A new one has been added to the works on the subject of additives in the market in recent periods. 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 tricks made in olives:
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In recent periods, cheats in the food branch endanger human health. The procedures applied to obtain abundant artifacts in a short time, especially in olives, make one give up. Some tricks are used to bring olives that mature naturally between 6 months and 1 year 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 should definitely be scratched in their natural state. Yasemin.com reporter Müge Çakmak asked questions about how a quality olive can be understood and the best way to preserve olives, and Erkan Aykan from Aykan Zeytincilik spoke.
Edremit Chamber of Commerce Leader Mehmet Semerci said that unhealthy systems are used in olive production due to commercial problems. Stating that the Sele olives mature in 2 months, Semerci said, “Pool olives take 7 months, and turn olives take 5 months. Unfortunately, due to commercial problems, there are some applications that may pose a risk to human health in the production of these olives.
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 index as Spanish type production and is legal. We should not let our children consume this type of olives, especially.”
Stating that it was made in the early days of green olives and after black olives have darkened on their arms, Semerci said, “It may be more brown compared to the region and its soil. There is nothing wrong with that. However, due to commercial fears, a group of primitive methods are used to remove the color of olives and make them turn black faster.
In a sense, there are places where olives are produced fraudulently.They first started by making metal cuts in olive ponds. Then they started to turn them into black with ferro alloys. These are generally used in caustic olives. We cannot tarnish or damage the olive, which is a blessing from God, to the name of making money with commercial troubles.
We don’t have the right to do this, we don’t have the right to poison people. terrifies us. The greed for money has preceded many feelings in people. Consumers should prefer natural olives for their health,” he said.
OLIVES ARE PREPARED IN 1 MONTH!
Edremit Chamber of Commerce Leader Mehmet Semerci, who noted that consumers understand the color of healthy olives by their blackness, but that this is not the truth, said: He explained the measurements of olives as follows:
Let it be a little brown, not completely black. These are not precious. If you want to consume healthy olives, they should be absolutely natural. Let it be on time. Not in a month, but in six or seven months, or in a year. Let the color be black. Green olives must have scratches.
It is not possible to produce scratch-free green olives in natural ways. In the first step, sweetening the green olive by scratching means that it will be made natural. Because there is no opening on the olive where it can give its pain. You will know that this is a form of olive production that I think is unhealthy and can cause valuable damage to the human body, no matter how clean it is.
Our Kaz Mountains have a wonderful olive that goes from pink to green without fail. We call it red cheeks. We think of it as the green olive that is starting to happen. Definitely not lush green. After brine, its color changes a cut. 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 additive elements put into many works sold in the market in recent periods, the number of people who care about doing many things in the house has increased.
