Food Preservation Applications of Two Generations of Women (Mother&Daughter): A Case Study of Gaziantep, Turkey

AKTAŞ N., Korhmaz A., Erisoglu U.

JOURNAL OF HOME ECONOMICS RESEARCH, cilt.13, ss.1-15, 2010 (SSCI İndekslerine Giren Dergi) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 13
  • Basım Tarihi: 2010
  • Sayfa Sayıları: ss.1-15


This study determined the food processing and preserving methods Of two generations of women in Turkey. Questionnaire was used for data collection. Findings reveal significant difference between the mothers and daughters in the application of caning, freezing and preserving with salt (P<0.05). There was no significant difference between them in terms of the application of drying method and the preparation of some traditional foods (tarhann, which is a dried food made of curd, yoghurt, tomato and flour) molasses, homemade fettuccini and bulgur (cracked wheat) (P>0.05). The women preserve apricot (58.4%), sour cherry (52.1%), strawberry as jam (66.3%) grape (29.3%), fig (%50.2) and plum (50.0%) by drying. Women should be encouraged and trained to process and preserve food for many reasons like contributing to family budget, increasing food variety and preventing waste.