PDF

Published

2024-01-26

Issue

Vol. 9 No. 4 (2024)

Section

Research Articles

License

The journal adopts the Attribution-NonCommercial 4.0 International (CC BY-NC 4.0), which means that anyone can reuse and redistribute the materials for non-commercial purposes as long as you follow the license terms and the original source is properly cited.

Author(s) shall retain the copyright of their work and grant the Journal/Publisher rights for the first publication with the work concurrently licensed since 2023 Vol.8 No.2.

Under this license, author(s) will allow third parties to download, reuse, reprint, modify, distribute and/or copy the content under the condition that the authors are given credit. No permission is required from the authors or the publisher.

This broad license intends to facilitate free access, as well as the unrestricted use of original works of all types. This ensures that the published work is freely and openly available in perpetuity.

By providing open access, the following benefits are brought about:

  • Higher Visibility, Availability and Citations-free and unlimited accessibility of the publication over the internet without any restrictions increases citation of the article.
  • Ease of search-publications are easily searchable in search engines and indexing databases.
  • Rapid Publication – accepted papers are immediately published online.
  • Available for free download immediately after publication at https://esp.as-pub.com/index.php/ESP

 

Copyright Statement

1.The authors certify that the submitted manuscripts are original works, do not infringe the rights of others, are free from academic misconduct and confidentiality issues, and that there are no disputes over the authorship scheme of the collaborative articles. In case of infringement, academic misconduct and confidentiality issues, as well as disputes over the authorship scheme, all responsibilities will be borne by the authors.

2. The author agrees to grant the Editorial Office of Environment and Social Psychology a licence to use the reproduction right, distribution right, information network dissemination right, performance right, translation right, and compilation right of the submitted manuscript, including the work as a whole, as well as the diagrams, tables, abstracts, and any other parts that can be extracted from the work and used in accordance with the characteristics of the journal. The Editorial Board of Environment and Social Psychology has the right to use and sub-licence the above mentioned works for wide dissemination in print, electronic and online versions, and, in accordance with the characteristics of the periodical, for the period of legal protection of the property right of the copyright in the work, and for the territorial scope of the work throughout the world.

3. The authors are entitled to the copyright of their works under the relevant laws of Singapore, provided that they do not exercise their rights in a manner prejudicial to the interests of the Journal.

About Licence

Environment and Social Psychology is an open access journal and all published work is available under the Creative Commons Licence, Authors shall retain copyright of their work and grant the journal/publisher the right of first publication, and their work shall be licensed under the Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).

Under this licence, the author grants permission to third parties to download, reuse, reprint, modify, distribute and/or copy the content with attribution to the author. No permission from the author or publisher is required.

This broad licence is intended to facilitate free access to and unrestricted use of original works of all kinds. This ensures that published works remain free and accessible in perpetuity. Submitted manuscripts, once accepted, are immediately available to the public and permanently accessible free of charge on the journal’s official website (https://esp.as-pub.com/index.php/ESP). Allowing users to read, download, copy, print, search for or link to the full text of the article, or use it for other legal purposes. However, the use of the work must retain the author's signature, be limited to non-commercial purposes, and not be interpretative.

Click to download <Agreement on the Licence for the Use of Copyright on Environmental and Social Psychology>.

How to Cite

Akmese, K. A., Akmese, H., Ates, A., Cihangir, I. S., Keles, H., & Keles, A. (2024). The significance of women’s cooperatives in promoting the sustainability of local gastronomic products: The case of Bor women’s agricultural development cooperative. Environment and Social Psychology, 9(4). https://doi.org/10.54517/esp.v9i4.2318

The significance of women’s cooperatives in promoting the sustainability of local gastronomic products: The case of Bor women’s agricultural development cooperative

Kadriye Alev Akmese

Beysehir Ali Akkanat Tourism Faculty, Selcuk University

Halil Akmese

Faculty of Tourism, Necmettin Erbakan University

Alper Ates

Faculty of Tourism, Selcuk University

Isa Serhan Cihangir

Nigde Vocational School of Social Sciences, Nigde Omer Halisdemir University

Huseyin Keles

Manavgat Faculty of Tourism, Akdeniz University

Ali Keles

Independent Researcher


DOI: https://doi.org/10.54517/esp.v9i4.2318


Keywords: tourism, gastronomy, local product marketing, women’s cooperatives, regional development

Abstract

Women’s cooperatives are organizations that support women in taking an active role in production and economic structure. Local products, on the other hand, are important tourist attraction elements that express the cultural structure specific to a destination. Women’s cooperatives make it possible to use local gastronomic products as sustainable and touristic attractions. It is important to include women in planning within the framework of tourism in order to provide economic returns by using the female workforce effectively and efficiently. In this regard, it is aimed at determining the awareness and views of the Bor women’s cooperative operating in the province of Niğde on the production and marketing of gastronomic products. Secondary data was used as the research method, and the survey technique, one of the quantitative research methods, was applied in the study. As a consequence of the research, it was concluded that the women working in the cooperative supported the production and marketing of local gastronomic products within the context of tourism, and some recommendations have been presented accordingly.

