The willingness of Turkish consumers in different sociodemographic groups to try and consume in-vitro meat

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dc.contributor.authorEser, Ayşe Gülin
dc.contributor.authorKeçici, Pembe Dilara
dc.contributor.authorEker, Funda Yılmaz
dc.contributor.authorEkiz, Bülent
dc.date.accessioned2025-05-29T05:25:23Z
dc.date.available2025-05-29T05:25:23Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study was conducted to determine the willingness of Turkish consumers in various socio-demographic groups to try, consume, and pay for in-vitro meat. The study was applied to potential participants through social media via Google Forms in the form of a questionnaire, and 989 responses were collected. Males were more willing than females to try in-vitro meat, consume it regularly, and try it when recommended. People who have master's and doctoral degrees are more willing to try in-vitro meat compared to those with other education levels. Related professionals, students, and health workers are more willing to try in-vitro meat directly and even more willing to try it, if recommended, than other occupational groups. The willingness to try, to consume regularly, and to try on recommendations were higher in the Mediterranean, Aegean, and Central Anatolia regions compared to others. Compared to individuals with one or two children, those without children and those with three or more children were found to be more willing to try in-vitro meat and to try if recommended. In-vitro meat is not yet commercially marketed in TürkiyeTurkey, and this study addresses the perceptions and opinions of consumer groups in different socio-economic statuses about in-vitro meat.
dc.identifier.doi10.33988/auvfd.1531093
dc.identifier.issn1300-0861
dc.identifier.issn1308-2817
dc.identifier.startpage10-Jan
dc.identifier.urihttps://doi.org/10.33988/auvfd.1531093
dc.identifier.urihttps://hdl.handle.net/20.500.12428/31232
dc.language.isoen
dc.publisherAnkara Üniversitesi
dc.relation.ispartofAnkara Üniversitesi Veteriner Fakültesi Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_DergiPark_20250529
dc.subjectIn-vitro meat
dc.subjectsocio-demographic factors
dc.subjectwillingness to consume
dc.subjectwillingness to try
dc.titleThe willingness of Turkish consumers in different sociodemographic groups to try and consume in-vitro meat
dc.typeResearch Article

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