closed andopen-ended questions. The survey form hadquestions about general demographiccharacteristic such as age, educational level, family size and income. In the second part of thesurvey form, there are questions about the methods mother&daugthers use in food processingand preservation, whether they prepare traditional products, which methods they use to preserve various fruit and vegetables.

Data Collection and AnalysisResearch data was collected by using with a face to face interview method by the

researcher. The data obtained from the study were analyzed in SPSS for Windows 15.0software. In the study, descriptive statistical figures such as frequency (f) distribution of percentages (%), mean( ) X , standard deviation( ) X S , the association between response anddeterminants was tested chi-square tests. Results were considered statisticallysignificant at the 95% of confidence interval The compliance between mother anddaughter in term of food procession and preservation methods they use were measured withKappa coefficient.Findings And Discussion

The findings of the study carried out to determine demographic characteristics, food processingand preservation methods of two generations of women (daugther, mother ) are discussed Bu balk altnda anket yaplanmother&daugther pair demographic characteristics, besin ilemesaklama yntemlerini uygulama durumlar arasndaki uyum, sebze ve meyveleri saklamadakullandklar yntemler bu balk altnda tablolarla ortaya koyularak tartlmtr. Thedistributions of the 866 mothers and daugthers according toEducational Status, OccuptainalStatus, Family Size, Income per month, Age (Year)are given in Table 1. Of the women participating the study, 71.6% are literate and primary school graduates. It was also determinedthat two mothers and forty-five daugther are university graduates and that most of the mothers(92.1%) and more than half the daugthers are (66.7%) housewives. Of all participants 62.8%have five and more than five members in their families and 77.9% of them earn TL 1200 or less per month. As it can be seen in Table 1 average age of mothersis 57,19,1years, and asfor daugther it is29,17,2. According to the results of the Turkey Population and HealthResearch (TPHR) in 2003, in the East the rate of women who did not receive any education or did not finish primary school is 60.2% (TNSA 2003). Duet he fact that recently education levelhas increased and extended in Turkey, older women are more likely to be less educated thantheir younger counterparts. According to TPHR, 24,3% of the women in Turkey are wage-worker, 0.9 % are employers, 6.0% run their own business, 68.8% are non-paid family workers(HNEE,1999).

Table 1: Socio-demographic characteristics of participants mother& daugther pairsDemographicCharacteristics

Mother (n=433) Daugther (n=433)

Total (n=866)

n % n % n %

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Educational StatusLiterate 235 54,3 54 12,5 289 33,4Primary 163 37,6 168 38,8 331 38,2Secondary School 23 5.3 100 23.1 123 14.2High School 10 2.3 66 15.2 76 8.8University 2 0.5 45 10.4 47 5.4Occuptainal StatusHousewife 399 92,1 289 66,7 688 79,4

White collar 14 3,2 107 24,7 121 14,0Blue collar 11 2,5 16 3,7 27 3,1Self- employed 9 2,2 21 4,9 30 3,5Family Size 2 36 8.3 20 4.6 56 6.53 30 6.9 59 13.6 89 10.44 56 12.9 126 29.1 182 21.05 125 28.9 94 21.7 219 25..36 186 43.0 134 30.9 320 36.8Income per month TL 600 79 18,2 39 9,0 118 13,6TL 601-900 157 36,3 159 36,7 316 36.5TL 901-1200 130 30,0 111 25,6 241 27,8TL 1201 -1500 29 6,7 70 16,2 99 11,4>TL 1500 38 8,8 54 12,5 92 10,6Age (Year) MeanSD MeanSD MeanSD

57,19,1 29,17,2 43,116,2$1 = Turkish Lira (TL)1.4837as of August 2010

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Table 2. The compliance between participants in terms of food processign and preservationmethods ( Kappa )

yntemini uygulama durumu bakmndan anne ve kz arasndaki fark istatistiksel olarak

It was found out that while the difference between mothers and daugthers in terms of using or not using preservation method was significant, the difference between mother daugther pairsin terms of application of drying method was not significant (P>0.05 , 154.0= ) and thecompliance was weak according to kappa coefficient ( 039.0= ). In the formatino of food pattern family environment and modelling paretns is rather important (Contento 2010). Inrurla areas one of the basic responsibilities of women is to teach their

C a n n e

d F o o

d Mother (n=433)

Yes

No

Daughter (n=433)

Yes No

Total Kappa P

f % f % f %471.0= 05.0< p

126 29.1 67 15.5 193 44.645 10.4 195 45.0 240 55.4

Total 171 39.5 262 60.5 433 100.0

F r e e z

i n g

Mother (n=433)

