Consumers‘ Bread Consumption Habits and Waste Status: Hatay/Turkey Example

Abstract

In this study, it was aimed to determine the reasons for the waste of bread among consumers in Hatay province and what should be taken for the elimination of these causes. The subjects of this study were the data obtained from 406 consumers selected from the city center. The data were obtained through face to face interviews during the period of May-2017. In the questionnaire, there were questions towards determining the bread consumption habits, consumption preferences and bread waste levels along with the socio-demographic characteristics of the consumers. Cross tabulation and chi-square analysis were used in the evaluation and comparison of the data. It was determined that the amount of bread consumed per person was 278 g/day and 7% of the total family consumption of bread was wasted without any consumption. While the most consumed types of bread are traditional white bread and flatbread, bakeries and groceries are the most common places to buy bread. Consumers usually buy bread twice a day and the main considerations in the consumers’ preference for bread purchase are that the establishments comply with hygiene requirements and that quality materials are used in the bread making process. Staling and bad taste are among the significant issues in bread wastage. Taking future trends in the sector into consideration, producers should pay attention to product quality, production according to health conditions and longer shelf life on bread; depending on consumer awareness. The producers should diversify their production of bread and other bakery products.

Defining and Predicting Consumers Bread Choices based on Socio-Demographic Characteristics and Healthy Living Orientations

“…These inferences, Demirtaş et al (2018), Sarica et al (2021), and Dong and Karboune (2021), are also like the findings and literature reports.…”

“…However, in the staleness of bread, evaluation forms may affect human health, especially when it comes to microbial activities, consumption of bread, feeding to animals rather than human consumption, etc. These interpretations are approved by Demirtaş et al (2018), Sarica et al (2021), and Dong and Karboune (2021).…”

“…They revealed that the structure and color (light and dark) of rye bread effectively form health properties. Demirtaş et al (2018) stated that white bread is widely produced and consumed in Turkey, and regional consumption is also typical. Sarica et al (2021), in a study they conducted in Turkey, found that insufficient control of the mother and father's occupation, monthly income, and bakery products were important in bread consumption.…”

Changes in Food Supply and Consumption Practices of People in Turkey During the COVID-19 Pandemic

“…Bread is the primary foodstuff in daily nutrition. Turkey is among the first countries in the world with high consumption of bread such that 199.6 kg/year consumption per person was recorded in the book Guinness World Records in the year 2000 [41]. Demirtas et al [42] revealed in 2018 a bread consumption of 101.5 kg/year for people living in Turkey.…”

Strategies to improve the quality of wheat- flour- bread chain in Iran: the perspective of different stakeholders

“…The average daily bread consumption in Iran is about 320 g, up to nearly 117 kg per capita annually [ 4 ], almost twice that of European countries [ 5 ]. There are many factors involved in reducing the quality of bread and increasing its waste, including the quality of the raw material [ 6 – 8 ], the process of making bread [ 7 ], the knowledge and attitude of bakers and consumers about baking, consuming, and storing bread [ 9 , 10 ]. The bread quality plays an essential role in people’s health and the national economy, and improving its situation requires serious attention.…”