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Evaluation of Socio-Economic Factors Affecting Chicken Meat Consumption in Turkey

Year 2018, Volume: 15 Issue: 2, 47 - 52, 25.12.2018

Abstract

In this research, socio-economic and demographic characteristics of
consumers living in urban areas throughout Turkey were set forth and it was
determined that how these characteristics influenced chicken meat consumption
preferences. In this sense, a survey study was conducted involving 2690
consumers from 12 provincial centres to represent each region in SRUC
(Statistical Regional Units Classification) Level 1 regions of Turkey. The data
obtained through one by one interview method. Logistic Regression analysis was
utilized in the study in order to reveal the factors affecting chicken meat
consumption. In the analyse, chicken meat consumption behaviour was considered
as a dependent variable (non-consumers and consumers) and age, gender,
education of consumer, number of total individuals in the household and region
of birthplace were also considered as independent variables. As conclusion of
the research, it was found that consumer age decreases the chicken meat
consumption possibility of consumer in the rate of 1%. Income variable was
found statistically significant in regression model comparing the chicken meat
consumers to non-consumers. While possibility of consumers with higher income
(more than 5000 TL) on consuming chicken meat was 40% more than the consumers
within middle income level (between 1200 and 2500 TL), it was determined that
consumers with higher income, relatively had more likelihood of consumption in
a rate that could be considered lower (5%) compared to consumers included in
2500 and 5000 TL group.

References

  • Şeker İ, Özen A, Güler, H, Şeker P, Özden İ: Elazığ’da Kırmızı Et Tüketim Alışkanlıkları ve Tüketicilerin Hayvan Refahı Konusundaki Görüşleri. Kafkas Univ Vet Fak Derg, 17 (4): 543-550, 2011 DOI:10.9775/kvfd.2010.3825
  • İskender H, Kanbay Y, Özçelik E: Artvin Çoruh Üniversitesi öğrencilerinin tavuk eti tüketim tercihleri. F Ü Sağ Bil Vet Derg, 29 (1): 09-13, 2015.
  • Topçu Y, Uzundumlu AS, Baran D: Tüketicilerin tavuk eti tüketimi ile ilgili tutum ve davranışlarını etkileyen faktörlerin analizi. TURJAF, 3 (5): 242-247, 2015. DOI: 10.24925/turjaf.v3i5.242-247.69
  • BESDBİR: İstatistikler, http://www.besd-bir.org/istatistikler, Accessed: 15.01.2018.
  • Dokuzlu S, Barış O, Hecer C, Güldaş M: Türkiye’de tavuk eti tüketim alışkanlıkları ve marka tercihleri. U Ü Zir Fak Derg, 27 (2): 83-92, 2013.
  • OECD: OECD-FAO Agricultural Outlook 2015. ISBN:9789264232037, 2015.
  • Gosard M, York R: Social influences on meat consumption. Hum Ecol Rev, 10: 1-9, 2003.
  • Magdelaine P, Spiess M, Valceschini E: Poultry meat consumption trends in Europe. Worlds Poult Sci J, 64 (1): 53-64, 2008. DOI: 10.1017/S0043933907001717
  • Babicz-Zielinska E: Food preferences among the Polish young adults. Food Qual Prefer, 10 (2): 139-145, 1999. DOI: 10.1016/S0950-3293(99)00005-1
  • Koizumi S, Jusaume R, Kobayashi S, Pan J, Takaku S, Nishino M, Saito H, Baba M, Nagano M: Study on consumer behaviour for meat consumption in the U.S. Anim Sci J, 72: 329-343, 2001.
  • Eichholzer M, Bisig B: Daily consumption of (red) meat or meat products in Switzerland: result of the 1992/93 Swiss health survey. Eur J Clin Nutr, 54: 136-142, 2000. DOI: 10.1038/sj.ejcn.1600907
  • Jung J: Demand for meat and fish products in Korea. Department of Food and Resource, Economics University of Florida. Gainesville. FL 32611, 2002.
  • Resurreccion AVA: Sensory aspects of consumer choices for meat and meat products. Meat Sci, 66 (1): 11-20, 2004. DOI: 10.1016/S0309-1740(03)00021-4
  • Richardson NJ, Mac Fie HJH, Shepherd R: Consumer attitudes to meat eating. Meat Sci, 36: 57-65, 1994.
  • Aral Y, Aydın E, Demir P, Akın AC, Cevger Y, Kaya Kuyululu ÇY, Arıkan MS: Consumer preferences and consumption situation of chicken meat in Ankara Province, Turkey. Turk J Vet Anim Sci, 37 (5): 582-587, 2013. DOI: 10.3906/vet-1210-36
  • Miran B: Temel İstatistik. Ege Üniversitesi Basımevi, 288s, İzmir, 2002.
  • TURKSTAT: Temel istatistikler, http://www.tüik.gov.tr, Accessed: 10.12.2015.
  • Agresti A: Categorical Data Analysis, 2nd ed., John Wiley and Sons, Hobeken, NJ., 2002.
  • Eyduran E: Profil analizi. Doktora semineri. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü, Van, 2006.
  • Becker T, Benner E, Glitsch K: Consumer perception of fresh meat quality in German. Brit Food J, 102 (3): 246-266, 2000. DOI: 10.1108/00070700010324763
  • Cosgrove M, Flynn A, Kiely M: Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality. Eur J Clin Nutr, 93 (6): 933-942, 2005. DOI: 10.1079/BJN20051427
  • Stefanikova Z, Sevcikova L, Jurkovicova J, Sobotova L, Aghova L: Positive and negative trends in university students’ food intake. Bratisl Lek Listy, 107 (5): 217-220, 2006.
  • Nunes F: Halal slaughtering is gaining ground. World Poult, 25: 46-48, 2009.
  • Mızrak C, Durmuş İ, Kamanli S, Demirtaş Ş, Kalebaşi S, Karademir E, Doğu M: Determination of Egg Consumption and Consumer Habits in Turkey, Turk J Vet Anim Sci, 36 (6): 592-601, 2012. DOI: 10.3906/vet-1102-778

