Determining Important Factors on Fish Consumption with Conjoint Analysis in Tekirdag, Turkey
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Date
2019
Journal Title
Journal ISSN
Volume Title
Publisher
Latvia Univ Life Sciences & Technologies
Access Rights
info:eu-repo/semantics/openAccess
Abstract
In the world, there is an increasing consumption trend from red meat to white meat, especially to the fish. Despite the known benefits of fish consumption on human health, it is still not at the desired level in Turkey. The average fish consumption is 5.58 kg per capita in Turkey, and it is below the World (14.9 kg) and the EU (16.89 kg) average fish consumption. The aim of the study was to determine the importance level given to the factors that respondents consider when purchasing fish. In this study, surveys were conducted with 248 respondents. Conjoint analysis was used to determine the most important factors that influence respondents while purchasing fish. According to the results, fish consumption per capita in Tekirdag is 14.69 kg per year. In conjoint analysis results for all respondents, the most important factors in fish consumption are price (34.2%), form (31.4%), production method (26.9%) and supply channel (7.5%). The factors that influence respondents are changing according to the income groups. While price is the most important factor for respondents with a monthly income 1210 EUR or less, respondents with monthly income 1210 EUR and above pay attention to the processing type factor. Fish price and form are the most important factors for respondents. Retailers should aim to deliver fresh fish to consumers with a low-price policy. Due to this, it is needed to establish fish markets where necessary food controls and inspections are made, consumers relied, complying with European Union standards, fresh and cheap fish is sold.
Description
13th Baltic Conference on Food Science and Technology (FOODBALT) / 5th North and East European Congress on Food (NEEF) -- MAY 02-03, 2019 -- Latvia Univ Life Sci & Technologies, Jelgava, LATVIA
Keywords
conjoint analysis, fish consumption, consumer behaviour, income levels, Consumer Preferences
Journal or Series
Foodbalt 2019: 13th Baltic Conference on Food Science and Technology: Food. Nutrition. Well-Being.
WoS Q Value
N/A
