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The purpose of this paper is to determine which strategic objective factors have significant effects on competitive advantage of private label manufacturers in Turkey.

A study was conducted of 90 Turkish private label manufacturers. A web‐based questionnaire was the chosen method.

Three strategic objective factors were found to have an effect on competitive advantage: production efficiency, market embeddedness and product selling control.

A comparative analysis between retailers and manufacturers of private labels was regarded as necessary to learn about their perspectives regarding competition. The large sample size encouraged confident generalization of the findings. Another limitation was only analyzing data from a country that has a low private label market share.

The findings of this paper offer valuable insights to retailers, national brand manufacturers and private label manufacturers, enabling them to learn the triggers for product manufacturing from the perspective of private label manufacturers.

It is hoped that this paper will reveal some valuable perspectives from an emerging private label market.

Mushrooms have always been treasured and appreciated, thanks to their nutritional as well as medicinal properties. The purpose of this paper is to reveal these properties such as antioxidant activities and enzyme inhibition potentials of three mushroom species from Ordu, Turkey. Furthermore, phenolic profiles which are believed to be source of these properties are investigated.

The assays followed to determine total phenolic, flavonoid and antioxidant contents, antioxidative and enzyme inhibition activities are spectrophotometric methods. Phenolic profiles of mushroom samples were investigated by using the HPLC system.

The highest phenolic content was found for Lactarius deliciosus. Pyrogallol was the major phenolics in all three samples. Total phenolic content values supported that finding. But, total flavonoid content was the maximum for Cantharellus cibarius. The magnitude of the antioxidant activities revealed by the different tests varied between species. Furthermore, inhibition potential degrees on acetylcholinesterase, butrylcholinesterase, tyrosinase and urease activities were worth mentioning. Lactarius pyrogalus had anti-tyrosinase activity with a 26.229 percent inhibition rate. IC₅₀ values for urease inhibition effect of mushroom samples were in the range of 0.37–0.90 mg/mL.

Enzyme inhibitory potentials for L. pyrogalus was revealed first time. On the other hand, studies on anti-tyrosinase activity of mushrooms are very rare, while almost no studies have been conducted on anti-urease activity. So, the results of present study are very valuable. Thus, the obtained data not only increase the ecological importance of the region but also provide significant contributions to the literature in terms of new sources rich in antioxidants.

The purpose of this paper is to describe methodology and practices undertaken during a pilot study on food composition of Turkish traditional foods (TTF).

The pilot study was conducted under the European Food Information Resource Network (EuroFIR) Project for the systemic investigation of traditional foods. As a partner country of the EuroFIR, Turkey has selected five traditional foods, tarhana soup, yoğurtlu kebap (kebab with yoghurt), hamsi buğulama (anchovy stew), pastırma, and baklava. The traditional recipes of the selected foods were recorded by field studies. Nutritional composition of foods was determined by chemical analyses.

Information on the identification, sampling, sample handling, and analysis was collected for each of the selected foods. The food composition data were evaluated by using EuroFIR standards, and the recommended dietary allowances (RDA) for nutritents. Five TTF were meeting with various nutrient recommendations.

This pilot study on the systemic investigation of traditional foods would be an example for further traditional food studies in Turkey and would enable the generation of reliable, representative and sufficient quality data on TTF.