Araştırma Makalesi
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Zeytinyağı Pazar Segmentasyonunun Konjoint Analizi ile Belirlenmesi

Yıl 2025, Cilt: 28 Sayı: 5, 1335 - 1343

Hasan Gökhan Doğan , Zeki Bayramoğlu , Kemalettin Ağızan , Serhan Candemir

https://doi.org/10.18016/ksutarimdoga.vi.1633905

Öz

Dünyada değişen yaşam koşulları tüketim alışkanlıklarında da dönüşüme yol açmıştır. Tüketim üzerinde etkili olduğu düşünülen bazı faktörlerin de bundan etkilendiği söylenebilir. Bu nedenle tüketim boyutunun belirleyicilerinin dinamik bir süreç olarak değerlendirilmesi kaçınılmazdır. Bu çalışmada zeytinyağı tüketim tercihinde önemli faktörler konjoint analiz yöntemi ile incelenmiştir. Araştırma Türkiye genelinde yürütülmüştür. Buna göre zeytinyağı tercihinde en önemli faktörün zeytinyağının satın alındığı yer olduğu belirlenmiştir. Bunu kalite, ambalaj, fiyat ve renk izlemektedir. Sonuç olarak, tüketici tercihinde fiyatın algısal olarak belirleyici olması düşüncesinden ziyade, satın alınan zeytinyağının güvenli veya doğal olması gerektiği düşüncesiyle ilk sırada üreticiden doğrudan satın alınan zeytinyağının tercih edildiği söylenebilir. Tercih özellikleri birleştirildiğinde en çok tercih edilen ölçütün 9$/lt fiyatına sahip, soğuk sıkım, cam ambalajlı, açık renkli ve doğrudan üretici tarafından satılan zeytinyağı olduğu söylenebilir. Piyasa organizasyonlarını oluşturan aktörlerin bu kriterleri göz önünde bulundurarak tedarik zincirinin her aşamasında ilgili organizasyona yönelmeleri doğru bir yaklaşım olarak önerilebilir.

