1. Cem Günay

2. 1. Climate
2. Climatic Regions
Tropical and Subtropical
Dry Climate (Arid, Semi-Arid)
Temperature Zone
4. Distribution of Selected Fruit Crops
5. Plant Hardiness Zones
Definition
USDA Plant Hardiness Zone Map
Arnold Arboretum Map
Floradapt Map based on Minimum Temperatues

3. 
1. Climate
A. Climate if affected by:
a. Latitude
b. Circulation of atmosphere and ocean current
B. Components:
a. Temperature
b. Moisture (Precipitation)
c. Light
C. Microclimate:
a. The climate of ‘small’ area
b. Location vs. site:
- Location: geographic, climatic area
- Site: microclimate within a location
D. Ecology:
a. Study of life forms in relation to environment
b. Climate influences distribution of horticultural
crops and industry

4. 
2. Climatic Regions
A. Tropical Regions
B. Subtropical Regions
C. Dry Climate
D. Mediterranean
E. Temperate Zone
F. Mountain (Tundra)

5. 
Climatic Zones of the World

6. 
A.Tropical and Subtropical Climate
a. Hot and wet all year round
b. Low light under tree canopy

7. B. Dry Climate
a. Arid regions
b. Semi-arid regions

8. 
Semi-Arid Climate
- Low annual precipitation
- Sonoran Desert of the Southwest

9. 
C. Mediterranean Climate
A. Climate: Mild winters
Dry hot summers
B. Regions: Italy, Southern France, Spain
Coastal California

10. 
D. Temperate Zone Climate
- Deciduous trees and shrubs
- Distinctive four seasons

11. 
E. Mountain Climate (Tundra)
- Very cold year round

12. 
Central-North; Cereals, rice, vegetables,
pulses, fruits
Aegean; Olives, grapes, cotton, tobacco,
pulses, vegetables, tubers
Marmara Sunflower, rice, roots, sugar beets
North-East Fodder, wheat, tubers, pulses,
livestock
South-East Fodder, cereals, tubers,
vegetables, pulses, grapes, livestock,
pistachio, fruits
Black Sea Hazelnuts, tea, rice, tobacco
Central-East Fodder, cereals, fruits,
tobacco, sugar beets
Central-South Cereals, sugar beets, grapes,
pulses, vegetables, tubers, livestock

14. 

15. 

16. 
SUPPORTS FOR AGRICULTURAL
ENTERPRISES

17. 

18. 
 In order to benefit from enterprise incentive-first
‘’Enterprise Incentive Certificate’’ should be
organized. Incentive certificate, enterprise
characteristic values, comprising investment
Minimum requirements determined in accordance
with the realization case registered on the support
elements take advantage of the opportunity,
allowing the decision for the purposes will be held
for enterprise is a document prepared.
The State Enterprises
Incentives

19. 
To the size of the enterprise, depending on the enterprise
certificate to the subject and is utilized with the following
rights:

20.  Customs Tax Exemption
 KDV Exemption,
 Support for Income Tax Withholding,
 Support employers' share of insurance premiums,
 Enterprise Location Allocation,
 Interest Support,
 Insurance Premium Support,
 KDV refund,
 Tax Rebate

21. 

22.  In order to take advantage of the support elements
of the enterprises of fixed enterprise amount, due to
the presence in Turkey's 2nd district, are required to
have 77 million Dolar.
Need to be able to benefit from investment incentives
Fixed Investment Amount

23. 

24.  Turkey supported under the Agricultural Sector and
Regional Incentives minimum enterprise or the amount
of capacity is given in the following table:
REGIONAL
INCENTIVES

25. 
Sectors that will benefit from regional
incentives
Minimum Enterprise Amount or
Capacity
Integrated farming enterprises (including
integrated breeding investments)
10 million $
Food products and beverages 20 million $
Of aquaculture (including fish fry and egg
production)
10 million $
Cold storage services 1.000.000 m²
licensed warehouse 20 million $
Greenhouse 4.000 dectar

26. 
AESTHETICS
OF
HORTICULTURE

27. 
 Horticulture is the science and art of
producing, improving, marketing, and
using fruits, vegetables, flowers, and
ornamental plants. It differs from botany
and other plant sciences in that horticulture
incorporates both science and aesthetics.

28. 
Flowers and ornamental plants enrich our
homes and communities, and contribute
to our sense of well-being.

29. THANK YOU
FOR YOUR ATTENTION