Identifying Preferences of Red Meat Consumption by Means of Conjoint Analysis
Öz
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.
Anahtar Kelimeler
Ayrıntılar
Birincil Dil
İngilizce
Konular
Ziraat Mühendisliği (Diğer)
Bölüm
Araştırma Makalesi
Yayımlanma Tarihi
25 Nisan 2021
Gönderilme Tarihi
12 Ekim 2020
Kabul Tarihi
-
Yayımlandığı Sayı
Yıl 2021 Cilt: 35 Sayı: 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, ve 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 (01 Nisan 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 ve İ. Keskin, “Identifying Preferences of Red Meat Consumption by Means of Conjoint Analysis”, Selcuk J Agr Food Sci, c. 35, sy 1, ss. 18–23, Nis. 2021, [çevrimiçi]. Erişim adresi: 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 (01 Nisan 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, ve İsmail Keskin. “Identifying Preferences of Red Meat Consumption by Means of Conjoint Analysis”. Selcuk Journal of Agriculture and Food Sciences, c. 35, sy 1, Nisan 2021, ss. 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]. 01 Nisan 2021;35(1):18-23. Erişim adresi: https://izlik.org/JA96WR53UT