Anahtar Kelimeler

Zeytinyağı tüketimi Çoklu tercih Pazar segmentasyonu Konjoint analizi

Kaynakça

  • Aksoy, M., & Kütük, Ü. (2014). Awareness of the People Living in Olive NonProducing Regions in Türkiye about Olive Oil: Malatya Case. Journal of Tourism & Gastronomy Studies, 2(2), 52-61.
  • Antonialli, F.; Mesquita, D.L.; Valadares, G.C.; De Rezende, D.C.; De Oliveira, A.F. (2018). Olive oil consumption: A preliminary study on Brazilian consumers. Br. Food J. 120, 1412-1429.
  • Barış, O. (2017). Gıdalarda ürün ve marka tercihinde tüketici algısının belirlenmesi: Bursa ili örneği.[Tez no 497220]. [Yüksek Lisans Tezi, Uludağ Üniversitesi Fen Bilimleri Enstitüsü Tarım Ekonomisi Ana Bilim Dalı]. Yükseköğretim Kurulu Ulusal Tez Merkezi.
  • Cañete, R. and Díaz, M. (2017). Preference for olive oil consumption in the spanish local market. Spanish Journal of Agricultural Research, 14(4), e0108. https://doi.org/10.5424/sjar/2016144-10200
  • Chinnici, G.; Bracco, S.; La Via, G. (2016). Organic extra virgin olive oil consumption in Italy. Qual.-Access Success. 17, 85-90.
  • Chousou, C.; Tsakiridou, E.; Mattas, K. (2017). Valuing Consumer Perceptions of Olive Oil Authenticity. Journal of International Food and Agribusiness Marketing. 30, 1-16.
  • Covas, M., Torre, R. d. l., & Fitó, M. (2015). Virgin olive oil: a key food for cardiovascular risk protection. British Journal of Nutrition, 113(S2), S19-S28. https://doi.org/10.1017/s0007114515000136
  • Cömert M., Sanlier N., Durlu-Ozkaya F. and Ozkaya M.T. (2008). Determining Women Behaviour Over Olive Oil Usage. The Sixth International Symposium on Olive Growing, September 9-13, 2008, Evora, Portugal, p. 302.
  • Cömert, M., Adıyaman, S., & Durlu Özkaya, F. (2012). Determination of Local People's Level of Knowledge about Olive Oil: The Case of Gölbaşı, Ankara. Olive Science, 3(1), 1-9.
  • Dierkes, G., Bongartz, A., Guth, H., & Hayen, H. (2011). Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds. Journal of Agricultural and Food Chemistry, 60(1), 394-401. https://doi.org/10.1021/jf203406s
  • FAO,2024. https://www.fao.org/faostat/en/#data/QCL (Accessed 03.03.2024)
  • Foscolou, A., Critselis, E., Tyrovolas, S., Chrysοhoou, C., Sidossis, L. S., Naumovski, N., ... & Panagiotakos, D. B. (2019). The effect of exclusive olive oil consumption on successful aging: a combined analysis of the attica and medis epidemiological studies. Foods, 8(1), 25. https://doi.org/10.3390/foods8010025
  • Gámbaro, A., Raggio, L., Ellis, A., & Amarillo, M. (2014). Virgin olive oil color and perceived quality among consumers in emerging olive-growing countries. Grasas Y Aceites, 65(2), e023. https://doi.org/10.3989/gya.122213
  • García JM, Pérez P, Santarremigna, E. (2014). Perfiles inno-vadores en la agricultura valenciana. CEA 6: 153-169. http://www.publicacionescajamar.es/pdf/publicacionesperiodicas/cuadernos-de-estudios-agroalimentarios-cea/6/6-679.pdf
  • García-González, D. and Aparicio, R. (2010). Research in olive oil: challenges for the near future. Journal of Agricultural and Food Chemistry, 58(24), 12569-12577. https://doi.org/10.1021/jf102735n
  • Gázquez-Abad, J.C. and Sánchez-Pérez, M. (2009). Factors influencing olive oil brand choice in Spain: an empirical analysis using scanner data. Agribusiness, 25(1), 36-55. https://doi.org/10.1002/agr.20183
  • Go´mez, A., & Caldentey, P. (1999). Signos distintivos en productos Agroalimentarios. Distribucio´ n y Consumo, 45, 71-81.
  • Hair J., Anderson R., Tatham R., (1990), Multivariate Data Analysis With Readings, 2 nd Edition, New York, Macmillan..
  • Heck, J., Jahnke, L., Leker, J. (2024). Early evidence of a transition towards sustainability-oriented decision-making in the chemical industry in Germany, Austria, and Switzerland: A choice-based conjoint analysis. Energy Policy. 187(114028), 1-9. https://doi.org/10.1016/j.enpol.2024.114028
  • International Olive Council. (2015). World olive oil figures. Retrieved 17.07.2024 from https://www.internationaloliveoil.org/changes-in-olivEconsumption/?lang=ar#:~:text=Olive%20oil%20 consumption%20almost%20doubled,at%20over%203.2%20million%20t
  • Irmak, S., & Ercan, U. (2017). Determination of Türkiye Household Olive Oil Consumption Outlook Using Decision Trees. International Journal of Management Economics and Business, 13(3), 553-564. https://doi.org/10.17130/ijmeb.2017331329
  • Laleli, Y., Akçiçek, E., Ötleş, S. (2009). Olive Oil and Health. F. Göğüş, M.T. Özkaya, S. Ötleş. Olive Oil (pp.243-258). Ankara: Eflatun Publishing House.
  • Latino, M., Devitiis, B., Corallo, A., Viscecchia, R., & Bimbo, F. (2022). Consumer acceptance and preference for olive oil attributes-a review. Foods, 11(23), 3805. https://doi.org/10.3390/foods11233805
  • Li, G. 2024. Research on global olive oil price forecasting. Highlights in Business, Economics and Management, 30, 84-90. https://doi.org/10.54097/xnj7dh82
  • Lindgaard, J., Dahl, M., Eliasen, S., Nielsen, R., Richter, C. (2011). Patterns and collaborators of innovation in the primary sector: A study of the Danish agriculture, forestry and fishery industry. Industry and Innovation. 18 (2), 203-225. https://doi.org/10.1080/13662716.2011.541105
