Kabuklu yemi\u015fler (a\u011fa\u00e7 yemi\u015fleri ve yer f\u0131st\u0131klar\u0131), kompleks yap\u0131lar\u0131yla besin yo\u011funlu\u011fu y\u00fcksek g\u0131dalard\u0131r.<\/p>\n\n\n\n
Doymam\u0131\u015f ya\u011f asitleri ve di\u011fer biyoaktif bile\u015fikler a\u00e7\u0131s\u0131ndan zengindir: y\u00fcksek kaliteli bitkisel protein, lif, mineraller, tokoferoller, fitosteroller ve fenolik bile\u015fikler. Bu <\/p>\n\n\n\n
bile\u015fim, sa\u011fl\u0131k \u00fczerinde olumlu etkilerle ili\u015fkilendirilmi\u015ftir.<\/p>\n\n\n\n
Kurutulmu\u015f meyveler, mikrobiyal b\u00fcy\u00fcmeyi \u00f6nlemek i\u00e7in suyu uzakla\u015ft\u0131r\u0131lm\u0131\u015f meyvelerdir. \u00c7ekici bir tada sahiptirler, olduk\u00e7a besleyicidirler ve uzun s\u00fcre saklanabilirler.<\/p>\n\n\n\n
Son on y\u0131lda, k\u00fcresel a\u011fa\u00e7 yemi\u015f \u00fcretimi y\u00fckseli\u015f e\u011filimini s\u00fcrd\u00fcrm\u00fc\u015f ve 2021\/2022 sezonunda 5,1 M MT\u2019yi a\u015fm\u0131\u015ft\u0131r. Ayn\u0131 d\u00f6nemde d\u00fcnya yer f\u0131st\u0131\u011f\u0131 \u00fcretimi 50 M MT\u2019ye ula\u015fm\u0131\u015ft\u0131r. 2021\/2022 k\u00fcresel \u00fcretiminde badem ve ceviz s\u0131ras\u0131yla %32 ve %19 paya sahip olup, onlar\u0131 kaju (%17), antep f\u0131st\u0131\u011f\u0131 (%15) ve f\u0131nd\u0131k (%11) izlemi\u015ftir. Pikan, makadamya, \u00e7am f\u0131st\u0131\u011f\u0131 ve Brezilya f\u0131nd\u0131\u011f\u0131 ise kalan %6\u2019y\u0131 olu\u015fturmu\u015ftur. <\/p>\n\n\n\n
Ayn\u0131 d\u00f6nemde, 2021\/2022\u2019de d\u00fcnya kurutulmu\u015f meyve \u00fcretimi de olumlu bir e\u011filim g\u00f6stermi\u015f ve 3 M MT\u2019nin \u00fczerine \u00e7\u0131km\u0131\u015ft\u0131r. Kuru \u00fcz\u00fcmler (\u00fcz\u00fcm kurusu, sultaniye ve ku\u015f \u00fcz\u00fcm\u00fc) 1,3 M MT\u2019den (yakla\u015f\u0131k %43) fazla \u00fcretimle en \u00e7ok \u00fcretilen kurutulmu\u015f meyve olmaya devam etmi\u015ftir. Hurma (%36), erik kurusu (%6), kuru kay\u0131s\u0131 (%5), \u015fekerlenmi\u015f k\u0131z\u0131lc\u0131k (%5) ve incir (%5) ise kalan %21\u2019i olu\u015fturmu\u015ftur.<\/p>\n\n\n\n
Avrupa, a\u011fa\u00e7 yemi\u015flerinin d\u00fcnyadaki en b\u00fcy\u00fck t\u00fcketicisidir, ancak yaln\u0131zca \u0130spanya, d\u00fcnya a\u011fa\u00e7 yemi\u015fleri \u00fcreticileri s\u0131ralamas\u0131nda 95.000 MT ile yer almakta ve ABD, T\u00fcrkiye ve \u00c7in\u2019in olduk\u00e7a gerisinde kalmaktad\u0131r. Kurutulmu\u015f meyveler a\u00e7\u0131s\u0131ndan ise AB \u00fclkelerinden hi\u00e7biri bu s\u0131ralamaya girmemekte, s\u0131ralamay\u0131 ABD, T\u00fcrkiye ve \u0130ran liderli\u011finde payla\u015fmaktad\u0131r. Kurutulmu\u015f meyve t\u00fcketiminde lider b\u00f6lge %32 ile Orta Do\u011fu olup, onu %23 ile Avrupa takip etmektedir.<\/p>\n\n\n\n
Bu kategoride g\u0131da g\u00fcvenli\u011fi a\u00e7\u0131s\u0131ndan en b\u00fcy\u00fck zorluk, kabuklu yemi\u015flerin uygun ko\u015fullar alt\u0131nda mantar geli\u015fimi i\u00e7in elveri\u015fli ortamlar olmas\u0131 nedeniyle mikotoksinlerin varl\u0131\u011f\u0131d\u0131r. Aflatoksinler \u00f6zellikle yer f\u0131st\u0131\u011f\u0131 ve antep f\u0131st\u0131\u011f\u0131nda en b\u00fcy\u00fck endi\u015fe kayna\u011f\u0131d\u0131r.<\/p>\n\n\n\n
Kurutulmu\u015f meyveler, nemle temas ettiklerinde kontaminasyon ve bozulma riskine a\u00e7\u0131kt\u0131r. Bu nedenle g\u0131da g\u00fcvenli\u011fi ve kalitesini sa\u011flamak i\u00e7in uygun paketleme protokollerine uyulmal\u0131d\u0131r. Ayr\u0131ca, baz\u0131 kurutulmu\u015f meyveler ve kabuklu yemi\u015fler alerjik reaksiyonlara neden olabilir. Bu y\u00fczden bu \u00fcr\u00fcnlerin do\u011fru \u015fekilde i\u015flenmesi ve etiketlenmesi kritik \u00f6neme sahiptir. <\/p>\n\n\n\n
