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Türkiye’de Zeytin Sektörünün Satış Performansının Belirleyicileri: Gemlik Zeytin Üreticileri Üzerinde Bir Analiz

Yıl 2023, Cilt: 9 Sayı: 2, 223 - 238, 27.12.2023
https://doi.org/10.61513/tead.1376600

Öz

Dünyada bilinen en eski ekili ağaçlarından olan Zeytin (Olea europaea L.) coğrafi olarak daha çok Akdeniz havzasında yetişmektedir ve bu bölgenin sembolik ağacı olarak bilinmektedir. İnsanoğlu tarihte zeytini birçok farklı amaçlarla kullanmış olsa da zeytinden elde edilen ürünlerin ve özellikle zeytinyağının insan sağlığına olan faydalarının fark edilmesiyle zeytine verilen önem de zamanla artmıştır. Bu da küresel ticarette zeytin sektörünün büyümesine katkı sağlamıştır. Türkiye, Akdeniz havzasındaki konumu nedeniyle gerek sofralık zeytin/yağlık zeytin, gerekse zeytinyağı üretimi açısından dünyanın önde gelen ülkelerinden biridir. Çalışmanın temel amacı da zeytin sektöründe faaliyette bulunan firmaların satış performansında etkili olabilecek faktörleri oraya koymaktır. Bu amaçla Gemlik zeytin üreticileri üzerinde elde edilen verilere dayalı olarak gerçekleştirilen regresyon analizi sonucunda firmaların satış performansının en önemli belirleyicilerinin sırasıyla dış ticaret biriminin varlığı, firma yaşı, ar-ge biriminin varlığı ve ihracat yapma olduğu görülmüştür. .

