Results from Türkiye: Which Factors Drive Consumers to Buy Organic Food?

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dc.contributor.authorBaş M.
dc.contributor.authorKahriman M.
dc.contributor.authorÇakir Biçer N.
dc.contributor.authorSeçkiner S.
dc.date.accessioned2024-03-13T10:01:14Z
dc.date.available2024-03-13T10:01:14Z
dc.date.issued2024
dc.departmentİstanbul Beykent Üniversitesien_US
dc.description.abstractThe trend towards organic foods as an alternative has recently increased. Several individual, environmental, and behavioural factors can affect this situation. This study was conducted with 1417 participants to examine the factors affecting attitudes, purchase intention (PI), and actual purchasing behaviour towards organic foods. Consequently, a two-part questionnaire was used to query participants’ sociodemographic information and their attitudes and preferences towards organic foods. Data were analysed using multiple regression analysis, Pearson’s correlation, and structural equation modelling. Our findings confirmed that health consciousness, the knowledge of organic foods, subjective norms, perceived price, values (health and safety), nutritional content, naturalness, availability, monetary barriers, risk barriers, and trust affect attitudes towards organic products. These findings indicate that increasing consumers’ knowledge and awareness about organic foods, encouraging their consumption by society, accessibility them in the food market and making them affordable can affect the attitude towards these products. Furthermore, we determined the direct effect of the attitude on actual buying behaviour with the mediating role of PI. Additionally, we noted that marital status, employment status, disease diagnosis in the last 12 months, and the presence of a baby at home affect actual buying behaviour. In conclusion, they can help food marketers target consumers to their sociodemographic status and develop new sales strategies. © 2024 by the authors.en_US
dc.description.sponsorshipThis research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.en_US
dc.identifier.doi10.3390/foods13020302
dc.identifier.issn2304-8158
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85183402648en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.3390/foods13020302
dc.identifier.urihttps://hdl.handle.net/20.500.12662/3066
dc.identifier.volume13en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)en_US
dc.relation.ispartofFoodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectattitudeen_US
dc.subjectconsumer preferenceen_US
dc.subjectconsumer researchen_US
dc.subjectorganic fooden_US
dc.subjectpurchasing behaviouren_US
dc.titleResults from Türkiye: Which Factors Drive Consumers to Buy Organic Food?en_US
dc.typeArticleen_US

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