Tekirda\u011f’da kiraz hasad\u0131n\u0131n ba\u015flamas\u0131yla birlikte, \u00fcretimde kaydedilen art\u0131\u015f dikkat \u00e7ekiyor. Ge\u00e7ti\u011fimiz y\u0131l 2 bin 460 ton olan rekoltenin, bu y\u0131l 3 bin ton seviyesine \u00e7\u0131kmas\u0131 \u00f6ng\u00f6r\u00fcl\u00fcyor. Tekirda\u011f kiraz\u0131, kendine has aromas\u0131 ve g\u00f6r\u00fcn\u00fcm\u00fc ile hem \u00fcreticilerin hem de t\u00fcketicilerin ilgisini \u00e7ekiyor.<\/p>\n
Tekirda\u011f \u0130l Tar\u0131m ve Orman M\u00fcd\u00fcrl\u00fc\u011f\u00fc’nden al\u0131nan bilgilere g\u00f6re, bu y\u0131l kiraz \u00fcretiminde \u00f6nemli bir art\u0131\u015f ya\u015fand\u0131. Ge\u00e7en y\u0131lki \u00fcretimin \u00fczerine \u00e7\u0131k\u0131lmas\u0131 beklenirken, sezon sonunda 3 bin ton rekolte hedefleniyor. Yetkililer, elveri\u015fli hava ko\u015fullar\u0131 ve bah\u00e7elerdeki verimli d\u00f6nemlerin bu art\u0131\u015fta etkili oldu\u011funu belirtiyor.<\/p>\n
\u00dcreticilerden E\u015fref Meral, bu y\u0131lki verimin olduk\u00e7a y\u00fcksek oldu\u011funu ifade ederek, bah\u00e7elerde yo\u011fun bir kiraz \u00fcr\u00fcn\u00fcn\u00fcn bulundu\u011funu s\u00f6yledi. Meral, ge\u00e7en y\u0131l ile k\u0131yasland\u0131\u011f\u0131nda b\u00fcy\u00fck bir art\u0131\u015f ya\u015fand\u0131\u011f\u0131n\u0131 ve en az 4 ton \u00fcr\u00fcn bekledi\u011fini dile getirdi.<\/p>\n
Ge\u00e7en y\u0131l baz\u0131 bah\u00e7elerde d\u00fc\u015f\u00fck verim kaydedildi\u011fini hat\u0131rlatan \u00fcreticiler, bu sezon ise olumsuz bir durumla kar\u015f\u0131la\u015fmad\u0131klar\u0131n\u0131 aktard\u0131. Baz\u0131 \u00fcreticiler, kendi bah\u00e7elerinde 4 ila 5 ton aras\u0131 rekolte beklediklerini belirterek, sezonun olduk\u00e7a verimli ge\u00e7ti\u011fini ifade etti.<\/p>\n
Tekirda\u011f kiraz\u0131n\u0131n co\u011frafi i\u015faretle tescillenmesi gerekti\u011fi vurgulan\u0131yor. \u00dcreticiler, tescilin pazarlama g\u00fcc\u00fcn\u00fc art\u0131raca\u011f\u0131n\u0131 ve \u00fcr\u00fcn\u00fcn \u00f6zg\u00fcn yap\u0131s\u0131n\u0131n korunmas\u0131na yard\u0131mc\u0131 olaca\u011f\u0131n\u0131 ileri s\u00fcrd\u00fc. Hamdiye Batur, Tekirda\u011f kiraz\u0131n\u0131n kendine \u00f6zg\u00fc tad\u0131n\u0131n di\u011fer b\u00f6lgelerden ay\u0131rd\u0131\u011f\u0131n\u0131 belirtti.<\/p>\n
Ayr\u0131ca, bu y\u0131l Tekirda\u011f Kiraz Festivali’nin 11-14 Haziran tarihleri aras\u0131nda d\u00fczenlenece\u011fi a\u00e7\u0131kland\u0131. Festivalde kiraz tan\u0131t\u0131m etkinlikleri, yar\u0131\u015fmalar, spor organizasyonlar\u0131, a\u00e7\u0131k hava sinemas\u0131 ve konserler yer alacak. B\u00f6lgenin en \u00f6nemli tar\u0131msal etkinliklerinden biri olan festivalin, hem \u00fcreticilere hem de kente ekonomik ve k\u00fclt\u00fcrel katk\u0131 sa\u011flamas\u0131 bekleniyor.<\/p>\n","protected":false},"excerpt":{"rendered":"
Tekirda\u011f’da kiraz hasad\u0131 yakla\u015f\u0131rken, \u00fcreticilerin y\u00fcz\u00fcn\u00fc g\u00fcld\u00fcren bir verim art\u0131\u015f\u0131 g\u00f6zlemleniyor. Ge\u00e7en y\u0131l 2 bin 460 ton olan rekoltenin bu y\u0131l 3 bin tona ula\u015fmas\u0131 bekleniyor.<\/p>\n","protected":false},"author":1,"featured_media":2010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"manset":[],"class_list":["post-2009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-finans"],"_links":{"self":[{"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/posts\/2009","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=2009"}],"version-history":[{"count":0,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/posts\/2009\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/media\/2010"}],"wp:attachment":[{"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/media?parent=2009"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/categories?post=2009"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/tags?post=2009"},{"taxonomy":"manset","embeddable":true,"href":"https:\/\/gastronomigundemi.com\/index.php\/wp-json\/wp\/v2\/manset?post=2009"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}