Kaynakça

  • Abouloifa, H., Rokni, Y., Ghabbour, N., Karboune, S., Brasca, M., D’hallewin, G. ve Asehraou, A. (2021). Probiotics from Fermented Olives. Preedy, V. R., ve Watson, R. R. (Eds.). Olives and Olive Oil in Health and Disease Prevention içinde (215-229) (2nd ed.). London: Academic Press.
  • Akinkunmi, M. (2019). Introduction to Statistics Using R. Synthesis. Lectures on Mathematics and Statistics, 11(4), 1-235.
  • Aryadoust, V. ve Raquel, M. (2019). Quantitative Data Analysis for Language Assessment Volume I: Fundamental Techniques. UK: Routledge.
  • Barbouti, A., Kanavaros, P., Kitsoulis, P., Goulas, V. ve Galaris, D. (2021). Olive Oil-Contained Phenolic Compounds Protect Cells Against H2O2-İnduced Damage and Modulate Redox Signaling By Chelating İntracellular Labile İron. Preedy, V. R. ve Watson, R. R. (Eds.). Olives and Olive Oil in Health and Disease Prevention içinde (231-237). London: Academic Press.
  • Borges, T. H., Periera, J. A., Cabrera-Vique, C., Lara, L., Oliveira, A. F. and Seiquer, I. (2017). Characterization of Arbequina Virgin Olive Oils Produced in Different Regions of Brazil and Spain: Physicochemical Properties, Oxidative Stability and Fatty Acidnprofile. Food Chem, 215, 454-462
  • Brala, C. J., Barbarić, M., Marković, A. K., ve Uršić, S. (2017). Biomedicinal Aspects and Activities of Olive Oil Phenolic Compounds, J. Milos (Ed.). Handbook of Olive Oil: Phenolic Compounds, Production and Health Benefits içinde (47-85). NY: Nova Science Publishers.
  • Coolican, H. (2009). Research Methods and Statistics in Psychology (5th ed). London: Hodder Education.
  • Çakırkaya, M. (2016). Viral Pazarlama Y Neslinin Perakende Risk Algısı ve Mağaza Sadakati. Eğitim Yayınevi. EC, (2021). EU Agricultural Outlook for Markets, Income and Environment, 2021-2031.
  • Efe, R., Soykan, A., Cürebal, İ., Sönmez, S. (2013). Olive and Olive Oil in Edremit Region, Edremit Municipality Cultural Publication, No: 9. European Commission, DG Agriculture and Rural Development, Brussels.
  • Fabrizia L.(2011). Olive A Global History. London: Reaktion Books Ltd.
  • Field, A. (2005). Discovering Statistics Using SPSS For Windows: Advanced Techniques For The Beginner. London: Sage.
  • Fiorino, P., Nizzi Griffi, F. (1992). The Spread of Olive Farming. Olivae, 44, 9-13.
  • Fortune Business Insights. (2022). Olive Oil Market, Global Market Analysis, Insights and Forecast, 2022-2029, www.fortunebusinessinsights.com.
  • Gandul-Rojas, B. ve Miguez-Mosquera, M.I. (2006). Handbook of Fruits and Fruit Processing. Hui, Y.H., Barta, J., Cano, M.P., Gusek, T., Sidhu, J.S., Sinha, N. (Eds.). Olive Processing içinde (491–517). Iowa: Blackwell Publishing.
  • Hartmann, H. T. ve Bougas, P.G. (1970). Olive Production in Greece. Economic Botany, 24(4), 443-459.
  • Hinkle, D.E., Wiersma, W., Jurs S.G. (2003). Applied Statistics for the Behavioral Sciences. Boston: Houghton Mifflin. IOC, 2023. International Olive Oil Council, https://www.internationaloliveoil.org
  • Kapellakis, I. E., Tsagarakis, K. P., ve Crowther, J. C. (2008). Olive Oil History, Production and By-Product Management. Reviews in Environmental Science and Bio/Technology, 7(1), 1-26.
  • Kostelenos, G., ve Kiritsakis, A. (2017). Olive Tree History and Evolution. Kiritsakis, A. ve Shahidi, F. (Eds.), Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing içinde (1-12.). John Wiley & Sons.
  • Liphschitz N., Gophna R., Hartman M. ve Biger G. (1991). The Beginning of Olive (Olea europaea) Cultivation in the Old World: A reassessment. Journal of Archaeological Science, 18, 441-453.
  • López-Cortés, I., Salazar-García, D.C., Mondragón-Valero, A., Hernández-Hernández, G. ve Salazar, D.M. (2017). Extra Virgin Olive Oils: Production and Polyphenolic Composition. J. Milos (Ed.), Handbook of Olive Oil Phenolic Compounds, Production and Health Benefits içinde (1-18), NY: Nova Science Publishers.
  • Loumou, A. ve Giourga, C. (2003). Olive Groves: The Life and Identity of the Mediterranean. Agriculture and Human Values, 20, 87-95.
