Sivas İlinde Ekmek Tüketim Alışkanlıkları ve Tüketici Dinamiklerinin Belirlenmesi / Determination of Bread Consumption Habits and Consumer Dynamics in Sivas City

Abstract

OZET : Arastirmada Sivas ilindeki ekmek uretimi, ekmek tuketim aliskanliklari, ekmek israfi ve israfin nedenleri incelenmistir. Bu amacla Sivas il merkezindeki sosyo-ekonomik duzeyleri birbirinden farkli olan rastgele secilmis 400 tuketiciye anket uygulanmistir. Anket calismasinda elde edilen veriler istatistiki analizler kullanilarak analiz edilmistir. Ankete verilen cevaplar frekans ve yuzdelikler halinde cozumlenmis ve degiskenler arasindaki iliskiyi test etmek icin X 2 teknigi kullanilmistir. Verilerin analizi neticesinde, bireylerin demografik ozellikleri ile ekmek tuketimi ve israfi arasinda onemli iliskilerin bulundugu tespit edilmistir. Ayrica Sivas ilinde faaliyet gosteren firinlarin %72'sinin ekmek uretiminde tas firin veya kara firini (geleneksel Turk firini) kullandigi, %36'sinin beyaz somun ekmegi urettigi ve firinlarin atil kapasite ile calistiklari belirlenmistir. Anahtar Kelimeler: Sivas, ekmek, tuketici, israf ABSTRACT: In study, bread production, bread consumption habits, bread waste and the causes of waste in the province of Sivas were investigated. For this purpose, 400 consumer whose socio-economic levels are different from each other were randomly selected. Data obtained in the survey was analyzed by using statistical techniques. The answers given to the survey were resolved according to frequencies, percentages and X 2 technique was used to test relationships between variables. As a result of data analysis, it was determined that there are significant relationships between demographic characteristics of individuals with bread consumption and bread waste. In addition, it was determined that 72% of bakeries in Sivas were using stone oven and traditional Turkish oven and 36% of them are producing white bread. Furthermore, it is found out that the bakeries were working with idle capacity. Keywords: Sivas, bread, consumer, waste