Niğde ilinde tüketicilerin süt ve süt ürünleri tüketim alışkanlıklarının belirlenmesi
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Niğde Ömer Halisdemir Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışma, Niğde ilinde tüketicilerin süt ve süt ürünleri tüketim alışkanlıklarını incelemek amacıyla yapılmıştır. Anketler 2020-2021 yıllarında Niğde ili ve ilçelerinde 382 tüketici ile yüz yüze yapılmıştır. Tüketicilerin sokak sütü tercihinde en önemli faktör olarak sütün taze olması (%44,8), pastörize- UHT süt tercihinde güvenilir olması (%29,1) ve sütün doğrudan tüketiciden satın almasında ise doğal olması (%64,4) önemli bulunmuştur. Çalışma alanında tüketicilerin haftalık açık süt ve paket süt tüketimleri sırasıyla 0,94 ve 0,51 litre olduğu saptanmıştır. Araştırma sonuçlarına göre; kişi başına yoğurt tüketimi 0,91 kg, peynir tüketimi 0,25 kg, kaşar peyniri tüketimi 0,23 kg ve tereyağı tüketimi ise 0,25 kg olarak tespit edilmiştir. Tüketicilerin %77'si inek sütü, %36'sı koyun sütü, %15,5'i keçi sütü ve %2,1'i de manda sütünü tercih ettiği belirlenmiştir. Tüketicilerin süt tüketimini etkileyen faktörler incelendiğinde sütü sağlıklı olması (%51), besleyici olması (%24,6), güvenilir olması (%10,5) ve hoşuna gitmesinin (%10,2) önemli olduğu belirlenmiştir. Niğde ilinde tüketicilerin marka algısında, %42,4'ü kalite, %29,3'ü güven, %23'ü bilinirlik ve %20'side diğer (alışkanlık vb.) faktörlerin belirleyici olduğu bulunmuştur. Sonuç olarak Niğde ilinde tüketicilerin süt ve süt ürünleri satın alırken ürün tanıtımı, güven ve görünürlük gibi faktörlerin önemli olduğu sonucuna varılmıştır. Anahtar sözcükler: Niğde, süt ve süt ürünleri, tüketici tercihleri, tüketim miktarı, faktör analizi
This study was carried out to examine the consumption habits of milk and dairy products in Niğde province. The surveys were conducted face to face with 382 consumers in Niğde province and its districts in 2020-2021. The important factors in consumers' choice of street milk were the milk should be fresh (44,8%), reliable (29,1%) and the preference for pasteurized-UHT milk, milk it should be from a natural source (64.4%) for direct purchasing from the consumer. In the study area, weekly open milk and packaged milk consumptions of consumers were found to be 0,94 and 0,51 liters, respectively. The results showed; Yoghurt consumption per capita was as 0,91 kg, cheese consumption was 0,25 kg, cheddar cheese consumption was 0,23 kg, and butter consumption was 0,25 kg. 77% of the consumers preferred cow's milk, 36% sheep's milk, 15,5% goat's milk, and 2,1% buffalo milk. When the factors affecting the milk consumption of consumers were examined, it was determined that it was important that the milk should be healthy (51%), nutritious (24,6%), reliable (10,5%), and tasteful (10,2%). It was found that 42,4% of consumers' brand perception was quality, 29,3% was trust, 23% was awareness and 20% is other habits in Niğde province. it was concluded that factors such as product promotion, trust, and visibility are important when consumers buy milk and dairy products in Niğde province. Keywords: Niğde, milk and dairy products, consumer preferences, consumption amount, factor analysis
This study was carried out to examine the consumption habits of milk and dairy products in Niğde province. The surveys were conducted face to face with 382 consumers in Niğde province and its districts in 2020-2021. The important factors in consumers' choice of street milk were the milk should be fresh (44,8%), reliable (29,1%) and the preference for pasteurized-UHT milk, milk it should be from a natural source (64.4%) for direct purchasing from the consumer. In the study area, weekly open milk and packaged milk consumptions of consumers were found to be 0,94 and 0,51 liters, respectively. The results showed; Yoghurt consumption per capita was as 0,91 kg, cheese consumption was 0,25 kg, cheddar cheese consumption was 0,23 kg, and butter consumption was 0,25 kg. 77% of the consumers preferred cow's milk, 36% sheep's milk, 15,5% goat's milk, and 2,1% buffalo milk. When the factors affecting the milk consumption of consumers were examined, it was determined that it was important that the milk should be healthy (51%), nutritious (24,6%), reliable (10,5%), and tasteful (10,2%). It was found that 42,4% of consumers' brand perception was quality, 29,3% was trust, 23% was awareness and 20% is other habits in Niğde province. it was concluded that factors such as product promotion, trust, and visibility are important when consumers buy milk and dairy products in Niğde province. Keywords: Niğde, milk and dairy products, consumer preferences, consumption amount, factor analysis
Açıklama
Fen Bilimleri Enstitüsü, Hayvansal Üretim ve Teknolojisi Ana Bilim Dalı
Anahtar Kelimeler
Ziraat, Agriculture, Zooloji