  • Luchetti, F. (2000). Introduction. J.Harwood and R. Aparicio (Eds.).Handbook of Olive Oil: Analysis And Properties içinde (1-10.), Gaithersburg, MD: Aspen.
  • Manai-Djebali, H. ve Temime, S. B. (2017). The Health Benefits of Olive Oil Phenolic Compounds. J. Milos (Ed.), Handbook of Olive Oil: Phenolic Compounds, Production and Health Benefits içinde (163-192), NY: Nova Science Publisher.
  • Mataix, J., ve Barbancho, F. J. (2006). Olive Oil in Mediterranean Food. Quiles, J. L., Ramírez-Tortosa, M. C., ve Yaqoob, P. (Eds.). Olive Oil And Health içinde (1-44), Oxfordshire:UK: Cabi.
  • Mayers, A. (2013). Introduction to Statistics and SPSS in Psychology. Harlow: Pearson Educatıon Limited. Nazilli Chamber of Commerce Publication. (2021). Olive and Olive Oil Report, www.naztic.org.tr.
  • Özata, E., ve Cömert, M. (2016). Zeytinyağı ve Sağlıklı Yaşam. Zeytin Bilimi, 6(2), 105-110.
  • Paiva-Martins, F., ve Kiritsakis, A. (2017). Olive Fruit and Olive Oil Composition and Their Functional Compounds. Kiritsakis, A., ve Shahidi, F. (Eds.), Olives And Olive Oil As Functional Foods: Bioactivity, Chemistry And Processing içinde (81-.116), New Jersey: John Wiley & Sons.
  • Pallant, J. (2005). SPSS Survival Manual: : A Step by Step Guide to Data Anaysis Using SPSS for Windows (2nd Ed.). Crows Nest: Ailen and Unwin.
  • Rallo, L., Barranco, D., Díez, C. M., Rallo, P., Suárez, M. P., Trapero, C., ve Pliego-Alfaro, F. (2018). Strategies for Olive (Olea europaea L.): Breeding: Cultivated Genetic Resources and Crossbreeding. Al-Khayri, J., Jain, S.M., Johnson, D.V. (Eds.), Advances in Plant Breeding Strategies: Fruits içnde (pp. 535-600). Switzerland: Springer, Cham.
  • Ramirez-Tortosa, M. C., Granados, S. ve Quiles, J. L. (2006). Chemical Composition, Types and Characteristics of Olive Oil. Quiles, J. L., Ramírez-Tortosa, M. C., ve Yaqoob, P. (Eds.), Olive Oil And Health içinde (45-61). Oxfordshire: UK: Cabi.
  • Schneider, A., Hommel, G., ve Blettner, M. (2010). Linear Regression Analysis: Part 14 of A Series On Evaluation of Scientific Publications. Deutsches Ärzteblatt International, 107(44), 776-782.
  • Semerci, A.(2018). Gross Profit Analysis in Olive Oil Production: A Case Study of Hatay Region-Turkey, Custos E Agronegocıo On Line, 14(2), 237-259.
  • Shahbaz, M., Sacanella, E., Tahiri, I., & Casas, R. (2021). Mediterranean Diet and Role of Olive Oil. Preedy, V. R., & Watson, R. R. (Eds.), Olives and Olive Oil in Health and Disease Prevention içinde (2nd ed., ss.205-214). London: Academic Press.
  • Sheskin, D. J. (2003). Handbook of Parametric and Nonparametric Statistical Procedures. New York: Chapman and hall/CRC.
  • Siepel, J., ve Dejardin, M. (2020). How Do We Measure Firm Performance? A Review of Issues Facing Entrepreneurship Researchers. G. Saridakis ve M. Cowling (Eds), Handbook of Quantitative Research Methods in Entrepreneurship içinde (4-20), Cheltenham: Edward Elgar Publishing.
  • Silvestrini, R. T., ve Burke, S. E. (2018). Linear Regression Analysis With JMP and R. Quality Press.
  • Suvarna, V., & Sharma, D. (2021). Overview of Olive Oil in Vascular Dysfunction. In Preedy, V. R., & Watson, R. R. (Eds.), Olives and Olive Oil in Health and Disease Prevention içinde (2nd ed., 165-174). Academic Press.
  • Valdec, M., ve Zrnc, J. (2015). The Direction of Causality Between Exports and Firm Performance: Microeconomic Evidence From Croatia Using The Matching Approach. Financial Theory and Practice, 39(1), 1-30.
  • Vilar, J., ve Pereira, J. E. (2018). International Olive Growing. Historical Dissemination, Strategic Analysis and Descriptive Vision. Fundación Caja Rural: Jaen, Spain.
  • Vossen, P. (2007). Olive Oil: History, Production, and Characteristics of the World’s Classic Oils, Hort Science, 42(5), 1093-1100.
  • Weinfeld, M. (1987). The Use of Oil in The Cult of Ancient Israel. Heltzer, M. ve Eitam, D. (eds.), Olive Oil in Antiquity içinde (192–195). Haifa: University of Haifa Press.
  • Welc, J. ve Esquerdo, P. J. R. (2018). Applied Regression Analysis For Business. Cham: Springer.