  • Loureiro, M.L., & McCluskey, J. (2000). Assessing consumer response to protected geographical identification labeling. Agribusiness, 16(3), 309-320.
  • Martínez, M.G., Aragonés, Z., Poole, N. (2002). A repositioning strategy for olive oil in the UK market. Agribusiness: An International Journal. 18, 163-180.
  • Mesquita, D.L., Antonialli, F., Valadares, G.C. (2016). De Rezende, D.C.; De Oliviera, A.F. Olive oils, Are They All the Same? In A Sensory and Market Study with Ordinary Consumers; XIX SEMEAD Seminarios em Administraçãs; EAD: Sao Paulo, Brazil. ISSN 2177-3866.
  • Newbold, P., Carlson, W., Thorne, B., (1995). Statistic For Business and Economics, by Prentice-Hall. Inc., NJ. Ness, M.R., 1997. Multivariate Analysis in Marketing Research, in: Padberg D. Ritson C. and Albisu L.M., eds:
  • Oplanıć, M., Xhakolları, V., Cerjak, M., Bubola, K., Čehıć, A. (2022). Achieving economic sustainability by eco-labelling: case study of croatian olive oil and foreign consumers. Journal of Central European Agriculture, 23(3), 692-703. https://doi.org/10.5513/jcea01/23.3.3522
  • Orme, B. (2010). Getting started with conjoint analysis: strategies for product design and pricing research. In: Getting Started with Conjoint Analysis: Strategies for Product Design and Pricing Research, fourth ed. Research Publishers LLC.
  • Özata, E., & Cömert, M. (2016). Olive oil and healthy life. Olive Science, 6(2), 105110.
  • Özbek, Z., Çelik, K., & Ergönül, P. (2020). Edible oil and fat consumption patterns among Turkish consumers a case study of Manisa city. Novel Techniques in Nutrition & Food Science, 4(5), 413-421 https://doi.org/ 10.31031/ntnf.2020.05.000605
  • Özdoğan, D., Tunalıoğlu, R. (2017). Quality in olive oil. Olive Science, 7(1), 25-31.
  • Öztürk, F., Yalçın, M., Dıraman, H. (2009). An overview of the Turkish olive oil economy. Electronic Journal of Food Technologies, 4(2), 35-51.
  • Pardo, J.E., Alvarez-Orti, M., Araniti, V., Banza, M., Rubio, M., Zied, D.C. (2018). Silvestre, A. Argentinian consumers extra virgin olive oil preference. Rivista Italiana delle Sostanze Grasse. 95, 105-110.
  • Pérez, L., Gracía, A. (2023). Consumer preferences for olive oil in spain: a bestworst scaling approach. Sustainability, 15(14), 11283. https://doi.org/10.3390/su151411283 .
  • Romo-Muñoz, R., Romo-Muñoz, F., Dote-Pardo, J.S., Troncoso-Sepúlveda, R. (2018). Incidence of psychographic variables on purchasing behavior in an emerging olive oil market. British Food Journal. 120, 2924-2936.
  • Salazar-Ordóñez, M., Rodríguez-Entrena, M., Cabrera, E.R., Henseler, J. (2018). Understanding product differentiation failures: The role of product knowledge and brand credence in olive oil markets. Food Quality Preference. 68, 146-155.
  • Savran, M. K., Demirbaş, N. (2012). Evaluation of Quality Problem in Turkish Olive Oil Sector with SWOT Analysis. Olive Science, 3(1), 11-18.
  • Sawtooth Software. (2017). Sawtooth software: the CBC system for choice-based conjoint analysis. Sawtooth Software Technical Paper Series 9, 1-27.
  • Song, M., Parry, M.E., (2009). Information, promotion, and the adoption of innovative consumer durables. Journal of Product Innovation Management. 26 (4), 441-454. https://doi.org/10.1111/j.1540-5885.2009.00670.x
  • Tapkı, N., Demirtaş, B., Dağıstan, E. (2020). Determination of Factors Affecting Olive Oil Purchase Preferences of Consumers in Hatay City Center. Turkish Journal of Agriculture and Natural Sciences, 7(2), 331-341. https://doi.org/10.30910/turkjans.725784
  • Thompson SA, Sinha RK, (2008). Brand communities and new product adoption: The influence and limits of opposi-tional loyalty. Journal of Marketing 72 (6),65-80. https://doi.org/10.1509/jmkg.72.6.65
  • TURKSTAT, (2023). Population statistics. Accessed: 17.07.2024. https://nip.tuik.gov.tr/?value= Hanehalki BuyukluguneGoreHs
  • Vázquez-Araújo, L., Adhikari, K., Chambers, E., & Chambers, D. (2014). Crosscultural perception of six commercial olive oils: a study with spanish and us consumers. Food Science and Technology International, 21(6), 454-466. https://doi.org/10.1177/1082013214543806
  • Vita, G., Strano, A., Maesano, G., Via, G., & D'Amico, M. (2020). The role of individual knowledge in functional olive oil preferences: does self-coherence lead to different health attributes perception?. Foods, 9(10), 1428. https://doi.org/10.3390/foods9101428
  • Vita, G., Zanchini, R., Gulsano, G., Mancuso, T., Chinnici, G., & D'Amico, M. (2021). Premium, popular and basic olive oils: mapping product segmentation and consumer profiles for different classes of olive oil. British Food Journal, 123(13), 178-198. https://doi.org/10.1108/bfj-08-2020-0677
  • Ward, R.W., Briz, J., De Felipe, I. (2003). Competing supplies of olive oil in the German market: An application of multinomial logit models. Agribusiness: An International Journal. 19, 393-406.
  • Yangui, A., Costa-Font, M., Gil, J. (2014). Revealing additional preference heterogeneity with an extended random parameter logit model: the case of extra virgin olive oil. Spanish Journal of Agricultural Research, 12(3), 553-567. https://doi.org/10.5424/sjar/2014123-5501

