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Determining Consumers’ Willingness to Pay According to Sensory Attributes of Erzurum Stuffed-Kadayif with Protected Geographical Indication

Year 2024, Volume: 27 Issue: 2, 430 - 442, 01.04.2024

Yavuz Topcu , Tuba Güler

https://doi.org/10.18016/ksutarimdoga.vi.1307051

Abstract

The aim of the study is to determine consumers’ willingness to pay (WTP) in view of the product contents and manufacturing type simulations from the product profiles based on the intrinsic and extrinsic attributes of Erzurum Stuffed-kadayif profiles with Protected Geographical Indication, and then to create marketing strategies focused on consumer satisfaction. In order to reach to these goals, the main material was composed of the primary data obtained from the consumers residing in Erzurum, and consuming Erzurum Stuffed-kadayif. For the methods of the research, K-means Cluster Analysis was used to segment homogenous consumer masses according to consumption frequencies, and CA-based choice model was also applied to calculate the total utilities for each consumer cluster and then to measure consumers’ WTPs for Erzurum Stuffed-kadayif. The results of the study highlighted that WTPs at higher prices were considerably accepted for the heavy and light users consuming Erzurum Stuffed-kadayif prepared with walnut core, but WTP sensitivities at lower prices for moderate users were given priority. Differentiated products in terms of product contents should be expanded for the masses with high price sensitivity and offered to their services at patisserie sales points. Homemade-type Erzurum Stuffed-kadayif designed with walnut interior, however, should be offered to sell intensively at manufacturer sales stores.

Keywords

Conjoint Analysis Erzurum Stuffed-kadayif Homemade-type Product content Willingness to pay

