GÜL, Hülya Süleyman Demirel Üniversitesi - Mühendislik Fakültesi - Gıda Mühendisligi Bölümü, Turkey , GÜL, Mevlüt Süleyman Demirel Üniversitesi - Ziraat Fakültesi - Tarım Ekonomisi Bölümü, Turkey , SIRIKÇI, Bekir Sıtkı Süleyman Demirel Üniversitesi - Ziraat Fakültesi - Tarım Ekonomisi Bölümü, Turkey , ACUN, Sultan Amasya Üniversitesi - Suluova Meslek Yüksekokulu, Turkey , HAYIT, Fatma Bozok Üniversitesi - Bogazlıyan Meslek Yüksekokulu, Turkey

Technical and Economical Evaluation of Bakeries Producing Traditional and Free Type Bread in Isparta Province

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In this study, it was aimed to evaluate bakeries producing traditional sourdough bread and free type bread economically. It was also aimed to put forward their current situation about competencies related to technology, quality improvement activities, managers and staff training, production capacities, costs and profitability in the production of bread. The data obtained from the survey method from 22 bakeries actively working in the city centre was the material of the study. The data in the study belongs to 2014 production period. Bakeries were divided into 3 groups according to their daily bread production capacity. According to the findings of the study, the average production capacities of bakeries were found as 7338.64 bread/day. However their daily production remains far below their daily capacity. The capacity utilization rate of bakeries was determined as 33.88%. Absolute profit of bakeries was calculated as 121 437 TL. Production cost of bakeries for small free type (300±50 g) big free type (600±50 g) and Isparta sourdough bread (650±100 g) were determined as 0.69 TL, 1.25 TL and 1 TL, respectively. The relative profit was found to be 1.20.

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Bread , capacity , production cost , relative profit

Journal Of The Faculty Of Agriculture, Suleyman Demirel University

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