Usability of Geothermal Resources in Edible Flower Production in Gastronomy

Authors : Dilek Demir, Ayşe Büşra Madenci, Eda Güneş

Pages : 107-119

Doi:10.32958/gastoria.1578203

View : 35 | Download : 44

Publication Date : 2025-03-25

Article Type : Research Paper

Abstract :In recent years, edible flowers, noted for their significant sensory characteristics and health benefits, have emerged as a new trend in global gastronomy. However, a review of the literature clearly shows the limited cultivation of these flowers in our country, despite their current usage. This study aims to determine the potential of using geothermal resources in greenhouse activities for edible flower cultivation. The research employed a semi-structured interview technique, one of the qualitative research methods, and the data were collected through face-to-face interviews conducted in April 2024. The population consisted of 30 geothermal-heated greenhouse (28 private/2 public) operations in the Sandıklı district of Afyonkarahisar province, with interviews conducted with the managers (10) and engineers (20) of these operations. Fourteen authorized questions were posed to determine the participants\\\' orientation towards edible flowers. The study found that despite concerns about market potential, the idea of investing in this area was generally not negatively affected among the participants (66.67%). A minority of participants (33.33%) indicated that market potential could be evaluated on the condition that R&D activities are conducted. It was concluded that the rich geothermal resources of the Sandıklı district have sufficient potential for edible flower production, but the existing potential is currently utilized for the cultivation of a single type of product (cluster tomatoes). Additionally, edible flower cultivation is considered risky due to market concerns and the perception that it will increase costs because it is a new and different field. However, it was understood that current geothermal greenhouse activities provide a suitable environment for edible flower cultivation.
Keywords : Gastronomi, Yenilebilir çiçek, Seracılık, Jeotermal kaynaklar