Bazen bir ba\u015far\u0131 hik\u00e2yesinin ba\u015flang\u0131c\u0131 b\u00fcy\u00fck yat\u0131r\u0131mlar ya da uzun planlar de\u011fil, duyulan tek bir c\u00fcmle olur. Burdur’da bug\u00fcn y\u00f6resel helva ve ezme denildi\u011finde akla gelen isimlerden biri olan P\u0131nar Alt\u0131parmak’\u0131n hik\u00e2yesi de tam olarak b\u00f6yle ba\u015flad\u0131.<\/p>\n
2009 y\u0131l\u0131nda TRT 1 ekranlar\u0131nda sanat\u00e7\u0131 S\u00fcmer Ezg\u00fc’n\u00fcn sundu\u011fu bir televizyon program\u0131nda konuklar taraf\u0131ndan ceviz ezmesi ikram edildi. Tad\u0131na bakan S\u00fcmer Ezg\u00fc’n\u00fcn, “Ke\u015fke getirmeseydiniz, zaten ertesi g\u00fcn kuruyor.” s\u00f6zleri o an yaln\u0131zca program\u0131n st\u00fcdyosunda de\u011fil, televizyon ba\u015f\u0131ndaki bir evde de derin bir iz b\u0131rakt\u0131.<\/p>\n
Program\u0131 izleyen P\u0131nar Alt\u0131parmak’\u0131n babas\u0131, bu s\u00f6zleri bir ele\u015ftiri olarak de\u011fil, bir sorumluluk olarak g\u00f6rd\u00fc. Ya\u015fad\u0131\u011f\u0131 mahcubiyetin ard\u0131ndan kendi kendine, “Ben bu i\u015fin en iyisini yapaca\u011f\u0131m.” diyerek karar\u0131n\u0131 verdi. O g\u00fcn al\u0131nan karar, y\u0131llar sonra Burdur’un y\u00f6resel de\u011ferlerini T\u00fcrkiye’nin d\u00f6rt bir yan\u0131na ta\u015f\u0131yan g\u00fc\u00e7l\u00fc bir markan\u0131n do\u011fmas\u0131n\u0131 sa\u011flad\u0131.<\/p>\n
Alt\u0131parmak ailesi, 2009 y\u0131l\u0131ndan bu yana \u00fcretimin merkezine yaln\u0131zca lezzeti de\u011fil; kaliteyi, do\u011fall\u0131\u011f\u0131 ve y\u00f6resel miras\u0131 koyuyor. Onlara g\u00f6re ticaretin temelinde yaln\u0131zca kazan\u00e7 de\u011fil, geride b\u0131rak\u0131lan de\u011fer bulunuyor. Bu anlay\u0131\u015fla hareket eden marka, Burdur’un zengin tar\u0131msal potansiyelini katma de\u011ferli \u00fcr\u00fcnlere d\u00f6n\u00fc\u015ft\u00fcrerek hem y\u00f6resel k\u00fclt\u00fcr\u00fc ya\u015fat\u0131yor hem de Anadolu’nun unutulmaya y\u00fcz tutmu\u015f tatlar\u0131n\u0131 yeni nesillere ula\u015ft\u0131r\u0131yor.<\/p>\n
T\u00fcrkiye’nin d\u00f6rt bir yan\u0131 farkl\u0131 toprak yap\u0131s\u0131na, farkl\u0131 iklim ko\u015fullar\u0131na ve farkl\u0131 damak k\u00fclt\u00fcrlerine sahip. Burdur ise \u00f6zellikle hayvanc\u0131l\u0131\u011f\u0131, s\u00fct \u00fcr\u00fcnleri ve tar\u0131msal \u00fcretim g\u00fcc\u00fcyle \u00f6ne \u00e7\u0131kan \u015fehirlerden biri. Ceviz, badem, ha\u015fha\u015f ve kenevir gibi de\u011ferli hammaddelerin y\u00fcksek kalitede yeti\u015fti\u011fi bu co\u011frafya, Alt\u0131parmak ailesinin \u00fcretim anlay\u0131\u015f\u0131n\u0131n da temelini olu\u015fturuyor.<\/p>\n
P\u0131nar Alt\u0131parmak, \u00fcretimin en \u00f6nemli unsurunun kaliteli hammadde oldu\u011funu belirterek, “Bizim en b\u00fcy\u00fck avantaj\u0131m\u0131z topra\u011f\u0131m\u0131z. Burdur’un bereketini \u00fcr\u00fcnlerimize yans\u0131t\u0131yoruz. \u00c7\u00fcnk\u00fc kaliteli \u00fcr\u00fcn ancak kaliteli hammaddeden \u00e7\u0131kar.” anlay\u0131\u015f\u0131yla hareket ettiklerini ifade ediyor.<\/p>\n