Bademlerde Salmonella mikrobiyolojik tehlikelerden biridir. 2001 y\u0131l\u0131nda \u00e7i\u011f badem t\u00fcketiminden kaynaklanan salmonelloz salg\u0131nlar\u0131, Kuzey Amerika\u2019da bademlerin zorunlu olarak i\u015flenmesini ve Salmonella spp.<\/em>\u2019de en az 5-log azaltma sa\u011flanmas\u0131n\u0131 gerektiren d\u00fczenlemelere yol a\u00e7m\u0131\u015ft\u0131r. Bu tehlikenin kontrol\u00fcn\u00fc sa\u011flamak i\u00e7in uygun bir past\u00f6rizasyon program\u0131 uygulamak g\u0131da g\u00fcvenli\u011fi a\u00e7\u0131s\u0131ndan kritik \u00f6nemdedir.<\/p>\n\n\n\n Mikrobiyolojik tehlikelerin seviyelerini kaliteyi olumsuz etkilemeden g\u00fcvenilir bi\u00e7imde azaltmadaki zorluklar nedeniyle, end\u00fcstride vurgu<\/p>\n\n\n\n hasat ve i\u015fleme s\u0131ras\u0131nda kontaminasyonu \u00f6nlemeye yap\u0131lmal\u0131d\u0131r.<\/p>\n\n\n\n \u00c7o\u011fu AB \u00fclkesinde \u00fclkelerin kendi ulusal d\u00fczenlemeleri de y\u00fcr\u00fcrl\u00fcktedir.<\/p>\n","protected":false},"excerpt":{"rendered":" Kabuklu yemi\u015fler (a\u011fa\u00e7 yemi\u015fleri ve yer f\u0131st\u0131klar\u0131), kompleks yap\u0131lar\u0131yla besin yo\u011funlu\u011fu y\u00fcksek g\u0131dalard\u0131r. Doymam\u0131\u015f ya\u011f asitleri ve di\u011fer biyoaktif bile\u015fikler a\u00e7\u0131s\u0131ndan zengindir: y\u00fcksek kaliteli bitkisel protein, lif, mineraller, tokoferoller, fitosteroller ve fenolik bile\u015fikler. Bu bile\u015fim, sa\u011fl\u0131k \u00fczerinde olumlu etkilerle ili\u015fkilendirilmi\u015ftir. Kurutulmu\u015f meyveler, mikrobiyal b\u00fcy\u00fcmeyi \u00f6nlemek i\u00e7in suyu uzakla\u015ft\u0131r\u0131lm\u0131\u015f meyvelerdir. \u00c7ekici bir tada sahiptirler, olduk\u00e7a besleyicidirler…<\/p>\n","protected":false},"author":63,"featured_media":35871,"parent":209385,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"folder":[1720],"class_list":["post-209441","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"taxonomy_info":[],"featured_image_src_large":["https:\/\/www.merieuxnutrisciences.com\/wp-content\/uploads\/2022\/12\/banner_nuts_and_dried_fruits.jpg",1024,299,false],"author_info":{"display_name":"Nil Kaya","author_link":"https:\/\/www.merieuxnutrisciences.com\/tr\/author\/nilkaya\/"},"comment_info":0,"_links":{"self":[{"href":"https:\/\/www.merieuxnutrisciences.com\/tr\/wp-json\/wp\/v2\/pages\/209441","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.merieuxnutrisciences.com\/tr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.merieuxnutrisciences.com\/tr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.merieuxnutrisciences.com\/tr\/wp-json\/wp\/v2\/users\/63"}],"replies":[{"embeddable":true,"href":"https:\/\/www.merieuxnutrisciences.com\/tr\/wp-json\/wp\/v2\/comments?post=209441"}],"version-history":[{"count":3,"href":"https:\/\/www.merieuxnutrisciences.com\/tr\/wp-json\/wp\/v2\/pages\/209441\/revisions"}],"predecessor-version":[{"id":209533,"href":"https:\/\/www.merieuxnutrisciences.com\/tr\/wp-json\/wp\/v2\/pages\/209441\/revisions\/209533"}],"up":[{"embeddable":true,"href":"https:\/\/www.merieuxnutrisciences.com\/tr\/wp-json\/wp\/v2\/pages\/209385"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.merieuxnutrisciences.com\/tr\/wp-json\/wp\/v2\/media\/35871"}],"wp:attachment":[{"href":"https:\/\/www.merieuxnutrisciences.com\/tr\/wp-json\/wp\/v2\/media?parent=209441"}],"wp:term":[{"taxonomy":"folder","embeddable":true,"href":"https:\/\/www.merieuxnutrisciences.com\/tr\/wp-json\/wp\/v2\/folder?post=209441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Kabuklu Yemi\u015fler ve Kurutulmu\u015f Meyvelerin Mevzuat \u00c7er\u00e7evesi<\/h2>\n\n\n\n
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