Yıl : 2020 Cilt : 40 Sayı : 1

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

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Öz

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.

Anahtar Kelimeler

Women’s-labor   Women’s-knowledge   Capital-accumulation   Natural-food-production   Noncertified-agricultural-production   Discourse  

Sorumlu Yazar

Bermal Küçük

Kaynakça

  • Agrawal, A. (1995). Dismantling the divide between indigenous and scientific knowledge. Development and Change, 26(3), 413–439. https://dx.doi.org/10.1111/j.1467-7660.1995.tb00560.x
  • Agrawal, A. (2002). Indigenous knowledge and the politics of classification. International Social Science Journal, 54(173), 287–297. https://dx.doi.org/10.1111/1468-2451.00382
  • Al, I. S., & Küçük, B. (2019). In between anxiety and hope: Trusting an alternative among ‘alternatives’ in the (post) organic food market in Turkey. The International Journal of Sociology of Agriculture and Food, 25(2), 173–190.
  • Al, I. S. (2017). Quotidian realities of organic mothering in Turkey. New Perspectives on Turkey, 57, 61–84. https://dx.doi.org/10.1017/npt.2017.29 Appadurai, A. (Ed.). (1988). The social life of things: Commodities in cultural perspective. Cambridge University Press.
  • Atasoy, Y. (2013). Supermarket expansion in Turkey: Shifting relations of food provisioning. Journa
Daha Fazla Göster

Detaylar

DOI 10.26650/SJ.2020.40.1.0004

Submission : 24 Oca 2020

Published : 27 Tem 2020

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