Identifying Preferences of Red Meat Consumption by Means of Conjoint Analysis
Yükleniyor...
Dosyalar
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, in order to identify the preferences of red meat consumption in Konya, conjoint analysis was used, which has been quite commonly used in product production and existing market studies. Preference cards used in the study were applied to 201 people. People were asked to put in order preference cards by coding as “1” the mostpreferrable toward they prefer the least, and the full profile method is used. Kendall’s Tau value stating representation power of the model was identified as 0.974 and Pearson's R, as 0.993. At the end of the study, it was seen that the factors affecting red meat preferences and purchasing behaviors of the people living in Konya were purchasing place (46.5%), sort of meat (17.7%), purchasing way (13.0%), fat rate of the meat purchased (12.9%) and, finally, meat price. As a result, it was expressed that conjoint analysis would help about which changes businesses could make in their products or services, which points they had to be dealt with product development studies, and in what direction the existing and potential customers in market could react.
Açıklama
Anahtar Kelimeler
Conjoint, Red meat, Preference, Orthogonal plan
Kaynak
Selcuk Journal of Agriculture and Food Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
35
Sayı
1
Künye
Özüak, A., Keskin, İ., (2021). Identifying Preferences of Red Meat Consumption by Means of Conjoint Analysis. Selcuk Journal of Agriculture and Food Sciences, 35(1), 18-23.
DOI: 10.15316/SJAFS.2020.223
