Determination of factors affecting the red meat supply in the TR83 region

In this study, the factors affecting the supply of red meat in the TR83 Region were determined, and the problems experienced in the red meat sector were examined. The red meat sector has been discussed in two parts, namely the fattening enterprises, which are the source of raw materials for the red meat industry, and the red meat industry. The data obtained through face-to-face interviews with 230 enterprises dealing with beef cattle breeding and 15 enterprises operating in the red meat industry, processing meat, and meat products in the TR83 Region, constituted the materials of the research. In line with the data obtained from beef cattle enterprises, Factor Analysis was used to determine the factors that are effective in the production decision of the operators, and Multidimensional Scaling Analysis was used to obtain a perception map of the factors that are effective in production decisions. In addition, the gross margins of the livestock farms were calculated, and Multivariate Regression Analysis was used to determine the economic and technical factors affecting production on the farms. Accordingly, it has been concluded that reducing input costs, especially feed and animal purchase costs, and increasing supports and credit opportunities have a significant effect on the production decisions of the producer. Analytical Hierarchical Process (AHS) and TOPSIS methods were used to determine the production technology level and the criteria that are effective in the selection of these technology levels in line with the data obtained from the enterprises operating in the red meat industry. As a result of the study, modern production technology was determined as very important by 85% points with the AHP method and 99% points with the TOPSIS method. It has been concluded that the most important criteria in determining the level of production technology are quality (0.291), hygiene (0.273) and modern conditions (0.106). Accordingly, it has been concluded that enabling enterprises to use modern technology will support production by encouraging modernization in enterprises to ensure adequate supply of red meat, to produce and consume healthy and safe food. In order to increase the supply of red meat, the problems of the sector should be evaluated as a whole, including the fattening enterprises and the enterprises in the red meat industry. With the efforts to ensure that everyone in Turkey has access to red meat, it will be possible to take long-term steps by developing problem-solving policies and making good use of its current potential.