EGE BÖLGESİNDE TÜKETİCİLERİN KIRMIZI VE BEYAZ ET TÜKETİM YAPISININ ANALİZİ VE ÖDEME İSTEKLİLİĞİNİN SAPTANMASI ÜZERİNE BİR ARAŞTIRMA
Proje no. 1006 · Durum: Kapanmış · 2017
Özet
<p>The aim of this research is to determine the socio-economic factors that affect consumers' red and white meat consumption and preferences.</p><p>In the research, the provinces of İzmir and Aydın, which have the highest population density in the Aegean Region, were included in the study, and a face-to-face survey was conducted with a total of 272 consumers. While determining the structure of consumption and the factors affecting consumers' preferences, fuzzy paired comparison and Likert scales were used, and also factor analysis was made. As the research was contucted during a period when the pandemic is still ongoing and meat price volatility is very high, the results do not reflect a stable period. However, the results reveal the preferences of consumers and the factors affecting these preferences. According to the fuzzy paired comparison result, the most important criterion when purchasing red meat is price, and the second most important criterion is health. The least important criteria are leanness and freshness. It can be stated that the brand, hygiene and taste criteria are very close to each other. Meat preferences of consumers differ according to age groups, gender and income, and it is noteworthy that a significant majority of them are reluctant to consume cultured meat.</p><p>As a result of the research, attention was drawn to the need for Turkey to closely follow the developments regarding the possibility of traditional and cultured meat consumption, and to inform the consumers simultaneously on this issue.</p>