Journal of Food, Agriculture and Environment

Vol 8, Issue 3&4,2010
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Consumer perceptions of organic foods in Turkey


Huri İlyasoğlu 1*, Sara Temel 2, Beraat Özçelik 2

Recieved Date: 2010-08-07, Accepted Date: 2010-10-29


This study presents the results of a survey regarding consumer perceptions of organic foods in Turkey. The survey was conducted to determine consumer attitudes towards organic foods and the reasons for consumption or non-consumption of organic foods. A total of 383 consumers from different occupational groups living in İstanbul participated in the research. The results of the survey revealed that more than half of the survey participants had knowledge about organic foods. The majority of the participants were positive towards organic foods and purchased them as well. The results of chi-square analysis showed that the consumption of organic foods varied with respect to gender, job and education. Women and more educated participants tend to buy organic foods more than other participants. In market, fruits and vegetables, cereals and legumes, dried fruits and dairy products were organic products recognized by consumers. The main organic products purchased by consumers were fruits and vegetables. The results of the survey also indicated that the participants confidence in organic foods was at moderate level. About 37% of the participants was found to rely on organic foods and about 49% of the participants were unsure about organic foods. Organic foods were purchased because they were perceived as healthy, environmentally friendly and more nutritious than conventional foods. However, the consumption of organic foods was found to be lower. The majority of the participants stated that they consumed organic foods rarely or sometimes. Price and lack of availability of organic foods were barriers to increase the consumption of organic foods.


Consumer, organic food, perception, survey

Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 3&4
Category: Food and Health
Pages: 279-281

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