Proje adı
:THE PREPARATION OF THE GREEN TABLE OLIVE AT THE EXPORT QUALITY (1973)
Hazırlayanlar :
Nergiz BUZCU
The aim of this project was to get the raw material of export quality from the local varieties. For this reason foreign market requests were taken into consideration.
In the research, a comparative study was realized among the preparations of Spanish type green olive, which is being applied in Turkiye, Akhisar type green olive, a local green olive preparation method, and Spanish type green olive. Besides this, the opinions of the foreign markets were asked on the qualities of Memecik and Domat varieties prepared in the labarotory conditions.
