​Evaluation of Legume Farming in Turkey and Agricultural Sustainability

Abstract

Background: Legume production and consumption are essential concepts for sustainability of functional food production, food safety and agricultural sustainability. Production of legumes fluctuates owing to various reasons. The present research aimed to identify current situations and find solutions to sustainability principles. Additionally, the current situation about legume farming in Turkey, the sector situation, future expectations, facilities, strengths and weaknesses, targets, suggestions, plans, as well as the effect on input costs for legumes, profitability, economic and productivity factors, etc. production components on key sustainability issues were evaluated. Methods: In this research during 2021, survey was realized by 200 legume growers in Uºak province with face to face method. In addition to the results obtained, evaluations were made to ensure sustainability by conducting extensive research. Result: Investigation of this research showed that, legume cultivation is mostly done in small areas, crop rotation is applied with cereals, certified seeds are less preferred due to their expensiveness, pneumatic seeder is used while top fertilizer is not applied. The vast majority of farmers stated that they were not satisfied with legume cultivation. Additionally, there is need for development of better adapted and qualified varieties, standardization of products and easy market opportunity, better cost of input and regulation of product price, well planned schedule for import and political supports.