Short summary...
Turkey's long history in olive cultivation and the health benefits of olive oil were once again revealed in an exclusive interview with Prof. Dr. Mücahit Taha Özkaya.
Özkaya emphasized that olive oil is not only a delicious food, but also a storehouse of healing with protective effects against many diseases. Especially the oleocantal substance in olive oil has been proven to be effective against cancer cells by scientific studies.
Turkey's Olive Oil Potential
Although Turkey has ideal geographical conditions for olive cultivation, its share in the world olive oil market is low. Özkaya said that one of the most important reasons for this situation is that the real value of olive oil is not known and producers cannot earn enough income.
What to Do to Improve Olive Oil Quality?
Early Harvesting: Picking olives before they are ripe improves the quality of olive oil and increases its polyphenol content.
Cold Pressing: Pressing olives at low temperatures preserves the natural flavor and nutritional value of olive oil.
Proper Packaging: Olive oil should be stored in dark glass bottles, protected from light and heat.
Raising Production Standards: Hygiene and quality control should be emphasized in olive oil production processes.
Olive Oil Consumption
Consuming a tablespoon of olive oil a day is beneficial for heart health, the digestive system and the immune system. However, the quality of olive oil is as important as the way it is consumed.
Olive Oil Production in Turkey and its Future
In order to increase Turkey's olive oil production and gain a stronger position in the world market, producers should be supported, quality saplings should be produced and efforts should be made to inform consumers about olive oil.
Prof. Dr. Mücahit Taha Özkaya highlights important points:
Turkey's olive oil potential is quite high.
Olive oil is a healing food with protective effects against many diseases.
Early harvesting, cold pressing and proper packaging are important to improve olive oil quality.
Olive oil producers should be supported and consumers should be informed.
In conclusion, Turkey's olive oil sector can make significant contributions to the national economy by developing the right strategies.
It should not be forgotten that olive oil is not only a food but also a cultural heritage.
Conclusion
Prof. Dr. Mücahit Taha Özkaya's statements once again revealed the historical, cultural and health importance of olives and olive oil.
Note: This summary contains the main ideas and highlights of the interview. For more detailed information, please refer to the original interview.
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