Determination of factors affecting seafood consumption pattern and consumption frequency

Tolon, Mustafa Tolga; Elbek, Ahmet Göker

doi:10.12714/egejfas.2016.33.3.12

Cited by 4 publications

(2 citation statements)

References 2 publications

(2 reference statements)

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“…Besides, they were more male questionnaire participants than female. It is well-reported that there is a close agreement by the studies conducted around the world (Arslan and İzci, 2016; Tolon and Elbek, 2016; Bolat and Cevher, 2018; Erdoğan Sağlam and Samsun, 2018; Rahnama and Somagyi, 2020; Saka and Bulut, 2020).…”

Section: Discussionsupporting

confidence: 64%

Consumption of fishery products in Turkey's coastal regions

Sagun

Sayğı

2021

BFJ

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PurposeDemand for fishery products rich in protein, vitamins, minerals and omega fatty acids has been increasing daily to meet the world population's increasing nutritional request, estimated to be 7.6 billion. Despite aquatic products' positive effects on human health, their consumption in Turkey has decreased over time and is currently lower than most countries with 6.3 kg per capita. The reason why fish consumption in Turkey is less than in other countries is the more preference for terrestrial production. Therefore, it was aimed to determine the consumption habits of consumers in Turkey's coastal region.Design/methodology/approachThis study was carried out between Feb–March 2018 to determine the consumption habits of aquatic products; 28 areas in the coastal regions of Turkey random were selected, 650 volunteer consumers were randomly selected to answer a set of 25 questions. The survey results were evaluated by Chi-square analysis.FindingsFrom the survey results, 81.4% of the respondents prefer to consume fish from the natural environment. Additionally, from the consumers, there was no statistical difference between natural (81.4%) and aquaculture (85.4%) fish taste (p = 0.05). It was found that 63% of the participants consumed fish meat once a week, with an average per capita consumption of 17.50 ± 2.34 and 10.50 ± 1.66 kg for fish and other seafood consumption, respectively. As a result, it was estimated that fish products were consumed at the desired level in the provinces examined. Accordingly, individuals need to be more conscious and encouraged to increase the consumption of seafood.Research limitations/implicationsBecause Turkey's seafood consumption is still held in coastal regions in this article are the limitations of this article results. In the future, the difference between inland and coastal regions for fish consumption needs to be explored further.Practical implicationsThe article says exports of fish / fisheries products have gradually decreased due to the global COVID-19 crisis, but producers / markets will have to target the domestic market more and sales with TL will come to the fore. As a result, it was estimated that fish products were consumed at the desired level in the studied provinces. Accordingly, it has been revealed that individuals should be more conscious and encouraged to increase their consumption of seafood.Social implicationsThrough this research, the consumption of fisheries consumption preferences of individuals in Turkey's coastal regions uncovered.Originality/valueOn the other hand, since Turkey's aquaculture and fisheries sector attaches great importance to foreign sales (exports), domestic consumption amounts are low, and the issue of increasing this is an issue that has remained in the background for the producer. However, during the COVID-19 pandemic period, it was well understood that the closing of the customs gates partially and/or completely and the export figures becoming scanty will cause the end of 2020 and 2021 to be more troublesome in this sense. Therefore, producers/markets will have to target the domestic market more, and sales with TL (Turkish Lira) will come to the fore, various campaigns and price reductions will be made during some special hours during the day in order to increase sales in domestic market.

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Section: Discussionsupporting

confidence: 64%

Consumption of fishery products in Turkey's coastal regions

Sagun

Sayğı

2021

BFJ

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“…Food preferences of consumers, the food itself sensory properties of individual-specific factors (such as do not like certain foods) and environmental, includes a complex interaction between cultural and contextual influences (Furst, et al, 1996;Geslani et al, 2015;Almedia et al, 2015;Cardoso et al 2016). Food choices increasingly reflect people's personalities and lifestyles more (Kim et al, 2005;Brunsø et al, 2009;Tolon and Elbek, 2016;Thong and Solgaard, 2017), to determine the motive of different food choices that emphasize the role of the owner. To understand the reasons determining the choice of food, it is important to design the promotional campaign successfully and is required for the development of effective food and health policy.…”

Section: Introductionmentioning

confidence: 99%

Determining the Fisheries Consumption Preferences of Ege University Students

Sayğı

2020

Turkish JAF Sci.Tech.

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Demand for fishery products rich in protein, vitamin, mineral and omega fatty acids is increasing day by day in order to meet the increasing nutritional needs of the world population. Despite being very beneficial fisheries, the amount of consumption in Turkey is very low compared to other countries. For this purpose, as an exemplary study, it has been tried to reveal the fishery consumption habits of students studying at Ege University. Faculties in Ege University have been considered as layers. In the study, a 25-question questionnaire was conducted face-to-face to 381 students selected according to the random sampling method between February and March 2019, and the results were obtained. The survey results obtained from the participants were evaluated using IBM SPSS 25.0 package program. The obtained results were evaluated by Chi-square analysis and Principal Component Analysis. Two group consumers emerged, representing coastal region 54.8% and Terrestrial region 45.2%. It has been determined that the most important reason for fish consumption in preference factors and availability is price. Ege University of students’ Consumer profiles; It was found to be different in terms of socio-demographic factors, consumption patterns, attitudes towards health and healthy food. As a result, it was determined that the fishery products were not consumed at the desired level in Ege University students. Accordingly, Ege University students should be made aware of increasing their consumption of fisheries. For this purpose, it is recommended to carry out promotions, advertisements and promotions that prove healthy.

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A price index of farmed fish: The case of Turkish aquaculture market

Tolon

2023

Aquaculture Economics & Management

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Determination of factors affecting seafood consumption pattern and consumption frequency

Cited by 4 publications

References 2 publications

Consumption of fishery products in Turkey's coastal regions

Consumption of fishery products in Turkey's coastal regions

Determining the Fisheries Consumption Preferences of Ege University Students

A price index of farmed fish: The case of Turkish aquaculture market

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