Dairy Firms' Characteristics and Practices Intended for Economic Sustainability and Food Safety in Aydin Region of Turkey

WOS: 000295359100004Many factors are able to impact economic sustainability and food safety concepts in dairy firms. This study aimed at identifying key constraints for economic sustainability and food safety practices in dairy firms. The paper consisted of a survey study carried out by 28 firms in Aydin, Turkey. In order to analyze the firms' characteristics and operations efficiently, they were separated into six groups based on a cluster analysis. The research was performed in two dimensions. In the first dimension, descriptive statistics, such as age, education level of the firm managers/owners, the number of product mixes, and total employees, reel firm capacity, net firm income, were identified due to their critical value being related with economic sustainability. In the other dimension, present practices and attitudes were analyzed for economic sustainability and food safety approaches. Small-scale production and marketing facilities focused on the domestic market were the most important characteristics of the firms. In the short run, although it was discovered that these firms would be able to achieve economic sustainability and sufficient food safety practices in the region, they would need to research enlargement facilities related to firm size and access to the international market conditions in the long run.Adnan Menderes University (ADU)Adnan Menderes University [ZRF-10012]This study was summarized from the project "Food Safety Practices in Food Businesses in Aydin," ZRF-10012, supported by the Scientific Research Project at Adnan Menderes University (ADU