Yes

No

Daughter (n=433)

Yes No

Total Kappa P

f % f % f % 154.0= 05.0< p245 56.6 35 8.1 280 64.7

113 26.1 40 9.2 153 35.3Total 358 82.7 75 17.3 433 100.0

D r y

i n g

Mother (n=433)

YesNo

Daughter (n=433) Yes No

Total Kappa P

f % f % f % 039.0= 05.0> p

370 85.5 48 11.1 418 96.512 2.8 3 0 .7 15 3.5Total 382 88.2 51 11.8 433 100.0

S u g a r

Mother (n=433)

Yes

No


Total Kappa P

f % f % f % 250.0= 05.0< p322 74.4 43 9.9 365 84.3

43 9.9 25 5.8 68 15.7Total 365 84.3 68 15.7 433 100.0

T u z

l a

Mother (n=433)

Yes

No


Total Kappa P

f % f % f % 273.0= 05.0< p332 76.7 54 12.5 386 89.1

24 5.5 23 5.3 47 10.9Total 356 82.2 77 17.8 433 100.0

The compliance between mothers and daugthers in terms of the application of preservationmethods canning, freezing, drying, preservation with sugar and salt are given Table 2.Canning (P


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daughters how to prepare, process and preserve food ( Jamali K 2009). As amatter of fact, in this study the compliance between mother and daugther in terms of methodsused in food preservation ( ) was found to be significant in all methods other than drying.Rad S., Ates Hacer elik,Deliolan anser, Polatz Sefa and Glay zmleki et alstatedthat women who have expressed that they help each other on different occasions (76.3 per cent) have ordered these activities as making bread (53.9 per cent), preparing foodstuff for winter and making bread (19.3 per cent).

Table 3. Participnats preperation of some products through using food processing and preservation methods (n=866)

The participantsdistribution

in terms of preperationof traditonalfood for winter liketarhana,molasses,noodle andBulgur andtomato paste are given in Table 3. Bulgur (25.1 %) and molases (20.0%) prodcution are lesscompared to tarhan and noodle. The difference between mothers and daughters in terms of preperation of these traditional products is not significant (P>0.05).Bulgur is a pre-cookedwheat product, utilizing the wheats nutritional bonuses without needing to take the time to

Yes No 2 Pn % n %

T a r

h a n a M 336 49.7 97 51.1 2= ,108

P>0.05D 340 50.3 93 48.9T 676 78.1 190 21.9

H o m e m a d e

f e t t u c c i n i M 362 50.1 71 49.3 2= .033

P>0.05D 360 49.9 73 50.7T 722 83.4 144 16.6

T o m a t o

P a s

t eM 276 47.8 157 54.5 2= 3.517

P>0.05

D 302 52.2 131 45.5T 578 66.7 288 33.3

B u l g u r

M 99 45.6 334 51.5 2= 2.220P>0.05D 118 54.4 315 48.5

T 217 25.1 649 74.9

M o l a s s e s

M 85 49.1 348 50.2 2= ,065P>0.05

D 88 50.9 345 49.8

T 173 20.0 693 80.0

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cook the whole grains. Being pre-cooked, bulgur does not need much cooking to make itedible i.e. all starch is completely gelatinized. Bulgur is an excellent food source due to itslow cost, storability (long shelflife), ease of preparation, and high nutritional value, whichresists mould contamination and attack by insects and mites (Bayram, 2000). BU BLGYKISALTABLR M YZ?

In their study Cicek et al (2006) determined that 30.0% of the participants maketarhana, 62.8% make erite, 85.5 make pickle, 21.2% make molasses,90.0% make jam. In allareas of Turkey(urban or rural areas), preperation of food starts in summerwhen food is abundany avaiable. This is among important applicationsboth for home economics and our culture. Tarhana,pickle,paste, molasses,noodle, phyllo dough, dried vegetable-fruit and cans, bulgur and jam arethe most common winter food (Srcolu, M.,zelik,.,ekal, N.2001).