Türkiye’de Tavuk Eti Tüketiminde Etkili Olan Sosyo-Ekonomik Faktörlerin İncelenmesi

Year 2018, Volume: 15 Issue: 2, 47 - 52, 25.12.2018

Abstract

Bu araştırmada Türkiye genelinde kentsel alanda yaşayan
tüketicilerin sosyo-ekonomik ve demografik, özellikleri ortaya konularak bu özelliklerin
tavuk eti tüketim tercihlerine nasıl yansıdığı belirlenmiştir. Bu kapsamda her
bir İBBS (İstatistiki Bölge Birimleri Sınıflaması) Düzey 1 bölgesini yansıtmak
üzere, 12 İl’de ve 2690 tüketici ile anket çalışması gerçekleştirilmiştir.
Veriler birebir görüşme ile elde edilmiş anket verileridir. Çalışmada tavuk eti
tüketimini etkileyen faktörlerin ortaya konulmasında regresyon analizlerinden
yararlanılmıştır. Bu analizde, tavuk eti tüketim davranışı (tükenmeyenler ve
tüketenler) bağımlı değişken, tüketicinin yaşı, eğitimi, cinsiyeti, doğum yeri,
geliri, hanedeki birey sayısı ve doğum yeri bölgesi ise bağımsız değişkenler
olarak ele alınmıştır. Araştırmada, tüketici yaşının bir yaş artmasının tavuk
eti tüketme olasılığını %1 azalttığı sonucuna ulaşılmıştır. Gelir değişkeni,
tavuk etini tüketenlerin tüketmeyenlere göre kıyaslandığı lojistik regresyon
modelinde istatistiksel olarak anlamlı bulunmuştur. Yüksek gelire sahip
tüketicilerin (5000 TL’den fazla) orta gelir grubunda yer alan (1200 - 2500 TL)
tüketicilere göre tavuk eti tüketme ihtimalleri %40 daha fazla iken, 2500 -
5000 TL grubunda yer alan tüketicilere göre nispeten daha düşük sayılabilecek
bir oranda (%5) tüketme olasılıkları daha fazla olduğu tespit edilmiştir.

