Author/Authors :
KOYUBENBE, Nursel Ege Üniversitesi - Ödemiş Meslek Yüksekokulu, Turkey , KONCA, Yusuf Ege Üniversitesi - Ödemiş Meslek Yüksekokulu, Turkey
Title Of Article :
Production, Consumption and Policies of the turkey meat in Europe Union and Turkey
Abstract :
The turkey meat is an important source of animal protein for human nutrition. In the recent years, in the Turkey, the turkey meat production increased similar trend as world turkey meat production due to replace local strains with heavier body weight strains. On the other hand, a significant reduction in the EU turkey meat production has occurred after 2002 year. In our country, the turkey meat consumption per capita is lower than EU and USA. The most important reasons of this deficiency are consumption habits and the policies of the turkey meat production. The turkey meat policies always handle within poultry policies in the Turkey. These policies rely on import duties and export subsidies applying occasionally. The turkey meat production in the EU is regularly supported within poultry common market organizations. The turkey meat production and consumption in the Turkey can be increased by better advertising, processing to different products and changing of policies in favor of turkey meat.
NaturalLanguageKeyword :
Turkey meat , policy , production , consumption , trade , Turkey , EU
JournalTitle :
The Journal Of Ege University Faculty Of Agriculture
