Supply analysis of red meat in Turkey

In this study, red meat supply of Turkey between 1991 and 2011 was analyzed. For this purpose, historical development of the livestock sector in Turkey was reviewed and an econometric model was established. In the first part of the study, production and trade information of livestock obtained from national and international resources were summarized with tables and graphs. Also, white meat, which is the major substitute of red meat supply and milk sector were evaluated in this study. Along with macro indicators, genetic materials in animal production, prices of live animal, production and prices of forage crops and livestock policies in Turkey were investigated. Furthermore, the results of the econometric model and factors those determine red meat production, which is the main component of red meat supply, has been discussed. According to the results of the research, red meat supply in Turkey does not meet demand. While the population is increasing, the quantity of livestock is decreasing. A relatively low decrease was observed in cattle numbers between 1991 and 2011, however live sheep and goat numbers decreased to almost half of the level of 1991. Despite the import and support decisions taken after 2009 crisis in the sector, domestic red meat supply could only be brought to pre-2009 level. However, supply per capita was still lower than that of developed countries. Furthermore, decreasing tendency of milk-feed parity during the research period has adversely affected red meat production conditions in Turkey.