Determination of Olive Oil Market Segmentation with Conjoint Analysis

Yıl 2025, Cilt: 28 Sayı: 5, 1335 - 1343

Hasan Gökhan Doğan , Zeki Bayramoğlu , Kemalettin Ağızan , Serhan Candemir

https://doi.org/10.18016/ksutarimdoga.vi.1633905

Öz

Changing living conditions in the world have led to a transformation in consumption habits. It can be said that some factors that are thought to be effective on consumption are also affected by this. Therefore, it is inevitable to evaluate the determinants of the consumption dimension as a dynamic process. In this study, important factors in olive oil consumption preference were analyzed by conjoint analysis. The research was conducted throughout Türkiye. Accordingly, it was determined that the most important factor in olive oil preference is the place where olive oil is purchased. This is followed by quality, packaging, price, and color. As a result, it can be said that olive oil purchased directly from the producer is preferred in the first place based on the idea that the olive oil purchased should be safe or natural, rather than the idea that price is perceptually decisive in consumer preference. When the preference characteristics are combined, it can be stated that the most preferred criterion is olive oil with a price of $9/lt, cold pressed, glass packaged, light colored, and sold directly by the producer. It can be suggested as a correct approach that the actors who make market organizations should take these criteria into consideration and turn to the appropriate organization at every stage of the supply chain.

