Sühendan MOL., BİRSEN EYGİ ERDOĞAN, ŞAFAK ULUSOY

Survey into the Characteristics, Working Conditions and Deficiencies of Turkish Seafood Processing Firms

Türkiye dünya pazarında önemli bir su ürünleri tedarikçisi olduğundan, Türk su ürünleri işleme tesislerinin çalışma koşulları ve eksiklikleri anket yapılarak incelenmiştir. Personel eğitimini yetersizliği HACCP sistemini uygulanması konusundaki esas engeldir. Ham materyal kalitesinin belirsizliği, ham materyalin fiyatı, devletin denetim politikasındaki yetersizlik, üniversitelerden bilgi transferinde eksik, aşırı bürokrasi, personel eğitimindeki zorluklar, rakiplerin aşırı glaze ve katkı kullanması, vergi oranları, denetçilerin bilgi eksiklikleri, kredi almadaki zorluklar üretimi güçleştiren faktörlerdir. İç pazarda ticareti güçleştiren faktörler kontrolsüz su ürünleri ithalatı, Türk tüketicisinin su ürünlerine karşı antipatisi, su ürünlerini fiyatı, soğuk zincir koşullarının yetersizliğidir. Dövizdeki istikrarsızlık, dünya pazarında su ürünlerinin düşük fiyatlara satılması, ham materyal kalitesinin değişkenliği, devletin yabancı destekler hakkında bilgilendirmede bulunmaması, alıcı ile iletişim sıkıntısı yaşanması, aşırı bürokrasi, Türk su ürünlerin yeterince tanınmıyor oluşu ise dış pazardaki zorlukları oluşturmaktadır. Önemli bir su ürünleri tedarikçisi olarak Türkiyenin çalışma koşullarını iyileştirmesi ve eksiklikleri gidermesi gereklidir. Türkiyenin işleme tesislerini yabancı ticaretle ilgili uygun destekler ve fırsatlar ile ilgili olarak bilgilendirmesi gereklidir. Kredi düzensizliklerinde provizyon ve kredi almada kolaylık sağlaması da devletin yapabileceği diğer katkılardır.

Türk Su Ürünleri İşleme Tesislerinin Yapıları, Çalışma Koşulları Ve Eksiklikleri Üzerine Bir Anket Çalışması

Since Turkey is an important seafood supplier to the world market, working conditions and deficiencies of Turkish seafood processing firms were surveyed. Inadequacy of employee education was the main barrier of HACCP implementation. Unpredictable raw material availability, price of raw material, defective audit policy of the government, lack of information transfer from the universities, excessive bureaucracy, difficulty of employee education, excessive use of glazing and additives by rivals, tax rates, ignorance of the inspectors, difficulty to getting credits were the factors, complicating productivity. The domestic trade barriers were the unbounded seafood imports, antipathy of Turkish consumers against seafoods, price of seafood, inadequacy of cold chain conditions. Instability of foreign exchange, undersell of seafoods in the global market, instability of raw material quality, uninformative attitude of the government about foreign supports, communication problem with the buyers, excessive bureaucracy, obscurity of Turkish seafoods products were the barriers, complicating foreign trade. As an important seafood supplier, improving working conditions and elimination of deficiencies are essential for Turkey. Turkish government has to inform processing firms about the available supports and opportunities of foreign trade. Making provisions for distortions in credit market and providing convenience to get credit might be the other tasks of the government.

