Hatay ilinde süt ve süt ürünleri üreten işletmelerin üretim, pazarlama yapısı ve ihracat durumu
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Dosyalar
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, Hatay ilinde süt ve süt ürünleri üreten işletmelerin üretim yapıları ve pazarlama durumları ile üretim ve pazarlama aşamalarında karşılaşılan sorunların belirlenmesi ve çözüm önerilerinin sunulması amaçlanmıştır. Araştırma alanında incelenen işletmeler, çalıştırdıkları işçi sayılarına göre küçük ve orta ölçekli işletme olarak iki gruba ayrılmış olup, 45 adet küçük ölçekli işletme ve 11 adet orta ölçekli işletme ile yüz yüze bireysel görüşme yapılarak sorular yöneltilmiştir. İşletmelerde yaygın olarak tereyağı, yoğurt, tuzlu yoğurt, beyaz peynir, künefelik peynir, dil peyniri, sünme peyniri, örme peynir, çökelek, sürk ve kaşar peyniri üretimi yapıldığı belirlenmiştir. İncelenen işletmelerde ortalama kapasite kullanım oranı %49,7'dir. İşletmelerin tam kapasite ile çalışamamalarının en önemli nedenleri arasında kaliteli çiğ süt temini, pazarlama sorunu ve maddi yetersizlikler olduğu tespit edilmiştir. İşletmeler ürünlerini marketlere, bakkallara, toptancılara, doğrudan tüketicilere, okullara, lokantalara ve bayilere satmaktadır. İncelenen işletmelerde ürünlerde ortalama randımanın yoğurtta %93,6, pastörize sütte %89,0 künefelik peynirde %9,6, sünme peynirde %9,9, ayranda %166,7, tereyağında ise %3,8 olduğu görülmüştür. İşletmelerin 29'u il içine, 23'ü hem il içine hem de il dışına, 3'ü il dışına, 2'si ise yurtdışına ürün pazarlamaktadır. İşletmelerin pazarlama aşamasında karşılaştıkları en önemli sorunlar ürün fiyatlarının düşüklüğü, haksız rekabet, kayıt dışı üretim ve satış ile taşıma maliyetleridir.
In this study, it was aimed to determine the problems encountered in the production and marketing stages of the dairy producing companies in Hatay, along with their production structures and marketing situations and to propose them solutions. Within the scope of the research, 45 small-scale and 11 medium-sized companies which were examined by dividing them into two groups as small and medium-sized enterprises according to the number of workers employed were asked questions by face-to-face individual interviews. It was determined that butterfat, yoghurt, saline yoghurt, feta cheese, kunafa cheese, string cheese, rope cheese, knitted cheese, skim-milk cheese, spiced skim-mil cheese (sürk) and cheddar cheese were widely produced in these companies. The rate of average capacity utilization of these companies examined is 49.7%. It has been determined that the most important reasons for companies not working with full capacity are quality raw milk supply, marketing problems and financial deficiencies. These companies market their products to shopping markets, grocery stores, wholesalers, direct consumers, schools, restaurants and dealers. The average yields of the products in these companies examined were 93.6% in yogurt, 89.0% in pasteurized milk, 9.6% in kunafah cheese, 9.9% in rope cheese, 166.7% in buttermilk drink (ayran), and 3.8% in butter. 29 of these companies market their products within the province, 23 inside and outside of the province, 3 outsideof the province and 2 of them to abroad. The most important problems faced by companies in the marketing phase are low product prices, unfair competition, unrecorded production and transportation costs for sales.
In this study, it was aimed to determine the problems encountered in the production and marketing stages of the dairy producing companies in Hatay, along with their production structures and marketing situations and to propose them solutions. Within the scope of the research, 45 small-scale and 11 medium-sized companies which were examined by dividing them into two groups as small and medium-sized enterprises according to the number of workers employed were asked questions by face-to-face individual interviews. It was determined that butterfat, yoghurt, saline yoghurt, feta cheese, kunafa cheese, string cheese, rope cheese, knitted cheese, skim-milk cheese, spiced skim-mil cheese (sürk) and cheddar cheese were widely produced in these companies. The rate of average capacity utilization of these companies examined is 49.7%. It has been determined that the most important reasons for companies not working with full capacity are quality raw milk supply, marketing problems and financial deficiencies. These companies market their products to shopping markets, grocery stores, wholesalers, direct consumers, schools, restaurants and dealers. The average yields of the products in these companies examined were 93.6% in yogurt, 89.0% in pasteurized milk, 9.6% in kunafah cheese, 9.9% in rope cheese, 166.7% in buttermilk drink (ayran), and 3.8% in butter. 29 of these companies market their products within the province, 23 inside and outside of the province, 3 outsideof the province and 2 of them to abroad. The most important problems faced by companies in the marketing phase are low product prices, unfair competition, unrecorded production and transportation costs for sales.
Açıklama
Anahtar Kelimeler
Ziraat, Agriculture