According to the results of the studies carried out different geographic regions of Turkey, the rate of the families who make their own bulgur is 65%, which is 81% in townsand 90% in villages. Twenty per cent of the families living in cities all over the country getthe bulgur they need from their acquiantances living in the villages. Tarhana which is one of the food prepared for winter is obtained by making dough mixing wheat flour, yoghurt andsome flavorings ( like tomatoes, pepper, mint) and leavened and dried The rate of familieswho make tarhana at home is approximately 45%, in towns 53% and in villages 61 %.Tarhana is mostly made in Marmara-Agean, and the least tarhana is made in the East andSoutheast. Erite is obtained by cutting tough dough as noodles which is prepared by adddingegg to wheat flour. The rate of the one who make erite at home is 44% in cities, 61% intowns and 59% in villages (Aye baysal 2.78). In their study, Cicek et al (2006) determinedthat 30.0% of the particionats make tarhana,62.8% make erite, 85.5% make pickle, 21.2%make molasses, 90.0% make jam or marmalade. In their study on two generations of women,Srcolu, M.,zelik,., and ekal, N. (2001) found out that a

significant difference between mothers and daugthers in terms of preparing winter food (erite,tarhana, pickle, paste, drying fruit andvegetable) (P


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Table 4. Katlmclarn Sebzeleri saklamada kullandklar yntemler (n=866 )

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Conserve Freezing Drying TuruYes No Yes No Yes No Yes No

n % n % N % n % n % n % n % n %

T o m a t o

1 90 53.3 343 49.2 108 52.4 325 49.2 112 47.7 32150.9 255 55.0 178 44.3

2 79 46.7 354 50.8 98 47.6 335 50.8 123 52.3 31049.1 209 45.0 224 55.7

3 169 19.5 697 80.5 206 23.8 660 76.2 235 27.1 63172.9 464 53.6 402 46.4

2= ,890 P>0.05 2=.637 P>0.05 2= ,707 P>0.05 2=9,824 P0.05 2= 9.434 P0.05 2=,023 P>0.05 2=,083 P>0.05

B a m y a

1 16 42.1 417 50.4 159 49.8 274 50.1 229 57.7 204 43.5

2 22 57.9 411 49.6 160 50.2 273 49.9 168 42.3 26556.5

3 38 4.4 828 95.6 319 36.8 547 63.2 397 45.8 46954.2

2= .991 P>0.05 2= .005 P>0.05 2=17.307

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Anne ve kzlarn klk olarak saklamak zere iledikleri meyve trleri ve saklamadakullanlan yntemler Table 4de verilmitir Anne(49.2%) ve kzlarn(50.8%) vineyi reelyaparak saklama oranlar birbirine olduka yakndr (p


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Table5..Katlmclarn eitlimeyvelerisaklamadakullandklaryntemler (n=866 )

CONSERVE FREEZNG DRYNG JAM REELYES NO YES NO YES NO YES NOn % n % N % n % n % n % n % n %

K a y s

1 75 54.7 358 49.1 103 63.6 330 46.9 249 56.7 184 43.1 273 54.0 160 44.4

2 62 45.3 371 50.9 59 36.4 374 53.1 190 43.3 243 56.9 233 46.0 200 55.6

3 137 15.8 729 84.2 162 18.7 704 81.3 439 50.7 427 49.3 506 58.4 360 41.6

2=1.465 P>0.05 2=14.701 P0.05

29 42.0 404 50.740 58.0 393 49.369 8.0 797 92.0 2= 1,905 P>0.05

2 38 38.0 395 51.6 30 38.5 403 51.13 100 11.5 766 88.5 78 9.0 788 91.0

218 25.2 64874.8

2= 6.512 P


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Sonu ve neriler

As conclusion (sonu olarak), Gaziantepte iki kuak kadnn eitli besinleri ileme ve saklamaya ynelik

uygulamalarn srdrld ancak geleneksel baz besinlerin hazrlanma durumunda azalmalar olduu buaratrmann temel bulgularndandr. Geleneksel besinlerden tarhana, pekmez, bulgur gibi besin deeriyksek besinlerin retilmesinin yaygnlatrlmas iin sektrler aras ibirlii kadnlarn bilgilendirilmesisalanmaldr. Ev ekonomisi almalar arasnda besinlerin salkl ekilde hazrlama, ileme vesaklanmas konusunda zellikle krsal kesimde ki kadnlarn eitilmesi nemli bir yer tutar. zelliklekrsal kesimde, kentlerin krsal kesimlerinde kadnlarn meyve, sebze ve dier besinleri birlikte evekonomisi gibi ilgili disiplinlerden uzmann gzetiminde ibirlii (kooperatif gibi bir anlam vermek istedim) iindeki uygulamalarla yeni bilgiler edinmelerine, sinerji oluturmaya, sosyal olarak kalitelizaman geirmelerine, zaman, enerji kayplarnn azaltlmasna yardmc olacaktr.Kadnlarn gvenli besin ileme ve saklama konusunda eitilmesine ynelik almalar niversiteler, ilgili aratrmakurulular ve retici birliklerini de dikkate alan eitli gnll kurulularla ibirlii yrtlmesi dahageni kitlelere ulamay salayacaktr.

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