An Analysis of Household’s Yogurt Consumption in Turkey

GEZGINC Yekta^1, and AKBAY Cuma²

¹Department of Food Engineering, Kahramanmaras Sutcu Imam University, Kahramanmaras, Turkey

²Department of Agricultural Economics, Kahramanmaras Sutcu Imam University, Kahramanmaras, Turkey

Cite this paper:
GEZGINC Yekta and AKBAY Cuma. An Analysis of Household’s Yogurt Consumption in Turkey. Journal of Food and Nutrition Research. 2015; 3(4):285-289. doi: 10.12691/jfnr-3-4-9

Abstract

The objective of this study is to investigate specific consumer and household characteristics that affect consumption decision of yogurt, by using a cross-sectional survey data from 8549 households in Turkey. This study showed that about 81.8% of the households consume fluid milk and 78% of the households consume yogurt on a monthly basis. The results indicated that socioeconomic and demographic characteristics of households such as household income, household size, education, age, working status and gender of household head and, residential areas (rural-urban) were statistically significant factors and play an important role on yogurt consumption among Turkish households. Results from these analyses are used to suggest techniques for marketing yogurt consumption to specific segments of consumer population. Moreover, this research provides a profile of households that consume and probably spend more on yogurt.

Keywords:
yogurt consumption nutrition household survey data Turkey

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Rasic, J.L., Kurman, J. A., “Yoghurt, fermented fresh milk products”, Technical Dairy Publishing House, Copenhagen, Denmark, 1978, 11-13.
[2]	Mckinley, M.C., “The nutrition and health benefits of yoghurt”, International Journal of Dairy Technology. 58(1), 1-12, Feb. 2005.
[3]	Cheng, H., “Volatile Flavor Compounds in yogurt”, Critical Reviews In Food Science and Nutrition. 50, 938-950, Nov. 2010.
[4]	Chandra, R.K., “Effects of Lactobacillus on the incidence and severity of acute rotavirus diarrhea in infants. A prospective placebo-controlled double-blind study”, Nutrition Research. 22, 65-69, Jan. 2002.
[5]	Adam, A.C., Rubio-Texeira, M., Polaina, J., “Lactose: The milk sugar from a biotechnological perspective”. Critical Reviews In Food Science and Nutrition. 44, 553-557, Feb. 2004.
[6]	Adolfsson, O., Meydani, S. N., Russell, R. M., “Yogurt and gut function”. The American Journal of Clinical Nutrition. 80, 245-256, Aug. 2004.
[7]	Chandan, R.C. “Manufacturing yogurt and fermented milks”, Blackwell Publishing. Oxford, USA, 89-117, 2006.
[8]	Davies, K.M., Heaney, R.P., Recker, R.R., Lappe, J.M., Bargerlux, M.J., Rafferty, K., Hinders, S., “Calcium intake and body weight”, The Journal of Clinical Endocrinology and Metabolism. 80, 4635-4638, Dec. 2000.
[9]	Wang H, Livingston, K.A., Fox, C.S., Meigs, J.B., Jacques, P.F., “Yogurt consumption is associated with better diet quality and metabolic profile in American men and women”, Nutrition Research. 33,18-26, Oct. 2013.
[10]	Meydani, S.N., Ha, W.K., “Immunologic effects of yogurt”. American Journal of Clinical Nutrition. 71, 861-872, Apr. 2000.
[11]	Isolauri, E., Kirjavainen, P.V., Salminen, T., “ Probiotics: role in the treatment of intestinal infection and inflammation?” Gut. 50, 54-59, 2002.
[12]	Anonymus, “Global yoghurt consumption per capita and per year”. http://nutrijournal.danone.com/en/articles/stories /global-yoghurt-consumption-per-capita-and-per-year/2013.
