Consumers' determination of fresh meat purchase behaviour -city of Konyasample
Başlık çevirisi mevcut değil.
- Tez No: 724069
- Danışmanlar: DR. ELENA MİLLAN, PROF. DR. ZEKİ BAYRAMOGLU
- Tez Türü: Yüksek Lisans
- Konular: Ekonomi, Ziraat, Economics, Agriculture
- Anahtar Kelimeler: Red meat, the concern for red-meat safety, the concern for nutritional intake, an effect of price for red-meat consumption, Turkey, Konya
- Yıl: 2018
- Dil: İngilizce
- Üniversite: The University of Reading
- Enstitü: Yurtdışı Enstitü
- Ana Bilim Dalı: Belirtilmemiş.
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 83
Özet
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Özet (Çeviri)
Red-meat consumption is significantly conducive to adequate nutrition in developing countries such as Turkey due to high protein content. However, consumption of animal productions in Turkey still lags below that of developed countries such as the U.S. Thus, research on red meat consumption in Turkey was conducted to determine which factors most affect red meat consumption. In data extraction, an ordinary least-square regression was applied by selecting three composite variables created by applying Cronbach's alpha as the explanatory variables. They are as follows: concerns regarding the safety of red meat consumption, nutritional intake, and the effect of price on red meat consumption. The model showed a statistically significant negative correlation between the safety concern and consumption, as well as a positive correlation between the concern for nutritional intake from food and the consumption. It also showed no statistically significant correlation between price and red-meat consumption. These two statistically significant results may be interpreted as causalities: the effect of Konya citizens' risk aversion level, proxied possibly by the concern on the safety on red-meat consumption in Turkey; and the positive correlation between for nutritional awareness and consumption. Policy suggestions formulated by these two possibilities are 1) establishment of a system which can securely trace red-meat production from meat producer/ farmer to store manager, and 2) establishment of school campaigns demonstrating the importance of nutritional balance that highlight consumption of red meat as conducive to nutrition. However, there is a possibility that those statistically-significant correlations may not show the causal relations and more research is required at the time.
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