Türk Mutfak Kültüründe Kuruyemişler ve Mersin’de Kuruyemiş Tüketim Alışkanlıkları Üzerine Bir Araştırma (Nuts in Turkish Culinary Culture and a Study on Nut Consumption Habits in Mersin)

Abstract

Nuts constitute a significant food group within Turkish gastronomy. Due to Türkiye's geographical diversity, the country is one of the leading nut producer and exporter countries globally. This study aims to examine the role of nuts in Turkish culinary culture and reveal consumption habits in Mersin, along with the underlying determinants of these habits. Furthermore, it is intended to identify consumption settings, historical shifts, accompanying products, and their utilization in dishes and desserts. Data obtained from face-to-face interviews conducted with 50 participants in November 2025 were analyzed using content and descriptive analysis techniques. The results revealed that almonds, hazelnuts, and walnuts stood out in both direct consumption and culinary use (dishes/desserts), while preferences were primarily based on flavor, health-related benefits, and sensory attribute. While some participants maintained consistent habits, it was identified that others experienced shifts in consumption due to factors such as health, economy, and evolving palates. Roasted products are mostly preferred for taste and flavor, whereas raw products are favored for their health benefits and nutritional value. Regarding purchasing behavior, specialized nut shops stand out due to freshness and trust. Finally, it was sated that consumption fluctuates seasonally and typically occurs during leisure activities, such as watching films or television series, accompanied by tea.