The Processes for Creating Value in Natural Food Production in Contemporary Turkey
Yıl: 2020 Cilt: 40 Sayı: 1 Sayfa Aralığı: 109 - 127 Metin Dili: İngilizce DOI: 10.26650/SJ.2020.40.1.0004 İndeks Tarihi: 11-12-2020
The Processes for Creating Value in Natural Food Production in Contemporary Turkey
Öz: Turkey has a niche market based on healthy food consumption that has expanded over the last two decades. This has setthe ground for a third sector, the noncertified natural food production that is separate from Certified Organic (CO) and GoodAgricultural Practices (GAP). This study examines the value creation mechanisms in Turkey’s natural food production, revealingthat women’s knowledge and labor and various discursive strategies appear as the fundamental elements for creating valuein the sector. I argue that the creation and dissemination of a particular discourse about natural foods are just as significantas the material production of such food in creating value and accumulating capital. While material production is realized byappropriating women’s labor and knowledge, discursive production is achieved by romanticizing the past. This study is basedon empirical data retrieved from a private-run farm located in the Nazilli district of Aydın, Turkey. I conduct in-depth interviewswith the owner of the farm and the employees from diverse hierarchical positions. This study is also based on a basic contentanalysis of the narratives that circulate on the farm’s webpage and email group for trust-building.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | Kucuk B (2020). The Processes for Creating Value in Natural Food Production in Contemporary Turkey. , 109 - 127. 10.26650/SJ.2020.40.1.0004 |
| Chicago | Kucuk BERMAL The Processes for Creating Value in Natural Food Production in Contemporary Turkey. (2020): 109 - 127. 10.26650/SJ.2020.40.1.0004 |
| MLA | Kucuk BERMAL The Processes for Creating Value in Natural Food Production in Contemporary Turkey. , 2020, ss.109 - 127. 10.26650/SJ.2020.40.1.0004 |
| AMA | Kucuk B The Processes for Creating Value in Natural Food Production in Contemporary Turkey. . 2020; 109 - 127. 10.26650/SJ.2020.40.1.0004 |
| Vancouver | Kucuk B The Processes for Creating Value in Natural Food Production in Contemporary Turkey. . 2020; 109 - 127. 10.26650/SJ.2020.40.1.0004 |
| IEEE | Kucuk B "The Processes for Creating Value in Natural Food Production in Contemporary Turkey." , ss.109 - 127, 2020. 10.26650/SJ.2020.40.1.0004 |
| ISNAD | Kucuk, BERMAL. "The Processes for Creating Value in Natural Food Production in Contemporary Turkey". (2020), 109-127. https://doi.org/10.26650/SJ.2020.40.1.0004 |
| APA | Kucuk B (2020). The Processes for Creating Value in Natural Food Production in Contemporary Turkey. İstanbul Üniversitesi Sosyoloji Dergisi, 40(1), 109 - 127. 10.26650/SJ.2020.40.1.0004 |
| Chicago | Kucuk BERMAL The Processes for Creating Value in Natural Food Production in Contemporary Turkey. İstanbul Üniversitesi Sosyoloji Dergisi 40, no.1 (2020): 109 - 127. 10.26650/SJ.2020.40.1.0004 |
| MLA | Kucuk BERMAL The Processes for Creating Value in Natural Food Production in Contemporary Turkey. İstanbul Üniversitesi Sosyoloji Dergisi, vol.40, no.1, 2020, ss.109 - 127. 10.26650/SJ.2020.40.1.0004 |
| AMA | Kucuk B The Processes for Creating Value in Natural Food Production in Contemporary Turkey. İstanbul Üniversitesi Sosyoloji Dergisi. 2020; 40(1): 109 - 127. 10.26650/SJ.2020.40.1.0004 |
| Vancouver | Kucuk B The Processes for Creating Value in Natural Food Production in Contemporary Turkey. İstanbul Üniversitesi Sosyoloji Dergisi. 2020; 40(1): 109 - 127. 10.26650/SJ.2020.40.1.0004 |
| IEEE | Kucuk B "The Processes for Creating Value in Natural Food Production in Contemporary Turkey." İstanbul Üniversitesi Sosyoloji Dergisi, 40, ss.109 - 127, 2020. 10.26650/SJ.2020.40.1.0004 |
| ISNAD | Kucuk, BERMAL. "The Processes for Creating Value in Natural Food Production in Contemporary Turkey". İstanbul Üniversitesi Sosyoloji Dergisi 40/1 (2020), 109-127. https://doi.org/10.26650/SJ.2020.40.1.0004 |