References

  • Adanacıoğlu, H., & Albayram, Z. (2012). A conjoint analysis of consumer preferences for traditional cheeses in Turkey: A case study on Tulum Cheese. Korean Journal for Food Science of Animal Resources, 32(2), 458-466.
  • Alsubhi, M., Blake, M., Nguyen, T., Majmudar, I., Moodie, M., & Ananthapavan, J. (2022). Consumer willingness to pay for healthier food products: A systematic review. Obesity Reviews, 24, e13525. Doi: https://doi.org/10.1111/obr.1352
  • Baptista, I., Spence, C., Shimizu, R., & Ferreira, E. (2022). Color is to flavor as shape is to texture: A choice-based conjoint study of visual cues on chocolate packaging. Journal of Sensory Studies, 38, e12793.
  • Bernabeu, R., Brugarolas, M., Martínez-Carrasco, L., Nieto-Villegas, R., & Rabadán, A. (2023). The price of organic foods as a limiting factor of the European green deal: the case of tomatoes in Spain. Sustainability, 15, 3238.
  • Best, A.R., Racette, C.M., & Drake, M.A. (2023). Consumer perception of restaurant and ready-to-eat cheese dips. Journal of Food Science, 88, 1672-1683.
  • Bouranta, N., Psomas, E., Casolani, N., Carmen, J., & Liberatore, L. (2022). Consumers’ food safety perceptions in three Mediterranean Countries. New Medit, 21(4), 71-84. https://doi.org/10.30682 /nm2204f.
  • Burnier, P.C., Spers, E.E., & Barcellos, M.D. (2021). Role of sustainability attributes and occasion matters in determining consumers’ beef choice. Food Quality and Preference, 88, 104075.
  • Bytyqi, N., Bai, A., Peter, B., Mehaj, E., & Sertolli, A. (2023). Analysis of consumers’ preferences for local cheese in Kosovo applying Conjoint Choice Analysis. Journal of Hygienic Engineering and Design, 41, 203-210.
  • Campbell, D., Totuka, M., & Upadhyay, C.K. (2023). Attributes influencing consumer perception towards online food ordering in Rajasthan, India. AEBMR, 242, 42-51.
  • Chaffee, O., & Ross, C.F. (2023). Older adults’ acceptance of ready-to-eat meals in relation to food choice and sensory ability. Journal of Food Science, 5, 1-18.
  • Churchill, G.A. (1995). Marketing research: methodological foundations. The Dryden Press Series in Marketing, 1(6), 251-252.
  • Curutchet, A., Tarrega, A., & Arcia, P. (2023). Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade, CyTA-Journal of Food, 21(1), 72-81. Doi: 10.1080/19476337.2022.2162973
  • Fakhreddin, L.B., & Sanchez, M. (2023). The interplay between health claims & sensory attributes in determining consumers’ purchase intentions for extra virgin olive oil. Food Quality and Preference, 106, 1048119.
  • Godde, C.M., Croz, D.M., Mayberry, D.E., Thornton, P.K., & Herrero, M. (2021). Impacts of climate change on the livestock food supply chain; A review of the evidence. Global Food Security, 28, 100488.
  • Gracia, A., & Magistris, T. (2016). Consumer’s willingness to pay for indigenous meat products: the case of a Spanish sheep breed. Spanish Journal of Agricultural Research, 14(2), 128-126.
  • Green, P.E., & Krieger, A.M. (1991). Segmenting markets with Conjoint Analysis. Journal of Marketing, 55(4), 20-31.
  • Grunert, K.G., & Aachmann, K. (2016). Consumer reactions to the use of EU quality labels on food products: A review of the literature. Food Control, 59, 178-187.
  • Hong, X., Li, C., Wang, L., Wang, M., Grasso, S., & Monahan, F.J. (2023). Consumer preferences for processed meat reformulation strategies: A prototype for sensory evaluation combined with a Choice-based Conjoint Experiment. Agriculture, 13, 234.
  • Kalaycı, Ş. (2005). SPSS Uygulamalı Çok Değişkenli İstatistik Teknikleri. Asil Yayın Dağıtım. Ankara, 346 sy.
  • Kotler, P., & Armstrong, G. (2004). Principles of Marketing, 9th Edition. Prentice Hall, New Jersey, 750 pp.
  • Magalhaes, D.R., Maza, M.T., Prado, I.N.D., Fiorentini, G., Kirinus, J.K., & Campo, M.D.M. (2023). An Exploratory study of the purchase and consumption of beef: Geographical and cultural differences between Spain and Brazilian. Foods, 11, 129.
  • Marozza, V., Costa, A., Crupi, A. & Abbate, T. (2023). Decoding Asian consumers’ willingness to pay for organic food product: A configurational-based approach. European Journal of Innovation Management, 26(7), 353-384.
  • Malhotra, N.K. (1993). Marketing Management Bases for International Market Segmentation: An Alternate Look at the Standardization Debate. Georgia Institute of Technology, Atlanta, USA.
  • McLean, K.G., Hanson, D. J., Jervis, S.M., & Drake, M.A. (2017). Consumer perception of retail pork bacon attributes using adaptive choice-based conjoint analysis and maximum differential scaling. Journal of Food Science, 82(11), 2659-2668.
  • Murphy, M., Cowan, C., & Mehaan, H. (2004). A Conjoint analysis of Irish consumer preferences for farmhouse cheese. The National Food Centre, 106(4), 288-300.
  • Nguyen, D.T., & Truong, D.C. (2021). The impact of psychological and environmental factors on consumers’ purchase intention toward organic food: Evidence from Vietnam. Journal of Asian Finance, Economics and Business, 8 (1), 915-925.
