Investigation of Pasta Consumption Habits in Türkiye

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dc.contributor.authorTAŞCI, Rahmi
dc.contributor.authorKarabak, Sevinç
dc.contributor.authorÖzercan, Belma
dc.contributor.authorBolat, Merve
dc.contributor.authorCANDEMİR, Serhan
dc.contributor.authorEvlice, Asuman Kaplan
dc.contributor.authorarslan, selda
dc.date.accessioned2025-10-24T18:03:46Z
dc.date.available2025-10-24T18:03:46Z
dc.date.issued2023
dc.departmentMalatya Turgut Özal Üniversitesi
dc.description.abstractThis 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
dc.identifier.doi10.29329/ijiaar.2023.602.2
dc.identifier.endpage279
dc.identifier.issn2602-4772
dc.identifier.issue3
dc.identifier.startpage260
dc.identifier.trdizinid1265091
dc.identifier.urihttps://doi.org/10.29329/ijiaar.2023.602.2
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1265091
dc.identifier.urihttps://hdl.handle.net/20.500.12899/2433
dc.identifier.volume7
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofUluslararası tarım araştırmalarında yenilikçi yaklaşımlar dergisi (Online)
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzTR-Dizin_20251023
dc.subjectBeslenme ve Diyetetik
dc.subjectTarımsal Ekonomi ve Politika
dc.subjectTürkiye
dc.subjectConsumption habits
dc.subjectPasta consumption
dc.subjectPasta types
dc.titleInvestigation of Pasta Consumption Habits in Türkiye
dc.typeArticle

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