The Niğde Dairy Products Workshop: Adding Value from Tradition to the Future program was successfully completed.
Organized by the Faculty of Agricultural Sciences and Technologies of Niğde Ömer Halisdemir University, the “Niğde Dairy Products Workshop: Adding Value from Tradition to the Future” program was successfully completed with the intense participation of academics, farmers, entrepreneurs, and students.
In his opening speech, the Dean of the Faculty of Agricultural Sciences and Technologies, Prof. Dr. Ahmet ŞEKEROĞLU, stated that they aim to transform Niğde's deep-rooted livestock heritage and traditional dairy products into a brand value by combining them with scientific innovation and high standards, and that providing added value to the regional economy by carrying local production into the future based on technology and sustainability is among their priorities.
The Deputy Director of Niğde Provincial Directorate of Agriculture and Forestry, Mr. Muzaffer GEYSOĞLU, touched upon Niğde's livestock potential and animal product production data, emphasizing the importance of transforming the producers' labor into a registered and high-standard economy.
The Rector, Prof. Dr. [Name], also spoke at the event. In his speech, Hasan USLU emphasized the goal of transforming local dairy products into a globally competitive brand, highlighting that traditional production, combined with advanced technology and sustainability principles, could be a strategic force in the city's economic development.
Following the opening speeches, the first session of the workshop, titled "Conceptual Framework, Legislation, and Gastronomy," featured presentations by Assoc. Prof. Dr. Hande BALTACIOĞLU, Dr. Betül OSKAYBAŞ EMLEK, Assoc. Prof. Dr. Ezgi DEMİR ÖZER, and Dr. Betül ÇETİN on the following topics: Local and Regional Products: Conceptual Framework and Key Distinctions, Dairy Products Legislation in Turkey: Current Regulations, From Local to Global: The Role of Nevşehir Dairy Products in Gastronomy Tourism, and Evaluation of Regional Cheeses within the Scope of Sustainable Gastronomy Tourism. The second session included presentations by Prof. Dr. Ayhan CEYHAN, Assoc. Prof. Dr. Fulden KARADAL, and Dr. Öğr. The workshop, organized by members Mutlu BULUT, entrepreneur Recai ERBİŞİM, Cafer SEVER, and Özlem GÜNDOĞDU ERKİN, provided participants with comprehensive information on the following topics: The Status of Local Dairy Products in Niğde Province, Chemical Properties of Milk by Type and Factors Affecting Milk Quality, Value-Added Marketing Strategies: Geographical Indication, Branding and Storytelling, Innovative Approaches and Local Products, Presentation and Promotion of Regional Dairy Products, and Traces of Cheese in Ancient Anatolia: Cheese Production with Rennet in Niğde. Questions were answered, and solutions were shared, thus concluding the workshop.