International Journal of Innovative Approaches in Agricultural Research
Abbreviation: IJIAAR | ISSN (Online): 2602-4772 | DOI: 10.29329/ijiaar

Original article    |    Open Access
International Journal of Innovative Approaches in Agricultural Research 2023, Vol. 7(3) 260-279

Investigation of Pasta Consumption Habits in Türkiye

Rahmi Taşcı, Sevinç Karabak, Belma Özercan, Merve Bolat, Serhan Candemir, Asuman Kaplan Evlice, Selda Arslan & Goncagül Sarı

pp. 260 - 279   |  DOI:

Published online: September 30, 2023  |   Number of Views: 37  |  Number of Download: 64


This study  aim to determine pasta consumption habits in Türkiye. Durum wheat is the basic raw material of pasta. Türkiye is one of the most important durum wheat producing country in the world. Pasta is widely consumed and cooked in  household for centuries due to its long shelf life, easy preparation, delicious taste and affordable food.  In the study; considering the geographical regions of Türkiye, the provinces with the highest population in the regions were biasedly selected. While  number of surveys to be conducted with consumers was determined as 1815 according to the simple random sampling method, they  were completed in 2019 through face-to-face interviews with consumers. Results indicated that 30% of households in Türkiye bought pasta once a week, 37.3% of households’ cooked pasta once a week. On the other hand, average consumption per person was found as  11.95 kg.   Results also determined that price and quality are the most important criterias of consumers in demanding  pasta . It was observed that consumers tended to eat healthier rather than meet their nutritional needs. Although pasta has an important place in Turkish cuisine, the results of the research proved again that pasta was a food consumed by all age groups in Türkiye. Considering that sauces come to the forefront in countries where pasta is consumed the most, developing and recommending sauces suitable for the Turkish palate may be one of the ways to increase pasta consumption.

Keywords: Pasta consumption, Pasta types, Consumption habits, Türkiye

How to Cite this Article

APA 6th edition
Tasci, R., Karabak, S., Ozercan, B., Bolat, M., Candemir, S., Evlice, A.K., Arslan, S. & Sari, G. (2023). Investigation of Pasta Consumption Habits in Türkiye . International Journal of Innovative Approaches in Agricultural Research, 7(3), 260-279. doi: 10.29329/ijiaar.2023.602.2

Tasci, R., Karabak, S., Ozercan, B., Bolat, M., Candemir, S., Evlice, A., Arslan, S. and Sari, G. (2023). Investigation of Pasta Consumption Habits in Türkiye . International Journal of Innovative Approaches in Agricultural Research, 7(3), pp. 260-279.

Chicago 16th edition
Tasci, Rahmi, Sevinc Karabak, Belma Ozercan, Merve Bolat, Serhan Candemir, Asuman Kaplan Evlice, Selda Arslan and Goncagul Sari (2023). "Investigation of Pasta Consumption Habits in Türkiye ". International Journal of Innovative Approaches in Agricultural Research 7 (3):260-279. doi:10.29329/ijiaar.2023.602.2.

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