Gastronomi ve Mutfak Sanatları Öğrencilerinin Mantar Kullanma Durumları ve Mantar Kullanımlarını Etkileyen Faktörler (The Mushroom Usage Status of The Students Studying in The Gastronomy and Culinary Arts Department and The Factors Affecting Their Mushroom Use)

Abstract

Throughout human history, mushrooms have been used as a source of food and medicine. Due to their rich nutrient composition, taste, diversity, and widespread availability in nature, mushrooms are considered a valuable food source. Wild edible mushrooms and cultivated mushrooms have gained increased attention in recent years due to advancements in the field of gastronomy. The literature contains various studies that evaluate mushrooms from gastronomic, touristic, and economic perspectives. This study aims to determine the frequency of mushroom consumption and usage among students in the Gastronomy and Culinary Arts department and to identify the factors influencing this situation. The research employs a quantitative method, specifically the survey model. The data was collected with a structured questionnaire prepared by the researchers. Participants were included in the study through simple random sampling method. 449 questionnaires were collected. The data obtained from the questionnaires were analyzed and evaluated using statistical analysis with the SPSS 23 package program. The findings indicate that male participants consume and use mushrooms more frequently than female participants. Additionally, mushroom usage frequency increases with age, higher academic level, and increased sector experience. It was also found that individuals living in urban areas consume and use mushrooms more frequently compared to those living in rural areas. Mushrooms are most commonly consumed and used during the autumn and winter seasons. It has been concluded that mushrooms are primarily used in the preparation of pizza, main courses/mushroom sauté, and soups, and the most consumed and used mushroom type is cultured mushroom (Agaricus bisporus).