Turkish academic staffs' perception of organic foods

Authors: Özc¸elik, Ays¸e Özfer; Uçar, Asli

Source: British Food Journal, Volume 110, Number 9, 2008 , pp. 948-960(13)

Publisher: Emerald Group Publishing Limited

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Abstract:

Purpose - This study was planned and carried out among the academic staff working in Ankara (Turkey) in order to determine their perception of organic foods. Design/methodology/approach - A total of 240 academicians from three institutes at the Ankara University were selected to participate in the research. Data were collected through a survey questionnaire, in which a Likert type scale was used to determine the perception of organic foods. The institutes where the academic staff work are considered as the variables in the study (science, health sciences, and social sciences). Findings - The research results indicated that there was a significant correlation between the institutes and academicians agreement with 12 statements in the survey questionnaire. Considering the institute variable, no significant difference was found in the organic foods perceptions of individuals from different institutes. Originality/value - Organic products are widely on the market today. Consumer demand for organic foods has been steadily rising worldwide. Organic food consumption has slightly increased in Turkey in recent years, too. Still, many Turkish consumers do not have enough knowledge about organic foods yet. This study is valuable in that it explores at least some of the Turkish consumers' perception of organic foods whose consumption in the world is increasing fast.

Keywords: Academic staff; Nutrition; Organic foods; Turkey

Document Type: Research article

DOI: http://dx.doi.org/10.1108/00070700810900639

Publication date: 2008-09-05