Determine the habit and the preference of fish consumption in Elazığ. | Elazığ ili balık eti tüketim alışkanlığı ve tercihinin belirlenmesi
2014
Çiçek, E., Fisheries Research Institute, Elazığ (Turkey) | Akgün, H., Fisheries Research Institute, Elazığ (Turkey) | İlhan, S., Fisheries Research Institute, Elazığ (Turkey)
Turkish. Bu anket çalışması, Elazığ ili balık tüketim alışkanlığı ve tercihinin belirlenmesi amacı ile yapılmıştır.Çalışma, rastgele örnekleme yöntemiyle, il merkezinde ikamet eden 350 kiþiye 23 soruluk anket uygulanarak gerçekleştirilmiştir. Elazığ'daki tüketicilerin % 16'sý hayvansal gıda ağırlıklı, %13'ü bitkisel gıda ağırlıklı ve %71'i her iki tür ürünü de birlikte tükettikleri belirlenmiştir.
Show more [+] Less [-]English. This questionnaire was carried out to determine the habit and the preference of fish consumption in Elazığ. The study was achieved by asking 23 questions to 350 people who lived in city center. It has been determined that 16% percent of the consumers in Elazýð use the food of animal origin, 13% percent of them use phytonutrient, and 71% percent consume both products. The consumers eat food of animal origin, in turn, 41% red meat, 23% white meat, 3% plump, and 32% all three kinds. It has been found that 1% proportion of people consume no any food of animal origin. 95% percent of the participants consume plump, and 5% percent of them do not eat any plump. It turned out that the majority 86% likes plump, and the minority 14% does not. The consumers primarily eat 38% water fish, 22% freshwater fish, and 35% both. It has been seen that 5% percent of the consumers do not prefer any kind. Mostly-consumed types of fish are 28% anchovy, 28% salmon, 14% horse mackerel, 11% carp, 7% bream, and 12% the others. It has been determined that 10% percent of the consumers eat other (mussels, shrimp, lobster, squid and so on.) seafood except for fish. According to the study result, the annual fish consumption per person in Elazığ was estimated 3.30 kg.
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Bibliographic information
This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)