Akademik Veri Yönetim Sistemi
International ASR Journal (Academic Social Resources Journal), cilt.8, sa.46, ss.2191-2214, 2023 (Hakemli Dergi)
The problem of increasing food demand in parallel with the continuous increase in the world
population remains current. Climatic changes, rapid consumption of natural resources, and
changes in consumer behavior globally have led to radical changes in the global diet.
Transforming food systems into a sustainable and efficient structure especially red meat
required more research, As of 2020, approximately 198 million tons of red meat has been
produced in the world, mostly pork (54%) and beef (34%). However, there are significant
spatial inequalities between red meat production areas and consumption areas. Therefore, in
addition to the number of animals, production potential and population, the socioeconomic
development level of the countries, the diet type and nutritional habits that change with
development are effective on the amount of meat consumption and the variation of this
consumption according to the place. While the world average of per capita red meat is 26
kg/year, it can exceed 60 kg in developed areas such as America, Europe and Oceania, or it
may drop below 10 kg in some parts of Asia and Africa. In Turkey, this consumption amount
is 18 kg, which is behind the world average and developed countries. Turkey, produced
approximately 1.1 million tons of red meat in 2020, exported 1291 tons worth $6.3 million and
imported 937 tons of red meat worth $4.2 million. In this study, using the data of FAO, OECD
and TUIK, the place of Turkey in the red meat market in the world is emphasized in terms of
production, consumption and marketing, and the temporal change and spatial distribution of
these parameters is discussed.