AWARENESS, PERCEPTION, ATTITUDE AND EXPECTATIONS OF UNIVERSITY STUDENTS TOWARDS HALAL FOOD

Year 2022, , 129 - 159, 29.06.2022

Bekir Özkan

https://doi.org/10.36543/kauiibfd.2022.007

Cited By: 2

Abstract

The study aims to determine the awareness, perception, attitude and expectations of consumers about halal food. In the study, the survey method is used as a data collecting technique. As a sample collecting technique, snowball sampling, a nonprobability sample collecting procedure, is used. The survey is sent to university students via social media such as Facebook and Instagram, and have been asked to fill it out and share it with their friends. According to results, university students define halal food as; “food that does not contain any substance that is haram”, “does not contain pork and its derivatives”, “animal slaughtered according to Islamic conditions”, “not haram”, “great effort, halal income” etc. And, the information source consumers care most about and trust the most regarding halal and healthy food are food experts. The second most trusted source is religiously sensitive people and the third most trusted source is theologists.

Keywords

Halal, halal food, awareness

AWARENESS, PERCEPTION, ATTITUDE AND EXPECTATIONS OF UNIVERSITY STUDENTS TOWARDS HALAL FOOD

Abstract

Araştırmanın ana amacı, tüketicilerin helal gıda konusundaki farkındalıklarının, algılamalarının, tutumlarının ve beklentilerinin ortaya çıkarılmasıdır. Araştırmada veri toplama yöntemlerinden anket kullanılmıştır. Örneklem toplama metodu olarak tesadüfi olmayan örnekleme yöntemlerinden kartopu örnekleme yöntemi kullanılmıştır. Söz konusu anket üniversite öğrencilerine facebook ve instagram gibi sosyal medya mecraları üzerinden gönderilmiş, anketi cevaplamaları ve arkadaşlarına da dağıtmaları istenmiştir. Elde edilen sonuçlara göre, üniversite öğrencileri helal gıdayı; “içeriğinde haram hiçbir madde olmayan”, “domuz ve türevlerini içermeyen”, “İslami şartlara göre kesilen hayvan”, “haram olmayan”, “alın teri, helal kazanç” vb. olarak tanımlamaktadırlar. Helal gıda konusunda tüketicilerin en çok önem verdiği ve en çok güvendiği bilgi kaynağı ise, “gıda uzmanları” dır. İkinci olarak en çok güvenilen kaynak ise, “Dinî hassasiyeti olan kişiler” ve üçüncü olarak en çok güvenilen kaynak ise, “ilahiyatçılar” dır.

