The production, marketing structure and export statues of the companies producing milk and milk diaries in Hatay

In this study, it was aimed to determine the problems encountered in the production and marketing stages of the dairy producing companies in Hatay, along with their production structures and marketing situations and to propose them solutions. Within the scope of the research, 45 small-scale and 11 medium-sized companies which were examined by dividing them into two groups as small and medium-sized enterprises according to the number of workers employed were asked questions by face-to-face individual interviews. It was determined that butterfat, yoghurt, saline yoghurt, feta cheese, kunafa cheese, string cheese, rope cheese, knitted cheese, skim-milk cheese, spiced skim-mil cheese (sürk) and cheddar cheese were widely produced in these companies. The rate of average capacity utilization of these companies examined is 49.7%. It has been determined that the most important reasons for companies not working with full capacity are quality raw milk supply, marketing problems and financial deficiencies. These companies market their products to shopping markets, grocery stores, wholesalers, direct consumers, schools, restaurants and dealers. The average yields of the products in these companies examined were 93.6% in yogurt, 89.0% in pasteurized milk, 9.6% in kunafah cheese, 9.9% in rope cheese, 166.7% in buttermilk drink (ayran), and 3.8% in butter. 29 of these companies market their products within the province, 23 inside and outside of the province, 3 outsideof the province and 2 of them to abroad. The most important problems faced by companies in the marketing phase are low product prices, unfair competition, unrecorded production and transportation costs for sales.