Halal Food Analysis Methods and Research on Consumer Trends: Malatya Example

Öz

Halal food is defined as food in which all processes are carried out in accordance with Islamic rules, from production to consumption, that is, from the place where the product is produced to the table. While certain conclusions can be made about whether many products are halal or haram, more information is needed for products with questionable status. For this, high-sensitivity analysis methods have been developed. In this study, a ques tionnaire was conducted to determine the attitudes and expectations about halal food of consumers living in Malatya about halal food. The questionnaire form consists of three parts. In the first part, the demographic and socio-economic characteristics of the consumers were questioned. In the last part, questions were asked to learn the attitudes and expectations of consumers. Data were otained from 430 consumers living in the city center of Malatya. The obtained data were analyzed with SPSS 25.0 program. According to the result of the ques tionnaire; 51.4% of the respondents were women, 80.5% of them were married. Also 37.9% of respondents are undergraduates, 26.7% of them are housewives and 18.6% have an income level of minimum wage or below. While it has been determined that 76% of the respondents have knowledge about halal food, but just 27.9% of them pay attention to the halal food certificate of the products they buy. In addition, it has been determined that the majority of consumers question the halal food certificate when purchasing animal food products. According to these results, it is necessary to increase more information on products in order to be more involved in the halal food market.

Anahtar Kelimeler

• halal food, halal
• halal food analysis
• consumer trends

Destekleyen Kurum

İnönü Üniversitesi Fen ve Mühendislik Bilimleri Bilimsel araştırma ve Yayın Etik Kurulundan 2020/1 sayı ve 27.01.2020 tarihli etik kurul onayı alınmıştı

Etik Beyan

Etik izin alınmıştır

Teşekkür

Thanks to İnönü Üniveristesi Scientific Research Unit to support with this work with FYL-2020-2037 project

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