References

[1]. Çınar SK. A Collective Perspective on the Problem of Distribution: The Example of Women’s Cooperatives in Turkey (Turkish). İktisat ve Toplum. 2018, 73–81.

[2]. Vakoufaris H, Kizos T, Spilanis I, et al. Women’s cooperatives and their contribution to the local development of the North Aegean Region, Greece. Journal of Rural Cooperation. 2007, 35(1): 19-41. doi: 10.22004/ag.econ.58681

[3]. Kutay T. The Importance of Women’s Cooperatives in Rural Development: An Evaluation Specific to Turkey. Politik Ekonomik Kuram. 2022, 6(1): 119-150. doi: 10.30586/pek.1020843

[4]. Adar AS, Dedeoğlu S, Kurtuluş G. Women’s Cooperatives in Turkey: Current Situation Analysis, Women’s Empowerment and Employment Creation Potential (Turkish). Çalışma ve Toplum. 2023, 2(77): 1174-1208. doi: 10.54752/ct.1280833

[5]. KEİG. Women’s cooperatives guide (Turkish). Available online: http://www.keig.org/kadin-kooperatifl eri-kilavuzu-2018/ (accessed on 15 April 2023).

[6]. Karakuş G. Overview of Women’s Cooperatives and Women’s Cooperatives in Turkey (Turkish). Selçuk, Hasan (Der.), (Ekonomi, Finans, İşletme ve Pazarlama Alanında Akademik Çalışmalar–I). 2022, 99: 113.

[7]. Toksöz G, Memiş E. Mapping and monitoring study on gender equality in employment: 2017–2020 Update (Turkish). Available online: https://ceidizler.ceid.org.tr/istihdamda-Toplumsal-Cinsiyet-Esitligi-Haritalama-ve-izleme-calismasi-2017-2020-Guncellemesi-i118, (accessed on 10 May 10 2023).

[8]. International Labour Organization. ILO and TurkStat jointly prepared a report on “measuring the gender wage gap: Turkey case”. Available online: https://www.ilo.org/ankara/publications/WCMS_756627/lang--en/index.htm (accessed on 21 April 2023).

[9]. Dedeoğlu S, Adar AŞ. Patriarchy’s Women’s Employment Taboo in Turkey: An Application on Employer Attitudes (Turkish). Mülkiye Dergisi. 2023, 47(1): 387-415.

[10]. Arslan E, Kendir H, Akmeşe H, et al. Investigation of Tokat Bez Sucuk, a Geographically Indicated Local Food, within the Scope of Sustainable Gastronomy. Sustainability. 2023, 15(17): 12889. doi: 10.3390/su151712889

[11]. Hyunanda VF, Palacios Ramírez J, López-Martínez G, et al. State

[12]. Ibuism and Women’s Empowerment in Indonesia: Governmentality and Political Subjectification of Chinese Benteng Women. Sustainability. 2021, 13(6): 3559. doi: 10.3390/su13063559

[13]. Türkiye Milli Kooperatifl er Birliği. Türkiye Cooperative Strategy and Action Plan 2012–2016 (Turkish). Available online: http://www.turkey.coop/menu/Turkey-Kooperatifcilik-Stratejisi-ve-Eylem-Plani--2012-2016-/26 (Retrieved January 18, 2024).

[14]. Hoşcan N. A model proposal on cooperatives in the production and marketing of local gastronomic products in the process of globalization (Turkish). Güncel Turizm Araştırmaları Dergisi. 2018, 2(Ek1):390-413.

[15]. Hall CM, Sharples L. The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. In: Hall M, Sharples L, Mitchell R, et al. (editors). Food Tourism around the World. Butterworth Heinemann; 2003.

[16]. Güllü M, Karagöz, Ş. A Local Gastronomic Product Review: Zile Kömesi. Journal of Academic Value Studies. 2019, 5(3): 367-375.

[17]. Alonso AD, O’Neill MA. Muscadine Grapes, Food Heritage and Consumer Images: Implications for the Development of a Tourism Product in Southern USA. Tourism Planning & Development. 2012, 9(3): 213-229. doi: 10.1080/21568316.2012.672451

[18]. Hillel D, Belhassen Y, Shani A. What makes a gastronomic destination attractive? Evidence from the Israeli Negev. Tourism Management. 2013, 36: 200-209. doi: 10.1016/j.tourman.2012.12.006

[19]. Çalişkan O. Gastronomic identity in terms of destination competitiveness and travel motivation (Turkish). Journal of Tourism & Gastronomy Studies. 2013, 1(2): 39-51.

