A new product has been added to the products with additives in the market recently. The production process of olives is carried out under unhealthy conditions due to commercial reasons. Yasemin.com reporter Müge Çakmak asked Erkan Aykan from Aykan Zeytincilik about fake olives. Here are the ones who are curious about the cheats on olives:
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Recently, cheats in the food industry endanger human health . Especially in olives, the methods applied to obtain abundant products in a short time make people give up. Olives mature between 6 months and 1 year naturally, and some tricks are used to bring them to the table in less than 1 month. The olive, which is blackened by throwing rusty irons into the pools, is prepared by taking the pain out of the caustic. Experts state that green olives must be scratched in their natural state. Yasemin.com reporter Müge Çakmak asked questions about how to identify a quality olive and the best way to preserve olives, and Erkan Aykan from Aykan Zeytincilik spoke.
Edremit Chamber of Commerce President Mehmet Semerci said that unhealthy methods are used in olive production due to commercial concerns. Stating that the sel olives mature in 2 months, Semerci said, “Pool olives take 7 months and turn olives take 5 months. Unfortunately, there are some applications that may pose a risk to human health in the production of these olives due to commercial concerns
Pool olives “Caustic can be thrown away. Sodium hydroxide is harmful to human health, but unfortunately it is used. This practice has entered our food focus as Spanish type production and is legal. We should not let our children consume such olives,” he said.
Stating that it was made in the early days of green olives, after black olives have darkened on the branch, Semerci said, “It may be more brown depending on the region and soil. There is nothing wrong with this. But for commercial reasons, some primitive methods are used to remove the color of the olives and make them turn black faster.
In a sense, there are places where olives are produced fraudulently.They first started by throwing metal pieces into olive ponds. Then they started to turn it black with ferro alloys. These are generally used in caustic olives. We cannot stain or damage the olive, which is a gift of God, in order to make money with commercial concerns.
We don’t have the right to do this, we don’t have the right to poison people. it drops meat. Greed for money is in front of many emotions in people. Consumers should prefer natural olives for their health,” he said.
OLIVES ARE PREPARED IN 1 MONTH!
Noting that consumers understand the color of healthy olives as black, but this is not true, Edremit Chamber of Commerce President Mehmet Semerci said: He explained the measurements of olives as follows:
Whether it is a little brown or not completely black. It doesn’t matter. If you want to consume healthy olives, make sure they are natural. Let it be on time. Not in a month, but in six or seven months, or in a year. Let the color be pitch black. Green olives must have scratches
It is not possible to make unscratched green olives in natural ways. In the first stage, sweetening the green olive by scratching means that it will be made natural. Unscratched green olives are natural Because there is no opening on the olive where it can hurt. If you do it without scratching, you will ha and done it with caustic, this is a form of olive production that I think is unhealthy and can cause significant harm to the human body, no matter how clean it is.
Our Kaz Mountains have a wonderful olive that goes from pink to green when you look at it. We call it red cheeks. We think of it as the green olive that is starting to happen. It is definitely not lush green. After brine, its color changes slightly. Our consumers should also gain this awareness and use the green olive, which turns a little pink or red, after it is scratched.
Due to the additives put into many products sold in the market recently, the number of people who take care to do many things at home has increased.
