Traditional Foods Widespread As a Means of Local Development and Dissemination of Traditional Food Legislation

Development concept was previously corresponding only economic growth, industrialization and urbanization, later, besides to economic growth correspond to social justice and balanced development, finally mentioned together the concepts such as sustainable development and local economic development. all over the world local economic development; forsees to site-processing the resourses and evaluation for the prosperity of the people in the local. in these areas, production, processing, marketing of traditional products, foods provides an economic input to local development. in this approach, in which traditional products, foods gain increasingly importance, creating employment opportunities locally, raising incomes, making people happy at the location are the main principles. in this respect, traditional products, emerges as a tool which gains importance day by day for the aim of the site of local development in our globalized world. the aim of this literature study is to discuss qualification and dissemination of traditional food legislation after informing on existing legislation about traditional foods which are used as a widespread tool in local development. as a conclusion; it is detected that provisions on our country-spesific foods are inadequate in our country in which the importance of traditional products is increasing daily on local development, geographical indicators are not sufficiently used which could be a key on protecting traditional foods and provides efficient usage in local development, result of not having adequate field work on creating traditional product legislation and taking base of the european union legislation predominantly. especially in the economic dimension of development, in social, cultural and all aspects, the first requirement of providing more benefits from this type foods is to constitute a broad legislation covering all products, besides this, simplify registration procedures of these foods, carrying out the post-registration controls active and effective is offered for this aim steakholders involved should work in coordination and organized way.