Miller Magazine Issue: 128 August 2020

62 MILLER / August 2020 “Protein-rich and fiber-rich products with less gluten and a lower glycemic index will be important in the future. For example, bakery products made of local grains can be enriched with pulses. It is possible to create a bakery food brand offering healthy and trendy food that contains various local fruits and vegetables.” Coronavirus as an opportunity for national seed growing I saw a pineapple for the first time during domestic goods week activities at school. It was so beautiful with a miraculous form. It was magnificent like flowers in a vase. We have witnessed many other imported fruits and ve- getables since then. Once, it was a prestigious thing to eat watermelons in the middle of the winter. Colorful tomatoes and capia peppers brought a new perspective for gastronomy. Su- permarket shelves started to showcase agricul- tural products that we never knew about from distant lands. The global mindset had not fully covered markets yet when the regional mind- set started to rise. As local and traditional cuisi- nes gain strength, we met with a new concept called “glocal” with the motto “Think globally, act locally”. And this concept started to shape the gastronomy and redesign its position aga- inst agriculture and tourism. Gastronomy tourism started to rise with many other different concepts during 2019. Countries that are deemed as successful in terms of gastronomy, had a bigger share from tourism expenditures. Turkish Tourism Ministry declared the year 2020 as gastronomy year. As a result, agricultural products and their stories became important for positioning the brands. Peru cuisine, Basque cuisine, Northern Euro- pean countries’ agricultural policies have also been influential for the rise of this concept. And thanks to the rich agricultural culture of Mine Ataman Founder of the Seed Platform