Hayvan Bilimi ve Ürünleri Dergisi

Yazarlar: Reşit KÜÇÜK, Nuran TAPKI

Konular:Mühendislik, Ziraat

Anahtar Kelimeler:Milk and milk products,Enterprises,Production,Marketing status

Özet: In this study, it was aimed to investigate the production and marketing structures of dairy producing enterprises in Hatay province.The enterprises examined in the research area were divided into two groups as small and medium-sized enterprises according to the number of workers they employ, and questions were asked by face-to-face interviews with 45 small and 11 medium-scale enterprises. It was determined that butterfat, yoghurt, saline yoghurt, feta cheese, kunefe cheese, tongue cheese, crepe cheese, knitted cheese, skim-milk cheese, spiced skim-milk cheese (sürk) and cheddar cheese were widely produced in these enterprises. The rate of average capacity utilization of these enterprises examined is 49.7%. It has been determined that the most important reasons for enterprises not working with full capacity were quality raw milk supply, marketing problems and financial deficiencies. These enterprises marketed their products to shopping markets, grocery stores, wholesalers, direct consumers, schools, restaurants and dealers. The average yields of the products in these enterprises examined were 93.6% in yogurt, 89.0% in pasteurized milk, 9.6% in kunefe cheese, 9.9% in crepe cheese, 166.7% in ayran, and 3.8% in butter. 29 of these enterprises market their products within the province, 23 inside and outside of the province, 3 outside of the province and 2 of them to abroad. The most important problems faced by enterprises in the marketing phase were low product prices, unfair competition, unrecorded production and transportation costs for sales.

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