Markan\u0131n \u00fcr\u00fcn gam\u0131 ise klasik tatl\u0131 anlay\u0131\u015f\u0131n\u0131n \u00e7ok \u00f6tesine ge\u00e7iyor. Ceviz ezmesi, ceviz helvas\u0131, ha\u015fha\u015f helvas\u0131, kenevir helvas\u0131, badem ezmesi, f\u0131nd\u0131k ezmesi, Antep f\u0131st\u0131\u011f\u0131 ezmesi ile pekmez bazl\u0131 \u00f6zel helva \u00e7e\u015fitleri, bug\u00fcn markan\u0131n en \u00e7ok ilgi g\u00f6ren \u00fcr\u00fcnleri aras\u0131nda yer al\u0131yor.<\/p>\n
\u00d6zellikle siyah \u00fcz\u00fcm pekmeziyle haz\u0131rlanan helvalar, Burdur’un geleneksel \u00fcretim k\u00fclt\u00fcr\u00fcn\u00fc modern \u00fcretim anlay\u0131\u015f\u0131yla bulu\u015fturuyor. \u015eeker kullan\u0131lan \u00fcr\u00fcnlerde Burdur \u015eeker Fabrikas\u0131’n\u0131n \u015fekeri tercih edilirken, pekmezli \u00fcr\u00fcnlerde ise b\u00f6lgenin do\u011fal siyah \u00fcz\u00fcm pekmezi kullan\u0131l\u0131yor. B\u00f6ylece her \u00fcr\u00fcn, hem y\u00f6resel karakterini koruyor hem de kendine \u00f6zg\u00fc lezzetiyle fark olu\u015fturuyor.<\/p>\n
Alt\u0131parmak’a g\u00f6re mesele yaln\u0131zca y\u00f6resel \u00fcr\u00fcn \u00fcretmek de\u011fil, o \u00fcr\u00fcn\u00fcn en kaliteli \u00f6rne\u011fini ortaya koyabilmek. Bu nedenle sadece Burdur’a \u00f6zg\u00fc hammaddelerle s\u0131n\u0131rl\u0131 kalmay\u0131p Antep f\u0131st\u0131\u011f\u0131 gibi farkl\u0131 \u00fcr\u00fcnleri de ayn\u0131 kalite anlay\u0131\u015f\u0131yla i\u015fleyerek t\u00fcketicilere sunuyor. \u00c7\u00fcnk\u00fc markan\u0131n temel felsefesi, hangi \u00fcr\u00fcn \u00fcretilirse \u00fcretilsin onun en iyisini ortaya koyabilmek.<\/p>\n
P\u0131nar Alt\u0131parmak, “Para bug\u00fcn var, yar\u0131n yok. Ancak ortaya koydu\u011funuz kalite y\u0131llarca sizin ad\u0131n\u0131z\u0131 ya\u015fat\u0131r.” diyerek \u00fcretim anlay\u0131\u015flar\u0131n\u0131 \u00f6zetliyor. Onlara g\u00f6re ger\u00e7ek ba\u015far\u0131, daha fazla \u00fcr\u00fcn satmak de\u011fil; insanlar\u0131n y\u0131llar sonra bile ayn\u0131 g\u00fcvenle o markay\u0131 tercih etmesini sa\u011flamak.<\/p>\n
Bug\u00fcn Burdur’da iki \u015fubeyle faaliyet g\u00f6steren marka, b\u00fcy\u00fcme planlar\u0131n\u0131 da ayn\u0131 titizlikle y\u00fcr\u00fct\u00fcyor. Kontrols\u00fcz \u015fubele\u015fmek yerine, markan\u0131n de\u011ferlerini koruyabilecek, \u00fcretim felsefesini benimseyebilecek yat\u0131r\u0131mc\u0131larla bayilik sistemi olu\u015fturmay\u0131 hedefliyor. T\u00fcrkiye’nin farkl\u0131 \u015fehirlerinden yo\u011fun ilgi g\u00f6rd\u00fcklerini belirten Alt\u0131parmak, yurt d\u0131\u015f\u0131ndan da \u00f6nemli talepler ald\u0131klar\u0131n\u0131 ifade ediyor.<\/p>\n
\u00d6zellikle Dubai ve Amerika ba\u015fta olmak \u00fczere bir\u00e7ok \u00fclkeden i\u015f birli\u011fi teklifleri ald\u0131klar\u0131n\u0131 s\u00f6yleyen Alt\u0131parmak, markan\u0131n b\u00fcy\u00fcmesinde en \u00f6nemli unsurun do\u011fru i\u015f ortaklar\u0131 oldu\u011funa dikkat \u00e7ekiyor. Ona g\u00f6re yaln\u0131zca yat\u0131r\u0131m yapmak yeterli de\u011fil; markan\u0131n ruhunu, kalite anlay\u0131\u015f\u0131n\u0131 ve m\u00fc\u015fteri memnuniyetini de ayn\u0131 hassasiyetle s\u00fcrd\u00fcrebilecek ki\u015filerle yol y\u00fcr\u00fcmek gerekiyor.<\/p>\n
