Yazar "CANDEMİR, Serhan" seçeneğine göre listele

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    Investigating The Effect of Technological Features on Tractor Preference: Case of Konya Province
    (2025) BAYRAMOĞLU, Zeki; DOĞAN, Hasan Gökhan; Ağızan, Kemalettin; CANDEMİR, Serhan
    Tractors are the most important vehicle of the variety of mechanization used in the agricultural sector. Different fractions can be preferred by the manufacturer because of the many advantages it provide. Preferences that differ according to land type, land size, quality of production, and soil characteristics have necessitated a close examination of tractor markets. When researching tractor markets, it is very important to determine the expectations of the market in question. In this study, the preferences of manufacturers in Konya province in terms of technological features in choosing tractors were examined. The results of the survey conducted with 340 producers through proportional sampling were evaluated using conjoint analysis. According to the analysis results, the technological features of the tractors most preferred by the manufacturers are those with a power range of 71-100 HP, a traction feature of 4WD, price range 1-2 million TL (32,000-62,000$), automation, hydraulic system, air conditioning, heating, and sound insulation. It was determined that they were tractors with a large cabin volume and GPS and mapping systems. Planning the organization of the Turkish tractor market in line with producer expectations and regional/local market segmentation according to producer expectations is considered important for tractor manufacturers and efficiency in agricultural production.
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    Investigation of Pasta Consumption Habits in Türkiye
    (2023) TAŞCI, Rahmi; Karabak, Sevinç; Özercan, Belma; Bolat, Merve; CANDEMİR, Serhan; Evlice, Asuman Kaplan; arslan, selda
    This study aim to determine pasta consumption habits in Türkiye. Durum wheat is the basic raw material of pasta. Türkiye is one of the most important durum wheat producing country in the world. Pasta is widely consumed and cooked in household for centuries due to its long shelf life, easy preparation, delicious taste and affordable food. In the study; considering the geographical regions of Türkiye, the provinces with the highest population in the regions were biasedly selected. While number of surveys to be conducted with consumers was determined as 1815 according to the simple random sampling method, they were completed in 2019 through face-to-face interviews with consumers. Results indicated that 30% of households in Türkiye bought pasta once a week, 37.3% of households’ cooked pasta once a week. On the other hand, average consumption per person was found as 11.95 kg. Results also determined that price and quality are the most important criterias of consumers in demanding pasta . It was observed that consumers tended to eat healthier rather than meet their nutritional needs. Although pasta has an important place in Turkish cuisine, the results of the research proved again that pasta was a food consumed by all age groups in Türkiye. Considering that sauces come to the forefront in countries where pasta is consumed the most, developing and recommending sauces suitable for the Turkish palate may be one of the ways to increase pasta consumption
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    The Economic Analysis of the Conversion of Wheat to Pasta
    (2024) TAŞCI, Rahmi; Karabak, Sevinç; Bolat, Merve; Özercan, Belma; CANDEMİR, Serhan; Evlice, Asuman Kaplan; ŞANAL, Turgay
    This study aims to determine the production cost of durum wheat in Türkiye and the price changes that occur until it reaches the end consumer after being processed into pasta. Türkiye is one of the most important producer countries in the world in durum wheat production, which is the main raw material of pasta production, and it is also one of the gene centers of the situation. Moreover, Türkiye is one of the most important pasta producer countries in the world. The data of the study were obtained in 2019 by applying a face-to-face survey with 280 agricultural farms in Ankara, Çorum, and Yozgat, which are some of the important provinces of Türkiye's durum wheat planting. As a result of the research, the production cost of durum wheat in farms is calculated as USD $0.11/kg, the output price of the pasta in the pasta factory is USD $0.35/kg, and the consumer purchase label price of the pasta produced in pasta factories was calculated as USD $0.70/kg. Thus, it has been determined that the durum wheat, which costs USD $0.11/kg on the farm, reached a 288,9% added value when pasta passes into the consumer's hand. The excess of agricultural inputs in farms and pasta factories increases production costs.