Traditional foods: Interaction between local and global foods in Turkey.


Mevhibe Albayrak* and Erdo an Gunes

Traditional foods play an important role in local identity, consumer behavior, the transfer of cultural heritage for future generations, and the interaction of this heritage with the rest of the world. In many countries, the promotion and protection of traditional food is directed through quality, agricultural and special policies. Traditional foods are protected by registering them in accordance with relevant laws. Due to the effects they have, traditional foods need to be examined from the producers, consumers and marketers perspectives. Traditional foods, beyond being elements to be protected, have also become important instruments in marketing. In fact, considering the cost of developing new products in marketing, traditional foods form a potential in terms of product diversification. Furthermore, in many countries, the demand for traditional foods is observed to increase and using this tendency may bring advantages to especially small and middle size enterprises. Today, traditional foods attract considerable attention as a country’s potential resources to create a difference on the market. As Turkey carries many cultural and ecological differences, it has a wide range of traditional products. These products need to be registered with geographical indications to establish trust and to become brands on the market. In addition to the geographical indication in traditional art crafts and agricultural products, an increase is observed in the geographical indication of traditional foods in Turkey. The aim of this study is to evaluate and emphasize geographical indication practices of traditional foods in Turkey and their importance in creating difference in marketing.

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