Production Structure of Red Meat Industry Enterprises in Türkiye
Yazarlar (2)
Dr. Öğr. Üyesi Murat POLAT Kastamonu Üniversitesi, Türkiye
Prof. Dr. Yavuz Cevger Ankara Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(Diğer hakemli uluslarası dergilerde yayınlanan tam makale)
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| Dergi Adı | Veterinary Journal of Kastamonu University | ||
| Dergi ISSN | 2822-4922 | ||
| Dergi Tarandığı Indeksler | Index Copernicus International | ||
| Makale Dili | Türkçe | Basım Tarihi | 12-2025 |
| Cilt / Sayı / Sayfa | 4 / 2 / 13–21 | DOI | 10.61262/vetjku.1838672 |
| Makale Linki | https://doi.org/10.61262/vetjku.1838672 | ||
| UAK Araştırma Alanları |
Hayvan Sağlığı Ekonomisi ve İşletmeciliği
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| Özet |
| The aim of the study The aim of this study is to reveal the general production structure of processed meat companies operating in the red meat sector in Türkiye, including data such as their duration of operation, labour force potential, capacity utilisation rates, meat supply channels, etc. It also aims to evaluate the capacity utilisation rate, employment, and red meat supply channel preferences of red meat product manufacturing according to enterprise scale. Materials and methods The data set for the study consists of production data obtained via data collection forms from 15 red meat manufacturing enterprises identified as relevant to the subject for the years 2014 and 2015. The enterprisees were categorised into small (0-500,000 kg), medium (500,001-1,000,000 kg) and large (1,000,001 kg and above) scales, and their general production structures were evaluated. Results As of 2014, the average duration of operation for the plants was calculated to be 22.53 years, and the average number of employees was 103.27. The capacity utilisation rates of the enterprisees were determined to be 34.75% for small-scale enterprisees, 29.68% for medium-scale enterprisees, and 39.49% for large-scale enterprisees. Conclusion When evaluating the overall production structure of the red meat sector, the low capacity utilisation rate, inadequate organisational structure, and high intermediary margins in red meat supply channels are the fundamental problems of the sector. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 1 |