Tekirdağ ilinde kırmızı et tüketim alışkanlıklarının analizi
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Date
2011
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Namık Kemal Üniversitesi
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info:eu-repo/semantics/openAccess
Abstract
Bu çalışmada Tekirdağ ilinde hane halklarının kırmızı et tüketim davranışları, ailelerin sosyo-ekonomik özellikleri ve kırmızı et satın alım yer tercihlerinin ekonomik olarak analizi amaçlanmış ve Tekirdağ İli kentsel alanda yaşayan 166 hane halkıyla yüz yüze anket çalışması yapılarak, kırmızı et tüketim alışkanlıkları analiz edilmiş ve kırmızı et satın alırken dikkat edilen hususlara değinilmiştir. Araştırma sonuçlarına göre tüketicilerin %40,4 gibi büyük bir kısmı haftada 1 ile 3 defa, %25,3'ünün ise ayda 1 ile 3 defa kırmızı et tükettikleri belirlenmiştir. Tekirdağ ilinde yıllık kişi başına kırmızı et tüketimi 18,2 kg'dır. Türkiye'de ise yıllık kişi başına kırmızı et tüketimi 12 kg civarındadır. Tekirdağ ilindeki kırmızı et tüketiminin %88,11'lik kısmını dana eti oluşturmaktadır. Ayrıca kırmızı et tüketim şekli olarak %51,89'luk pay ile kıyma, %26,12'lik pay ile parça et ve %22,09'luk pay ile de kuşbaşı et oluşturmaktadır. Tüketicilerin satın alım yeri olarak tercihleri %52'lik oranla kasaplardır. Tekirdağ ilinde son bir yılda kırmızı et tüketimi %32 azalmıştır. Bunun başlıca nedeni ise ekonomik krizin tüketiciler üzerindeki olumsuz etkisi olarak belirlenmiştir. Tüketicilerin %79'u ithal et tüketmeyi tercih etmedikleri, %21'inin ise ithal et tüketmeyi tercih ettikleri belirtmişlerdir.
In this study, red meat consumption behavior of households in the province of Tekirdag, socio-economic characteristics of families and the analysis of economic preferences in the intended purchase of red meat and 166 households living in urban areas of the province of Tekirdag survey by face to face with the people, red meat consumption patterns were analyzed and red be careful when buying meat of the issues mentioned. According to the survey 40.4% of consumers between 1 to 3 times a week as part of a large, 25.3% third of 1 to 3 times per month by the red meat consumed were determined. The annual per capita consumption of red meat is 18.2 kg in the Tekirdag. In Turkey, the annual per capita consumption of red meat is around 12 kg. 88.11% of red meat consumption is such as beef in the Tekirdag. In addition, 51.89% of red meat consumption as a form of hood with a share of meat, 26.12%, 22.09% with a share of meat and 'hood with a share of the meat is cubed. 52% of consumers have been buying from butchers. Red meat consumption decreased by 32% over the last year in Tekirdag. The main reason for this negative impact on consumers is determined as the economic crisis. 79% of consumers do not eat prefer to imported meat, have it reported that 21% of the imported meat.
In this study, red meat consumption behavior of households in the province of Tekirdag, socio-economic characteristics of families and the analysis of economic preferences in the intended purchase of red meat and 166 households living in urban areas of the province of Tekirdag survey by face to face with the people, red meat consumption patterns were analyzed and red be careful when buying meat of the issues mentioned. According to the survey 40.4% of consumers between 1 to 3 times a week as part of a large, 25.3% third of 1 to 3 times per month by the red meat consumed were determined. The annual per capita consumption of red meat is 18.2 kg in the Tekirdag. In Turkey, the annual per capita consumption of red meat is around 12 kg. 88.11% of red meat consumption is such as beef in the Tekirdag. In addition, 51.89% of red meat consumption as a form of hood with a share of meat, 26.12%, 22.09% with a share of meat and 'hood with a share of the meat is cubed. 52% of consumers have been buying from butchers. Red meat consumption decreased by 32% over the last year in Tekirdag. The main reason for this negative impact on consumers is determined as the economic crisis. 79% of consumers do not eat prefer to imported meat, have it reported that 21% of the imported meat.
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Keywords
kırmızı et, et üretimi, et tüketim, dış ticaret, red meat, meat production, red meat consumption, foreign trade
