Proje adı
:RESEARCHES ON THE OXIDIZED RIPE OLIVE TYPE OLIVE PROCESSING AT THE VARIOUS RIPENESS PERIODS (1979)
Hazırlayanlar :
Ahsen EROL
By this research, we are introducing another processing method to our olive pickling industry which has a great potential in Turkey. In this research, Çakır and Memecik varieties were tired in conclusion ıt has been found that green and light pinky olives were suitable for processing by this method. This method can also be developed with some other local varieties. Particularly concidering the possibilities of exportation, by indroducing this method to the people, we can provide another in come researches for them. This can be also developed especially in the local canning factories.
