Factors Affecting Consumption of Organic Poultry Products in TR72 Region (Kayseri, Sivas and Yozgat)





Kayseri, Sivas, Yozgat, Organic food, Chicken, Consumption


The data obtained as a result of this research to determine the effect of socio-economic conditions on the consumption of poultry products will affect the shaping of production and contribute to the elimination of the congestion in marketing. This research; The aim of this study was to determine the factors affecting the consumption of organic poultry products in different regions, different age, income, education level and occupational groups. For this purpose, a total of 1350 (Kayseri 500, Sivas 450, Yozgat 400) surveys were conducted face to face in three provinces in Kayseri, Sivas and Yozgat provinces (TR 72 Region). The participants‘ demographic characteristics such as gender, age group, education level, income status were taken into consideration, the factors affecting the organic product preference and the effect of the analysis on the consumption of the analysis to determine their opinions were examined on the basis of TR72 region. It has been found that it is very important for all occupational groups to have a price, nutritional value, safety, not to be harmful to health and natural and ecological. The difference between the evaluation of occupational groups on the basis of all factors was significant (P<0.01).

Author Biographies

Hüdaverdi Bircan, Department of Business Administration, Faculty of Economics and Administrative Sciences, umhuriyet University, 58140 Sivas

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Hasan Eleroğlu, Sarkisla Asik Veysel Vocational High School, Cumhuriyet University, 58400 Sivas

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Zafer Kartal, Erzurum Vocational School, Atatürk University,25240 Erzurum

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How to Cite

Bircan, H., Eleroğlu, H., & Kartal, Z. (2019). Factors Affecting Consumption of Organic Poultry Products in TR72 Region (Kayseri, Sivas and Yozgat). Turkish Journal of Agriculture - Food Science and Technology, 7(5), 757–766. https://doi.org/10.24925/turjaf.v7i5.757-766.2402



Research Paper

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