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TÜRKİYE'DEKİ MANTAR TÜKETİM ALIŞKANLIKLARI

Year 2023, Volume: 48 Issue: 6, 1264 - 1275, 15.12.2023

Esen Eyiler Kaya Nurhan Öztürk

https://doi.org/10.15237/gida.GD23104

Abstract

Türkiye’de kişi başına düşen mantar tüketim oranının gelişmiş ülkelere kıyasla daha düşük olduğu bilinmektedir. Bu bağlamda, mantar tüketim alışkanlıklarını ortaya koymayı amaçlayan istatistiksel bir çalışma yapılmıştır. Çalışmanın istatistiksel sonuçları ki-kare testi kullanılarak analiz edilmiştir. Tüm bölgelerden toplanan 1302 katılımcı ile sosyodemografik bilgileri ve bazı mantar tüketim alışkanlıklarını belirleyen 17 sorudan oluşan bir anket yapılmıştır. Anket sonuçlarına göre 1116 kişi mantar tüketmektedir. Katılımcıların %47.2'si ayda birkaç kez mantar tüketmektedir. Mantar tüketiminde en yaygın tercih nedeni mantarın lezzetli olması olarak tespit edilmiştir. En yüksek tüketim oranı %50’nin üzerinde bir oranla 18-45 yaş aralığında gerçekleşmiştir. Bu yaş aralığındaki tüketiciler mantar en çok ana yemek olarak, pizza üzerinde ve garnitür olarak tükettiklerini belirtmişlerdir. Mantar tüketmeme nedenlerini ise tüketiciler öncelikle tadını beğenmeme, lezzetine alışkın olmama ve güvenmeme olarak sıralamışlardır.

Keywords

Mantar tüketimi tüketici davranışı sosyo-demografik özellikler etkileyen faktörler

Ethical Statement

Üniversitemiz Korkuteli Meslek Yüksekokulu Bitkisel ve Hayvansal Üretim Bölümü Öğr. Gör. Dr. Nurhan ÖZTÜRK'ün yürütücülüğünü üstlendiği, "Türkiye'de En Fazla Tüketilen Mantar Türlerinin (Agaricus bisporus ve Pleurotus ostreatus) Tüketim Alışkanlıkları" başlıklı çalışma kapsamında insandan anket, mülakat, odak grup çalışması vb. yollarla veri toplanmasının etik olarak uygun olduğuna oy birliği ile karar verilmiştir.

