Studying the Consumer Preferences and Consumption Attitudes of Traditional Tarhana

Yıl 2021, Cilt: 4 Sayı: 9, 338 - 361, 22.12.2021

İlkay Gök , Gamze Vatandost

Öz

This research was carried out to determine the attitudes towards the consumption of tarhana which is an important traditional taste and also accepted as a functional food. In the study, composition, nutritional value and widespread use of tarhana were directed to 302 individuals with different sociodemographic characteristics, and it was aimed to reveal the factors affecting their consumption attitudes by evaluating the obtained answers.
As a result of the research, it was determined that the majority of the participants had information about the production and consumption of tarhana. While consumers living in rural areas are aware of the consumption of tarhana in different ways other than soup, this ratio is decreasing in some regions. While it was determined that sensory properties such as taste and smell in the use of tarhana, consumption style also changed consumer attitude, it was observed that the participants had a certain level of knowledge about the production and storage conditions. Another result obtained from the study is that to prevent loss of healthy local products like tarhana and increase prevalance in the national or international markets, effective marketing and advertising activities is needed.

Anahtar Kelimeler

Tarhana, Consumer Preferences, Local Foods, Consumer Attitudes

Kaynakça

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