Anahtar Kelimeler

Olive oil consumption Multiple preferences Market segmentation Conjoint analysis

Kaynakça

  • Aksoy, M., & Kütük, Ü. (2014). Awareness of the People Living in Olive NonProducing Regions in Türkiye about Olive Oil: Malatya Case. Journal of Tourism & Gastronomy Studies, 2(2), 52-61.
  • Antonialli, F.; Mesquita, D.L.; Valadares, G.C.; De Rezende, D.C.; De Oliveira, A.F. (2018). Olive oil consumption: A preliminary study on Brazilian consumers. Br. Food J. 120, 1412-1429.
  • Barış, O. (2017). Gıdalarda ürün ve marka tercihinde tüketici algısının belirlenmesi: Bursa ili örneği.[Tez no 497220]. [Yüksek Lisans Tezi, Uludağ Üniversitesi Fen Bilimleri Enstitüsü Tarım Ekonomisi Ana Bilim Dalı]. Yükseköğretim Kurulu Ulusal Tez Merkezi.
  • Cañete, R. and Díaz, M. (2017). Preference for olive oil consumption in the spanish local market. Spanish Journal of Agricultural Research, 14(4), e0108. https://doi.org/10.5424/sjar/2016144-10200
  • Chinnici, G.; Bracco, S.; La Via, G. (2016). Organic extra virgin olive oil consumption in Italy. Qual.-Access Success. 17, 85-90.
  • Chousou, C.; Tsakiridou, E.; Mattas, K. (2017). Valuing Consumer Perceptions of Olive Oil Authenticity. Journal of International Food and Agribusiness Marketing. 30, 1-16.
  • Covas, M., Torre, R. d. l., & Fitó, M. (2015). Virgin olive oil: a key food for cardiovascular risk protection. British Journal of Nutrition, 113(S2), S19-S28. https://doi.org/10.1017/s0007114515000136
  • Cömert M., Sanlier N., Durlu-Ozkaya F. and Ozkaya M.T. (2008). Determining Women Behaviour Over Olive Oil Usage. The Sixth International Symposium on Olive Growing, September 9-13, 2008, Evora, Portugal, p. 302.
  • Cömert, M., Adıyaman, S., & Durlu Özkaya, F. (2012). Determination of Local People's Level of Knowledge about Olive Oil: The Case of Gölbaşı, Ankara. Olive Science, 3(1), 1-9.
  • Dierkes, G., Bongartz, A., Guth, H., & Hayen, H. (2011). Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds. Journal of Agricultural and Food Chemistry, 60(1), 394-401. https://doi.org/10.1021/jf203406s
  • FAO,2024. https://www.fao.org/faostat/en/#data/QCL (Accessed 03.03.2024)
  • Foscolou, A., Critselis, E., Tyrovolas, S., Chrysοhoou, C., Sidossis, L. S., Naumovski, N., ... & Panagiotakos, D. B. (2019). The effect of exclusive olive oil consumption on successful aging: a combined analysis of the attica and medis epidemiological studies. Foods, 8(1), 25. https://doi.org/10.3390/foods8010025
  • Gámbaro, A., Raggio, L., Ellis, A., & Amarillo, M. (2014). Virgin olive oil color and perceived quality among consumers in emerging olive-growing countries. Grasas Y Aceites, 65(2), e023. https://doi.org/10.3989/gya.122213
  • García JM, Pérez P, Santarremigna, E. (2014). Perfiles inno-vadores en la agricultura valenciana. CEA 6: 153-169. http://www.publicacionescajamar.es/pdf/publicacionesperiodicas/cuadernos-de-estudios-agroalimentarios-cea/6/6-679.pdf
  • García-González, D. and Aparicio, R. (2010). Research in olive oil: challenges for the near future. Journal of Agricultural and Food Chemistry, 58(24), 12569-12577. https://doi.org/10.1021/jf102735n
  • Gázquez-Abad, J.C. and Sánchez-Pérez, M. (2009). Factors influencing olive oil brand choice in Spain: an empirical analysis using scanner data. Agribusiness, 25(1), 36-55. https://doi.org/10.1002/agr.20183
  • Go´mez, A., & Caldentey, P. (1999). Signos distintivos en productos Agroalimentarios. Distribucio´ n y Consumo, 45, 71-81.
  • Hair J., Anderson R., Tatham R., (1990), Multivariate Data Analysis With Readings, 2 nd Edition, New York, Macmillan..
  • Heck, J., Jahnke, L., Leker, J. (2024). Early evidence of a transition towards sustainability-oriented decision-making in the chemical industry in Germany, Austria, and Switzerland: A choice-based conjoint analysis. Energy Policy. 187(114028), 1-9. https://doi.org/10.1016/j.enpol.2024.114028
