APPLICATION OF CONJOINT ANALYSIS TO DETERMINE CONSUMERS' RED MEAT PREFERENCES IN SIIRT PROVINCE

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dc.authoridMemmedova Mikail, Nazire/0000-0002-8996-9330
dc.authoridKibar, Mustafa/0000-0002-1895-019X
dc.contributor.authorKibar, Mustafa
dc.contributor.authorMikail, Nazire
dc.date.accessioned2024-12-24T19:33:06Z
dc.date.available2024-12-24T19:33:06Z
dc.date.issued2018
dc.departmentSiirt Üniversitesi
dc.description.abstractThe aim of this paper is defining consumers' preferences for the red meat in Siirt Province. This paper illustrates the conjoint analysis application in determining consumers' preferences for the attributes of red meat according to the amount of consumption. Multiple regression analysis used for determination most valued attributes and their levels. A random sample of 160 red meat consumers was interviewed in Siirt Province. They were asked to provide demographic information and responses to several survey questions, as well as to participate in a conjoint analysis study. For the survey portion of the interview, respondents were asked to assess the importance of the following attributes: meat type, purchasing sources and price. As a result of the study, it was found that relative importance of attributes for the regular consumers were 48.8% price, 30.7% purchasing source, 20.5% meat type, and for non-regular consumers were 37.3% meat type, 34.3% price and 28.4% purchasing source. Determination coefficients of the models for regular and non-regular consumers were found as 99.3% and 99.2%, respectively.
dc.identifier.endpage306
dc.identifier.issn2285-5750
dc.identifier.issn2393-2260
dc.identifier.issue1
dc.identifier.startpage303
dc.identifier.urihttps://hdl.handle.net/20.500.12604/7956
dc.identifier.volume61
dc.identifier.wosWOS:000448065500052
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherUniv Agricultural Sciences & Veterinary Medicine Bucharest
dc.relation.ispartofScientific Papers-Series D-Animal Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectconjoint analysis
dc.subjectred meat
dc.subjectpreferences
dc.subjectattributes
dc.subjectconsumer
dc.titleAPPLICATION OF CONJOINT ANALYSIS TO DETERMINE CONSUMERS' RED MEAT PREFERENCES IN SIIRT PROVINCE
dc.typeArticle

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