Supporting Institution

Akdeniz Üniversitesi

References

  • Ballesteros, J., Manaois, R., Morales, A., Abilgos-Ramos, R. (2021). Towards Consumer-Oriented Mushroom-Based Product Development: An Exploratory Study in Rice-Based Farming Communities in Central Luzon, Philippines. The Journal of Economics, Management and Agricultural Development, 7, 1–19.
  • Barea-Sepúlveda, M., Espada-Bellido, E., Ferreiro-González, M., Bouziane, H., López-Castillo, J. G., Palma, M. F., Barbero, G. (2022). Exposure to Essential and Toxic Elements via Consumption of Agaricaceae, Amanitaceae, Boletaceae, and Russulaceae Mushrooms from Southern Spain and Northern Morocco. Journal of Fungi, 8, 545. https://doi.org/10.3390/ jof8050545.
  • Boin, E. A. S. F., Azevedo, C. M. A. M., Nunes, J. M. S. A., Guerra, M. M. (2016). Consumer Acceptability and Descriptive Characterization of Fresh and Dried King Oyster (Pleurotus eryngii) and Hedgehog (Hydnum repandum) Mushrooms. Journal of Food Research, 5(4), 55–64. doi:10.5539/ jfr.v5n4p55.
  • Boin, E., Nunes, J. (2018). Mushroom Consumption Behavior and Influencing Factors in a Sample of the Portuguese Population. Journal of International Food and Agribusiness Marketing, 30 (1), 35-48, DOI: 10.1080/08974438.2017. 1382420.
  • Chang, S. T., Miles, P. G. (2004). Mushrooms: Cultivaton, Nutritonal Value, Medicnal Effect, and Environmental Impact, 2nd Edition, CRC Press, Boca Raton. Mushrooms, 480.
  • Cheskin, L. J., Davis, L. M., Lipsky, L. M., Mitola, A. H., Lycan, T., Mitchell, V., Mickle, B., Adkins, E. (2008). Lack of energy compensation over 4 days when white button mushrooms are substituted for beef. Appetite, 51(1), 50-57. http://doi.org/10.1016/j.appet.2007.11.007.
  • FAO (2022). World crop production statistics. http://faostat.fao.org/site/613/default. (Erişim tarihi: 2023). Kaplan, E., Gözener, B. (2022). Determination of Mushroom Consumption Habits in Sivas Province. Gaziosmanpaşa Journal of Scientific Research. 11(3), 84-94. Retrieved from https://dergipark.org.tr/tr/pub/gbad/issue/74308/1180236.
  • Kerrigan, R. W. (2016). Agaricus of North America. Memoirs of the New York Botanical Garden, 114, 1-574.
  • Kibar, B. (2015). Determination of Mushroom Consumption Habits in Igdir Province. Journal of the Institute of Science and Technology, 5(4), 9-16.
  • Koopman, R., Laney, K. (2010). Mushrooms IndustryandTrade. Unted States Internatonal Trade Commsson, Washngton-USA.
  • Manz, P., Aguzz, A., Pzzoferrato, L. (2001). Nutrtonal Value of Mushrooms Wdely Consumed n Italy. Food Chemistry, 73, 321-325.
  • Mayett, Y., Martinez-Carrera, D., Sinchez, M., Macías, A., Moraaf, S., Estrada-Torres, A. (2006). Consumption trends of edible mushrooms in developing countries: The case of Mexico. Journal of International Food and Agribusiness Marketing, 18, 151-176.
  • Oguntoye, T. O., Adesope, A. A., Fatoki, O. A., Arowolo, O. V., Olawale, O. O., Oyetoki, A. O. (2022). Mushroom Consumption Pattern Among Residents Of Ibadan Metropolis In Oyo State, Nigeria. Agro-Science. 21(1), 34-38.
  • Paksoy, M., Aksüt, M. (2012). Determination of mushroom consumption and consumption habits: The case of Kahramanmaraş. IX. Türkiye Edible Mushroom Congress, Pamukkale University. 18-20 October.
  • Predanócyová, K., Július, Á., Marek, Š. (2023). "Exploring Consumer Behavior and Preferences towards Edible Mushrooms in Slovakia. Foods.12(3), 657.
  • Selvi, S., Devi, P. U., Suja, S., Murugan, S. (2007). Comparison of nonenzymic antioxidant status of fresh and dried form of Pleurotus florida and Calocybe indica. Pakistan Journal of Nutrition, 6(5), 468-71. Tuik (2023). Data.tuik.gov.tr
  • Uysal, E. (2014). Mushroom Market In Turkey And Behavıors Household Consumptıon Of Mushroom (The Case Of Antalya Provınce Urban Areas). Master Thesis.
  • Verma, R. N., Singh, G. B., Bilgrami, K. S. (1987). Fleshy fungal flora. India- Manipur and Megalaya. Indian Mushroom Science, 2:414-421.
  • Wang, O., Gellynck, X., Verbeke, W. (2016). Chinese consumers and European beer: Associations between attribute importance, socio-demographics, and consumption. Appetite, 108, 416-424.
  • Wen, Q., Lu, J., Cai, X., Yang, S., Zhang, C. (2016). Research on consumer behavior of edible mushroom and its influencing factors: Based on spot investigation in Beijing. Advanced Journal of Social Science, 5(3), 442–451. doi:10.12677/ASS.2016.53062.
  • Yılmaz, A., Yıldız, S., Yıldırım, I., Aydın, A. (2016). Determination of Mushroom Consumption and Consumption Habits in Trabzon. Journal of Fungi, 7(2), 135-142.

MUSHROOM CONSUMPTION HABITS IN TURKIYE

Year 2023, Volume: 48 Issue: 6, 1264 - 1275, 15.12.2023

Esen Eyiler Kaya Nurhan Öztürk

https://doi.org/10.15237/gida.GD23104

Abstract

The per capita mushroom consumption rate in Türkiye is known to be lower compared to developed countries. In this regard, a statistical study aiming to reveal mushroom consumption habits has been conducted. The statistical results of the study were analyzed using the chi-square test. A survey consisting of 17 questions determining socio-demographic information and certain mushroom consumption habits was carried out with 1302 participants collected from all regions. According to the survey results, 1116 individuals consume mushrooms. 47.2% of the participants consume mushrooms several times a month. The most common preference for mushroom consumption was the delicious taste. The highest consumption rate was in the 18-45 age range, with over 50%. Within this age range, mushrooms were mostly consumed as a main course, on pizza, and as a garnish. The reasons for not consuming mushrooms were primarily not liking the taste, not being accustomed to the flavor, and lack of trust.

