A participatory action research on the factors affecting the dissemination of the production and consumption of local wheat varieties and it's products

In recent years there have been three different opinions about wheat and bread in our country and in the world. Firstly; In the wheat breeding studies carried out after 1960, the changes in nutrient contents caused health problems in spite of the increases in wheat yield, with the result that this increase in yield was only possible with an industrial agriculture system, resulting in ecological, economic and social problems resulting in an opinion on the exclusion of bread and its products. On the other hand, the mainstream view is not a serious problem. A third view is the production of local wheat by agro ecological agriculture approach and the idea of producing sour yeast and bread by participatory action research approach. Three producers-consumer groups working on local wheat and bread production and areas of information production, where community-supported agricultural groups research data from Ege University, were collected. All three groups sell their products at better prices than industrial wheat. In terms of taste and nutrition, farmers are also preferred for domestic consumption. In terms of yield, the results are mixed. In mountain villages yields are better and production is more risk free and agriculture is less costly than chemical fertilizer is not used. Lower yields may be preferred for other reasons, although the yield is lower. Bread provided in food groups can be preferred with reasons for taste, health, harmony with values, less waste and easy access; high prices, hardness, taste may not be desired for some reasons not preferred. Producer and food groups can be effective for spreading local wheat and products. In order to spread local wheat and bread, municipalities and the public will need to purchase and use them, support their prices in ways such as price and tax, support research, and monitor industrial options in wheat and bread production with new criteria in terms of sustainability and health.