Keywords

Helal, Helal Gıda, Farkındalık

References

• Alam, S. S., Rohani, M. and Hisham, B. (2011) “Is Religiosity An Important Determnant on Muslim Consumer Behaviour in Malaysia?” Journal of Islamic Marketing, Vol. 2, No. 1, pp. 83-96
• Alam, S. S. and Sayuti, N. M. (2011) “Applying the Theory of Planned Behavior (TPB) in Halal Food Purchasing” International Journal of Commerce and Management, Vol. 21, No. 1, pp. 8-20
• Aytaç, M. and Öngen, B. (2012) “The Structure of Environmental Attidutes: First-Order Confirmatory Factor Analysis” İstatistikçiler Dergisi, 5, 14-22
• Ayyıldız, H. and Cengiz, E. (2006) “Pazarlama Modellerinin Testinde Kullanılabilecek Yapısal Eşitlik Modeli (YEM) Üzerine Kavramsal Bir İnceleme” Süleyman Demirel Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, Y.2006, C.11, S.1, s.63-84
• Bonne, K., Vermeir, I. and Verbeke, W. (2009) “Impact of Religion on Helal Meat Consumption Decision Making in Belgium” Journal of International Food & Agribusiness Marketing, 21: 5-26, 2009
• Bozacı, İ. (2017) “An Experimental Study on the Effects of Religious Messages on Consumer Perceptions and Preference Tendency” Gazi University Journal of Faculty of Economics and Administrative Sciences, 19 (1), 130-142
• Bozacı, İ. and Güler, Y. B. (2015) “Investigating the Relationship Among Religious Group Attachement and Consumer Preferences: A Field Research Conducted in the Province of Kirikkale” International Journal of Science Culture and Sport, Special Issue 3, pp. 163-176
• Brown, T. A. (2006) Confirmatory Factor Analysis for Applied Research, Newyork London, The Guilford Press
• Büyüköztürk, Ş., Çokluk, Ö. and Köklü, N. (2015) Sosyal Bilimler İçin İstatistik, 15. Baskı, Ankara: Pegem Akademi
• Byrne, B. M. (2010) Structural Equation Modeling with AMOS Basic Concepts, Applications, and Programming, Second Edition, Newyork London: Routledge Taylor & Francis Group
• Çokluk, Ö., Şekercioğlu, G. and Büyüköztürk, Ş. (2016) Sosyal Bilimler İçin Çok Değişkenli İstatistik SPSS ve LISREL Uygulamaları, 4. Baskı, Ankara: Pegem Akademi
• Demirezen, İ. (2010) “Consumer Society And Religion” Dinbilimeri Akademik Araştırma Dergisi, Cilt. 10, Sayı. 3, ss. 97-109
• Erkorkmaz, Ü., Etikan, İ., Demir, O., Özdamar, K. and Sanisoğlu, S. Y. (2013) “Confirmatory Factor Anlaysis and Fit Indices: Review” Türkiye Klinikleri J Med Sci, 33 (1), 210-223
• Essoo, N. and Dibb, S. (2004) “Religious Influences on Shopping Behaviour: An Exploratory Study” Journal of Marketing Management, 2004, 20, pp. 683-712
• Gegez, A. E. (2007) Pazarlama Araştırmaları, 2. Baskı, İstanbul: Beta Basım Yayım Dağıtım A.Ş.
• Grim, B. J. and Karim, M. S. (2011) “The Future of the Global Muslim Population, Projections for 2010-2030” Pew Research Center Forum On Religion & Public Life, January 2011
• Hooper, D., Coughlan, J. and Mullen, M. R. (2008) “Structural Equation Modelling: Guidelines for Determining Model Fit” The Electronic Journal of Business Research Methods, Volume: 6, Issue: 1, pp. 53-60
• Khalek, A. A. and Ismail, S. H. S. (2015) “Why Are We Eating Halal – Using the Theory of Planned Behavior in Predicting Halal Food Consumption among Generation Y in Malaysia” International Journal of Social Science and Humanity, Vol. 5, No. 7, July 2015
• Kızgın, Y. and Özkan, B. (2014) “A Study On Determining The Halal Food Consumption Tendencies Of The Consumers” Business & Management Studies: An International Journal, Vol. 2, No. 1, pp. 18-37
• Kline, R. B. (2016) Principles and Practice of Structural Equation Modeling, Fourth Edition, New York London, The Guilford Press
• Kurtoğlu, R. and Çiçek, B. (2013) “A Research to Determine Consumers’ Perceptions Attitudes and Expectations Towards Halal Products” Eskişehir Osmangazi University Journal of Economics and Administrative Sciences, Aralık 2013, 8 (3), 181-205
• Majid, M. B., Sabir, İ. and Ashraf, T. (2015) “Consumer Purchase Intention towards Halal Cosmetics & Personal Care Products in Pakistan” Global Journal of Research in Business & Management, Vol. 1, No. 1, May 02.
• Mokhlis, S. (2009) “Relevancy and Measurement of Religiosity in Consumer Behavior Research” International Business Research, Vol. 2, No. 3, pp. 75-84
• Nakip, M. and Yaraş, E. (2017) SPSS Uygulamalı Pazarlamada Araştırma Teknikleri, 4. Baskı, Ankara: Seçkin Yayıncılık
• Özdamar, K. (2002) Paket Programlar İle İstatistiksel Veri Analizi 1, 4. Baskı, Eskişehir: Kaan Kitabevi
• Özdamar, K. (2013) Paket Programlar İle İstatistiksel Veri Analizi 2, 9. Baskı, Eskişehir: Nisan Kitabevi
• Öztürk, A., Nart, S. and Altunışık, R. (2015) “Determinants of Halal Consumption Behavior of Consumers’: A Study with the Theory of Planned Behavior” International Journal of Islamic Economics and Finance Studies, Year: 1, Volume: 1, Number: 2
• Rezai, G., Mohamed, Z. and Shamsudin, M. N. (2012) “Non-Muslims Consumers’ Understanding of Halal Principles in Malaysia” Journal of Islamic Marketing, 3 (1), 35-46, March 2012
• Riaz, M. N. and Chaudry, M. M. (2004) Halal Food Production, CRC Press
• Roininen, K., Lähteenmäki, L. and Tuorila, H. (1999) “Quantification of Consumer Attitudes to Health and Hedonic Characteristics of Foods” Appetite, 1999, 33, 71-88
• Röhr, A., Lüddecke, K., Drusch, S., Müller, M. J. and Alvensleben, R. V. (2005) “Food Quality and Safety––Consumer Perception and Public Health Concern” Food Control, 16, 2005, 649-655
• Salman, F. and Siddiqui, K. (2011) “An Exploratory Study for Measuring Consumers Awareness and Perceptions Towards Halal Food in Pakistan” Interdisciplinary Journal of Contemporary Research in Business, Vol. 3, No. 2, June 2011
• Soesilowati, E. S. (2010) “Business Opportunities for Halal Products in the Global Market: Muslim Consumer Behaviour and Halal Food Consumption” Journal of Indonesian Social Sciences and Humanities, Vol. 3, pp. 151-160
• Sümer, N. (2000) “Structural Equation Modeling: Basic Concepts and Applications” Türk Psikoloji Yazıları, 3 (6) 49-74
• Tabachnick, B. G. and Fidell, L. S. (2015) Çok Değişkenli İstatistiklerin Kullanımı, 6. Baskı, (Çev. Edit. Mustafa BALOĞLU), Ankara: Nobel Akademik Yayıncılık
• Torlak, Ö. (2012) “Halal Product Marketing Potential, Problems and Suggestions for Solutions between the Islamic Countries” Journal of Consumer and Consumption Research, Cilt 4, Sayı 2, Aralık 2012, 1-10
• Unklesbay, N., Sneed, J. and Toma, R. (1998) “College Students' Attitudes, Practices, and Knowledge of Food Safety” Journal of Food Protection, Vol. 61, No. 9, 1998, pp. 1175-1180
• Ünalan, M. (2017) “The Marketing Mix On Halal Food Products” Gümüşhane Üniversitesi Sosyal Bilimler Enstitüsü Elektronik Dergisi, Cilt: 8, Sayı: 19, Yıl: 2017