BBM Magazine Issue-Sayı: 35 November/December - Kasım/Aralık 2019

COVER STORY • KAPAK DOSYASI 34 BBM / NOVEMBER-DECEMBER 2019 • KASIM-ARALIK 2019 la ekim alanı buğdaya ayrılmıştır. Son yıllarda gıda güvenliği, insan sağlığı gibi konular ön plana çıkınca buğdayın önemi daha da artmıştır. Binlerce yıldır tü- ketilen ekmek, bugün de dünyanın hemen her yerin- de son derece önemli bir gıda maddesidir. Ekmeğin bu derece önemli olmasının nedenleri; ulaşılmasının kolay ve ucuz olması, doyurucu özelliğe sahip olma- sı, besin değerinin yüksek olması ve nötr bir tat aro- maya sahip olmasıdır. Unlu mamul denildiğinde, ya tüketime hazır ya da ön işlem uygulanmış ve sonradan ek bazı işlemlerle tüketilebilecek duruma gelebilen ve hububat unla- rından elde edilen pişirilmiş ürünler anlaşılmaktadır. Kek, pasta, turta, tart, yufka, çeşitli yağlı, sütlü çö- rekler, börek, gofret, tuzlu ve katkı kurabiyeler, hazır pasta atlığı, peksimet, bisküvi ve benzeri ürünler bu pots from Byzantine and Urartu era that has the remaining of cereal that was carbonized. These cereal traces are similar to the wheat kernel. It is reported that these traces will be sent to the United States and Hacettepe University in Anka- ra for examination. In today’s Turkey, most of the area is devoted to wheat cultivation. In recent years, the impor- tance of wheat has increased even more when food safety and human health have come to the fore. Bread, which has been consumed for thou- sands of years, is still a very important food item almost everywhere in the world. The reasons why bread is so important are that it is easy and inex- pensive to reach, has a filling specialty and high nutritional value and has a neutral taste. When baked goods are mentioned, it is under- stood that the product is ready for consumption or the product is pretreated and can be con- sumed after some additional process and they are from cereal flour. Muffins, cakes, pies, tarts, phyllo dough, various oily and milky muffins, pas- try, wafers, salty and additive cookies, ready- made pastry, rusks, biscuits and similar products are included in this group. Considering Turkey, in terms of economic value, cultivated land, production amount, wheat that is a basic raw material for various products such as bread, biscuits, pasta, bulgur, and semolina, which are necessary to feed people, are culti- vated in all provinces, except Rize. Turkey is rec- ognized as a country of wheat; in fact, the main ingredient of agricultural production is wheat. It is cultivated in the largest part of agricultural land, and the majority of the farmers are engaged in wheat production. However, despite this charac- teristic, Turkey has not taken the proper place for wheat production for many years. The reason behind this is low productivity. WHEAT GAINS MORE IMPORTANCE Today, wheat is one of the most important herb- al nutrient sources for Turkey and the entire world. Wheat has the largest cultivation area in Turkey among cereals. Turkey is among the countries that could be self-sufficient in terms of wheat produc- tion. However, as the population increases rapidly with each passing year, wheat production should be increased at the same rate or more. Wheat cultivation area declined rapidly over the last 20 years in Turkey; while it was 9.8 million hectares in