Author/Authors :
engindeniz, sait ege üniversitesi - ziraat fakültesi - tarım ekonomisi bölümü, İzmir, Turkey , kesenkaş, harun ege üniversitesi - ziraat fakültesi - süt teknolojisi bölümü, İzmir, Turkey , savran, a. ferhan onsekiz mart üniversitesi - ziraat fakültesi - tarım ekonomisi bölümü, Çanakkale, Turkey , koşum, nedim ege üniversitesi - ziraat fakültesi - zootekni bölümü, İzmir, Turkey , taşkin, turgay ege üniversitesi - ziraat fakültesi - zootekni bölümü, İzmir, Turkey , gökmen, mukadderat balıkesir üniversitesi - veteriner fakültesi - besin hijyeni ve teknolojisi bölümü, Balıkesir, Turkey , uzmay, ayşe ege üniversitesi - ziraat fakültesi - tarım ekonomisi bölümü, İzmir, Turkey
Abstract :
Objective: The main purpose of this research is to analyze goat milk products processing and marketing structure in the light of the data obtained from firms in the provinces Izmir, Çanakkale and Balikesir. Material and Methods: Within the scope of the research, the data obtained by survey method from 60 goat milk-processing firms in the mentioned provinces was analysed. Results: The 68.33% of processing firms are more than 21 years old and mostly operate as a limited liability company. An average of 6.66 tons goat milk cheese and 32.21 tons Ezine cheese in 2013 were produced in these firms. The number of firms that sell their products both as wholesale and retail is quite high. Priority should be paid to the quality of raw milk in order to improve the production of safe goat milk products. Conclusion: Firms should be audited, and production should be suspended in firms, which do not conform to food safety and hygiene requirements. Firms that process goat products should offer alternatives to consumers with product diversification. On the other hand, problems such as unfair competition and lack of qualified labor must be solved.
NaturalLanguageKeyword :
Goat , goat milk , goat cheese , dairy , food safety , marketing
