Confectionary

This paper reviews the confectionery industry in Turkey. The development of the industry is analyzed by its history and the present time. You can find answers to how the production is made, by which firms and companies, how much of it exported and how much of it consumed by the country,  how big is the domestic market, what are the export partners of Turkey, what is imported and from where and finally what are the strong and weak sides, what are the threats and opportunities on the Turkish confectionery Industry.

During the late nineteenth and early twentieth century large numbers of Greeks migrated to the US, seeking a better future. Many of them were involved in the confectionery business, where the Greeks held a commanding presence. Such is the case of certain immigrants related by kinship, who came in the US from the village Kyparissi, Laconia, SE Peloponnesus. Theirs can be considered as a typical first-generation Greek-American experience. P.J. Columbus and his cousin George Giannios settled in Lima, Ohio and in Richmond, Virginia, respectively, keeping ties between them. They were pioneer confectioners in these cities. Later on, came their nephews, Louis and John N. Pappas (Pappamichalopoulos), and were trained by them. The Pappas brothers settled in San Francisco, California, and became successful confectioners, owing the candy stores "Elite Confections" and "Red Puppy", respectively. John N. Pappas is a benefactor of his birthplace; he is also the donor of the Hippocrates statue to the University of California San Francisco Hospital. All in all, training of young Greek immigrants as skilled confectioners gave them an important 'tool' for social mobility. They became able to start their own business and they adapted in the American society, while maintaining ties with homeland.

Confectionary pumpkin (Cucurbita pepo l.) is one of the most consumed confectionery product in Turkey. There are few hybrids in confectionery pumpkin production in Turkey and seed quality is the most important problem in Turkish confectionery market as well as in production. Hybrids are preferred both by industry for homogenous seeds and also by producers for uniform plants and having higher yields and quality. The study was conducted to determine of seed quality characteristics of inbred lines and their F1 hybrids with other yield traits. The relationships of thousand seed weight, seed length and width as seed quality traits with leaf length and width, vine length, fruit diameter, length and width, flesh thickness, number of seeds and seed weight per fruit were investigated based on correlation and regression analysis among these traits in the study. The correlation analysis indicated that fruit width is the most important character for seed quality having higher positive relationships with these three seed quality traits as well as with seed yield in both inbred lines and hybrid. Fruit diameter and seed number per fruit seems other essential characters for seed quality in confectionery pumpkin other than this trait following it respectively. In conducted regression studies, linear relationships in positive way were observed especially between fruit width and these three seed quality traits.

Confectionary sunflower is the most consumed confectionery product in Turkey. Although there is about 100.000 ha confectionery sunflower planted area in Turkey, Turkish seed confectionery sunflower production is not enough for domestic consumption and there is over 100 million USD imports every year. The most important reasons are lower yields due to using standard seeds then resulted lower quality, some diseases and broomrape parasite problem, higher costs due to lower mechanization uses, etc. The confectionery sunflower seed import mostly from China because of the longer grains and these type seeds invade recently almost all Turkish confectionery market. Beside, Turkey has very big potential for confectionery export due to geographical advantages. However, hybrids having higher yields, quality and uniform seed are preferred both by industry and also by farmers are few in Turkey. Furthermore, certified seed use by producers also lower too. The study was conducted to determine yield performance of candidate sunflower confectionery hybrids developed by Tragen R&D Co in Edirne and Tekirdag locations in Trakya region in 2019. Based on study results, some candidate hybrids exhibited higher performances than control hybrid. TG-400 candidate hybrid showed promising performance in both locations and then it sent to registration trials and obtained production permission in 2020.

The research was made to identify the issue of vocational education or the other named qualified workforce training. The research is also tried to identify the related with the sector and raw materials problems, quality and lack of spare parts, approach problems in production and marketing problems. The research was carried to business managers of Ankara confection manifacturing as selected the sample. At the end of the research, yielded significant findings, related with the lack of qualified workforce which is the most problem of confection sector. According to this, important findings were reached about the administrator of a large part of the research emphasize the importance of professional expertise within the scope of the problem of skilled labor, high cost of labor and energy costs, marketing problems and etc.

This article examines the discourse on sin and religious
confession in the legislation produced during the government of
Alfonso X 1252-1284, especially the discourses related to the concept of
person, from a perspective based on an Institutional History of Gender.
The main objective is divided into two lines of analysis: a) review the
determinism of "sex" as the only relevant aspect to understand the sin
in the Middle Ages b) incorporate the gender perspective in interpreting
the relationships between sin and confession.

Öz
Türk tatlıları gerek uluslararası tanınırlığı gerekse toplum içerisinde özel günlerde yer edinmesi sebebiyle önemli maddi kültür unsurlarıdır. Bu tatlıların geçmişte tanınır hale gelmesine önemli katkılardan birini Yunanistan’ın ilk kralı I. Otto’nun şekercibaşısı Friedrich Unger yapmıştır. 1835 yılında İstanbul’u ziyaret eden Unger, şehirdeki helvacı ve şekercilerin çalışmalarını incelemiş ve tariflerini derlemiştir. Unger tarafından 1838 yılında yayımlanan ve yakın tarihte Türkçe olarak da “Şark Şekerciliği” (Conditorei des Orients) adıyla okuyucuyla buluşan eser, bir dış bakış ile Osmanlı tatlıcılığını yansıtması açısından önemlidir. Eser basım süreci, içerik ve tarifler yönünden değerlendirilmiş; dönemi samimi betimlemesi yönünden katkıları olduğu görülmüştür. Ancak tariflerin standart olmamasından kaynaklanan uygulama güçlükleri mevcuttur.
Anahtar kelimeler: Şark şekerciliği, Türk tatlıları, Friedrich Unger, tatlı, Osmanlı mutfağı, mutfak tarihi.

Abstract
Friedrich Unger, the confectioner of Otto I of Greece, visited Istanbul in 1835. He examined the halwa makers and confectioners and compiled their recipes. As Turkish desserts have been recognized internationally due to their importance in Turkish material culture and their usage on special occasions, Unger published Conditorei des Orients in 1838. The book was recently translated into Turkish under the name Şark Şekerciliği, and it is one of the essential contributions to recognizing these sweets in the past. The author contributed significantly to the field by reflecting Ottoman confectionery with an external perspective. This article evaluates Unger's book regarding the printing process, content and the recipes it presents.  It shows that in addition to its rich content of Ottoman desserts, the book contributes to the field by giving a sincere description of the period. On the other hand, it also has problems implemented by difficulties in non-standardized processes of recipe production in nineteenth-century Ottoman cuisine.
Keywords: Oriental confectionery, Turkish desserts, Friedrich Unger, dessert, Ottoman cuisine, food history.

As the most consumed snack in Turkey, domestic confectionary sunflower production is not enough and Turkey pay every year about 100 million USD imports. Furthermore, Turkey has excellent location for confectionery sunflower seeds because almost all neighbour countries consume a lot sunflower snacks so has huge advantages for export too. However, mostly open pollinated cultivars are in the market with having less uniform seeds in the confectionery planted areas (about 100.000 ha in Turkey). Therefore, hybrid confectionery sunflower cultivar should exist urgently and they have to have higher adaptation capabilities as well as stability to increase confectionery sunflower production in Turkey. The study was conducted to determine seed yield stability of some sunflower confectionery cultivars in different climatic conditions in 2014-2018 period. Based on study results of the eight stability parametes, Palanci cultivar had higher performance for seed yield as well as could be determined as the most stabile hybrid among cultivars existed in the research.