Investigation Of Consumers' Attitudes Towards Seaweeds and Insects

Year 2024, , 311 - 320, 30.04.2024

Havva Nur Özcan Gökhan Çınar

https://doi.org/10.30910/turkjans.1379287

Abstract

The purpose of this research is to determine consumers' preferences for the consumption of seaweeds and edible insects and the factors affecting this very phenomenon. Accordingly, face-to-face surveys were conducted with 132 participants in Antalya. The probit model was used to determine the factors affecting seaweed consumption preference. The reasons why consumers do not prefer edible insects, were determined the deploying the fuzzy paired comparison method. The findings show that the society was not inclined to consume insects as food. The reasons for not consuming insects, in order of importance, are disgust, health concerns, appearance, beliefs, taste perception, texture perception, ethical and moral values, perception of hardness and perception of fear. On the other hand, interest in consuming seaweed as food is much higher. In general, It has been found that women and young consumers who are prone to trying new foods are more likely to purchase seaweed. The results show that the recommendations of institutions such as the United Nations on this issue should be reviewed before implementation.

Keywords

Alternative food, insect consumption, seaweed consumption, sensitivity to new foods

Project Number

BAP-ZRF23023

Tüketicilerin Yosun ve Böceklere Karşı Tutumlarının İncelenmesi

Abstract

Bu araştırmanın amacı tüketicilerin deniz yosunu ve yenilebilir böcek tüketimine yönelik tercihlerini ve bu duruma etki eden faktörleri belirlemektir. Buna göre Antalya'da 132 katılımcısıyla yüz yüze anket çalışması yapılmıştır. Deniz yosunu tüketim tercihini etkileyen faktörlerin belirlenmesi amacıyla Probit modeli kullanılmıştır. Tüketicilerin yenilebilir böcekleri tercih etmeme nedenleri bulanık eşli karşılaştırma yöntemi kullanılarak belirlenmiştir. Bulgular toplumun böcekleri yiyecek olarak tüketmeye yatkın olmadığını gösteriyor. Böcek tüketmeme nedenleri önem sırasına göre tiksinti, sağlık kaygısı, görünüş, inanç, tat algısı, doku algısı, etik ve ahlaki değerler, sertlik algısı ve korku algısıdır. Öte yandan deniz yosununun yiyecek olarak tüketilmesine ilgi çok daha fazladır. Genel olarak yeni yiyecekleri denemeye yatkın olan kadın ve genç tüketicilerin deniz yosunu satın alma olasılıklarının daha yüksek olduğu tespit edilmiştir. Sonuçlar, Birleşmiş Milletler gibi kurumların bu konudaki tavsiyelerinin uygulama öncesinde gözden geçirilmesi gerektiğini göstermektedir.

Keywords

Alternative food, insect consumption, seaweed consumption, sensitivity to new foods

Ethical Statement

Araştırmada kullanılan anketin etik kurul onayı Aydın Adnan Menderes Üniversitesi Sosyal ve Beşeri Bilimler Araştırmaları Etik Kurulu tarafından verilmiştir.

Supporting Institution

Aydın Adnan Menderes Üniversitesi Bilimsel Araştırma Proje Birimi

Project Number

BAP-ZRF23023

Thanks

Yazarlar, maddi desteklerinden dolayı Aydın Adnan Menderes Üniversitesi Bilimsel Araştırma Proje Birimi'ne (Proje No: BAP-ZRF23023) teşekkür ederler.

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