Keywords

Mushroom consumption consumer behavior socio-demographics influencing factors

References

  • Ballesteros, J., Manaois, R., Morales, A., Abilgos-Ramos, R. (2021). Towards Consumer-Oriented Mushroom-Based Product Development: An Exploratory Study in Rice-Based Farming Communities in Central Luzon, Philippines. The Journal of Economics, Management and Agricultural Development, 7, 1–19.
  • Barea-Sepúlveda, M., Espada-Bellido, E., Ferreiro-González, M., Bouziane, H., López-Castillo, J. G., Palma, M. F., Barbero, G. (2022). Exposure to Essential and Toxic Elements via Consumption of Agaricaceae, Amanitaceae, Boletaceae, and Russulaceae Mushrooms from Southern Spain and Northern Morocco. Journal of Fungi, 8, 545. https://doi.org/10.3390/ jof8050545.
  • Boin, E. A. S. F., Azevedo, C. M. A. M., Nunes, J. M. S. A., Guerra, M. M. (2016). Consumer Acceptability and Descriptive Characterization of Fresh and Dried King Oyster (Pleurotus eryngii) and Hedgehog (Hydnum repandum) Mushrooms. Journal of Food Research, 5(4), 55–64. doi:10.5539/ jfr.v5n4p55.
  • Boin, E., Nunes, J. (2018). Mushroom Consumption Behavior and Influencing Factors in a Sample of the Portuguese Population. Journal of International Food and Agribusiness Marketing, 30 (1), 35-48, DOI: 10.1080/08974438.2017. 1382420.
  • Chang, S. T., Miles, P. G. (2004). Mushrooms: Cultivaton, Nutritonal Value, Medicnal Effect, and Environmental Impact, 2nd Edition, CRC Press, Boca Raton. Mushrooms, 480.
  • Cheskin, L. J., Davis, L. M., Lipsky, L. M., Mitola, A. H., Lycan, T., Mitchell, V., Mickle, B., Adkins, E. (2008). Lack of energy compensation over 4 days when white button mushrooms are substituted for beef. Appetite, 51(1), 50-57. http://doi.org/10.1016/j.appet.2007.11.007.
  • FAO (2022). World crop production statistics. http://faostat.fao.org/site/613/default. (Erişim tarihi: 2023). Kaplan, E., Gözener, B. (2022). Determination of Mushroom Consumption Habits in Sivas Province. Gaziosmanpaşa Journal of Scientific Research. 11(3), 84-94. Retrieved from https://dergipark.org.tr/tr/pub/gbad/issue/74308/1180236.
  • Kerrigan, R. W. (2016). Agaricus of North America. Memoirs of the New York Botanical Garden, 114, 1-574.
  • Kibar, B. (2015). Determination of Mushroom Consumption Habits in Igdir Province. Journal of the Institute of Science and Technology, 5(4), 9-16.
  • Koopman, R., Laney, K. (2010). Mushrooms IndustryandTrade. Unted States Internatonal Trade Commsson, Washngton-USA.
  • Manz, P., Aguzz, A., Pzzoferrato, L. (2001). Nutrtonal Value of Mushrooms Wdely Consumed n Italy. Food Chemistry, 73, 321-325.
  • Mayett, Y., Martinez-Carrera, D., Sinchez, M., Macías, A., Moraaf, S., Estrada-Torres, A. (2006). Consumption trends of edible mushrooms in developing countries: The case of Mexico. Journal of International Food and Agribusiness Marketing, 18, 151-176.
  • Oguntoye, T. O., Adesope, A. A., Fatoki, O. A., Arowolo, O. V., Olawale, O. O., Oyetoki, A. O. (2022). Mushroom Consumption Pattern Among Residents Of Ibadan Metropolis In Oyo State, Nigeria. Agro-Science. 21(1), 34-38.
  • Paksoy, M., Aksüt, M. (2012). Determination of mushroom consumption and consumption habits: The case of Kahramanmaraş. IX. Türkiye Edible Mushroom Congress, Pamukkale University. 18-20 October.
  • Predanócyová, K., Július, Á., Marek, Š. (2023). "Exploring Consumer Behavior and Preferences towards Edible Mushrooms in Slovakia. Foods.12(3), 657.
  • Selvi, S., Devi, P. U., Suja, S., Murugan, S. (2007). Comparison of nonenzymic antioxidant status of fresh and dried form of Pleurotus florida and Calocybe indica. Pakistan Journal of Nutrition, 6(5), 468-71. Tuik (2023). Data.tuik.gov.tr
  • Uysal, E. (2014). Mushroom Market In Turkey And Behavıors Household Consumptıon Of Mushroom (The Case Of Antalya Provınce Urban Areas). Master Thesis.
  • Verma, R. N., Singh, G. B., Bilgrami, K. S. (1987). Fleshy fungal flora. India- Manipur and Megalaya. Indian Mushroom Science, 2:414-421.
  • Wang, O., Gellynck, X., Verbeke, W. (2016). Chinese consumers and European beer: Associations between attribute importance, socio-demographics, and consumption. Appetite, 108, 416-424.
  • Wen, Q., Lu, J., Cai, X., Yang, S., Zhang, C. (2016). Research on consumer behavior of edible mushroom and its influencing factors: Based on spot investigation in Beijing. Advanced Journal of Social Science, 5(3), 442–451. doi:10.12677/ASS.2016.53062.
  • Yılmaz, A., Yıldız, S., Yıldırım, I., Aydın, A. (2016). Determination of Mushroom Consumption and Consumption Habits in Trabzon. Journal of Fungi, 7(2), 135-142.
There are 21 citations in total.

