Fatma K. Yıldırım, Beyza Hatice Ulusoy

Investigation of Consumption Preferences of Snail Meat on Northern Cyprus

Although snail meat is an important source of protein in terms of human nutrition, it has found a place in the eating and drinking culture of very few communities. Consumption of snail meat is socially accepted in many parts of the Cyprus. It is called as “Garavolli” by the Cypriot people and is also one of the most delicious appetizers. This research is important in determining the consumption behaviour of the people of the Northern Cyprus and determining their preferences depending on cooking methods. According to the results of this study, 32.7% of the participants do not consume snail meat, while 67.3% of them consume snail meat. It is consumed more at home (41.3%), compared to consuming at restaurants (38.1%). While 47% of participants consuming preferred to consume as boiled (with olive oil and vinegar), 3.8% of them preferred to consume as grilled. The most preferred method of cooking is boiling then dipping it to olive oil and vinegar. As we see from the answers, habits directly effect on preference to consume or not to consume the snail meat.

PDF

___

Ankut Z. 2007. Kıbrıs Türk ve Rum Mutfağının Karşılaştırılması Üzerinde Bir Çalışma. K.K.T.C. Yakın Doğu Üniversitesi. Egitim Bilimleri Enstitüsü. Halk Bilimi Eğitimi Ana Bilim Dalı. Yüksek Lisans Tezi Lefkoşa.
Çelik MY, Duman MB, Sarıipek M, Gören GU, Öztürk DK, Kocatepe D, Karayücel S. 2017. Comparison study of aminoacid composition between wild and farmed land snails. Central Anatolia Region. Agriculture and Food Congress. Turkey.
Direktör Ş. 1995. Kıbrıs Türk Halkının Yemek Yeme Alışkanlıkları Yörede Kullanılan Yabani Otlar. Mutfak Aletleri ve Yemek Tariflerinin Standartlaştırılması. Kıbrıs Türk Mutfağı. Lefkoşa: Galeri Kültür Yayınları. p. 1-21.
Göçer M, Olgunoğlu İA. 2018. Comparison of Fatty Acid Profile of Edible Tissues of Wild AnkutTerrestrial Snail (Helix lucorum L. 1758) Collected in Two Province (Adana and Sinop). Turkish Journal of Agriculture-Food Science and Technology. 6(7): 877-880.
Iwanegbe I, Igene JO. 2012. Survey on the consumers’ acceptability. preference to snail and its meat in Edo State (case: Oredo. Esan West and Etsako West Local Goverment areas). Food Science and Technology. 6(2): 25-33.
İnan S. 2000. Salyangoz Biyolojisi ve Yetiştirme Teknikleri. Ticari Balık Türlerinin Biyolojisi ve Yetiştirme Teknikleri. Hizmetiçi Eğitim Semineri. Tarım ve Köy İşleri Bakanlığı. Tarımsal Ürünleri Geliştirme Müdürlüğü. Su Ürünleri Daire Başkanlığı. Ankara. p. 47-50.
Kaya YF, Ulusoy BH, Erdogmus SZ, Hecer C. 2020. A Survey Study on Parasite Presence of Edible Wild Terrestrial Snails (Helix pomatia L.) in Northern Cyprus. International Journal of Scientific and Technological Research. 6(9).
Nnodim AU, Ekpo SU. 2019. Factors constraining commercial farming of snail among farmers in rural areas of rivers state. International journal of Rural Development. Environment and Health Research. 3(5).
Olaleye DA. 2013. Consumers’ preferences for snail meat in the African community of pittsburgh. pennsylvania. A Research Paper Presented for the Master of Science in Agriculture and Natural Resources Degree the University of Tennessee at Martin.
Olgunoglu IA, Olgunoglu MP. 2009. Preparation of frozen buttered snail (Helix lucorum Linnaeus. 1758) meat and analyses of food labels. Research Journal of Biology Sciences. 2(1): 35-39.
Özgen L. 2015. Food Culture in Cyprus Kythrea Village Within the Context of Cross-Cultural Interaction. International Peer- Reviewed Journal of Nutrition Research. 4.
Özgen L. 2015. Kültürler Arası Etkileşim Bağlamında Kıbrıs Değirmenlik Köyü Yemek Kültürü. International Peer- Reviewed Journal of Nutrition Research. 4.
Szkucik K, Ziomek M, Paszkiewicz W, Drozd Ł, Gondek M, Knysz P. 2018. Fatty acid profile in fat obtained from edible part of land snails harvested in Poland. American Journal of Veterinary Research. 62(4): 519-526.
Toader-Williams A, Golubkina N. 2009. Investigation upon the edible snail’s potential as source of selenium for human health and nutrition observing its food chemical contaminant risk factor with heavy metals. Bulletin UASVM Agriculture. 66(2): 495-499.
Topuzoğlu A, Hıdıroğlu S, Ay P, Önsüz F, İkiışık H. 2007. Tüketicilerin gıda ürünleri ile ilgili bilgi düzeyleri ve sağlık risklerine karşı tutumları. SK Koruyucu Hekimlik Bülteni. 6(4): 253-258.
Toygar K. 1993. Kıbrıs Meyhane Kültürü Üzerine Notlar. p. 20- 21.
Yaylak E, Taşkın T, Koyubenbe N, Konca Y. 2010. İzmir ili Ödemiş ilçesinde kırmızı et tüketim davranışlarının belirlenmesi üzerine bir araştırma. Hayvansal Üretim. 51(1).
Yıldırım MZ, Kebapcı Ü, Gümüş BA. 2004. Edible snails (Terrestrial) of Turkey. Turkish Journal of Zoology. 28(4): 329-335.
Yıldırım MZ. 2017. Salyangoz ve yetiştiriciliği üzerine. Ayrıntı Dergi. 5(51).