The willingness of Turkish consumers in different sociodemographic groups to try and consume in-vitro meat

Ayşe Gülin Eser; Pembe Dilara Keçici; Funda Yılmaz Eker; Bülent Ekiz

Makale detayları

The willingness of Turkish consumers in different sociodemographic groups to try and consume in-vitro meat

Yazarlar:

Ayşe Gülin Eser | Pembe Dilara Keçici | Funda Yılmaz Eker | Bülent Ekiz

Yayıncı:

Ankara University

Ana Başlıklar:

Veterinary Food Hygiene and Technology

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.72 Issue 3, pp.257-266

Belge Tipi:

Makale

Yayın Tarihi:

1/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001353481

pISSN:

1300-0861

Anahtar kelimeler:

Özet:

 This study was conducted to determine the willingness of Turkish consumers in various socio-demographic groups to try, consume, and pay for in-vitro meat. The study was applied to potential participants through social media via Google Forms in the form of a questionnaire, and 989 responses were collected. Males were more willing than females to try in-vitro meat, consume it regularly, and try it when recommended. People who have masters and doctoral degrees are more willing to try in-vitro meat compared to those with other education levels. Related professionals, students, and health workers are more willing to try in-vitro meat directly and even more willing to try it, if recommended, than other occupational groups. The willingness to try, to consume regularly, and to try on recommendations were higher in the Mediterranean, Aegean, and Central Anatolia regions compared to others. Compared to individuals with one or two children, those without children and those with three or more children were found to be more willing to try in-vitro meat and to try if recommended. In-vitro meat is not yet commercially marketed in TürkiyeTurkey, and this study addresses the perceptions and opinions of consumer groups in different socio-economic statuses about in-vitro meat.

 This study was conducted to determine the willingness of Turkish consumers in various socio-demographic groups to try, consume, and pay for in-vitro meat. The study was applied to potential participants through social media via Google Forms in the form of a questionnaire, and 989 responses were collected. Males were more willing than females to try in-vitro meat, consume it regularly, and try it when recommended. People who have masters and doctoral degrees are more willing to try in-vitro meat compared to those with other education levels. Related professionals, students, and health workers are more willing to try in-vitro meat directly and even more willing to try it, if recommended, than other occupational groups. The willingness to try, to consume regularly, and to try on recommendations were higher in the Mediterranean, Aegean, and Central Anatolia regions compared to others. Compared to individuals with one or two children, those without children and those with three or more children were found to be more willing to try in-vitro meat and to try if recommended. In-vitro meat is not yet commercially marketed in TürkiyeTurkey, and this study addresses the perceptions and opinions of consumer groups in different socio-economic statuses about in-vitro meat.

 This study was conducted to determine the willingness of Turkish consumers in various socio-demographic groups to try, consume, and pay for in-vitro meat. The study was applied to potential participants through social media via Google Forms in the form of a questionnaire, and 989 responses were collected. Males were more willing than females to try in-vitro meat, consume it regularly, and try it when recommended. People who have masters and doctoral degrees are more willing to try in-vitro meat compared to those with other education levels. Related professionals, students, and health workers are more willing to try in-vitro meat directly and even more willing to try it, if recommended, than other occupational groups. The willingness to try, to consume regularly, and to try on recommendations were higher in the Mediterranean, Aegean, and Central Anatolia regions compared to others. Compared to individuals with one or two children, those without children and those with three or more children were found to be more willing to try in-vitro meat and to try if recommended. In-vitro meat is not yet commercially marketed in TürkiyeTurkey, and this study addresses the perceptions and opinions of consumer groups in different socio-economic statuses about in-vitro meat.

 This study was conducted to determine the willingness of Turkish consumers in various socio-demographic groups to try, consume, and pay for in-vitro meat. The study was applied to potential participants through social media via Google Forms in the form of a questionnaire, and 989 responses were collected. Males were more willing than females to try in-vitro meat, consume it regularly, and try it when recommended. People who have masters and doctoral degrees are more willing to try in-vitro meat compared to those with other education levels. Related professionals, students, and health workers are more willing to try in-vitro meat directly and even more willing to try it, if recommended, than other occupational groups. The willingness to try, to consume regularly, and to try on recommendations were higher in the Mediterranean, Aegean, and Central Anatolia regions compared to others. Compared to individuals with one or two children, those without children and those with three or more children were found to be more willing to try in-vitro meat and to try if recommended. In-vitro meat is not yet commercially marketed in TürkiyeTurkey, and this study addresses the perceptions and opinions of consumer groups in different socio-economic statuses about in-vitro meat.

Makale detayları

The willingness of Turkish consumers in different sociodemographic groups to try and consume in-vitro meat

Yazarlar:

Ayşe Gülin Eser | Pembe Dilara Keçici | Funda Yılmaz Eker | Bülent Ekiz

Yayıncı:

Ankara University

Ana Başlıklar:

Veterinary Food Hygiene and Technology

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.72 Issue 3, pp.257-266

Belge Tipi:

Makale

Yayın Tarihi:

1/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001353481

pISSN:

1300-0861

In-vitro meat

socio-demographic factors

willingness to consume

willingness to try

Sayı

Makale detayları

The willingness of Turkish consumers in different sociodemographic groups to try and consume in-vitro meat

Yazarlar: Ayşe Gülin Eser | Pembe Dilara Keçici | Funda Yılmaz Eker | Bülent Ekiz

Yayıncı: Ankara University

Ana Başlıklar: Veterinary Food Hygiene and Technology

Dergi: Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.72 Issue 3, pp.257-266

Belge Tipi: Makale

Yayın Tarihi: 1/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001353481

pISSN: 1300-0861

In-vitro meat

socio-demographic factors

willingness to consume

willingness to try

Sayı

Yazarlar:

Ayşe Gülin Eser | Pembe Dilara Keçici | Funda Yılmaz Eker | Bülent Ekiz

Yayıncı:

Ankara University

Ana Başlıklar:

Veterinary Food Hygiene and Technology

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.72 Issue 3, pp.257-266

Belge Tipi:

Makale

Yayın Tarihi:

1/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001353481

pISSN:

1300-0861