Critical factors affecting households' red meat consumption in Turkey

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Özkan, G ORCID: https://orcid.org/0000-0001-6878-1673, Gemeç, E and Gurbuz, IB, 2023. Critical factors affecting households' red meat consumption in Turkey. Scientific Papers Series: Management, Economic Engineering in Agriculture and Rural Development, 23 (1), pp. 503-513. ISSN 2284-7995

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Abstract

Red meat consumption is vital for a balanced diet. This research examines the factors that cause consumers to prefer red meat, determines the shopping channels from which red meat is purchased, and the frequency and consumption of red meat. A face-to-face survey was applied to 273 households selected by simple random sampling. Data were analyzed using SPSS 23.0. The decisive factor in the participants' red meat preferences in the study was taste (61.5%), followed by production date (60.2%) and freshness (58.5%). According to this result, consumers were more pleasure-oriented in choosing red meat products. Advertising was the least important factor. 58.2% of the purchased red meat was from butchers, 10.6% from discount markets and 9.5% from local markets. Participants bought red meat several times a month (26.4% of them.) and consumed it several times a week (44.7%.) Half of the total meat consumed in the households was red meat. The purchasing and consumption frequency of red meat in the families in Bursa was low. Decreasing red meat prices will increase households' purchasing and consumption frequency. Farmers need a subsidy to lower production costs and increase productivity, thus reducing retail meat prices.

Item Type:	Journal article
Publication Title:	Scientific Papers Series: Management, Economic Engineering in Agriculture and Rural Development
Creators:	Özkan, G., Gemeç, E. and Gurbuz, I.B.
Publisher:	Universitatea de Ştiinţe Agronomice si Medicina Veterinara - Bucureşti
Date:	1 April 2023
Volume:	23
Number:	1
ISSN:	2284-7995
Identifiers:	Number Type 1871053 Other
Divisions:	Schools > School of Architecture, Design and the Built Environment
Record created by:	Laura Ward
Date Added:	11 Mar 2024 11:18
Last Modified:	11 Mar 2024 11:19
Related URLs:	Publisher
URI:	https://irep.ntu.ac.uk/id/eprint/51041