Determinants of Sales Performance of the Olive Sector in Turkey: An Analysis on Gemlik Olive Producers

Yıl 2023, Cilt: 9 Sayı: 2, 223 - 238, 27.12.2023
https://doi.org/10.61513/tead.1376600

Öz

Olive (Olea europaea L.), one of the oldest known cultivated trees in the world, grows geographically mostly in the Mediterranean basin and is known as the symbolic tree of this region. Human beings have used olives for many different purposes throughout history, and then, with the realization of the positive effects of olive products, and especially olive oil, on human health, the importance given to olives has increased day by day. This has contributed to the growth of the olive sector in global trade. Due to its location in the Mediterranean basin, Turkey is one of the leading countries in the world in terms of both table olives/oil olives and olive oil production. The main purpose of the study is to reveal the factors that may be effective in the sales performance of companies operating in the olive sector. For this purpose, as a result of the regression analysis carried out based on the data obtained on Gemlik olive producers, it was seen that the most important determinants of the sales performance of the companies were the existence of the foreign trade unit, the age of the company, the existence of the R&D unit and exporting, respectively.

Kaynakça

  • Abouloifa, H., Rokni, Y., Ghabbour, N., Karboune, S., Brasca, M., D’hallewin, G. ve Asehraou, A. (2021). Probiotics from Fermented Olives. Preedy, V. R., ve Watson, R. R. (Eds.). Olives and Olive Oil in Health and Disease Prevention içinde (215-229) (2nd ed.). London: Academic Press.
  • Akinkunmi, M. (2019). Introduction to Statistics Using R. Synthesis. Lectures on Mathematics and Statistics, 11(4), 1-235.
  • Aryadoust, V. ve Raquel, M. (2019). Quantitative Data Analysis for Language Assessment Volume I: Fundamental Techniques. UK: Routledge.
  • Barbouti, A., Kanavaros, P., Kitsoulis, P., Goulas, V. ve Galaris, D. (2021). Olive Oil-Contained Phenolic Compounds Protect Cells Against H2O2-İnduced Damage and Modulate Redox Signaling By Chelating İntracellular Labile İron. Preedy, V. R. ve Watson, R. R. (Eds.). Olives and Olive Oil in Health and Disease Prevention içinde (231-237). London: Academic Press.
  • Borges, T. H., Periera, J. A., Cabrera-Vique, C., Lara, L., Oliveira, A. F. and Seiquer, I. (2017). Characterization of Arbequina Virgin Olive Oils Produced in Different Regions of Brazil and Spain: Physicochemical Properties, Oxidative Stability and Fatty Acidnprofile. Food Chem, 215, 454-462
  • Brala, C. J., Barbarić, M., Marković, A. K., ve Uršić, S. (2017). Biomedicinal Aspects and Activities of Olive Oil Phenolic Compounds, J. Milos (Ed.). Handbook of Olive Oil: Phenolic Compounds, Production and Health Benefits içinde (47-85). NY: Nova Science Publishers.
  • Coolican, H. (2009). Research Methods and Statistics in Psychology (5th ed). London: Hodder Education.
  • Çakırkaya, M. (2016). Viral Pazarlama Y Neslinin Perakende Risk Algısı ve Mağaza Sadakati. Eğitim Yayınevi. EC, (2021). EU Agricultural Outlook for Markets, Income and Environment, 2021-2031.
  • Efe, R., Soykan, A., Cürebal, İ., Sönmez, S. (2013). Olive and Olive Oil in Edremit Region, Edremit Municipality Cultural Publication, No: 9. European Commission, DG Agriculture and Rural Development, Brussels.
