Title of article :
Evaluation of the Good Agricultural Practices in Relation to Agricultural Mechanization
Author/Authors :
EKMEKCİ, Kerim Gıda Tarım ve Hayvancılık Bakanlığı - Bitkisel Üretim Genel Müdürlüğü, Turkey , ACAR, Ali İhsan Ankara Üniversitesi - Ziraat Fakültesi - Tarım Makineleri Bölümü, Turkey , YURTLU, Yeşim Benal Ondokuz Mayıs Üniversitesi - Ziraat Fakültesi - Tarım Makineleri Bölümü, Turkey , HASDEMİR, Mehmet Gıda Tarım ve Hayvancılık Bakanlığı - Bitkisel Üretim Genel Müdürlüğü, Turkey
Abstract :
The aim of this study was to give information about food safety management systems at primary production in Turkey and the World and relation between this systems and agricultural mechanization. Firstly, general information about “Good Agricultural Practices” that is one of the food safety management systems and good agricultural practices standards applied in Turkey and the World were given. GLOBALGAP, that is globally accepted and widely used standard in Turkey, were explained with agricultural mechanization related criteria of maintenance of agricultural mechanization tools, adjustment, calibration, appropriate activities with the equipment, and occupational health and welfare with safety measures during activities, using of personal protective equipment and first aid. Good agricultural practices have important contribution to reach targets with effective and productive use of sources and, to do agricultural activities with appropriate techniques. So, in case of applying good agricultural practices, farmers are able to use agricultural mechanization tools during agricultural activities effective and productive. In addition, it can be concluded that farmers who have applied good agricultural practices are more sensitive to the occupational health and safety at the using of agricultural mechanization equipments.
Keywords :
Agricultural mechanization , Good agriculture practices , Health and safety
Journal title :
Selcuk Journal Of Agriculture and Food Sciences
Journal title :
Selcuk Journal Of Agriculture and Food Sciences