Browsing by Author "Ferguson, L"

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An impact assessment of origin labeling on table olive and olive oil demand
(Int Soc Horticultural Science, 2008-01-01) Özkaya, MT; Lavee, S; Ferguson, L; Duman, Seyyare; Güldaş, Metin; GÜLDAŞ, METİN; Bursa Uludağ Üniversitesi/Ziraat Fakültesi.; Bursa Uludağ Üniversitesi/Karacabey Meslek Yüksekokulu.; Ozkaya, MT; Lavee, S; Ferguson, L; 0000-0002-5187-9380; U-1332-2019
In recent years, regional products and Geographical Indications (GIs) have become popular. When consumer's interest towards regional products was discovered, producers and companies tried to capitalize this interest. Origin labeled products begun to be used as a marketing strategy in food and agricultural sector. Alcoholic beverages, cheeses, meats and olive products are most popular products for origin labeling. In olive sector, Greece and Italy are dominating and they got 75% of GIs in EU. Most studies show that origin labeling affect consumer attitudes and registered products can be sold in the market with premium price. However, origin-labeling effect has been varying according to countries. Our household survey showed that consumers in Bursa are willing to buy specific regions olive oils and they prefer to buy olive cv. Gemlik that is a famous table olive of Bursa province. However, consumer awareness about origin is weak in research area and only 11% of consumers know what GIs is. According to research results, consumer awareness is a critical factor in order to make origin labeling as a viable marketing tool. However, in case consumer awareness is weak in a country, GI may serve to producers of regional products to protect their product reputation from deception. When the aim is also to effect consumer demand of a specific regional product and gain premium price via origin labeling, then consumers should be informed the first.
Darkening methods used in olive processing
(International Society Horticultural Science, 2008-01-01) Özkaya, MT; Lavee, S; Ferguson, L; Kumral, A.; KUMRAL, AYŞEGÜL; Basoğlu, F.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Ozkaya, MT; Lavee, S; Ferguson, L; AAG-8415-2021
Among the main quality attributes of black olives, colour is the most organoleptically important. A less mature green olive can be blackened either naturally (developed by maturity) or artificially (developed by oxidation). The natural blackening of olives is mainly attributed to formation and accumulation of flavanols, flavones and anthocyanins during maturation. Olives can be darkened by different methods, some of which utilize chemicals and even dyes in some locations. So the darkening of olives applied by small processors is a hazardous process due to the use of artificial dyes and/or low grade commercial chemicals contaminated with heavy metals. This study summarizes the applications for darkening during olive processing.
Establishment of initial brine conditions for naturally black table olive fermentation at low temperature
(International Society Horticultural Science, 2008-01-01) Özkaya, MT; Lavee, S; Ferguson, L; Kumral, A.; KUMRAL, AYŞEGÜL; Şahin, İ.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Ozkaya, MT; Lavee, S; Ferguson, L; AAG-8415-2021
In traditional olive processing in Turkey, olive fruits are generally harvested in November and December when environmental temperatures are lower, so use of a starter culture is required for the occurrence of lactic acid fermentation. There has been no study on the effects of initial NaCl content and temperature on acidification and growth of lactic starters used in black table olive fermentations in cold regions. This study is conducted to determine the acidification characteristics of 4 different lactic acid bacteria isolated from cold fermentation olive brines. Three different initial salt concentrations (5, 7 and 15%), were studied both in spontaneous and lactic acid bacteria inoculated black olive fermentation brines of Gemlik cultivar at 10-12 degrees C. The highest acidification was observed at the samples inoculated with mixed lactic starter culture at 7% salt concentration. Olive fruits were suitable for consumption at the end of 63 days fermentation period.