  • Noor, A.Y.M., Toiba, H., Stiawan, A.W.M, & Nutjannah, N. (2023). Indonesian consumers’ preferences and willingness to pay for certified vegetables: A Choice-Based Conjoint Approach. Journal of International Food and Agribusiness Marketing, 10, 1-16. Doi: 10.1080/08974438.2023. 2187916
  • Ong, A.K.S., Prasetyo, Y.T., Esteller, A.J.D., Bruno, J.E., Lagorza, K.C.O., Oli, L.E.T., Chuenyindee, K.T., Persade, S.F., & Nadlifatin, R. (2023). Consumer preference analysis on the attributes of Samgyeopsal Korean cuisine and its market segmentation: Integrating conjoint analysis and K-means clustering. PLoS ONE, 18(2), e0281948. Doi: https://doi.org/10.1371/journal.pone.0281948
  • Onozaka, Y., Honkanen, P., & Altintzoglou, T. (2023). Sustainability, perceived quality and country of origin of farmed salmon: Impact on consumer choices in the USA, France and Japan. Food Policy, 117, 102452.
  • PTB, (2022). Polatlı Ticaret Borsası buğday fiyatları endeksi.https://www.polatliborsa.org.tr/fiyatendex leri/bugday/bugday-fiyat-endeksi. (Alınma Tarihi: 15.05.2023).
  • PTB, (2022a). Polatlı Ticaret Borsası un fiyatları endeksi. https://www.polatliborsa.org.tr/fiyatendex leri/un/un-fiyat-endeksi (Alınma Tarihi: 15.05.2023).
  • Racette, C.M., & Drake, M.A. (2022). Consumer perception of natural hot-pepper cheeses. Journal of Dairy Science, 105(3), 2166–2179.
  • Realini, C.E., Fonti Furnols, M., Sanudo, C., Montossi, F., Oliver, M.A., & Guerrero, L. (2013). Spanish, French and British consumers’ acceptability of Uruguayan beef and consumers’ beef choice associated with country of origin, finishing diet and meat price. Meat Science, 95, 14-21.
  • Rojas-Downing, M.M., Nejadhashemi, A.P., Harrigan, T., & Woznicki, S.A. (2017). Climate change and livestock: Impacts, adaptation and mitigation. Climate Risk Management, 16, 145-163.
  • Roselli, L., Cicia, G., Cavallo, V., Giudice, T.D., Carlucci, D., Clodove, M.L., & Gennaro, B.D. (2018). Consumers' willingness to buy innovative traditional food products: The case of extra-virgin olive oil extracted by ultrasound. Food Research International, 108, 482-490.
  • Schiano, A.N., Harwood, W.S., Gerard, P.D., & Drake, M.A. (2020). Consumer perception of the sustainability of dairy products and plant-based dairy alternatives. Journal of Dairy Science, 103(12), 11228–11243.
  • Seo, S., & Kim, M.K. (2023). Consumers’ neophobic and variety-seeking tendency in food choices according to their fashion ınvolvement status: An exploratory study of Korean consumers. Foods, 12, 1278.
  • Skreli, E., İmami, D., Chan, C., Canavari, M., Zhillima, E., & Pire, E. (2017). Assessing consumer preferences and willingness to pay for organic tomatoes in Albania: A conjoint choice experiment study. Spanish Journal of Agricultural Res., 15(3), 1-13.
  • SPSS Conjoint 20.0 (2020). SPSS Conjoint User’s Guide, London: Chicago: IL.
  • TEPGE (2022). Durum ve Tahmin, Buğday. TEPGE Yayın No: 362, ISBN: 978-625-8451-57-3. http://arastirma.tarimorman.gov.te/tepge. (Alınma Tarihi: 20.05.2023).
  • Topcu, Y. (2012). The integrated marketing approach as a rural development tool. In. R.S. Adisa (Ed.), Rural development-contemporary ıssue and practices (pp. 257-282). Croatia: InTech-Open Access Publisher, ISBN: 978-953-307-942-4.
  • Topcu, Y., & Baran, D. (2017). Coğrafi işaretli Erzurum Civil Peynir tüketim tercihlerine dayalı pazarlama taktik ve stratejileri. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 7(3), 257-265.
  • Topcu, Y. (2019). Determining product profiles based on consumers’ consumption satisfaction towards drinking milk with the region of origin: Case of Igdır province. Anadolu Tarım Bilimleri Dergisi, 34(3), 268-278.
  • Topcu, Y. (2019a). Bölge orjinli içme sütü profilleri için tüketicilerin ödeme istekliliği ve piyasa payları: Iğdır İli Örneği. TURJAF, 7(7), 981-988.
  • Topcu, Y., & Sarı, M.M. (2019). Bölge orjinli konvansiyonel içme sütü tüketim memnuniyeti ve ödeme istekliliği: TRA 1 Bölgesi örneği. ICAFOP 3rd. International Conference, Trabzon Turkey, April 16-18, 2019, pp. 1298.
  • Topcu, Y., & Çavdar, M. (2022). Tüketicilerin PGI tescilli Gümüşhane ev tipi dut ürünleri tüketim tercihleri: Gümüşhane örneği. Harran Tarım ve Gıda Bilimleri Dergisi, 26(2), 214-227. Doi: 10.29050/harranziraat.1026266.
  • TÜİK, (2023). Tüketici Fiyat Endeksleri (TÜFE). https://data.tuik.gov.tr/Bulten/Index?p=Tuketici-Fiyat-Endeksi-Nisan-2023-49653. (Alınma Tarihi: 25.05.2023).
  • TÜİK, (2023a). Üretici Fiyat Endeksleri (ÜFE). https://data.tuik.gov.tr/Bulten/Index?p=Yurt-Ici Uretici-Fiyat-Endeksi-Nisan-2023-49396. (Alınma Tarihi: 25.05.2023).
  • TÜİK, (2022). Erzurum İlçe Nüfusları ve İlçelere Göre Hane Halkı Sayıları. https://data.tuik.gov.tr/ Kategori/GetKategori?p=Nufus-ve-Demografi-109. (Alınma Tarihi: 25.05.2023).
  • Wang, B., Shen, C., Cai, Y., Liu, D., & Gai, S. (2022). The purchase willingness of consumers for red meat in China. Meat Science, 192, 108908
  • Yan, Y., & Ames, C.W. (2014). Willingness to pay for safer dairy products in China: Evidence from Shanghai customers’ purchasing decision of bright dairy’s baby cheese. [MS Thesis, Nanjing Agricultural University], Athens, Georgia.

