Production Habits and Problems in Taşköprü Garlic

Abstract

Garlic production and consumption are increasing in the world and in Turkey. However, Turkey's share in world garlic production has decreased from 4% to 0.4% in the last 30 years. Similarly, the share of Kastamonu garlic, which has geographical indication, in Turkey's production decreased from 25% to 20%. In this study, production techniques and problems were examined by conducting face-to-face surveys with garlic producers in Kastamonu. In the light of the data obtained, the producer profile and application habits were discussed. Although the level of mechanization in production is increasing, the need for high labor force continues at every stage of production. There is unconscious production on small parcels with high chemical inputs. Garlic is stored in primitive storage conditions and losses occur. There is no production planning in the region and there is no common formation regarding production and sales.