Recently Published
Journal article

Çaşır (Ferula Orientalis L.) Plant and Its Usage in Local Cuisine

Plants have been used frequently in different areas of life for various purposes since the beginning of human life. Considering the traditions of hunter and gatherer societies, especially during the gathering process, human beings benefited from plants for many of their needs. The primary benefit they provide is to meet the need for nutrition, warmth, protection and treatment. Turkey has many medicinal and aromatic plants, spices and herbs thanks to its different climatic features and fertile soil. The presence of various herbs from different regions also contributes to the richness of the local cuisines. Edible wild plants that grow spontaneously in the regions are considered as the main product and by-product in the preparation of many dishes in traditional kitchens. Ferula orientalis Linnaeus (1753) is one of the medicinal aromatic plants that can grow spontaneously in the regions and belongs to the parsley family, which is called with its botanical name. With its different species, the çaşar plant can be grown in different geographical areas from Bodrum to Kars in our country. The gene center of the plant is Central Asia. There are 17 species in total in Anatolia, 8 of which are endemic. In this study, the general characteristics and usage patterns of the çaşır (Ferula orientalis L.) plant belonging to the Ferula family, which grows spontaneously in some geographical areas of Turkey, were examined. Thanks to the nutritional components it contains, the herb has therapeutic properties in circulatory system disorders, strengthening of muscles and nerves, diabetes, neurological diseases, asthma, tuberculosis, cough, cholesterol-lowering, normalization of hemoglobin level, cleansing the body from heavy metals, toxins and salts, and hemorrhoids. The çaşır plant, which is used as the main ingredient after being boiled and pickled in meals, is consumed in different types of dishes, especially in brine, in Erzurum local cuisine. With the study, it was tried to emphasize that the awareness of endemic grass species such as çaşır not only in the regions where they grow, but also in the country and in the world should be increased.
Journal article

A Study on the Consumer Preferences Towards Online Shopping of Food Products: the Case of Izmir Province

Information technologies have led to large-scale and radical changes in the lives of individuals and societies. One of the points where these changes are rapidly noticed is the digital transformation in e- commerce activities. The goal of this study is to examine and analyse consumer preferences in online shopping, which is a result of this digital transformation in the field of e-commerce. In this study, which is prepared based on the survey data, it is aimed to investigate the consumer preferences for online shopping of food products. Within the scope of this research, consumers' preferences for the markets, applications, monthly total food costs, online food shopping durations, frequencies, categories, products, and payment methods, and whether participants shop online, and they shop online for food products and the factors that they consider while shopping online for food are examined. The research results show that most of the participants are females, singles, aged between 26 and 35, university graduates, middle- income, and private sector employees. It is also concluded that consumers generally shop for food 2-3 times a month with a budget of 500-2000 TL and mostly make their payments in cash. The results revealed that the most important factor that consumers consider during online shopping is quality, and most of them shop online for shoes, clothing, jewelry, etc. While most consumers have been shopping online for more than three years and more than ten times a year, they also prefer to shop online for food products. The findings of the study recommend that supermarket chains improve their marketing strategies by determining the online marketplaces and consumers' approaches to these platforms, their attitudes, and perceptions about online shopping and online food shopping. It is evaluated that the results of this research and future studies in this direction will guide businesses and researchers toward consumers' adaptation to online shopping.
Most Viewed