Factors Affecting Consumers' White Meat Preferences and it's Share in Food  Expenditures: Bursa Province

İsmail Bülent Gürbüz; Esra Gemeç; Özgecan Kadağan

Makale detayları

Factors Affecting Consumers' White Meat Preferences and it's Share in Food Expenditures: Bursa Province

Yazarlar:

İsmail Bülent Gürbüz | Esra Gemeç | Özgecan Kadağan

Yayıncı:

Bursa Uludağ University

Ana Başlıklar:

Tarım Politikaları

Dergi:

Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi Vol.37 Issue 2, pp.343-363

Belge Tipi:

Makale

Yayın Tarihi:

8/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001304794

pISSN:

2651-4044

Anahtar kelimeler:

Özet:

 White meat has an important role in maintaining a healthy life and increasing the quality of life. The most important feature of this nutrient is that it is easily digested in addition to having enough vitamins and minerals. In this study, it has been tried to determine the relationship between the factors affecting white meat preferences and the share of this food in food expenditures with consumption preferences. The research was conducted face-to-face with a total of 396 participants, 155 women and 241 men, residing in Bursa. The obtained data were analyzed using SPSS 28. Frequency analysis and Correlation analysis were applied to find answers to the research questions. As a result of the analysis, it is seen that 36.6 of the participants allocate a share between 36-50 for food and 41.9 of the participants who share a share of 25 or less for white meat. There is a strong positive correlation between the freshness r.379 p.001, quality r.340 p.001, taste r.379 p.001 and organic certification of the products. there is a relationship. Consumers are more inclined towards organic products as the freshness, quality and taste of white meat increases. The share of white meat in food expenditures and habit r.117 p.020, ease of availability r.194 p.020, taste r.177 p.001, low price r.132 p.009, and being healthier r.207 p.001. As the share allocated to white meat increases, the habit, ease of availability and consumption of this healthy product increase. Consumers should be made more conscious in order to increase the meat consumption and to have a balanced diet. In addition, the consumption of organic products, which are more beneficial for health, should be encouraged, especially for high-income groups.

 White meat has an important role in maintaining a healthy life and increasing the quality of life. The most important feature of this nutrient is that it is easily digested in addition to having enough vitamins and minerals. In this study, it has been tried to determine the relationship between the factors affecting white meat preferences and the share of this food in food expenditures with consumption preferences. The research was conducted face-to-face with a total of 396 participants, 155 women and 241 men, residing in Bursa. The obtained data were analyzed using SPSS 28. Frequency analysis and Correlation analysis were applied to find answers to the research questions. As a result of the analysis, it is seen that 36.6 of the participants allocate a share between 36-50 for food and 41.9 of the participants who share a share of 25 or less for white meat. There is a strong positive correlation between the freshness r.379 p.001, quality r.340 p.001, taste r.379 p.001 and organic certification of the products. there is a relationship. Consumers are more inclined towards organic products as the freshness, quality and taste of white meat increases. The share of white meat in food expenditures and habit r.117 p.020, ease of availability r.194 p.020, taste r.177 p.001, low price r.132 p.009, and being healthier r.207 p.001. As the share allocated to white meat increases, the habit, ease of availability and consumption of this healthy product increase. Consumers should be made more conscious in order to increase the meat consumption and to have a balanced diet. In addition, the consumption of organic products, which are more beneficial for health, should be encouraged, especially for high-income groups.

 White meat has an important role in maintaining a healthy life and increasing the quality of life. The most important feature of this nutrient is that it is easily digested in addition to having enough vitamins and minerals. In this study, it has been tried to determine the relationship between the factors affecting white meat preferences and the share of this food in food expenditures with consumption preferences. The research was conducted face-to-face with a total of 396 participants, 155 women and 241 men, residing in Bursa. The obtained data were analyzed using SPSS 28. Frequency analysis and Correlation analysis were applied to find answers to the research questions. As a result of the analysis, it is seen that 36.6 of the participants allocate a share between 36-50 for food and 41.9 of the participants who share a share of 25 or less for white meat. There is a strong positive correlation between the freshness r.379 p.001, quality r.340 p.001, taste r.379 p.001 and organic certification of the products. there is a relationship. Consumers are more inclined towards organic products as the freshness, quality and taste of white meat increases. The share of white meat in food expenditures and habit r.117 p.020, ease of availability r.194 p.020, taste r.177 p.001, low price r.132 p.009, and being healthier r.207 p.001. As the share allocated to white meat increases, the habit, ease of availability and consumption of this healthy product increase. Consumers should be made more conscious in order to increase the meat consumption and to have a balanced diet. In addition, the consumption of organic products, which are more beneficial for health, should be encouraged, especially for high-income groups.