Alt\u0131parmak ailesi i\u00e7in kap\u0131dan i\u00e7eri giren herkes ise sadece bir m\u00fc\u015fteri de\u011fil. Markan\u0131n en \u00f6nemli ilkelerinden biri, al\u0131\u015fveri\u015f yapan herkesi dost olarak g\u00f6rmek. Bu anlay\u0131\u015f do\u011frultusunda \u00fcretimin her a\u015famas\u0131 b\u00fcy\u00fck bir \u00f6zenle denetleniyor; t\u00fcketicinin g\u00fcvenini sarsacak en k\u00fc\u00e7\u00fck ayr\u0131nt\u0131ya bile izin verilmiyor.<\/p>\n
Bir televizyon program\u0131nda duyulan tek bir c\u00fcmleyle ba\u015flayan bu yolculuk, bug\u00fcn Burdur’un y\u00f6resel lezzetlerini T\u00fcrkiye’nin ve d\u00fcnyan\u0131n farkl\u0131 noktalar\u0131na ta\u015f\u0131may\u0131 hedefleyen g\u00fc\u00e7l\u00fc bir giri\u015fimcilik hik\u00e2yesine d\u00f6n\u00fc\u015ft\u00fc. Kaliteyi, geleneksel \u00fcretimi ve Anadolu’nun zengin mutfak k\u00fclt\u00fcr\u00fcn\u00fc ayn\u0131 potada bulu\u015fturan P\u0131nar Alt\u0131parmak, ge\u00e7mi\u015ften gelen lezzet miras\u0131n\u0131 gelece\u011fe ta\u015f\u0131maya kararl\u0131l\u0131kla devam ediyor.<\/p>\n
Kaynak: (BYZHA) Beyaz Haber Ajans\u0131<\/p>\n","protected":false},"excerpt":{"rendered":"
Bazen bir ba\u015far\u0131 hik\u00e2yesinin ba\u015flang\u0131c\u0131 b\u00fcy\u00fck yat\u0131r\u0131mlar ya da uzun planlar de\u011fil, duyulan tek bir c\u00fcmle olur.<\/p>\n","protected":false},"author":1,"featured_media":24139,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-24138","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ekonomi"],"_links":{"self":[{"href":"https:\/\/akdenizolay.com.tr\/index.php\/wp-json\/wp\/v2\/posts\/24138","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/akdenizolay.com.tr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/akdenizolay.com.tr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/akdenizolay.com.tr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/akdenizolay.com.tr\/index.php\/wp-json\/wp\/v2\/comments?post=24138"}],"version-history":[{"count":1,"href":"https:\/\/akdenizolay.com.tr\/index.php\/wp-json\/wp\/v2\/posts\/24138\/revisions"}],"predecessor-version":[{"id":24140,"href":"https:\/\/akdenizolay.com.tr\/index.php\/wp-json\/wp\/v2\/posts\/24138\/revisions\/24140"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/akdenizolay.com.tr\/index.php\/wp-json\/wp\/v2\/media\/24139"}],"wp:attachment":[{"href":"https:\/\/akdenizolay.com.tr\/index.php\/wp-json\/wp\/v2\/media?parent=24138"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/akdenizolay.com.tr\/index.php\/wp-json\/wp\/v2\/categories?post=24138"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/akdenizolay.com.tr\/index.php\/wp-json\/wp\/v2\/tags?post=24138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}