Agriculture Reference
In-Depth Information
these organizations provide for organic production suitable to certain criteria, controlled at
every stage and for these products to be of quality and certified, they are, on the other hand,
in a position to conduct the necessary chemical, microbiological and all other types of
analysis from samples and specimens taken from the place of production and after
evaluating the results, to label them according to their suitability. All of these activities are
carried out on behalf of the Ministry and thus, these organizations are accountable to the
Ministry itself (Kirazlar, 2001). At present an accredited laboratory that can carry out these
analyses is only present in Izmir. This laboratory is currently conducting activities to
increase the number of active substances analyzed as well as accredited active substances
(Anonymous, 2011b).
In Turkey, according to the overall organic agricultural production data, the number of
organic foods produced is 150 in 2002 while this number increased to 216 in 2010. In the
recent years there has been a clear increase in the number of workers dealing with organic
agriculture (from 12.428 people in 2002 to 42.097 people in 2010) as well as in the production
space (from 89.827 hectares in 2002 to 510.033 hectares in 2010) (Anonymous, 2011c). The
export rates in organic products show varieties throughout the years; in 2002 the export
revenue was $ 30.877.140 while in 2010 it receded to $ 15.879.571 and the amount of export
products decreased (Anonymous, 2011d) in spite of the increase in overall production. This
can be interpreted as an increase in domestic consumption.
Although the internal market concerning organic products is not well established in Turkey,
these products are sold in stands in big shopping malls. Furthermore, especially in big cities
there are organic-only stores. The customer profile of these stores consists of persons with
higher education, higher income, of middle and upper middle ages (Kaya, 2003). The
increase in food and nutrition related health problems are directing consumers towards
organic products. Due to the disparities in existing income levels in Turkey, the structure of
consumption demand is adversely affected. According to estimates, the number of retail
greengrocers that sell organic products in Turkey is close to one hundred. In addition to
these greengrocers, certain supermarkets have organic product aisles. With consumer
awareness and an increase in demand, these numbers are expected to increase. Certain
hotels, motels and restaurants in touristic locations are showing signs of an increase in
organic foods on their menus from natural and organic products. At present the organic
domestic market in Turkey is very small but the production capacity for organic products is
much higher than domestic market demand and the Turkish food industry has the adequate
means, knowledge and experience on this subject (Atay and Sarı, 2007).
The researches conducted in different countries show that organic food consumers in
general are educated women ranging between 30-49 years of age, with high incomes and
children of six years of age or older (Davies et al., 1995; Essoussi & Zahaf, 2008; Tsakiridou
et al., 2008). Makatouni (2002) states that values related to the health of one's self or family,
the environment and the animal welfare are responsible for choosing organic foods. Baker et
al. (2004) also claims that both German and British organic food consumers are concerned
with "health, well-being and the enjoyment of life", but that the food attributes "achieving"
this concern are different. For British consumers, "healthiness" and "non-genetically
modified" attributes are important, whereas Germans seek "taste" and "quality".
Schifferstein & Oude Ophuis (1998) find out that health was an important motivator for
buying organic foods for "incidental" organic buyers in the Netherlands, whereas both
health and environmental concerns were regarded by "regular" buyers. Perceptions about
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