Tüketicilerin Mahreç İşaretli Erzurum Kadayıf Dolması Duyusal Niteliklerine Göre Ödeme İstekliliğinin Belirlenmesi

Year 2024, Volume: 27 Issue: 2, 430 - 442, 01.04.2024

Yavuz Topcu , Tuba Güler

https://doi.org/10.18016/ksutarimdoga.vi.1307051

Abstract

Araştırmanın amacı, mahreç işaretli Erzurum Kadayıf Dolmasının içsel ve dışsal niteliklerine dayalı ürün profillerinden mamul içeriği ile üretim tekniği simülasyonlarına göre tüketicilerin ödeme istekliliklerini (WTP) belirlemek ve tüketici memnuniyeti odaklı pazarlama stratejileri oluşturmaktır. Bu amaçla, Erzurum ilinde ikamet eden ve Erzurum Kadayıf Dolması tüketen tüketicilerden elde edilen birincil veriler ana materyal olarak kullanılmıştır. Araştırma metodu olarak, tüketim sıklıklarına göre homojen tüketici kitlelerini oluşturmak için kümeleme analizi ve her bir kitlenin toplam faydası hesaplanmış ve ödeme istekliliğini (WTP) belirlemek için Conjoint Analiz (CA) tabanlı seçim modeli kullanılmıştır. Araştırmanın sonuçları, yoğun ve düşük düzeyde Erzurum Kadayıf Dolması tüketen tüketiciler için ceviz içi ile hazırlanmış ev tipi kadayıf dolmaları için yüksek fiyattan WTP önemli ölçüde kabul görmüştür, fakat ılımlı düzeyde tüketenler için ise düşük fiyattan WTP duyarlılığı ön plana çıkmıştır. Fiyat duyarlılığı yüksek olan kitleler için ürün içeriği bakımından mamul farklılaştırması genişletilmeli ve pastane satış noktalarında tüketicilerin hizmetlerine sunulmalıdır. Ancak fiyat duyarlılığı düşük olan kitleler için ceviz içi ile tasarlanmış ev tipi kadayıf dolmaları, imalatçı satış mağazalarında yoğun bir şekilde satışa sunulmalıdır.

Keywords

Conjoint Analiz Erzurum Kadayıf Dolması Ev yapımı Mamul içeriği Ödeme istekliliği

Supporting Institution

Herhangi bir destek alınmamıştır.

