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Economizing chemical compounds: The production of qualities in Turkish olive oil.

Authors :
Silverstein, Brian
Source :
Economy & Society; Nov2023, Vol. 52 Issue 4, p697-718, 22p
Publication Year :
2023

Abstract

Producers in many sectors, including food, are seeking to convert chemical compounds into value. Turkey is in the midst of a 'quality turn' in its olive oil sector, as producers seek ways to capture value through what I describe here as processes of qualification. Based on fieldwork with olive oil producers and others in the sector in Turkey, I show how the qualities of 'high-quality' olive oil are made through labour, technique and technology, remaking the chemistry of the oil. The work of stabilizing and standardizing the experiences of taste and smell to align with international norms involves harvesters, producers, laboratories, international standards, terminologies, infrastructures, equipment, and consumers. Such oil is relatively unfamiliar in Turkey, however, necessitating the formation of a market for it through the economization of its qualities. [ABSTRACT FROM AUTHOR]

Subjects

Subjects :
OLIVE oil
VALUE capture
STANDARDS

Details

Language :
English
ISSN :
03085147
Volume :
52
Issue :
4
Database :
Complementary Index
Journal :
Economy & Society
Publication Type :
Academic Journal
Accession number :
174923995
Full Text :
https://doi.org/10.1080/03085147.2023.2274223