Identifying Preferences of Red Meat Consumption by Means of Conjoint Analysis
Abstract
In this study, in order to identify the preferences of red meat consumption in Konya, conjoint analysis was used, which has been quite commonly used in product production and existing market studies. Preference cards used in the study were applied to 201 people. People were asked to put in order preference cards by coding as “1” the mostpreferrable toward they prefer the least, and the full profile method is used. Kendall’s Tau value stating representation power of the model was identified as 0.974 and Pearson's R, as 0.993. At the end of the study, it was seen that the factors affecting red meat preferences and purchasing behaviors of the people living in Konya were purchasing place (46.5%), sort of meat (17.7%), purchasing way (13.0%), fat rate of the meat purchased (12.9%) and, finally, meat price. As a result, it was expressed that conjoint analysis would help about which changes businesses could make in their products or services, which points they had to be dealt with product development studies, and in what direction the existing and potential customers in market could react.
Keywords
Details
Primary Language
English
Subjects
Agricultural Engineering (Other)
Journal Section
Research Article
Publication Date
April 25, 2021
Submission Date
October 12, 2020
Acceptance Date
-
Published in Issue
Year 2021 Volume: 35 Number: 1
APA
Özüak, A., & Keskin, İ. (2021). Identifying Preferences of Red Meat Consumption by Means of Conjoint Analysis. Selcuk Journal of Agriculture and Food Sciences, 35(1), 18-23. https://izlik.org/JA96WR53UT
AMA
1.Özüak A, Keskin İ. Identifying Preferences of Red Meat Consumption by Means of Conjoint Analysis. Selcuk J Agr Food Sci. 2021;35(1):18-23. https://izlik.org/JA96WR53UT
Chicago
Özüak, Aykut, and İsmail Keskin. 2021. “Identifying Preferences of Red Meat Consumption by Means of Conjoint Analysis”. Selcuk Journal of Agriculture and Food Sciences 35 (1): 18-23. https://izlik.org/JA96WR53UT.
EndNote
Özüak A, Keskin İ (April 1, 2021) Identifying Preferences of Red Meat Consumption by Means of Conjoint Analysis. Selcuk Journal of Agriculture and Food Sciences 35 1 18–23.
IEEE
[1]A. Özüak and İ. Keskin, “Identifying Preferences of Red Meat Consumption by Means of Conjoint Analysis”, Selcuk J Agr Food Sci, vol. 35, no. 1, pp. 18–23, Apr. 2021, [Online]. Available: https://izlik.org/JA96WR53UT
ISNAD
Özüak, Aykut - Keskin, İsmail. “Identifying Preferences of Red Meat Consumption by Means of Conjoint Analysis”. Selcuk Journal of Agriculture and Food Sciences 35/1 (April 1, 2021): 18-23. https://izlik.org/JA96WR53UT.
JAMA
1.Özüak A, Keskin İ. Identifying Preferences of Red Meat Consumption by Means of Conjoint Analysis. Selcuk J Agr Food Sci. 2021;35:18–23.
MLA
Özüak, Aykut, and İsmail Keskin. “Identifying Preferences of Red Meat Consumption by Means of Conjoint Analysis”. Selcuk Journal of Agriculture and Food Sciences, vol. 35, no. 1, Apr. 2021, pp. 18-23, https://izlik.org/JA96WR53UT.
Vancouver
1.Aykut Özüak, İsmail Keskin. Identifying Preferences of Red Meat Consumption by Means of Conjoint Analysis. Selcuk J Agr Food Sci [Internet]. 2021 Apr. 1;35(1):18-23. Available from: https://izlik.org/JA96WR53UT