Examining the production amount of milk and dairy products using network analysis in Turkey
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100945 |
Resumo: | Abstract Among the sub-branches of the livestock industry in Turkey, milk and dairy product sector is one of the most active production areas. It is essential to examine the supply structure of the milk and dairy product sector and reveal the relations between the production amounts of the products to understand the overall structure of the sector. We determined the pattern network structures based on the amount of raw cow milk entering the industry and the production amounts of six products between 2010/01 and 2020/09. In addition, we studied the product-based development of the sector. The findings obtained from the network analysis of the production amounts of milk and dairy products indicated a relationship between the products and their interactions with each other. The amount of raw milk entering the production process was located in the center and displayed a positive relationship with all products it interacted with. The amount of raw cow milk entering the production process and the amount of cow cheese produced affected other products included in the network. In addition, among the products produced, the production amounts of ayran and yogurt exhibited the highest correlation coefficient with a moderate positive correlation value (0.609). The resulting social network graph provides important clues about the general production understanding of Turkey’s dairy sector and consumer preferences in the market. |
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Examining the production amount of milk and dairy products using network analysis in Turkeyraw milkdairy productsdairy industrynetwork analysisTurkeyAbstract Among the sub-branches of the livestock industry in Turkey, milk and dairy product sector is one of the most active production areas. It is essential to examine the supply structure of the milk and dairy product sector and reveal the relations between the production amounts of the products to understand the overall structure of the sector. We determined the pattern network structures based on the amount of raw cow milk entering the industry and the production amounts of six products between 2010/01 and 2020/09. In addition, we studied the product-based development of the sector. The findings obtained from the network analysis of the production amounts of milk and dairy products indicated a relationship between the products and their interactions with each other. The amount of raw milk entering the production process was located in the center and displayed a positive relationship with all products it interacted with. The amount of raw cow milk entering the production process and the amount of cow cheese produced affected other products included in the network. In addition, among the products produced, the production amounts of ayran and yogurt exhibited the highest correlation coefficient with a moderate positive correlation value (0.609). The resulting social network graph provides important clues about the general production understanding of Turkey’s dairy sector and consumer preferences in the market.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100945Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.125821info:eu-repo/semantics/openAccessAKIN,Ahmet CumhurARIKAN,Mehmet SaltukPOLAT,MuratMAT,BurakÇEVRİMLİ,Mustafa BahadırDEMİRSÖZ,MertTEKİNDAL,Mustafa Agaheng2022-03-10T00:00:00Zoai:scielo:S0101-20612022000100945Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-10T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Examining the production amount of milk and dairy products using network analysis in Turkey |
title |
Examining the production amount of milk and dairy products using network analysis in Turkey |
spellingShingle |
Examining the production amount of milk and dairy products using network analysis in Turkey AKIN,Ahmet Cumhur raw milk dairy products dairy industry network analysis Turkey |
title_short |
Examining the production amount of milk and dairy products using network analysis in Turkey |
title_full |
Examining the production amount of milk and dairy products using network analysis in Turkey |
title_fullStr |
Examining the production amount of milk and dairy products using network analysis in Turkey |
title_full_unstemmed |
Examining the production amount of milk and dairy products using network analysis in Turkey |
title_sort |
Examining the production amount of milk and dairy products using network analysis in Turkey |
author |
AKIN,Ahmet Cumhur |
author_facet |
AKIN,Ahmet Cumhur ARIKAN,Mehmet Saltuk POLAT,Murat MAT,Burak ÇEVRİMLİ,Mustafa Bahadır DEMİRSÖZ,Mert TEKİNDAL,Mustafa Agah |
author_role |
author |
author2 |
ARIKAN,Mehmet Saltuk POLAT,Murat MAT,Burak ÇEVRİMLİ,Mustafa Bahadır DEMİRSÖZ,Mert TEKİNDAL,Mustafa Agah |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
AKIN,Ahmet Cumhur ARIKAN,Mehmet Saltuk POLAT,Murat MAT,Burak ÇEVRİMLİ,Mustafa Bahadır DEMİRSÖZ,Mert TEKİNDAL,Mustafa Agah |
dc.subject.por.fl_str_mv |
raw milk dairy products dairy industry network analysis Turkey |
topic |
raw milk dairy products dairy industry network analysis Turkey |
description |
Abstract Among the sub-branches of the livestock industry in Turkey, milk and dairy product sector is one of the most active production areas. It is essential to examine the supply structure of the milk and dairy product sector and reveal the relations between the production amounts of the products to understand the overall structure of the sector. We determined the pattern network structures based on the amount of raw cow milk entering the industry and the production amounts of six products between 2010/01 and 2020/09. In addition, we studied the product-based development of the sector. The findings obtained from the network analysis of the production amounts of milk and dairy products indicated a relationship between the products and their interactions with each other. The amount of raw milk entering the production process was located in the center and displayed a positive relationship with all products it interacted with. The amount of raw cow milk entering the production process and the amount of cow cheese produced affected other products included in the network. In addition, among the products produced, the production amounts of ayran and yogurt exhibited the highest correlation coefficient with a moderate positive correlation value (0.609). The resulting social network graph provides important clues about the general production understanding of Turkey’s dairy sector and consumer preferences in the market. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100945 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100945 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.125821 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126333674061824 |