Kırıkhan’da turuncu havuç hasadı, işgücü gereksinimi ve hasat maliyeti
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Tarih
2019
Yazarlar
Dergi Başlığı
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Cilt Başlığı
Yayıncı
Mevlüt AKÇURA
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
işgücü kullanılarak yapılmaktadır. Ilıman-subtropikal iklim kuşağında yer alan ülkemizde, birçok sebze bol
miktarlarda üretilmekte ve tüketilmektedir. Bunlardan bir tanesi de turuncu havuçtur. Kırıkhan/Hatay havuç
üretiminde öne çıkan ilk üç ilimizden biridir. Bu çalışmada havucun el ile hasat edilmesinde hasat ekip yapısı,
yapılan işlemler, işlerin yapılabilmesi için gereken süreler, işgücü gereksinimleri, birim alana işçilik maliyetleri vb.
teknik verilerin turuncu havuç için elde edilmesi ve literatüre kazandırılması hedeflenmiştir. Hasat ekibinin yapısı,
matematiksel bir modelle hesaplanabilir duruma getirilmiştir. Bir havuç hasat ekibi, farklı görevleri birbiri peşi
sıra yapan 20 işçiden ve işçileri organize eden 1 çavuştan oluşmaktadır. Böyle bir ekip, günlük çalışma süresi içinde
(Yaklaşık 9 saatte) 15-16 ton ürünü hasat edebilmektedir. İşçilik maliyeti 175 TL da-1
, yakıt maliyeti ortalama 2.5
L da-1 olarak belirlenmiştir.
act Harvests of vegetables usually consumed as table and fresh, were made by human labor in our country as in other countries of the world. In our country, located in the temperate-subtropical climate zone, many vegetables were produced and consumed in abundant quantities. One of them is orange carrot. Kırıkhan / Hatay is one of the first three provinces to stand out in our carrot production. The aim of this study is to obtain technical data groups of workers and tasks related to hand-harvested vegetables, time consumptions, labor capacities, harvest costs etc. for orange carrots and to bring them into literature. The structure of the harvesting crew was made computable by a mathematical model. A carrot harvesting crew consists of 20 workers who perform different tasks one after the other and one sergeant organizing the workers. Such a crew can harvest 15-16 tonnes of product during the daily working time (approximately 9 hours). The labor cost is determined as 175 TL da-1 and the fuel cost is 2.5 L da-1.
act Harvests of vegetables usually consumed as table and fresh, were made by human labor in our country as in other countries of the world. In our country, located in the temperate-subtropical climate zone, many vegetables were produced and consumed in abundant quantities. One of them is orange carrot. Kırıkhan / Hatay is one of the first three provinces to stand out in our carrot production. The aim of this study is to obtain technical data groups of workers and tasks related to hand-harvested vegetables, time consumptions, labor capacities, harvest costs etc. for orange carrots and to bring them into literature. The structure of the harvesting crew was made computable by a mathematical model. A carrot harvesting crew consists of 20 workers who perform different tasks one after the other and one sergeant organizing the workers. Such a crew can harvest 15-16 tonnes of product during the daily working time (approximately 9 hours). The labor cost is determined as 175 TL da-1 and the fuel cost is 2.5 L da-1.
Açıklama
Anahtar Kelimeler
Turuncu havuç, Hasat, İşgücü kapasitesi, Hasat maliyeti, Orange carrots, Harvest, Labor capacity, Harvest cost
Kaynak
Türk Tarım ve Doğa Bilimleri Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
6
Sayı
2
Künye
UĞURLUAY, S. Kırıkhan’da Turuncu Havuç Hasadı, İşgücü Gereksinimi ve Hasat Maliyeti. Türk Tarım ve Doğa Bilimleri Dergisi, 6(2), 235-242.
