The launch meeting of the "Analysis of Collaboration Processes in Red Meat Production and Processing Project" organized by the Ministry of Food, Agriculture and Livestock of the Republic of Turkey and the Management Sciences R&D Center of the Turkish Institute of Industry and Supply Management (TÜSSİDE) was held in Erzurum on 23 March 2017.
Erzurum Deputy Mr. Orhan DELİGÖZ, Governor of Erzurum Mr. Seyfettin AZİZOĞLU, Mayor of Erzurum Metropolitan Municipality Mr. Mehmet SEKMEN, Ministry of Food, Agriculture and Livestock Deputy Director General of Agricultural Reform Mr. Faruk FIRATOĞLU, TÜSSİDE Institute Director Mr. Tezer BATTAL, Erzurum Food, Agriculture and Livestock Director Osman AKAR, Deputy Provincial Directors, Institute Directors, Branch Directors, District Directors, Academicians, Producers who have a say in the sector, Heads of NGOs related to the sector and Members of the Press attended the meeting.
In his opening speech, Mr. Tezer BATTAL, Director of TÜSSİDE Institute, emphasized that Erzurum province and its hinterland is a region suitable for cattle and sheep breeding with its climatic conditions and flora, that natural conditions have created a natural agglomeration for the red meat sector in this region, and that this agglomeration can have the capacity to create much more than the benefits that individual enterprises can create by transforming it into cooperation models with a planned action.
Within the scope of the program, a panel was held to discuss the problems in the red meat sector, one of the sectors that employs a significant portion of the population, helps meet the need for food, provides economic income to many branches of the industrial sector and contributes highly to the economy with its export potential. Academics, business owners and representatives of non-governmental organizations took part as speakers in the panel, defining the current problems and discussing what needs to be done for solutions. At the meeting, where it was defined that the cooperation of institutions and actors will be the locomotive in red meat production and processing, it was noted that progress would not be possible without cooperation, so all actors related to the sector should take all their hands under the stone together.
