Assessment of Fishery Products Consumption Behavior: the Case of Turkey


  • İbrahim Yilmaz Akdeniz University, Antalya
  • Serpil Yilmaz Akdeniz University, Antalya
  • M. Tunca Olguner Akdeniz University, Antalya



From the early history of humanity until today, fish and other fishery products have always been involved in human diet. The intake of a sufficient number of proteins has been enabled through high-quality fish meat containing a significant quantity of essential amino acids as well as omega-3 fatty acids. According to the studies, 150 grams of fish, meets the needs of a 50-60% of daily protein intake for an adult. A large part of fishery production in Turkey (86%), is consumed fresh. Turkey, within the scope of Common Fisheries Policy is trying to harmonize fisheries with the EU. A failure to update the 1380 coded Fisheries Law and rapid issuing of EU compatible regulations, safe food for consumers, high quality products along the year for processing industry and marketers, as well as the inability to ensure sustainable price development for the producers, prevent the success of the sector. The aim of this study was to determine the consumption behavior when taking fishery products in terms of food safety, reliability, product quality as well as the level of income and education.