 Sağlıklı bir hayatın devam etmesi ve yaşam kalitesinin yükselmesinde beyaz etin önemli bir rolü vardır. Bu besin maddesinin en önemli özelliği yeterli miktarda vitamin ve minerale sahip olmasına ek olarak kolay sindirilebilmesidir. Bu çalışmada, beyaz et tercihlerini etkileyen faktörlerin birbirleriyle olan ilişkisi ve gıda harcamaları içerisinde bu besin için harcanan payın, tüketim tercihleriyle olan ilişkisi belirlenmeye çalışılmıştır. Araştırma, Bursa ilinde ikamet eden 155 kadın ve 241 erkek olmak üzere, toplam 396 katılımcı ile yüz yüze anket yapılmıştır. Elde edilen veriler, SPSS 28 kullanılarak analiz edilmiştir. Araştırma sorularına cevap bulmak amacıyla Frekans analizi ve Korelasyon analizi uygulanmıştır. Analiz sonucunda katılımcıların 36.6sı gıdaya 36-50 arasında pay ayırdığı ve beyaz ete 25 ve altında pay ayıran katılımcıların 41.9luk bir kısım oluşturduğu görülmektedir. Ürünlerin tazeliği r.379 p.001, kalitesi r.340 p.001, lezzeti r.379 p.001 ile organik sertifikalı olması arasında pozitif yönlü kuvvetli bir ilişki bulunmaktadır. Tüketiciler beyaz ette tazelik, kalite ve lezzet arttıkça organik ürünlere daha da eğilim göstermektedir. Gıda harcamaları içerisinde beyaz etin payı ile alışkanlık r.117 p.020, bulunma kolaylığı r.194 p.020, damak zevkine uyması r.177 p.001, fiyatının düşük olması r.132 p.009, daha sağlıklı olması r.207 p.001 arasında güçlü bir ilişki bulunduğu belirlenmiştir. Beyaz ete ayrılan pay arttıkça alışkanlık, bulunma kolaylığının ve sağlıklı olan bu ürünün tüketimi artış göstermektedir. Tüketicilerin et tüketim sıklıklarının artırılması ve dengeli beslenme için tüketiciler daha çok bilinçlendirilmelidir. Ayrıca, sağlık açısından daha faydalı olan organik ürün tüketimi de yüksek gelir grupları başta olmak üzere teşvik edilmelidir.

Makale detayları

Factors Affecting Consumers' White Meat Preferences and it's Share in Food Expenditures: Bursa Province

Yazarlar:

İsmail Bülent Gürbüz | Esra Gemeç | Özgecan Kadağan

Yayıncı:

Bursa Uludağ University

Ana Başlıklar:

Tarım Politikaları

Dergi:

Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi Vol.37 Issue 2, pp.343-363

Belge Tipi:

Makale

Yayın Tarihi:

8/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001304794

pISSN:

2651-4044

Broiler meat

consumer preferences

healthy diet

food expenditures

organic meatTavuk eti

tüketici tercihleri

sağlıklı beslenme

gıda harcamaları

organik et

Sayı

Makale detayları

Yazarlar: İsmail Bülent Gürbüz | Esra Gemeç | Özgecan Kadağan

Yayıncı: Bursa Uludağ University

Ana Başlıklar: Tarım Politikaları

Dergi: Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi Vol.37 Issue 2, pp.343-363

Belge Tipi: Makale

Yayın Tarihi: 8/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001304794

pISSN: 2651-4044

Sayı

Yazarlar:

İsmail Bülent Gürbüz | Esra Gemeç | Özgecan Kadağan

Yayıncı:

Bursa Uludağ University

Ana Başlıklar:

Tarım Politikaları

Dergi:

Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi Vol.37 Issue 2, pp.343-363

Belge Tipi:

Makale

Yayın Tarihi:

8/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001304794

pISSN:

2651-4044