Milking parlours are concrete constructions where milk is milked from cows, stored and transferred. These create the last stage of the work flow chart in dairy cattle farms. Quality of milk is important in the production of milk and dairy products owing to the fact that milk is one of the basic food requirements of people. The quality of milk depends on the genetic conditions of the cows as well as their well-being, the appropriate level of care and environmental conditions and milk being obtained in a clean environment which isolated from negative external factors. Milking parlours should be planned under a separate roof from the dairy cattle barns in order to ensure hygiene conditions, facilitate the work flow and reduce the negative effects on the health of cows and people. However, not including very large enterprises, it is planned as an add-on to other items under the same roof with the dairy cattle barn due to reasons such as decreasing the cost in the small, medium and majority of large-scale enterprises and the society does not care about hygiene conditions. Production in this wise is not appropriate to ensure the requirements about hygiene conditions in the production of milk and dairy products, since the milking parlours are directly under the environmental conditions of the barn. In this paper, it is explained the criteria to be considered in the process to plan and design milking parlour and it is aimed the generalization of milking parlour be built as a construction separate from the dairy barn, with an exemplary milking parlour project with 2×12 fishbone milking system.

This study analyses implication of COVID- 19 pandemics in the agricultural sector of Turkey. In the study taken measures in the sector are considered. The focus of the paper is twofold. The first objective is to take a glance at COVID 19, how it started, and how affected sectors or businesses. This aim supported by the literature review which is getting a shape recently, on the grounds founded papers were limited. It can be seen that generally all countries suffered from the same problems apart from the countries sectors have problems in common. Lastly, we tried to focus on the agricultural sector especially in Turkey and we presented precautions taken agricultural sector in Turkey. In addition to this to the objective, we tried to synthesize all our findings and present suggestions in case this process prolonged. The originality of the paper comes from it is the first study that draws a general outline for Turkey’s agricultural sector considering the pandemic.

The aim of this study is to determine the entrepreneurship potential of women, define the factors that lead rural women to become entrepreneurs in local markets and reveal the problems faced by rural women during their entrepreneurship activities. Alaçam ve Bafra districts of Samsun province were purposefully selected as research area where women entrepreneurs concentrated and the primary data were collected with face to face interviews with all women (total of 75) in the markets. According to the findings; women have stated that they started their career in the marketplace through the direction of their own decisions (32.0%). When the thoughts of doing business other than their profession were examined; they wanted to open a garment workplace (16.6%). 43.0% of marketers stated that they were satisfied with their profession and 54.0% of them perceived the market as permanent profession due to being a profitable business and raising their revenues. Three major obstacles for women entrepreneurs were defined as; limited or inadequate funds, professional insufficiency due to low formal educational level and lack of experience, respectively. Private loans can be provided to women entrepreneurs thus; it can increase their funds. Institutions and organizations, which provide active support, may also increase trainings devoted to women who have lack of experience.

Known as the world’s most healthy and natural source of vegetable oil, the history of olives dates back to 10,000 years ago. The homeland of olives, a member of the Oleacea family, is Upper Mesopotamia and Southern Asia, including Southeastern Anatolia and Syria. Olives, BC It started to be cultivated on the eastern shores of the Mediterranean in the year 3000 and is one of the first fruit species cultivated in the Mediterranean region. In this respect, olive has an important place in the economy, nutrition and culture of Mediterranean countries. Currently, in most olive growing countries, olive, leafy stem or cuttings are rooted or by propagating stem shoots from seed or clonal stem. However, the so-called table olives are very difficult or completely impossible to root. The olives, which are very difficult to root, should be supported with biotechnological approaches such as micropropagation method in order to increase the product productivity. So far, many fruit species have been propagated in vitro using tissue culture methods and at the same time, some olive varieties have been successfully propagated by micro-propagation method. It made in tissue culture in the world and Turkey Olives have been compiled resources to work for the researchers in this study.

Et ürünleri günlük beslenmede büyük öneme sahiptir. Tüketici beğenisini et ürünlerinin fiziksel ve fonksiyonel özellikleri sağlamaktadır. Bu özelliklerinin yanı sıra insan sağlığına olan etkileri bakımından da bir değerlendirme yapılmaktadır. Bu çalışmada et ürünlerinin formülasyonlarının fonksiyonel özelliklere göre düzenlenmesi, işleme, depolama ve tüketim modifikasyonları ve fonksiyonel gıda olarak tanımlanan et ürünleri ele alınmıştır. Et ve et ürünleri; yağ asitleri, mineraller, diyet lifi, antioksidanlar ve biyoaktif peptitler gibi önemli besinleri diyete vermek için büyük potansiyele sahiptir. Bununla birlikte, bu bileşenlerle başarılı ürünler üretmek, stabilitelerini arttırmak ve lezzetli olmaları için yeni teknolojiler geliştirilmektedir. Kullanılan bileşenlerin doğal olması, yapılarındaki mevcut sağlığa faydalı bileşenlerin de diyet ile alınmasını sağlaması bakımından önem taşımaktadır. Gıda ürünlerinin sindirim ile metabolizmaya katılması sebebiyle yapılan in vitro çalışmalar da doğal bileşenler ile geliştirilmiş et ürünleri için önemli bir değerlendirme kriteridir.

