In this study, fish consumption preferences of the families living in the district of Almus in Tokat province and the factors that are effective in choosing them were investigated. In the scope of the study, the data obtained from face-to-face interviews with households were used. In the study, consumers prefer which of the alternatives of rainbow trout (Oncahorynchus myciss), carp fish (Cyprinus carpio) and spring fish (Silurus glanis) consumed most of the fish species found in Almus Dam Lake, and the importance level of consumer preference in this choice. the Analytic Hierarchy Process (AHP) method was determined by the AHS method. Criteria consist of price, nutritional value, taste, freshness, bone condition, sold place, habit, hunting, aquaculture. It has been determined that the most attention is paid to the freshness (0.175) in the direction of the findings and that the criteria of taste (0.136), sold place (0.133) and food value (0.122) follow. In the preference of fish consumption, Rainbow Trout criterion was given priority with 48% points. İt is aimed to determine the importance level of the criteria that are effective in consumers ‘preference of fish consumption in the direction of obtained findings and to be a guide for fish farmers and sellers.

Bu çalışmanın amacı, tüketicilerin yaş sebze meyve tedarik kanalı seçimi ve bunları seçmelerinde etkili olan faktörlerin ortaya konulmasıdır. Çalışma kapsamında Tokat ili kentsel alanındaki hane halkı ile yüz yüze görüşmelerden elde edilen veriler kullanılmıştır. Çalışmada, tüketicilerin yaş sebze meyve tedarikinde süpermarket, market, manav, semt pazarı alternatiflerinden hangisini tercih ettikleri ve bu seçimde etkili olan kriterlerin (uygun fiyat, taze ürün, kaliteli ürün, çeşitli ürün, kolay ulaşım, istenilen miktarda alabilme, toplu alışveriş, park olanakları, organik ürün, ürünü seçerek alma, alışkanlık, servis imkanı, her mevsimde bulabilme, temizlik) tüketici tercihindeki önemlilik derecesi Analitik Hiyerarşik Süreç yöntemi ile belirlenmiştir. Elde edilen bulgular doğrultusunda tüketicilerin en çok temizliğe (0,125) dikkat ettiği, ikinci olarak ise ürünü seçerek almaya (0,093) önem verdiği belirlenmiştir. Yaş sebze meyve tedarikinde ise süpermarketin %40' lık değer ile ilk sırada, semt pazarının ise %22 ile ikinci sırada yer aldığı gözlemlenmiştir.

In this study, the production technology level of enterprises, meat and meat products, slaughterhouses, and combines; operating in the red meat industry in the TR83 Region and the practical criteria for selecting these technology levels have been determined. Within the scope of the study, the data obtained by face-to-face interviews with the managers of meat and meat products processing enterprises, slaughterhouses, and combines operating in the provinces of Amasya, Çorum, Samsun, and Tokat in the TR83 Region were evaluated. Analytical Hierarchical Process (AHP) and TOPSIS methods were used to determine the production technology level. In the study, the level of production technology (alternatives) was considered as modern production technology and traditional production technology while the criteria are determined as family business, modern conditions, production capacity, market width, modernization, modern facility, hygiene, and quality. As a result of the study, modern production technology was determined as very important by 85% points with the AHP method and 99% points with the TOPSIS method. It has been concluded that the most essential criteria in determining the level of production technology are quality (0.291), hygiene (0.273), and modern conditions (0.106). The technology level used in production is important in terms of providing sufficient red meat supply and healthy and reliable food production and consumption. Therefore, it has been concluded that encouraging modernization in is this field and allowing enterprises to use modern technology will support production.