A Study on The Seafood Consumer Behaviors: Case of Diyarbakır Province
Journal Title: Turkish Journal of Maritime and Marine Sciences - Year 2017, Vol 3, Issue 2
Abstract
This study focuses on the seafood consumption behaviors tendencies and preferences of Diyarbakır citizens. The results of this research showed that the participants first preference is the chicken meat with a consume percentage of 38 %, this is followed by the red meat (34 %) and the seafood is left as the last flesh alternative with a percentage of 28 %. Even though the seafood stays at the bottom of the list, most of the participants include seafood in their diet (97.7 %), while only a small percentage (2.3 %) totally excludes the seafood from their meal. More than half of the participants (51.1 %) has an education degree equal or above the B.S. level with an average monthly income of 2362 TL. Anchovy is found to be the most consumed seafood with a percentage of 15.5 % of the total seafood consumption which is estimated as 12.2 kg per capita. It was determined that the participants mostly prefer fresh fish (84.5 %), but canned fish or similar products are also consumed with a percentage value of 15.5 %. The fresh fish is preferred in fried (44.3 %) or baked (24.8 %) forms. Annual seafood consumption (mainly sourced by the seafood markets, 55.2 %) in Diyarbakır province is higher than the country average which is probably due the higher education level of the participants (51.1 % B.S. or higher) in this survey.
Authors and Affiliations
Mehmet AYDIN, Yaşam ODABAŞI
Keywords
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