  • International Olive Council. (2015). World olive oil figures. Retrieved 17.07.2024 from https://www.internationaloliveoil.org/changes-in-olivEconsumption/?lang=ar#:~:text=Olive%20oil%20 consumption%20almost%20doubled,at%20over%203.2%20million%20t
  • Irmak, S., & Ercan, U. (2017). Determination of Türkiye Household Olive Oil Consumption Outlook Using Decision Trees. International Journal of Management Economics and Business, 13(3), 553-564. https://doi.org/10.17130/ijmeb.2017331329
  • Laleli, Y., Akçiçek, E., Ötleş, S. (2009). Olive Oil and Health. F. Göğüş, M.T. Özkaya, S. Ötleş. Olive Oil (pp.243-258). Ankara: Eflatun Publishing House.
  • Latino, M., Devitiis, B., Corallo, A., Viscecchia, R., & Bimbo, F. (2022). Consumer acceptance and preference for olive oil attributes-a review. Foods, 11(23), 3805. https://doi.org/10.3390/foods11233805
  • Li, G. 2024. Research on global olive oil price forecasting. Highlights in Business, Economics and Management, 30, 84-90. https://doi.org/10.54097/xnj7dh82
  • Lindgaard, J., Dahl, M., Eliasen, S., Nielsen, R., Richter, C. (2011). Patterns and collaborators of innovation in the primary sector: A study of the Danish agriculture, forestry and fishery industry. Industry and Innovation. 18 (2), 203-225. https://doi.org/10.1080/13662716.2011.541105
  • Loureiro, M.L., & McCluskey, J. (2000). Assessing consumer response to protected geographical identification labeling. Agribusiness, 16(3), 309-320.
  • Martínez, M.G., Aragonés, Z., Poole, N. (2002). A repositioning strategy for olive oil in the UK market. Agribusiness: An International Journal. 18, 163-180.
  • Mesquita, D.L., Antonialli, F., Valadares, G.C. (2016). De Rezende, D.C.; De Oliviera, A.F. Olive oils, Are They All the Same? In A Sensory and Market Study with Ordinary Consumers; XIX SEMEAD Seminarios em Administraçãs; EAD: Sao Paulo, Brazil. ISSN 2177-3866.
  • Newbold, P., Carlson, W., Thorne, B., (1995). Statistic For Business and Economics, by Prentice-Hall. Inc., NJ. Ness, M.R., 1997. Multivariate Analysis in Marketing Research, in: Padberg D. Ritson C. and Albisu L.M., eds:
  • Oplanıć, M., Xhakolları, V., Cerjak, M., Bubola, K., Čehıć, A. (2022). Achieving economic sustainability by eco-labelling: case study of croatian olive oil and foreign consumers. Journal of Central European Agriculture, 23(3), 692-703. https://doi.org/10.5513/jcea01/23.3.3522
  • Orme, B. (2010). Getting started with conjoint analysis: strategies for product design and pricing research. In: Getting Started with Conjoint Analysis: Strategies for Product Design and Pricing Research, fourth ed. Research Publishers LLC.
  • Özata, E., & Cömert, M. (2016). Olive oil and healthy life. Olive Science, 6(2), 105110.
  • Özbek, Z., Çelik, K., & Ergönül, P. (2020). Edible oil and fat consumption patterns among Turkish consumers a case study of Manisa city. Novel Techniques in Nutrition & Food Science, 4(5), 413-421 https://doi.org/ 10.31031/ntnf.2020.05.000605
  • Özdoğan, D., Tunalıoğlu, R. (2017). Quality in olive oil. Olive Science, 7(1), 25-31.
  • Öztürk, F., Yalçın, M., Dıraman, H. (2009). An overview of the Turkish olive oil economy. Electronic Journal of Food Technologies, 4(2), 35-51.
  • Pardo, J.E., Alvarez-Orti, M., Araniti, V., Banza, M., Rubio, M., Zied, D.C. (2018). Silvestre, A. Argentinian consumers extra virgin olive oil preference. Rivista Italiana delle Sostanze Grasse. 95, 105-110.
  • Pérez, L., Gracía, A. (2023). Consumer preferences for olive oil in spain: a bestworst scaling approach. Sustainability, 15(14), 11283. https://doi.org/10.3390/su151411283 .
  • Romo-Muñoz, R., Romo-Muñoz, F., Dote-Pardo, J.S., Troncoso-Sepúlveda, R. (2018). Incidence of psychographic variables on purchasing behavior in an emerging olive oil market. British Food Journal. 120, 2924-2936.