References

  • Adanacıoğlu, H., & Albayram, Z. (2012). A conjoint analysis of consumer preferences for traditional cheeses in Turkey: A case study on Tulum Cheese. Korean Journal for Food Science of Animal Resources, 32(2), 458-466.
  • Alsubhi, M., Blake, M., Nguyen, T., Majmudar, I., Moodie, M., & Ananthapavan, J. (2022). Consumer willingness to pay for healthier food products: A systematic review. Obesity Reviews, 24, e13525. Doi: https://doi.org/10.1111/obr.1352
  • Baptista, I., Spence, C., Shimizu, R., & Ferreira, E. (2022). Color is to flavor as shape is to texture: A choice-based conjoint study of visual cues on chocolate packaging. Journal of Sensory Studies, 38, e12793.
  • Bernabeu, R., Brugarolas, M., Martínez-Carrasco, L., Nieto-Villegas, R., & Rabadán, A. (2023). The price of organic foods as a limiting factor of the European green deal: the case of tomatoes in Spain. Sustainability, 15, 3238.
  • Best, A.R., Racette, C.M., & Drake, M.A. (2023). Consumer perception of restaurant and ready-to-eat cheese dips. Journal of Food Science, 88, 1672-1683.
  • Bouranta, N., Psomas, E., Casolani, N., Carmen, J., & Liberatore, L. (2022). Consumers’ food safety perceptions in three Mediterranean Countries. New Medit, 21(4), 71-84. https://doi.org/10.30682 /nm2204f.
  • Burnier, P.C., Spers, E.E., & Barcellos, M.D. (2021). Role of sustainability attributes and occasion matters in determining consumers’ beef choice. Food Quality and Preference, 88, 104075.
  • Bytyqi, N., Bai, A., Peter, B., Mehaj, E., & Sertolli, A. (2023). Analysis of consumers’ preferences for local cheese in Kosovo applying Conjoint Choice Analysis. Journal of Hygienic Engineering and Design, 41, 203-210.
  • Campbell, D., Totuka, M., & Upadhyay, C.K. (2023). Attributes influencing consumer perception towards online food ordering in Rajasthan, India. AEBMR, 242, 42-51.
  • Chaffee, O., & Ross, C.F. (2023). Older adults’ acceptance of ready-to-eat meals in relation to food choice and sensory ability. Journal of Food Science, 5, 1-18.
  • Churchill, G.A. (1995). Marketing research: methodological foundations. The Dryden Press Series in Marketing, 1(6), 251-252.
  • Curutchet, A., Tarrega, A., & Arcia, P. (2023). Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade, CyTA-Journal of Food, 21(1), 72-81. Doi: 10.1080/19476337.2022.2162973
  • Fakhreddin, L.B., & Sanchez, M. (2023). The interplay between health claims & sensory attributes in determining consumers’ purchase intentions for extra virgin olive oil. Food Quality and Preference, 106, 1048119.
  • Godde, C.M., Croz, D.M., Mayberry, D.E., Thornton, P.K., & Herrero, M. (2021). Impacts of climate change on the livestock food supply chain; A review of the evidence. Global Food Security, 28, 100488.
  • Gracia, A., & Magistris, T. (2016). Consumer’s willingness to pay for indigenous meat products: the case of a Spanish sheep breed. Spanish Journal of Agricultural Research, 14(2), 128-126.
  • Green, P.E., & Krieger, A.M. (1991). Segmenting markets with Conjoint Analysis. Journal of Marketing, 55(4), 20-31.
  • Grunert, K.G., & Aachmann, K. (2016). Consumer reactions to the use of EU quality labels on food products: A review of the literature. Food Control, 59, 178-187.
  • Hong, X., Li, C., Wang, L., Wang, M., Grasso, S., & Monahan, F.J. (2023). Consumer preferences for processed meat reformulation strategies: A prototype for sensory evaluation combined with a Choice-based Conjoint Experiment. Agriculture, 13, 234.