[20]. Nebioğlu O. Factors affecting the use of local gastronomic products in tourism (Turkish) [PhD thesis]. Akdeniz Üniversitesi; 2016.

[21]. Harrington RJ. Defining Gastronomic Identity. Journal of Culinary Science & Technology. 2005, 4(2-3): 129-152. doi: 10.1300/j385v04n02_10

[22]. Demirer HR. Local Products and Geographical Indications; A Study on France and Türkiye (Turkish) [PhD thesis]. Akdeniz Üniversitesi; 2010.

[23]. Hjalager AM, Richards G (editors). Tourism and Gastronomy. Routledge; 2003. doi: 10.4324/9780203218617

[24]. Badem A, Koç B, Şen A. Traditional taste of trabzon cuisine: trabzon yellow cookie (Turkish). Journal of GastroMedia. 2023, 2(1): 1-8. doi:10.54497/Gastromedia.2023.4

[25]. Gheorghe G, Tudorache P, Nistoreanu P. Gastronomic tourism, a new trend for contemporary tourism. Cactus Tourism Journal. 2014, 9(1): 12-21.

[26]. Kurgun H, Özşeker DB (editors). Gastronomy as a Touristic Product. Gastronomy and Tourism (Turkish). Detay Yayıncılık; 2016.

[27]. Ergan K, Kizilirmak İ, Ergan S. The Effect of Gastronomic Products on Destination Selection: The Example of Edirne Province (Turkish). Balkan & Near Eastern Journal of Social Sciences (BNEJSS). 2020, 6(3): 1-10.

[28]. Karatepe B. Cıttaslow Movement and Sustainability of Local Gastronomic Products: Seferihisar Example (Turkish) [Master’s thesis]. Pamukkale Üniversitesi; 2021.

[29]. Kozak N, Kozak MA, Kozak M. General Tourism, Principles – Concepts (Turkish). Detay Yayıncılık; 2011.

[30]. Ulama Ş, Uzut İ. Gastronomy as a marketing tool (Turkish). In:

[31]. Gastronomy Science in All Aspects (Turkish). Detay Yayıncılık; 2017. pp. 187-210.

[32]. Kaya B. Evaluation of Gastronomic Products as Attractive Elements in Tourism: The Example of Dates and Olives (Turkish) [Master’s thesis]. Dokuz Eylül Üniversitesi; 2022.

[33]. Fuchs C. Co-operation and self-organization. tripleC. 2003, 1(1): 1-52. doi: 10.31269/triplec.v1i1.2

[34]. İnan İH. Agricultural Cooperatives and the EU Model in Turkey (Turkish). Istanbul Chamber of Commerce Publications; 2008.

[35]. Republic of Turkey Ministry of Customs and Trade. Turkey Cooperative Strategy and Action Plan 2012-2016 (Turkish). Available online: https://www.sur.coop/dosya/eylem-plani.pdf (accessed on 18 January 2024).

[36]. Başaran H. The Importance of Solidarity Relations and Cooperatives in the Effect of Covid-19 Pandemic (Turkish). Türk Kooperatifçilik Kurumu Karınca Dergisi. 2020, 1001: 4012.

[37]. Başaran H, Irmak E. Local product production in Devrek and the place of cooperatives in local women’s entrepreneurship (Turkish). Ahi Evran Akademi. 2022, 3(1): 19-31.

[38]. Co-operatives UK. Quick facts about co-ops. Available online: https://www.uk.coop/understanding-co-ops/what-co-op/quick-facts-about-co-ops, (accessed on 10 November 2023).

[39]. Özdemir G. Women’s cooperatives experience in fighting against poverty (Turkish). In: Kardaş M (editor). Proceedings of the Prime Ministry General Directorate of Social Assistance and Solidarity International Poverty Fighting Strategies Symposium; 13–15 October 2010; Istanbul; Turkey.

[40]. KEİG. Women’s Cooperatives in Turkey: Trends and Ideal Types (Turkish). KEİG; 2015.

[41]. Serinikli N. Attitudes of Micro Women Entrepreneurs in Rural Areas towards Cooperatives: Agro-tourism Women Cooperatives (Turkish). Girişimcilik ve Kalkınma Dergisi. 2019, 14(1): 45-57.

[42]. Duguid F, Durutaş G, Wodxicki M. Current Situation of Women's Cooperatives in Turkey (Turkish). World Bank Report; 2015.

