Türkiye’de Keçi Eti Üretimi ve Sürdürülebilirliğinin Değerlendirilmesi

Abstract

Goat meat is a great source of protein that is easily found. Although known to raise cholesterol levels and blood pressure, but goat meat also have health benefits when consumed in appropriate portions. According to data of the Turkish Statistical Institute, there are still 10.63 million goats in Turkey. Hair goats constitute approximately 98 % of goat population. 37.525 tons of red meat produced from 2.07 million slaughtering goat meat in 2017. This represents only 3.3 % of the total Turkish red meat production, which is at 1.13 million tons. The main purpose of this study is to analyses recent developments in goat meat production in Turkey and evaluation of its sustainability. Further, current consumer trends for goat meat have been discussed and alternative marketing channels and strategies for goat meat have been evaluated in this study. Statistical data have been obtained from FAOSTAT and Turkish Statistical Institute. Data obtained have been shown in the tables issued by the use of percentage and index calculations. Socio-demographic variables like education or the presence of children and geographic variables are important in determining demand for goat meat. If problems of goat breeders are solve by short- and long-term precautions in Turkey, goat farming will make important contributions at regional and national level. Firstly, goat farming in Turkey should be supported directly and indirectly in accordance with EU standards.