In wheat cultivation, sowing frequency is one of the crucial agronomic applications affecting grain yield. The aim of the research was to determine the effects of application of different sowing frequency (350, 500, 650 and 800 seeds m-2) for bread wheat cultivars (Alpu 01, Atay 85, Bezostaja 1, Harmankaya 99, Sönmez 01 and Sultan 95) on yield and yield components. Trials was carried out in Transitional Zone Agricultural Research Institute Eskişehir central campus fields during at 2012-13 and 2013-14 crop seasons in irrigated and rain fed conditions with 3 replications in randomized complete blocks design. In this study, the factors such as grain yield, number of spike per square meter, spike length, number of grain per spike, weight of grain per spike and harvest index were examined in terms of sowing frequency applications and cultivars in both conditions. As a result, the maximum grain yield was obtained from 650 seeds m-2 in rainfed conditions and this value was obtained from the application 500 seeds m-2 in irrigated conditions. Harmankaya_99 variety reached the highest values in terms of grain yield in both conditions and followed this by Alpu01 variety. In both conditions spike length, number of grain per spike, weight of grain per spike and harvest index parameters decreased inversely with increasing sowing frequency, while the number of spike number per square meter increased in direct proportion to increased sowing frequency. In rainfed conditions while there was a positive correlation between the grain yield with number of spike per square meter and harvest index, there was negative correlation among grain yield with spike length, number of grain per spike and weight of grain per spike. There was found significant positive correlation between grain yield with spike length and harvest index in irrigated conditions.

Biology of the Lonicera whitefly, Aleyrodes lonicerae Walker (Hemiptera: Aleyrodidae) were studied on rose, Rosa sp. (Rosaceae) plants. Whitefly adults were collected from Mercurialis annua L. (Euphorbiaceae) plants in Adana. The development duration of egg, first, second, third, fourth larval (pupa) stages, total of A. lonicerae on Rosa sp. plants at 20°C were 8.44, 5.44, 5.50, 4.50, 5.19 and 29.07 days for the females and 8.15, 5.46, 5.92, 4.92, 5.38, 29.83 days for the males respectively. The development duration of egg, first, second, third, fourth larval (pupa) stages, total of A. lonicerae on Rosa sp. plants at 25°C were 8.00, 1.67, 2.33, 2.67, 9.67, 24.34 days for the females and 7.67, 2.33, 2.33, 3.33, 7.83 and 23.49 days for the males respectively. The mortality rate (%) of egg, first, second, third, fourth larval (pupae) stages of A. lonicerae at 20 and 25°C temperatures were 14.70, 13.97, 25.00, 20.58, 4.41; 2.89, 24.65, 26.08, 20.28, 13.06 respectively. The biggest k values at 20 and 25°C on rose plants were 0.2553 for the third larval stage and 0.3010 for the fourth larval stage, respectively.

In the research, it was aimed to determined he level of information of university students’ about bee products, consumption behaviors and habits. The study was conducted on 311 students who were randomly selected from the students studying at Selçuk University. Most of the students who participated in the survey live in the Marmara Region. When the results were examined, it was found that all of the students had knowledge about honey, however, the knowledge level for pollen, royal jelly, bee wax, bee venom and propolis were75.2%, 43.7%, 41.2%, 30.2%and 21.2%, respectively. There was also no significant difference bet ween gender and consumption of honey, pollen and propolis. Whilet here was a significant difference bet ween honey and propolis consuming of students in terms of monthly average income and consumption of bee products, there was no significant difference in pollen and royal jelly consumption. It was found that there was no significant difference in bee product like honey, pollen and royal jelly between average monthly food expenditure and consumption, but it was found that there was a significant difference in consuming propolis.With this information, the students how they obtained the bee products, how much they consume in which season, how they understand the artificiality and crystallization of honey, and the physical states of the products were compared and also, these results compared with the other studies made about this topic before and some suggestions were made.

Erzincan Tulum cheese with its characteristic taste and aroma is one of the most preferred traditional cheese varieties are those from Turkey. Physical, chemical and microbiological changes that occur during ripening give the cheese characteristics. The characteristics of the Erzincan Tulum cheese are closely related to the geography in where it is produced and the human factors affecting each stage of the production method. However, the lack of a standard in production has prevented Erzincan Tulum cheese from achieving the economic value it deserves and could not provide sufficient contribution to the socio-economic development of the region. The most important reasons for this are the inadequacy of legislation and supervision, the lack of awareness of the Geographical Indication (GI) registration in the producer, and the fact that the institutions and organizations that register have not used GIs effectively, besides the technological reasons such as variety, quantity and microbiological quality of rennet used in cheese production, variability in milk quality, ripening conditions and durations vary, and the absence of a standard packaging material. In this review, the findings obtained from the researches related to technology, legislation, marketing and registration of Erzincan Tulum cheese which has a significant potential in terms of contribution to the economy of the region and country in which it is produced, are evaluated.

This study aimed to analyze the economic structure of dairy cattle farms, which were members of the Cattle Breeders’ Association in İzmir Province. For this purpose, Ödemiş, Tire, Bayındır and Kiraz districts of İzmir province were included in the study. The main material of the study consisted of data obtained from the farmers through the questionnaire. The data belongs to the 2017 production period. The number of farmers interviewed was determined as 67 by proportional sampling method. When the data were being analyzed, farms were evaluated in three groups depending on their size. According to farm groups, number of cows, respectively, was 5-14, 15-49 and over 50. In the farms surveyed, the average number of animals was 49 heads, the number of milked animals was 22 heads, the daily milk yield was 22 kg and the lactation yield was 7,123 kg. The total active capital of the farms was $373,449 and the share of animal capital in active capital was 22%. Total variable costs per farm were $44,599, fixed costs were $15,605 and production costs were $60,204. Variable costs constituted 74% of the production costs. The share of feed costs in variable costs was 78%. Gross production value was calculated as $67,211. The share of milk sales in gross production value was 61%. Average gross profit per farm is estimated as $22,612, net profit as $7,007 and proportional profit as 12%. It has been revealed that the net profit and proportional profit of small farms were negative. As a result, it can be said that the profitability level of medium and large-scale farms is high, whereas small scale farms meet with loses in the research region.