Yıl 2020, Cilt 40 , Sayı 1, Sayfalar 109 - 127 2020-07-23

The Processes for Creating Value in Natural Food Production in Contemporary Turkey

Bermal KÜÇÜK [1]


Turkey has a niche market based on healthy food consumption that has expanded over the last two decades. This has set the ground for a third sector, the noncertified natural food production that is separate from Certified Organic (CO) and Good Agricultural Practices (GAP). This study examines the value creation mechanisms in Turkey’s natural food production, revealing that women’s knowledge and labor and various discursive strategies appear as the fundamental elements for creating value in the sector. I argue that the creation and dissemination of a particular discourse about natural foods are just as significant as the material production of such food in creating value and accumulating capital. While material production is realized by appropriating women’s labor and knowledge, discursive production is achieved by romanticizing the past. This study is based on empirical data retrieved from a private-run farm located in the Nazilli district of Aydın, Turkey. I conduct in-depth interviews with the owner of the farm and the employees from diverse hierarchical positions. This study is also based on a basic content analysis of the narratives that circulate on the farm’s webpage and email group for trust-building.
Women’s labor, Women’s knowledge, Capital accumulation, Natural food production, Noncertified agricultural production, Discourse
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Birincil Dil en
Konular Sosyoloji
Bölüm ARAŞTIRMA MAKALELERİ
Yazarlar

Orcid: 0000-0002-5481-7687
Yazar: Bermal KÜÇÜK (Sorumlu Yazar)
Kurum: KOC UNIVERSITY
Ülke: Turkey


Tarihler

Yayımlanma Tarihi : 23 Temmuz 2020

Bibtex @araştırma makalesi { iusosyoloji778375, journal = {İstanbul University Journal of Sociology}, issn = {1304-2998}, eissn = {2667-6931}, address = {}, publisher = {İstanbul Üniversitesi}, year = {2020}, volume = {40}, pages = {109 - 127}, doi = {}, title = {The Processes for Creating Value in Natural Food Production in Contemporary Turkey}, key = {cite}, author = {Küçük, Bermal} }
APA Küçük, B . (2020). The Processes for Creating Value in Natural Food Production in Contemporary Turkey . İstanbul University Journal of Sociology , 40 (1) , 109-127 . Retrieved from https://dergipark.org.tr/tr/pub/iusosyoloji/issue/56274/778375
MLA Küçük, B . "The Processes for Creating Value in Natural Food Production in Contemporary Turkey" . İstanbul University Journal of Sociology 40 (2020 ): 109-127 <https://dergipark.org.tr/tr/pub/iusosyoloji/issue/56274/778375>
Chicago Küçük, B . "The Processes for Creating Value in Natural Food Production in Contemporary Turkey". İstanbul University Journal of Sociology 40 (2020 ): 109-127
RIS TY - JOUR T1 - The Processes for Creating Value in Natural Food Production in Contemporary Turkey AU - Bermal Küçük Y1 - 2020 PY - 2020 N1 - DO - T2 - İstanbul University Journal of Sociology JF - Journal JO - JOR SP - 109 EP - 127 VL - 40 IS - 1 SN - 1304-2998-2667-6931 M3 - UR - Y2 - 2020 ER -
EndNote %0 İstanbul Üniversitesi Sosyoloji Dergisi The Processes for Creating Value in Natural Food Production in Contemporary Turkey %A Bermal Küçük %T The Processes for Creating Value in Natural Food Production in Contemporary Turkey %D 2020 %J İstanbul University Journal of Sociology %P 1304-2998-2667-6931 %V 40 %N 1 %R %U
ISNAD Küçük, Bermal . "The Processes for Creating Value in Natural Food Production in Contemporary Turkey". İstanbul University Journal of Sociology 40 / 1 (Temmuz 2020): 109-127 .
AMA Küçük B . The Processes for Creating Value in Natural Food Production in Contemporary Turkey. İstanbul University Journal of Sociology. 2020; 40(1): 109-127.
Vancouver Küçük B . The Processes for Creating Value in Natural Food Production in Contemporary Turkey. İstanbul University Journal of Sociology. 2020; 40(1): 109-127.
IEEE B. Küçük , "The Processes for Creating Value in Natural Food Production in Contemporary Turkey", İstanbul University Journal of Sociology, c. 40, sayı. 1, ss. 109-127, Tem. 2020