References

  • Şeker İ, Özen A, Güler, H, Şeker P, Özden İ: Elazığ’da Kırmızı Et Tüketim Alışkanlıkları ve Tüketicilerin Hayvan Refahı Konusundaki Görüşleri. Kafkas Univ Vet Fak Derg, 17 (4): 543-550, 2011 DOI:10.9775/kvfd.2010.3825
  • İskender H, Kanbay Y, Özçelik E: Artvin Çoruh Üniversitesi öğrencilerinin tavuk eti tüketim tercihleri. F Ü Sağ Bil Vet Derg, 29 (1): 09-13, 2015.
  • Topçu Y, Uzundumlu AS, Baran D: Tüketicilerin tavuk eti tüketimi ile ilgili tutum ve davranışlarını etkileyen faktörlerin analizi. TURJAF, 3 (5): 242-247, 2015. DOI: 10.24925/turjaf.v3i5.242-247.69
  • BESDBİR: İstatistikler, http://www.besd-bir.org/istatistikler, Accessed: 15.01.2018.
  • Dokuzlu S, Barış O, Hecer C, Güldaş M: Türkiye’de tavuk eti tüketim alışkanlıkları ve marka tercihleri. U Ü Zir Fak Derg, 27 (2): 83-92, 2013.
  • OECD: OECD-FAO Agricultural Outlook 2015. ISBN:9789264232037, 2015.
  • Gosard M, York R: Social influences on meat consumption. Hum Ecol Rev, 10: 1-9, 2003.
  • Magdelaine P, Spiess M, Valceschini E: Poultry meat consumption trends in Europe. Worlds Poult Sci J, 64 (1): 53-64, 2008. DOI: 10.1017/S0043933907001717
  • Babicz-Zielinska E: Food preferences among the Polish young adults. Food Qual Prefer, 10 (2): 139-145, 1999. DOI: 10.1016/S0950-3293(99)00005-1
  • Koizumi S, Jusaume R, Kobayashi S, Pan J, Takaku S, Nishino M, Saito H, Baba M, Nagano M: Study on consumer behaviour for meat consumption in the U.S. Anim Sci J, 72: 329-343, 2001.
  • Eichholzer M, Bisig B: Daily consumption of (red) meat or meat products in Switzerland: result of the 1992/93 Swiss health survey. Eur J Clin Nutr, 54: 136-142, 2000. DOI: 10.1038/sj.ejcn.1600907
  • Jung J: Demand for meat and fish products in Korea. Department of Food and Resource, Economics University of Florida. Gainesville. FL 32611, 2002.
  • Resurreccion AVA: Sensory aspects of consumer choices for meat and meat products. Meat Sci, 66 (1): 11-20, 2004. DOI: 10.1016/S0309-1740(03)00021-4
  • Richardson NJ, Mac Fie HJH, Shepherd R: Consumer attitudes to meat eating. Meat Sci, 36: 57-65, 1994.
  • Aral Y, Aydın E, Demir P, Akın AC, Cevger Y, Kaya Kuyululu ÇY, Arıkan MS: Consumer preferences and consumption situation of chicken meat in Ankara Province, Turkey. Turk J Vet Anim Sci, 37 (5): 582-587, 2013. DOI: 10.3906/vet-1210-36
  • Miran B: Temel İstatistik. Ege Üniversitesi Basımevi, 288s, İzmir, 2002.
  • TURKSTAT: Temel istatistikler, http://www.tüik.gov.tr, Accessed: 10.12.2015.
  • Agresti A: Categorical Data Analysis, 2nd ed., John Wiley and Sons, Hobeken, NJ., 2002.
  • Eyduran E: Profil analizi. Doktora semineri. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü, Van, 2006.
  • Becker T, Benner E, Glitsch K: Consumer perception of fresh meat quality in German. Brit Food J, 102 (3): 246-266, 2000. DOI: 10.1108/00070700010324763
  • Cosgrove M, Flynn A, Kiely M: Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality. Eur J Clin Nutr, 93 (6): 933-942, 2005. DOI: 10.1079/BJN20051427
  • Stefanikova Z, Sevcikova L, Jurkovicova J, Sobotova L, Aghova L: Positive and negative trends in university students’ food intake. Bratisl Lek Listy, 107 (5): 217-220, 2006.
  • Nunes F: Halal slaughtering is gaining ground. World Poult, 25: 46-48, 2009.
  • Mızrak C, Durmuş İ, Kamanli S, Demirtaş Ş, Kalebaşi S, Karademir E, Doğu M: Determination of Egg Consumption and Consumer Habits in Turkey, Turk J Vet Anim Sci, 36 (6): 592-601, 2012. DOI: 10.3906/vet-1102-778
There are 24 citations in total.

Details

Primary Language English
Subjects Agricultural Engineering
Journal Section Research Article
Authors

Yurdakul Saclı

Publication Date December 25, 2018
Published in Issue Year 2018 Volume: 15 Issue: 2

Cite

APA Saclı, Y. (2018). Evaluation of Socio-Economic Factors Affecting Chicken Meat Consumption in Turkey. Journal of Poultry Research, 15(2), 47-52.
AMA Saclı Y. Evaluation of Socio-Economic Factors Affecting Chicken Meat Consumption in Turkey. JPR. December 2018;15(2):47-52.
Chicago Saclı, Yurdakul. “Evaluation of Socio-Economic Factors Affecting Chicken Meat Consumption in Turkey”. Journal of Poultry Research 15, no. 2 (December 2018): 47-52.
EndNote Saclı Y (December 1, 2018) Evaluation of Socio-Economic Factors Affecting Chicken Meat Consumption in Turkey. Journal of Poultry Research 15 2 47–52.
IEEE Y. Saclı, “Evaluation of Socio-Economic Factors Affecting Chicken Meat Consumption in Turkey”, JPR, vol. 15, no. 2, pp. 47–52, 2018.
ISNAD Saclı, Yurdakul. “Evaluation of Socio-Economic Factors Affecting Chicken Meat Consumption in Turkey”. Journal of Poultry Research 15/2 (December 2018), 47-52.
JAMA Saclı Y. Evaluation of Socio-Economic Factors Affecting Chicken Meat Consumption in Turkey. JPR. 2018;15:47–52.
MLA Saclı, Yurdakul. “Evaluation of Socio-Economic Factors Affecting Chicken Meat Consumption in Turkey”. Journal of Poultry Research, vol. 15, no. 2, 2018, pp. 47-52.
Vancouver Saclı Y. Evaluation of Socio-Economic Factors Affecting Chicken Meat Consumption in Turkey. JPR. 2018;15(2):47-52.

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Print ISSN:1302-3209 - Online ISSN:2147-9003

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