  • Fabrizia L.(2011). Olive A Global History. London: Reaktion Books Ltd.
  • Field, A. (2005). Discovering Statistics Using SPSS For Windows: Advanced Techniques For The Beginner. London: Sage.
  • Fiorino, P., Nizzi Griffi, F. (1992). The Spread of Olive Farming. Olivae, 44, 9-13.
  • Fortune Business Insights. (2022). Olive Oil Market, Global Market Analysis, Insights and Forecast, 2022-2029, www.fortunebusinessinsights.com.
  • Gandul-Rojas, B. ve Miguez-Mosquera, M.I. (2006). Handbook of Fruits and Fruit Processing. Hui, Y.H., Barta, J., Cano, M.P., Gusek, T., Sidhu, J.S., Sinha, N. (Eds.). Olive Processing içinde (491–517). Iowa: Blackwell Publishing.
  • Hartmann, H. T. ve Bougas, P.G. (1970). Olive Production in Greece. Economic Botany, 24(4), 443-459.
  • Hinkle, D.E., Wiersma, W., Jurs S.G. (2003). Applied Statistics for the Behavioral Sciences. Boston: Houghton Mifflin. IOC, 2023. International Olive Oil Council, https://www.internationaloliveoil.org
  • Kapellakis, I. E., Tsagarakis, K. P., ve Crowther, J. C. (2008). Olive Oil History, Production and By-Product Management. Reviews in Environmental Science and Bio/Technology, 7(1), 1-26.
  • Kostelenos, G., ve Kiritsakis, A. (2017). Olive Tree History and Evolution. Kiritsakis, A. ve Shahidi, F. (Eds.), Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing içinde (1-12.). John Wiley & Sons.
  • Liphschitz N., Gophna R., Hartman M. ve Biger G. (1991). The Beginning of Olive (Olea europaea) Cultivation in the Old World: A reassessment. Journal of Archaeological Science, 18, 441-453.
  • López-Cortés, I., Salazar-García, D.C., Mondragón-Valero, A., Hernández-Hernández, G. ve Salazar, D.M. (2017). Extra Virgin Olive Oils: Production and Polyphenolic Composition. J. Milos (Ed.), Handbook of Olive Oil Phenolic Compounds, Production and Health Benefits içinde (1-18), NY: Nova Science Publishers.
  • Loumou, A. ve Giourga, C. (2003). Olive Groves: The Life and Identity of the Mediterranean. Agriculture and Human Values, 20, 87-95.
  • Luchetti, F. (2000). Introduction. J.Harwood and R. Aparicio (Eds.).Handbook of Olive Oil: Analysis And Properties içinde (1-10.), Gaithersburg, MD: Aspen.
  • Manai-Djebali, H. ve Temime, S. B. (2017). The Health Benefits of Olive Oil Phenolic Compounds. J. Milos (Ed.), Handbook of Olive Oil: Phenolic Compounds, Production and Health Benefits içinde (163-192), NY: Nova Science Publisher.
  • Mataix, J., ve Barbancho, F. J. (2006). Olive Oil in Mediterranean Food. Quiles, J. L., Ramírez-Tortosa, M. C., ve Yaqoob, P. (Eds.). Olive Oil And Health içinde (1-44), Oxfordshire:UK: Cabi.
  • Mayers, A. (2013). Introduction to Statistics and SPSS in Psychology. Harlow: Pearson Educatıon Limited. Nazilli Chamber of Commerce Publication. (2021). Olive and Olive Oil Report, www.naztic.org.tr.
  • Özata, E., ve Cömert, M. (2016). Zeytinyağı ve Sağlıklı Yaşam. Zeytin Bilimi, 6(2), 105-110.
  • Paiva-Martins, F., ve Kiritsakis, A. (2017). Olive Fruit and Olive Oil Composition and Their Functional Compounds. Kiritsakis, A., ve Shahidi, F. (Eds.), Olives And Olive Oil As Functional Foods: Bioactivity, Chemistry And Processing içinde (81-.116), New Jersey: John Wiley & Sons.
  • Pallant, J. (2005). SPSS Survival Manual: : A Step by Step Guide to Data Anaysis Using SPSS for Windows (2nd Ed.). Crows Nest: Ailen and Unwin.
