Determining the Fisheries Consumption Preferences of Ege University Students

Demand for fishery products rich in protein, vitamin, mineral and omega fatty acids is increasing day by day in order to meet the increasing nutritional needs of the world population. Despite being very beneficial fisheries, the amount of consumption in Turkey is very low compared to other countries. For this purpose, as an exemplary study, it has been tried to reveal the fishery consumption habits of students studying at Ege University. Faculties in Ege University have been considered as layers. In the study, a 25-question questionnaire was conducted face-to-face to 381 students selected according to the random sampling method between February and March 2019, and the results were obtained. The survey results obtained from the participants were evaluated using IBM SPSS 25.0 package program. The obtained results were evaluated by Chi-square analysis and Principal Component Analysis. Two group consumers emerged, representing coastal region 54.8% and Terrestrial region 45.2%. It has been determined that the most important reason for fish consumption in preference factors and availability is price. Ege University of students’ Consumer profiles; It was found to be different in terms of socio-demographic factors, consumption patterns, attitudes towards health and healthy food. As a result, it was determined that the fishery products were not consumed at the desired level in Ege University students. Accordingly, Ege University students should be made aware of increasing their consumption of fisheries. For this purpose, it is recommended to carry out promotions, advertisements and promotions that prove healthy

Ege Üniversitesi Öğrencilerinin Su Ürünleri Tüketim Tercihlerinin Belirlenmesi

Dünya nüfusunun günümüzde artan beslenme ihtiyacını karşılamak amacıyla protein, vitamin, mineral ve omega yağ asitleri yönünden zengin su ürünlerine talep gün geçtikçe artmaktadır. Balıkçılık çok faydalı olmasına rağmen Türkiye’deki tüketim miktarı diğer ülkelere göre oldukça düşüktür. Bu amaçla, Örnek bir çalışma olması açısından, Ege Üniversitesinde okuyan öğrencilerin su ürünleri tüketim alışkanlıkları ortaya çıkarılmaya çalışılmıştır. Ege Üniversitesinde bulunan fakülteler katman olarak ele alınmıştır. Çalışma, Şubat-Mart 2019 tarihleri arasında rasgele örnekleme yöntemine göre seçilen 381 öğrenciye 25 soruluk bir anket yüz yüze yapılmış ve sonuçlar elde edilmiştir. Katılımcılardan alınan anket sonuçları IBM SPSS 25.0 kullanılarak değerlendirilmiştir. Elde edilen sonuçlar Ki-kare analizi ve Temel Bileşen Analizi ile değerlendirilmiştir. Anket katılımcılarının %54,8’i kıyısal bölgeden ve %45,2’si karasal bölgeden gelen tüketiciler olarak tespit edilmiştir. Tercih faktörlerinde ve bulunabilirlikte balık tüketimindeki en önemli nedenin fiyat olduğu tespit edilmiştir. Tüketici profillerinin; sosyo-demografik faktörler, tüketim kalıpları, sağlık ve sağlıklı gıdaya yönelik tutumlar açısından farklı olduğu bulunmuştur. Sonuç olarak Ege Üniversitesi öğrencilerinde su ürünlerinim istenilen düzeyde tüketilmediği saptanmıştır. Buna göre Ege Üniversitesi öğrencilerinin su ürünleri tüketimini artırma konusunda bilinçlendirilmesi gerekmektedir. Bu amaçla, Sağlıklı olduğunu kanıtlayan promosyon, reklam ve promosyonların yapılması tavsiye edilir.

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