[13]	Anonymus, http://www.capital.com.tr/makro-ekonomi/kisi-basina/hesabinin-gucu-haberdetay-2015b.
[14]	Akın, N., Rice, P., “Main yogurt and related products in Turkey”. Cultured Dairy Products Journal. 29, 23-29, Aug.1994.
[15]	Anonymus, http://www.turkishculture.org/culinary-arts/cuisine/yogurt-304.htm?type=1.2015a.
[16]	Muehlhoff, E., Bennett, A., McMahon, D. “Milk and dairy products in human nutrition”. Food And Agriculture Organization of The United Nations, 11-35. 2013
[17]	Bektaş, F., Davran, M.K., “Changes on food consumption behavior and rural development”. VI. Ulusal Sosyoloji Kongresi. Aydın. 764-786, Oct. 2009.
[18]	Boniface, B., Umberger, W.J., “Factors influencing Malaysian consumers’ consumption of dairy products”. 56th AARES Annual Conference, Fremantle, Western Australia, Feb. 2012.
[19]	Dogan, S., Yıldız, O., Eyduran, E., Kose, S., “A study on determination of functional food consumption habits and awareness of consumers in Turkey”. Bulgarian Journal of Agricultural Science, 17, 246-257, Feb. 2011.
[20]	Baysal, A., “Nutrition”. Hatiboğlu Yayınevi, Ankara, Türkiye, , 12-16, 2002
[21]	Duyff, R.L., “Complete Food and Nutrition Guide” The American Dietetic Association’s. John Wiley& Sons Inc, New Jersey, 112, 536-542, 2003.
[22]	Plessas, S., Bosnea, L., Alexopoulos, A., Bezirtzoglou, E., “Potential effects of probiotics in cheese and yogurt production”. Engineering in Life Sciences, 12, 433-440, Mar. 2012.
[23]	Wang, H, Livingston, K.A., Fox, C.S., Meigs, J.B., Jacques, P.F., “Yogurt consumption is associated with better diet quality and metabolic profile in American men and women”. Nutrition Research. 33, 18-26, Dec. 2012.
[24]	TUIK, www.tuik.gov.tr. Milk and Milk Products Expenditures 2008. [Accessed Dec. 2014].
[25]	Ayar, A., Nizamlıoğlu, M., “Sociodemographic factors and consumers characteristics effecting milk and milk products”. Gıda ve Yem Bilimi-Teknolojisi, 1, 25-31. Jan. 2002.
[26]	Phuong, N.V., Cuong, T. H., Mergenthaler, M., “Dairy products expenditure pattern in Vietnam: effects of household characteristics on expenditure for dairy products”. Gewisola, Schriftlicher Beitrag anlässlich der 54. Jahrestagung der Gesellschaft für Wirtschafts- und Sozialwissenschaften des Landbaues, Göttingen, Sep. 2014.
[27]	Akbay, C., Tiryaki, Y, G., “Unpacked and Packed Fluid Milk Consumption Patterns and Preferences in Turkey”. Agricultural Economics, 38, 9-20, Jan. 2008.
[28]	Weinsier, R.L., Krumdieck, C.L., “Dairy foods and bone health: examination of the evidence”. The American Journal of Clinical Nutrition, 72, 681-689. 2000.
[29]	Dong, D., Kaiser, H., “Studying Household Purchasing and Nonpurchasing Behaviour for a Frequently Consumed Commodity: Two Models”. Applied Economics, 40, 1-11, May. 2008.
[30]	Bus, A.E.M., Worsley, A., “Consumers` Health Perceptions of Three Types of Milk: A Survey In Australia”. Appetite, 40, 93-100. 2003.
[31]	Jensen, H. H., Kesavan, T., Johnson, S. R., “Measuring the impact of health awareness on food demand”. Review of Agricultural Economics, 14, 299-312, July. 1992.
[32]	Robb, C.A., Reynolds, L.M., Abdel-Ghany, M., “Consumer preference among fluid milks: low-fat vs. high-fat milk consumption in the United States”. International Journal of Consumer Studies, 31, 90-94, Jun. 2007.
[33]	Tiryaki, Y.G., Akbay, C., “Consumer's Fluid milk Consumption Behaviors in Turkey: An Application of Multinomial Logit Model”. Quality Quantity . 44, 87-98, Jun. 2008.