  • Rallo, L., Barranco, D., Díez, C. M., Rallo, P., Suárez, M. P., Trapero, C., ve Pliego-Alfaro, F. (2018). Strategies for Olive (Olea europaea L.): Breeding: Cultivated Genetic Resources and Crossbreeding. Al-Khayri, J., Jain, S.M., Johnson, D.V. (Eds.), Advances in Plant Breeding Strategies: Fruits içnde (pp. 535-600). Switzerland: Springer, Cham.
  • Ramirez-Tortosa, M. C., Granados, S. ve Quiles, J. L. (2006). Chemical Composition, Types and Characteristics of Olive Oil. Quiles, J. L., Ramírez-Tortosa, M. C., ve Yaqoob, P. (Eds.), Olive Oil And Health içinde (45-61). Oxfordshire: UK: Cabi.
  • Schneider, A., Hommel, G., ve Blettner, M. (2010). Linear Regression Analysis: Part 14 of A Series On Evaluation of Scientific Publications. Deutsches Ärzteblatt International, 107(44), 776-782.
  • Semerci, A.(2018). Gross Profit Analysis in Olive Oil Production: A Case Study of Hatay Region-Turkey, Custos E Agronegocıo On Line, 14(2), 237-259.
  • Shahbaz, M., Sacanella, E., Tahiri, I., & Casas, R. (2021). Mediterranean Diet and Role of Olive Oil. Preedy, V. R., & Watson, R. R. (Eds.), Olives and Olive Oil in Health and Disease Prevention içinde (2nd ed., ss.205-214). London: Academic Press.
  • Sheskin, D. J. (2003). Handbook of Parametric and Nonparametric Statistical Procedures. New York: Chapman and hall/CRC.
  • Siepel, J., ve Dejardin, M. (2020). How Do We Measure Firm Performance? A Review of Issues Facing Entrepreneurship Researchers. G. Saridakis ve M. Cowling (Eds), Handbook of Quantitative Research Methods in Entrepreneurship içinde (4-20), Cheltenham: Edward Elgar Publishing.
  • Silvestrini, R. T., ve Burke, S. E. (2018). Linear Regression Analysis With JMP and R. Quality Press.
  • Suvarna, V., & Sharma, D. (2021). Overview of Olive Oil in Vascular Dysfunction. In Preedy, V. R., & Watson, R. R. (Eds.), Olives and Olive Oil in Health and Disease Prevention içinde (2nd ed., 165-174). Academic Press.
  • Valdec, M., ve Zrnc, J. (2015). The Direction of Causality Between Exports and Firm Performance: Microeconomic Evidence From Croatia Using The Matching Approach. Financial Theory and Practice, 39(1), 1-30.
  • Vilar, J., ve Pereira, J. E. (2018). International Olive Growing. Historical Dissemination, Strategic Analysis and Descriptive Vision. Fundación Caja Rural: Jaen, Spain.
  • Vossen, P. (2007). Olive Oil: History, Production, and Characteristics of the World’s Classic Oils, Hort Science, 42(5), 1093-1100.
  • Weinfeld, M. (1987). The Use of Oil in The Cult of Ancient Israel. Heltzer, M. ve Eitam, D. (eds.), Olive Oil in Antiquity içinde (192–195). Haifa: University of Haifa Press.
  • Welc, J. ve Esquerdo, P. J. R. (2018). Applied Regression Analysis For Business. Cham: Springer.
Toplam 42 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Uluslararası İktisat (Diğer), Tarım Ekonomisi
Bölüm Araştırma Makalesi
Yazarlar

Müslüm Basılgan 0000-0001-8307-6315

Elif Hayretçi 0000-0003-1492-0935

Yayımlanma Tarihi 27 Aralık 2023
Gönderilme Tarihi 16 Ekim 2023
Kabul Tarihi 22 Aralık 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 9 Sayı: 2

Kaynak Göster

APA Basılgan, M., & Hayretçi, E. (2023). Türkiye’de Zeytin Sektörünün Satış Performansının Belirleyicileri: Gemlik Zeytin Üreticileri Üzerinde Bir Analiz. Tarım Ekonomisi Araştırmaları Dergisi, 9(2), 223-238. https://doi.org/10.61513/tead.1376600