  • Kalaycı, Ş. (2005). SPSS Uygulamalı Çok Değişkenli İstatistik Teknikleri. Asil Yayın Dağıtım. Ankara, 346 sy.
  • Kotler, P., & Armstrong, G. (2004). Principles of Marketing, 9th Edition. Prentice Hall, New Jersey, 750 pp.
  • Magalhaes, D.R., Maza, M.T., Prado, I.N.D., Fiorentini, G., Kirinus, J.K., & Campo, M.D.M. (2023). An Exploratory study of the purchase and consumption of beef: Geographical and cultural differences between Spain and Brazilian. Foods, 11, 129.
  • Marozza, V., Costa, A., Crupi, A. & Abbate, T. (2023). Decoding Asian consumers’ willingness to pay for organic food product: A configurational-based approach. European Journal of Innovation Management, 26(7), 353-384.
  • Malhotra, N.K. (1993). Marketing Management Bases for International Market Segmentation: An Alternate Look at the Standardization Debate. Georgia Institute of Technology, Atlanta, USA.
  • McLean, K.G., Hanson, D. J., Jervis, S.M., & Drake, M.A. (2017). Consumer perception of retail pork bacon attributes using adaptive choice-based conjoint analysis and maximum differential scaling. Journal of Food Science, 82(11), 2659-2668.
  • Murphy, M., Cowan, C., & Mehaan, H. (2004). A Conjoint analysis of Irish consumer preferences for farmhouse cheese. The National Food Centre, 106(4), 288-300.
  • Nguyen, D.T., & Truong, D.C. (2021). The impact of psychological and environmental factors on consumers’ purchase intention toward organic food: Evidence from Vietnam. Journal of Asian Finance, Economics and Business, 8 (1), 915-925.
  • Noor, A.Y.M., Toiba, H., Stiawan, A.W.M, & Nutjannah, N. (2023). Indonesian consumers’ preferences and willingness to pay for certified vegetables: A Choice-Based Conjoint Approach. Journal of International Food and Agribusiness Marketing, 10, 1-16. Doi: 10.1080/08974438.2023. 2187916
  • Ong, A.K.S., Prasetyo, Y.T., Esteller, A.J.D., Bruno, J.E., Lagorza, K.C.O., Oli, L.E.T., Chuenyindee, K.T., Persade, S.F., & Nadlifatin, R. (2023). Consumer preference analysis on the attributes of Samgyeopsal Korean cuisine and its market segmentation: Integrating conjoint analysis and K-means clustering. PLoS ONE, 18(2), e0281948. Doi: https://doi.org/10.1371/journal.pone.0281948
  • Onozaka, Y., Honkanen, P., & Altintzoglou, T. (2023). Sustainability, perceived quality and country of origin of farmed salmon: Impact on consumer choices in the USA, France and Japan. Food Policy, 117, 102452.
  • PTB, (2022). Polatlı Ticaret Borsası buğday fiyatları endeksi.https://www.polatliborsa.org.tr/fiyatendex leri/bugday/bugday-fiyat-endeksi. (Alınma Tarihi: 15.05.2023).
  • PTB, (2022a). Polatlı Ticaret Borsası un fiyatları endeksi. https://www.polatliborsa.org.tr/fiyatendex leri/un/un-fiyat-endeksi (Alınma Tarihi: 15.05.2023).
  • Racette, C.M., & Drake, M.A. (2022). Consumer perception of natural hot-pepper cheeses. Journal of Dairy Science, 105(3), 2166–2179.
  • Realini, C.E., Fonti Furnols, M., Sanudo, C., Montossi, F., Oliver, M.A., & Guerrero, L. (2013). Spanish, French and British consumers’ acceptability of Uruguayan beef and consumers’ beef choice associated with country of origin, finishing diet and meat price. Meat Science, 95, 14-21.
  • Rojas-Downing, M.M., Nejadhashemi, A.P., Harrigan, T., & Woznicki, S.A. (2017). Climate change and livestock: Impacts, adaptation and mitigation. Climate Risk Management, 16, 145-163.
  • Roselli, L., Cicia, G., Cavallo, V., Giudice, T.D., Carlucci, D., Clodove, M.L., & Gennaro, B.D. (2018). Consumers' willingness to buy innovative traditional food products: The case of extra-virgin olive oil extracted by ultrasound. Food Research International, 108, 482-490.