  • Salazar-Ordóñez, M., Rodríguez-Entrena, M., Cabrera, E.R., Henseler, J. (2018). Understanding product differentiation failures: The role of product knowledge and brand credence in olive oil markets. Food Quality Preference. 68, 146-155.
  • Savran, M. K., Demirbaş, N. (2012). Evaluation of Quality Problem in Turkish Olive Oil Sector with SWOT Analysis. Olive Science, 3(1), 11-18.
  • Sawtooth Software. (2017). Sawtooth software: the CBC system for choice-based conjoint analysis. Sawtooth Software Technical Paper Series 9, 1-27.
  • Song, M., Parry, M.E., (2009). Information, promotion, and the adoption of innovative consumer durables. Journal of Product Innovation Management. 26 (4), 441-454. https://doi.org/10.1111/j.1540-5885.2009.00670.x
  • Tapkı, N., Demirtaş, B., Dağıstan, E. (2020). Determination of Factors Affecting Olive Oil Purchase Preferences of Consumers in Hatay City Center. Turkish Journal of Agriculture and Natural Sciences, 7(2), 331-341. https://doi.org/10.30910/turkjans.725784
  • Thompson SA, Sinha RK, (2008). Brand communities and new product adoption: The influence and limits of opposi-tional loyalty. Journal of Marketing 72 (6),65-80. https://doi.org/10.1509/jmkg.72.6.65
  • TURKSTAT, (2023). Population statistics. Accessed: 17.07.2024. https://nip.tuik.gov.tr/?value= Hanehalki BuyukluguneGoreHs
  • Vázquez-Araújo, L., Adhikari, K., Chambers, E., & Chambers, D. (2014). Crosscultural perception of six commercial olive oils: a study with spanish and us consumers. Food Science and Technology International, 21(6), 454-466. https://doi.org/10.1177/1082013214543806
  • Vita, G., Strano, A., Maesano, G., Via, G., & D'Amico, M. (2020). The role of individual knowledge in functional olive oil preferences: does self-coherence lead to different health attributes perception?. Foods, 9(10), 1428. https://doi.org/10.3390/foods9101428
  • Vita, G., Zanchini, R., Gulsano, G., Mancuso, T., Chinnici, G., & D'Amico, M. (2021). Premium, popular and basic olive oils: mapping product segmentation and consumer profiles for different classes of olive oil. British Food Journal, 123(13), 178-198. https://doi.org/10.1108/bfj-08-2020-0677
  • Ward, R.W., Briz, J., De Felipe, I. (2003). Competing supplies of olive oil in the German market: An application of multinomial logit models. Agribusiness: An International Journal. 19, 393-406.
  • Yangui, A., Costa-Font, M., Gil, J. (2014). Revealing additional preference heterogeneity with an extended random parameter logit model: the case of extra virgin olive oil. Spanish Journal of Agricultural Research, 12(3), 553-567. https://doi.org/10.5424/sjar/2014123-5501
Toplam 50 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Tarım Politikaları
Bölüm ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar

Hasan Gökhan Doğan 0000-0002-5303-1770

Zeki Bayramoğlu 0000-0003-3258-3848

Kemalettin Ağızan 0000-0002-2340-2614

Serhan Candemir 0000-0003-4248-7024

Erken Görünüm Tarihi 25 Temmuz 2025
Yayımlanma Tarihi
Gönderilme Tarihi 5 Şubat 2025
Kabul Tarihi 25 Temmuz 2025
Yayımlandığı Sayı Yıl 2025Cilt: 28 Sayı: 5

Kaynak Göster

APA Doğan, H. G., Bayramoğlu, Z., Ağızan, K., Candemir, S. (2025). Determination of Olive Oil Market Segmentation with Conjoint Analysis. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 28(5), 1335-1343. https://doi.org/10.18016/ksutarimdoga.vi.1633905
 Kapak Resmi İndir

21082



2022-JIF = 0.500

2022-JCI = 0.170

Uluslararası Hakemli Dergi (International Peer Reviewed Journal)

       Dergimiz, herhangi bir başvuru veya yayımlama ücreti almamaktadır. (Free submission and publication)

      Yılda 6 sayı yayınlanır. (Published 6 times a year)


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Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
e-ISSN: 2619-9149