PDF

___

Ababouch, L. 2006. Assuring fish safety and quality in international fish trade. Marine Pollution Bulletin, 5:3 561568. doi:10.1016/j .marpolbul.2006.08.011
Ahmed, F.E. and Anderson, R.D. 1994. Fishery resources, consumption and import trends, and biotechnology developments in the USA. Fisheries Research, 19: 1- 15. doi: 10.1016/0165-7836(94)90011-6
Akca, H., Kayim, M. and Sayili, M. 2006. Swot analysis of fishery sector in Turkey. Journal of Applied Sciences, 6(8): 1863-1867.doi: 10.3923/jas.2006.1863.1867
Anderson, J.G. and Anderson, J.L. 1991. Seafood quality: Issues for consumer researchers. The Journal of Consumer Affairs, 25(1): 144-163. doi:10.1111/j . 1745-6606.1991.tb00286.x
Anonymous 2013. Su Urunleri İstatistikleri. Turkish Ministry of Food, Agriculture and Livestock. Ankara.
Barbosa-Canovas, G.V., Tapia, M.S. and Pilar Cano, P. 2005. Novel Food Processing Technologies. Marcel Dekker, CRC Press, Boca Raton, Florida, 720 pp.
Celik, A., Metin, I. and Celik, M. 2012. Taking a photo of Turkish fishery sector: A swot analysis. Procedia - Social and Behavioral Sciences, 58: 1515 1524. doi: 10.1016/j .sbspro.2012.09.1138
Chesworth, N. 1997. Food Hygiene Auditing, Balckie Academic, Chapman & Hall, London.
Civaner, E.C. 2011. Fishery products. Export Promotional Centre of Turkey. http://www.ceidam.com/File Upload/bs238314/File/su_urunleri_sektor_raporu_201 1.pdf (accesed 20.01.2013).
Codex Alimentarius. 1993. Distribution of the report of the 25th session of the committee on food hygiene (alinorm, 93/13). Principles and application of the HACCP system.
Erdogan, B.E. and Mol, S. and Coşansu, S. 2011. Factors influencing the Consumption of seafood in Istanbul, Turkey. Turkish Journal Of Fisheries and Aquatic Sciences, 11(4): 631-639. doi: 10.4194/1303-2712- v11_4_18
FAO. 1998. Food quality and safety systems. A training manual on food hygiene and the hazard analysis and critical control point (HACCP) system. Publishing Management Group, FAO Information Division. Rome: http://www.fao.org/ag/agn/cdfruits_en/ others/ docs/sistema.pdf
Hackett, S.C., Krachey, M.J., Brown, S. and Hankin, D. 2005. Derby fisheries, individual quotas, and transition in the fish processing industry. Marine Resource Economics, 20, 4760.
Iles, A. 2007. Making the seafood industry more sustainable: creating production chain transparency and accountability. Journal of Cleaner Production, 15: 577-589. doi:10.1016/j .jclepro.2006.06.001
Jeebhay, M.F., Lopata, A.L. and Robins, T.G. 2000. Seafood processing in South Africa: a study of working practices, occupational health services and allergic health problems in the industry. Occupational Medicine, 50(6): 406-413. doi: 10.1093/occmed/ 50.6.406
Jongwanich, J. 2009. The impact of food safety standards on processed food exports from developing countries. Food Policy, 34: 447457. doi:10.1016/j .foodpol. 2009.05.004
Lindkvist, K.B. 2010. Mistrustand lack of market innovation a case study of loss of competitiveness in a seafood industry. European Urban and Regional Studies, 17(1): 3143. doi: 10.1177/09697764093 48511
Lupin, H.M., Parin, M.A. and Zugarramurdi, A. 2010. HACCP economics in fish processing plants. Food Control, 21: 1143 1149. doi:10.1016/j .foodcont. 2010.01.009
McDonald, K., and Sun, D. 2000. Vacuum cooling technology for the food processing industry: a review. Journal of Food Engineering, 45(2): 5565. doi: 10.1016/S0260-8774(00)00041-8
Nag, P.K. and Nag, A. 2007. Hazards and health complaints associated with fish processing activities in India Evaluation of a low-cost intervention. International Journal of Industrial Ergonomics, 37: 125132. doi:10.1016/j .ergon.2006.10.012
OECD/FAO. 2011. Fish, in OECD-FAO Agricultural Outlook 2011. OECD Publishing, 147-158. doi: 10.1787/agr _outlook-2011-18-en
Ozdemir, N. and Aras, N. M. 2005. Türkiye ve Avrupa Birliği (AB) su ürünleri sektörünün üretim, tüketim, ihracat ve ithalat yönünden karşılaştırılması. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 36(1): 109-116.
Ragasa, C., Thornsbury, S. and Bernsten, R. 2011. Delisting from EU HACCP certification: Analysis of the Philippine seafood processing industry. Food Policy, 36: 694704. doi:10.1016/j .foodpol.2011.06.009
Shenderyuk, V.I. and Bykowski, P.J. 1990. Salting and Marinating of Fish in: Seafood Resources Nutritional Composition and Preservation, CRC Press, Boca Raton, Florida: 147-162.
Swartz, W., Sumaila, U. R., Watson, R. and Pauly, D. 2010. Sourcing seafood for the three major markets: The EU, Japan and the USA. Marine Policy, 34: 1366 1373. doi:10.1016/j .marpol.2010.06.011
Varlik, C., Erkan, N., Ozden, O., Mol, S. and Baygar, T. 2011. Su Urunleri Isleme Teknolojisi, Istanbul University Publications, No: 5027, Istanbul, 515 pp.