Özet:

This study has studied the situation in the quality and branded olive oil production of Turkey, which is among the countries of major olive and olive oil producers in the world. As in the world, in Turkey, the quality of olive oil production; the variety of olive oil, the climate and soil in the place in which it grows, the cultural processes applied in production, the labor-hard harvest and the processing of olive oil and the following operating conditions have been identified as the most important criteria. The importance of national and international competitions in the olive oil produced under these criteria is great, while in the registration of quality and branding. In fact, this study has been discussed with 21 company owners who pay attention to the quality and brand production of Turkey, special and careful production, participate in national and international quality competitions of olive oil that express themselves as boutique producers and award, quality and trademarks. 5 of these 21 companies have been awarded prizes from international competitions, 8 national competitions and 8 national competitions. The data obtained as a result of qualitative and qualitative methods, semi-structured profound interviews, are classified by coding according to qualitative method. Additionally, the data containing the socio-demographic characteristics of the olive oil companies, the operating capabilities, the brand recognition and the reward status they receive from competitions, the differences between the groups according to the quantitative method, has been studied by Kruskal Wallis Test. On the other hand, it is understood that national and international competitions are having a positive impact on the quality and branding process, that the national and international competitive forces of companies are tested and that their recognition is provided on the international platform.

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