T\u00fcrkiye’nin verimli topraklar\u0131ndan biri olan Hatay’da, bahar\u0131n gelmesiyle birlikte tar\u0131msal \u00fcr\u00fcnler hasat edilmeye ba\u015fland\u0131. \u00d6zellikle Alt\u0131n\u00f6z\u00fc il\u00e7esindeki Kozkalesi Mahallesi’nde yer alan 8 d\u00f6n\u00fcml\u00fck tarlada zahter hasad\u0131 ba\u015flad\u0131. Bu y\u00f6resel lezzet, tarladan 300 TL ile 400 TL aras\u0131nda bir fiyatla sat\u0131\u015fa sunuluyor.<\/p>\n
Hasat s\u0131ras\u0131nda 10 ton rekolte bekleniyor. Zahter, Adana, Mersin, Gaziantep, Ankara, \u0130stanbul ve \u0130zmir gibi bir\u00e7ok \u015fehirde t\u00fcketicilere ula\u015ft\u0131r\u0131l\u0131yor. Mart ay\u0131nda ba\u015flayan hasat d\u00f6nemi, Haziran ay\u0131nda sona eriyor. Zahter, sa\u011fl\u0131k faydalar\u0131 ile bilinirken, \u00e7e\u015fitli yemeklerde de yayg\u0131n olarak kullan\u0131l\u0131yor.<\/p>\n
Zahter hasad\u0131 hakk\u0131nda bilgi veren Halil Akdemir, \u00fcr\u00fcn\u00fcn kilogram fiyat\u0131n\u0131n tarladan 300 TL’den ba\u015flad\u0131\u011f\u0131n\u0131 ve d\u0131\u015f \u015fehirlere 350 ila 400 TL aras\u0131nda g\u00f6nderildi\u011fini belirtti. Akdemir, 8 d\u00f6n\u00fcml\u00fck tarlalar\u0131n\u0131n tamamen zahter ile ekili oldu\u011funu ve bu y\u0131l verimlerinin iyi oldu\u011funu ifade etti. Sabah saatlerinde ba\u015flayan hasat, ak\u015fam saatlerine kadar devam ediyor.<\/p>\n
Gani Elmas ise zahterin bir\u00e7ok yemekte kullan\u0131labilece\u011fini vurgulad\u0131. Zahterin et, tavuk, b\u00f6rek ve salatalarda yer ald\u0131\u011f\u0131n\u0131 belirten Elmas, ayr\u0131ca kaynat\u0131larak \u00e7ay yerine t\u00fcketilebilece\u011fini s\u00f6yledi. Hasad\u0131n hem g\u00fczel ba\u015flad\u0131\u011f\u0131n\u0131 hem de ba\u015far\u0131l\u0131 bir \u015fekilde tamamlanmas\u0131n\u0131 umduklar\u0131n\u0131 dile getirdi.<\/p>\n","protected":false},"excerpt":{"rendered":"
Hatay’da bahar\u0131n gelmesiyle birlikte zahter hasad\u0131 ba\u015flad\u0131. 8 d\u00f6n\u00fcml\u00fck tarlada 10 ton rekolte bekleniyor ve zahter, yurti\u00e7inde bir\u00e7ok \u015fehre g\u00f6nderiliyor.<\/p>\n","protected":false},"author":1,"featured_media":1666,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"manset":[],"class_list":["post-1665","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ekonomi"],"_links":{"self":[{"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/posts\/1665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/comments?post=1665"}],"version-history":[{"count":0,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/posts\/1665\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/media\/1666"}],"wp:attachment":[{"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/media?parent=1665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/categories?post=1665"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/tags?post=1665"},{"taxonomy":"manset","embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/manset?post=1665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}