Determination of the factors affecting red meat consumption in Türkiye with the two-stage Heckman model
Yazarlar (2)
Yozgat Bozok Üniversitesi, Türkiye
Prof. Dr. Adnan ÇİÇEK
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Emirates Journal of Food and Agriculture |
| Dergi ISSN | 2079-052X Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q4 |
| Makale Dili | İngilizce |
| Basım Tarihi | 12-2022 |
| Cilt No | 34 |
| Sayı | 12 |
| Sayfalar | 1033 / 1041 |
| DOI Numarası | 10.9755/ejfa.2022.v34.i12.2964 |
| Makale Linki | https://www.ejfa.me/index.php/journal/article/view/2964/1671 |
| Özet |
| Red meat consumption in the world is in a rapid upward trend and has reached a level that involves many sectors. Studies on red meat consumption have become a guide not only for policies for the red meat sector, but also for health and environmental practices. With its population size, structure and economy among emerging economies, Türkiye has an important place in red meat consumption. In the present study, red meat consumption in Türkiye and the factors affecting the amount of consumption were examined with the two-stage Heckman Model. According to the findings obtained, red meat consumption in Türkiye is mainly beef and lamb. It was found that factors such as income, religious belief, regionality, education and household size affect the amount of consumption. An important finding of the study was that only 29.1% of consumers had enough red meat consumption that meets the criteria for a balanced diet. This rate is a proof that people living in the country should reconsider their policies in terms of access to adequate and balanced food. On the other hand, the per capita consumption of red meat determined for Turkey in the study was found to be considerably higher than the official figures. This difference between the values can be reduced by improving the control system for keeping records in enterprises and by making adjustments in the calculation criteria |
| Anahtar Kelimeler |
| Beef | Consumer preferences | Lamb | Two-stage Heckman model |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| SCOPUS | 1 |
| Google Scholar | 5 |