Consumers’ Bread Consumption Habits and Waste Status: Hatay/Turkey Example

• Main Authors: Bekir Demirtaş, Aybüke Kaya, Erdal Dağıstan
• Format: Article
• Language: English
• Published: Turkish Science and Technology Publishing (TURSTEP) 2018-10-01
• Series: Turkish Journal of Agriculture: Food Science and Technology
• Subjects: Bread consumption; consumption habits; consumer preferences; consumer behaviors; bread waste
• Online Access: http://www.agrifoodscience.com/index.php/TURJAF/article/view/2181

In this study, it was aimed to determine the reasons for the waste of bread among consumers in Hatay province and what should be taken for the elimination of these causes. The subjects of this study were the data obtained from 406 consumers selected from the city center. The data were obtained through face to face interviews during the period of May-2017. In the questionnaire, there were questions towards determining the bread consumption habits, consumption preferences and bread waste levels along with the socio-demographic characteristics of the consumers. Cross tabulation and chi-square analysis were used in the evaluation and comparison of the data. It was determined that the amount of bread consumed per person was 278 g/day and 7% of the total family consumption of bread was wasted without any consumption. While the most consumed types of bread are traditional white bread and flatbread, bakeries and groceries are the most common places to buy bread. Consumers usually buy bread twice a day and the main considerations in the consumers’ preference for bread purchase are that the establishments comply with hygiene requirements and that quality materials are used in the bread making process. Staling and bad taste are among the significant issues in bread wastage. Taking future trends in the sector into consideration, producers should pay attention to product quality, production according to health conditions and longer shelf life on bread; depending on consumer awareness. The producers should diversify their production of bread and other bakery products.