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Journals / Biruni Sağlık ve Eğitim Bilimleri Dergisi / 2026 / Cilt: 9 Sayı: 1

A Suggestion for Sustainable Nutrition: Utilization of Tomato Waste

Sürdürülebilir Beslenme İçin Bir Öneri: Domates Atıklarının Değerlendirilmesi

Soner Sinan(BİRUNİ ÜNİVERSİTESİ)0000-0002-9784-0334
Ceyda Okudu(İstanbul Atlas Üniversitesi)0000-0001-9676-4045
Pages
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Publication Date
2026-06-28
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This article has been prepared to raise awareness about the loss of lycopene-rich waste products and to provide recommendations.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The rapid increase in Turkey's and the world's population and population projections for the future; the fact that the lands that can be used as agricultural lands have reached the limit values and the yields achieved in production are approaching the acceptable upper limits, lead to a decrease in food security day by day.
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Key Findings & Data:Tomato, which is the most produced vegetable product in Turkey, is generally used in tomato paste production and economic and nutritional losses occur due to the inadequate utilization of the lycopene-rich product (pulp), which is left as waste (5-30%) such as seeds and peels that are not used during production.
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Conclusion & Impact:This article has been prepared to raise awareness about the loss of lycopene-rich waste products and to provide recommendations.
🔬Design:Derleme
📍Scope:Comprehensive Sample
⚙️Variables:Sürdürülebilirlik · Domates atığı · Atık Yönetimi

Abstract

The rapid increase in Turkey's and the world's population and population projections for the future; the fact that the lands that can be used as agricultural lands have reached the limit values and the yields achieved in production are approaching the acceptable upper limits, lead to a decrease in food security day by day. Therefore, this situation brings the issue of “sustainable nutrition” to the agenda more and more today. Tomato, which is the most produced vegetable product in Turkey, is generally used in tomato paste production and economic and nutritional losses occur due to the inadequate utilization of the lycopene-rich product (pulp), which is left as waste (5-30%) such as seeds and peels that are not used during production. Taking initiatives in this regard by anticipating future projections is important for sustainability for Turkey and the World. Although examples of research and projects carried out in our country and in the world have been given, no product offering added value at the sales stage has been found. This situation brings to mind the thesis that the products developed generally remain at the theoretical or prototype stage. This article has been prepared to raise awareness about the loss of lycopene-rich waste products and to provide recommendations.

Özet

Türkiye ve Dünya nüfusundaki hızlı yükseliş ve geleceğe dair nüfus projeksiyonları; tarımsal arazileri olarak kullanılabilecek toprakların sınır değerlere ulaşması ve üretimde ulaşılan verimin kabul edilebilir üst sınırlara yaklaşması besin güvencesinin her geçen gün azalmasına yol açmaktadır. Dolayısıyla bu durum, “sürdürülebilir beslenme” konusunu günümüzde daha fazla gündeme taşımaktadır. Türkiye’de en fazla üretilen sebze ürünü olan domates, genel olarak salça üretiminde kullanılmakta ve üretim sırasında kullanılmayan çekirdek ve kabuk gibi atık olarak ayrılan (%5-30) likopen açısından zengin ürünün (küspe) yeterince değerlendirilememesi sebebiyle ekonomik ve besinsel kayıplar oluşmaktadır. Gelecek projeksiyonlarını öngörerek bu konuda girişimlerin yapılması ülkemiz ve dünya için sürdürülebilirlik açısından önem arz etmektedir. Türkiye’de ve Dünya’da yapılan araştırma ve projelerden örnekler verilmiş olmasına karşın katma değer sunan satış aşamasında herhangi bir ürün bulunamamıştır. Bu durum geliştirilen ürünlerin genel olarak teorik veya prototip aşamasında kaldığı tezini akla getirmektedir. Bu yazı likopen açısından zengin atık ürünlerinin kaybı hakkında farkındalık oluşturmak ve öneriler sunmak amacıyla hazırlanmıştır.

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Cite This Article

Sinan, S., Okudu, C. (2026). A Suggestion for Sustainable Nutrition: Utilization of Tomato Waste. Biruni Sağlık ve Eğitim Bilimleri Dergisi, Cilt: 9 Sayı: 1. https://ajindex.com/articles/1628619

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