Details

Primary Language English
Subjects Food Sciences (Other)
Journal Section Articles
Authors

Esen Eyiler Kaya 0000-0002-4052-4656

Nurhan Öztürk 0000-0002-4395-7780

Early Pub Date November 29, 2023
Publication Date December 15, 2023
Published in Issue Year 2023 Volume: 48 Issue: 6

Cite

APA Eyiler Kaya, E., & Öztürk, N. (2023). MUSHROOM CONSUMPTION HABITS IN TURKIYE. Gıda, 48(6), 1264-1275. https://doi.org/10.15237/gida.GD23104
AMA Eyiler Kaya E, Öztürk N. MUSHROOM CONSUMPTION HABITS IN TURKIYE. The Journal of Food. December 2023;48(6):1264-1275. doi:10.15237/gida.GD23104
Chicago Eyiler Kaya, Esen, and Nurhan Öztürk. “MUSHROOM CONSUMPTION HABITS IN TURKIYE”. Gıda 48, no. 6 (December 2023): 1264-75. https://doi.org/10.15237/gida.GD23104.
EndNote Eyiler Kaya E, Öztürk N (December 1, 2023) MUSHROOM CONSUMPTION HABITS IN TURKIYE. Gıda 48 6 1264–1275.
IEEE E. Eyiler Kaya and N. Öztürk, “MUSHROOM CONSUMPTION HABITS IN TURKIYE”, The Journal of Food, vol. 48, no. 6, pp. 1264–1275, 2023, doi: 10.15237/gida.GD23104.
ISNAD Eyiler Kaya, Esen - Öztürk, Nurhan. “MUSHROOM CONSUMPTION HABITS IN TURKIYE”. Gıda 48/6 (December 2023), 1264-1275. https://doi.org/10.15237/gida.GD23104.
JAMA Eyiler Kaya E, Öztürk N. MUSHROOM CONSUMPTION HABITS IN TURKIYE. The Journal of Food. 2023;48:1264–1275.
MLA Eyiler Kaya, Esen and Nurhan Öztürk. “MUSHROOM CONSUMPTION HABITS IN TURKIYE”. Gıda, vol. 48, no. 6, 2023, pp. 1264-75, doi:10.15237/gida.GD23104.
Vancouver Eyiler Kaya E, Öztürk N. MUSHROOM CONSUMPTION HABITS IN TURKIYE. The Journal of Food. 2023;48(6):1264-75.
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