Proceedings: 1st International Conference on Food and Agricultural Economics: BREAD PRODUCTION AND HYGIENE IN BREAD OVENS: BİNGÖL PROVINCE SAMPLE

Bread, bread made from various grain flour is prepared by cooking on fire, sheet, tandır, kiln or tray. Bread, which is a source of carbohydrates and protein, has a great nutritional standpoint in Turkey, especially where a grain-based diet is common. In Turkey, 66% of the energy consumed by people in their daily lives is from cereals, 56% of which is met by bread alone. In Turkey, on average 450 grams of bread per person is consumed per day. In this study, to determine the hygiene and bread waste in the bakeries in Bingöl province. For this purpose, a survey study was conducted for a total of 48 furnaces in Bingöl province. The number of workers employed by the furnaces in the study was divided into three groups by the cluster analysis. In small enterprises, the number of part-time employees is 4.80, while in medium-sized enterprises it is 6.96, which is calculated as 14.50 persons in large enterprises. According to the general average of all enterprises, the number of part-time employees was 7.54. According to research findings, 25,00% of business owners are illiterates, 37,50% are high school graduates and 8,30% are college graduates. Employees has been used the aprons and bonnet as work clothes. For hygienic conditions to ensure the production of bread daily nail care has been also noted. It has been determined that the parents prefer at most pide and wheat bread. Accordingly, 1080 pieces of daily bread produced in small enterprises, 1400 pieces in medium size enterprises and 3800 pieces in large enterprises were calculated. According to the general average of the enterprises, the bread production is 1700 per day per. The main reason for the waste of bread in bakery operation is the excessive production of bread and purchasing more bread than the necessity.