[43]. Yusupova G, İşman A. Semiotic analysis of violence against women in national newspapers of Uzbekistan (Turkish). Necmettin Erbakan Üniversitesi Siyasal Bilgiler Fakültesi Dergisi. 2023, 5(1): 75-92. doi: 10.51124/jneusbf.2023.43

[44]. Bouichou E, Abdoulaye T, Allali K, et al. Entrepreneurial Intention among Rural Youth in Moroccan Agricultural Cooperatives: The Future of Rural Entrepreneurship. Sustainability. 2021, 13(16): 9247. doi: 10.3390/su13169247

[45]. Kurtay E. Evaluation of women’s entrepreneurship in the ecotourism sector through the practical examples in Duzce province. PEYZAJ. 2021, 3(2): 93-105. doi: 10.53784/peyzaj.1025166

[46]. Kazar EN. Evaluation of the role of women’s cooperatives in reducing women’s poverty in the context of monetary and participatory poverty approaches: the case of Istanbul and bursa (Turkish). Journal of Turkish Studies. 2019, 14(6): 3287-3308. doi: 10.29228/turkishstudies.39338

[47]. Özdemir G, Yılmaz E. Women's Entrepreneurship and Cooperatives (Turkish). In: Proceedings of the 2nd International Thrace Region Development-Entrepreneurship Symposium; 1–2 October 2008; Kırklareli, Turkey.

[48]. Emiroğlu M. Cooperatives and women’s cooperatives (Turkish). Available online: https://ticaret.gov.tr/data/5d41e48b13b87639ac9e02df/7458fc6b5805cfbbaf4a3f0d76ad0bf5.pdf, (accessed on 24 June 2023).

[49]. Cazgır KD. Women’s Empowerment Through Co-Operatives: The Case of Women’s Co-Operatives in Izmir [Master’s thesis]. Middle East Technical University; 2022.

[50]. Pamukçu H, Saraç Ö, Aytuğar S, et al. The effects of local food and local products with geographical indication on the development of tourism gastronomy. Sustainability. 2021, 13(12): 6692. doi: 10.3390/su13126692

[51]. Marescotti A. Typical products and rural development: Who benefits from PDO/PGI recognition. In: 83rd EAAE Seminar: Food Quality Products in the Advent of the 21st Century: Production, Demand and Public Policy; 4th–7th September 2003; Chania, Greece. pp. 1–14.

[52]. Çetinsöz BC, Polat AS. Differences in micro-scale preparation of local dishes in the context of sustainable gastronomy tourism: A research on batik (Turkish). Journal of Current Tourism Research. 2018, 2(Suppl1): 60-77.

[53]. Colinet P, Desquilbet M, Hassan D, et al. County case study [France] (French). Available online: https://hal.inrae.fr/hal-02821752/document (accessed on 13 May 2023).

[54]. Türk Patent ve Marka Kurumu. Geographical indications and traditional product names (Turkish). Available online: https://www.turkpatent.gov.tr/cografi-isaret (accessed on 19 January 2024).

[55]. Kushniruk H, Rutynskyi M. Development of the infrastructure of Turkish restaurants in the tourıst center of Eastern Europe: The case of Kyıv. The Journal of GastroMedia. 2022, 1(1): 1–18. doi: 10.54497/Gastromedia.2022.1

[56]. Bucak T, Araci ÜE. A general evaluation on gastronomy tourism in Turkey (Turkish). Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi. 2013, 16(30): 203-216.

[57]. Durlu FÖ, Sünnetçioğlu S, Can A. The role of geographical marking in sustainable gastronomy tourism activity (Turkish). Journal of Tourism and Gastronomy Studies. 2013, 1(1): 13-20.

[58]. Aydoğdu A, Mizrak M. The importance of standardized recipes on sustainability of local foods: a case study from kastamonu cuisine (Turkish). Mehmet Akif Ersoy Üniversitesi Sosyal Bilimler Enstitüsü Dergisi. 2017, 9(20): 366-394. doi: 10.20875/makusobed.341471

[59]. Gökdeniz A, Erdem B, Yakup Dİ, Uğuz SÇ. Gastronomy tourism: An empirical research on domestic tourists in Ayvalık (Turkish). Journal of Tourism & Gastronomy Studies. 2015, 3(1): 14-29.

[60]. Akdemir N, Selçuk GN. Introducing local cuisine to tourism and its contribution to regional development: A research on the scale of Sakarya (Turkish). Atatürk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi. 2018, 2222(Special Issue 2): 2033-2049.

[61]. Esen MF, Seçim Y. Evaluation of Use of Local Cuisine as a Tourism Product by the Local People, Example of Konya Province (Turkish). Journal of Tourism and Gastronomy Studies. 2020, 8(1): 158-174. doi: 10.21325/jotags.2020.541

[62]. Çelik S, Curoğlu ÖB, Sandıkçı M. Determining the perception of people living in the region about the local culinary culture: The case of Sakarya province (Turkish). Journal of Gastronomy Hospitality and Travel (JOGHAT). 2021, 4(2): 626-636. doi: 10.33083/joghat.2021.98



21 Woodlands Close #02-10 Primz Bizhub Singapore 737854

Email:editorial_office@as-pub.com