  • Schiano, A.N., Harwood, W.S., Gerard, P.D., & Drake, M.A. (2020). Consumer perception of the sustainability of dairy products and plant-based dairy alternatives. Journal of Dairy Science, 103(12), 11228–11243.
  • Seo, S., & Kim, M.K. (2023). Consumers’ neophobic and variety-seeking tendency in food choices according to their fashion ınvolvement status: An exploratory study of Korean consumers. Foods, 12, 1278.
  • Skreli, E., İmami, D., Chan, C., Canavari, M., Zhillima, E., & Pire, E. (2017). Assessing consumer preferences and willingness to pay for organic tomatoes in Albania: A conjoint choice experiment study. Spanish Journal of Agricultural Res., 15(3), 1-13.
  • SPSS Conjoint 20.0 (2020). SPSS Conjoint User’s Guide, London: Chicago: IL.
  • TEPGE (2022). Durum ve Tahmin, Buğday. TEPGE Yayın No: 362, ISBN: 978-625-8451-57-3. http://arastirma.tarimorman.gov.te/tepge. (Alınma Tarihi: 20.05.2023).
  • Topcu, Y. (2012). The integrated marketing approach as a rural development tool. In. R.S. Adisa (Ed.), Rural development-contemporary ıssue and practices (pp. 257-282). Croatia: InTech-Open Access Publisher, ISBN: 978-953-307-942-4.
  • Topcu, Y., & Baran, D. (2017). Coğrafi işaretli Erzurum Civil Peynir tüketim tercihlerine dayalı pazarlama taktik ve stratejileri. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 7(3), 257-265.
  • Topcu, Y. (2019). Determining product profiles based on consumers’ consumption satisfaction towards drinking milk with the region of origin: Case of Igdır province. Anadolu Tarım Bilimleri Dergisi, 34(3), 268-278.
  • Topcu, Y. (2019a). Bölge orjinli içme sütü profilleri için tüketicilerin ödeme istekliliği ve piyasa payları: Iğdır İli Örneği. TURJAF, 7(7), 981-988.
  • Topcu, Y., & Sarı, M.M. (2019). Bölge orjinli konvansiyonel içme sütü tüketim memnuniyeti ve ödeme istekliliği: TRA 1 Bölgesi örneği. ICAFOP 3rd. International Conference, Trabzon Turkey, April 16-18, 2019, pp. 1298.
  • Topcu, Y., & Çavdar, M. (2022). Tüketicilerin PGI tescilli Gümüşhane ev tipi dut ürünleri tüketim tercihleri: Gümüşhane örneği. Harran Tarım ve Gıda Bilimleri Dergisi, 26(2), 214-227. Doi: 10.29050/harranziraat.1026266.
  • TÜİK, (2023). Tüketici Fiyat Endeksleri (TÜFE). https://data.tuik.gov.tr/Bulten/Index?p=Tuketici-Fiyat-Endeksi-Nisan-2023-49653. (Alınma Tarihi: 25.05.2023).
  • TÜİK, (2023a). Üretici Fiyat Endeksleri (ÜFE). https://data.tuik.gov.tr/Bulten/Index?p=Yurt-Ici Uretici-Fiyat-Endeksi-Nisan-2023-49396. (Alınma Tarihi: 25.05.2023).
  • TÜİK, (2022). Erzurum İlçe Nüfusları ve İlçelere Göre Hane Halkı Sayıları. https://data.tuik.gov.tr/ Kategori/GetKategori?p=Nufus-ve-Demografi-109. (Alınma Tarihi: 25.05.2023).
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There are 51 citations in total.

Details

Primary Language Turkish
Subjects Agricultural, Veterinary and Food Sciences
Journal Section RESEARCH ARTICLE
Authors

Yavuz Topcu 0000-0002-2260-3465

Tuba Güler 0009-0007-4421-6929

Early Pub Date January 21, 2024
Publication Date April 1, 2024
Submission Date May 30, 2023
Acceptance Date August 21, 2023
Published in Issue Year 2024Volume: 27 Issue: 2

Cite

APA Topcu, Y., & Güler, T. (2024). Tüketicilerin Mahreç İşaretli Erzurum Kadayıf Dolması Duyusal Niteliklerine Göre Ödeme İstekliliğinin Belirlenmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 27(2), 430-442. https://doi.org/10.18016/ksutarimdoga.vi.1307051
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