Gastronomik Bir Değer Olarak Silivri Yoğurdu (Silivri Yogurt as a Gastronomic Value)
DOI:
https://doi.org/10.21325/jotags.2025.1637Keywords:
Gastronomic value, Yogurt, Silivri YogurtAbstract
The aim of this study is to identify the traditional production process of Silivri yogurt and emphasize its importance from a gastronomic perspective. In line with this aim, the semi-structured interview technique, a qualitative research method, was preferred. The study group consisted of 21 individuals, including yogurt producers and housewives aged 40 and over, who are considered cultural transmitters and reside in Silivri. Through face-to-face interviews, data were obtained and analyzed using content analysis to form main themes and sub-themes, supported by direct quotations. The traditional production stages of Silivri yogurt were documented, and additional questions were posed to participants according to the flow of the interview. Despite the questions posed, marketing and promotional issues were identified due to the increase in ready-made production of Silivri yogurt, changes in consumer preferences leading to a decrease in production, seasonal marketing, pricing, distribution channels, decrease in traditional production, and the need for accurate product promotion.
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