Florkowski, W. J.Prussia, S. E.Shewfelt, R. L.2021-09-052021-09-052000Çetin, B. (2000). "Production and marketing problems in contract vegetable growing for the food industry in Turkey". ed. WJ Florkowski, SE Prussia, RL Shewfelt. International Multidisciplinary Conference on Integrated View of Fruit & Vegetable Quality, 220-226.97813510737691-58716-019-6https://doi.org/10.1201/9781351073769https://www.taylorfrancis.com/chapters/edit/10.1201/9781351073769-29/production-marketing-problems-contract-vegetable-growing-food-industry-turkey-%C3%A7etinhttp://hdl.handle.net/11452/21679Bu çalışma, 1-3 Mayıs 2000 tarihleri arasında Atina'da düzenlenen International Multidisciplinary Conference on Integrated View of Fruit and Vegetable Quality'de bildiri olarak sunulmuştur.This study, carried out in the province of Bursa determined problems of contract vegetable growing for the food processing industry. All the broccoli, Brussels sprouts, sweet corn, artichokes and mushrooms, 85 % of peas, 75 % of cucumbers, 70 % of tomatoes, and 37 % of processing peppers are provided through contract based production. Tomatoes are planted on the largest area, 1.54 ha. Beans and peppers cover 1.18 ha and 1.16 ha, respectively, among all commodities included in the production plan of the research area. The organization of vegetable producing farms into cooperatives is very limited. It varies between 17 % and 38 % in terms of number of farms. The contract length changes depending on the type of a commodity. It is 28 years long for tomatoes, beans and peas. On the other hand, it is eight years long for sweet corn, broccoli and Brussels sprouts. Among vegetables discussed in this paper, the ratio of the contract price to the crop cost falls under 1 for tomatoes, beans and cucumbers and the producers experience Losses in some years. In terms of this ratio, broccoli, artichokes and cauliflower seem to be profitable.eninfo:eu-repo/semantics/closedAccessAgricultureProceedings Paper0001662774000222-s2.0-85052763125220226HorticultureSous Vide; Brassica Oleracea; Cooking