A STUDY ON THE PERFORMANCES OF HALAL PRODUCT CERTIFIED FOOD ENTERPRISES

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dc.contributor.authorBayindir, Suleyman
dc.contributor.authorAkdogan, M. Sukru
dc.date.accessioned2024-02-23T14:30:02Z
dc.date.available2024-02-23T14:30:02Z
dc.date.issued2017
dc.departmentNEÜen_US
dc.description13th International Strategic Management Conference (ISMC) -- JUL 06-08, 2017 -- Podgorica, MONTENEGROen_US
dc.description.abstractProducts which meet the requirements of Islamic laws are accepted as halal. The Halal certificate is an economic element that emerged in the 1970s. It is not very old in Turkey but it has since gained increasing importance for both producers and consumers alike. Consumers, especially those in countries where Muslims are in the minority, tend to prefer halal certified products in packaged food preferences. The interest of Turkish enterprises towards obtaining the halal food certificate is increasing every day. There are studies in the literature that examine consumers' perceptions of halal food products. Research on the interest and results of enterprises regarding the halal food certificate is not available in our country. In the study, changes in the number of countries that they export after having certified of Halal certified producers were investigated and no significant increase was observed. The greatest reason why businesses have a certificate is the customer demand. Halal certified companies are informed about Kosher certification. The R & D and advertising expenditure of companies are another subject that has been explored. In this sense, the present study is in a position to serve as an example and to contribute to knowledge on the subject. In the study, surveys were sent to 271 food enterprises with halal product certification in Turkey from different channels. Thirty six of the enterprises which were sent the survey responded to the questionnaire. Reliability analysis, factor analysis and the One-Sample Kolmogorov-Smirnov test were performed by the SPSS program. (C) 2017 Published by Future Academy www. FutureAcademy.org.UKen_US
dc.identifier.doi10.15405/epsbs.2017.12.02.35
dc.identifier.endpage422en_US
dc.identifier.issn2357-1330
dc.identifier.startpage413en_US
dc.identifier.urihttps://doi.org/10.15405/epsbs.2017.12.02.35
dc.identifier.urihttps://hdl.handle.net/20.500.12452/14973
dc.identifier.volume34en_US
dc.identifier.wosWOS:000426866600035en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherFuture Acaden_US
dc.relation.ispartofIsmc 2017: 13th International Strategic Management Conferenceen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHalal Fooden_US
dc.subjectHalal Food Certificateen_US
dc.subjectKosher Certificateen_US
dc.subjectFood Enterprisesen_US
dc.titleA STUDY ON THE PERFORMANCES OF HALAL PRODUCT CERTIFIED FOOD ENTERPRISESen_US
dc.typeConference Objecten_US

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