Survey into the Characteristics, Working Conditions and Deficiencies of Turkish Seafood Processing Firms

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Mol S., EYGİ ERDOĞAN B., Ulusoy S.

TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES, cilt.14, sa.3, ss.705-712, 2014 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 14 Sayı: 3
  • Basım Tarihi: 2014
  • Doi Numarası: 10.4194/1303-2712-v14_3_13
  • Dergi Adı: TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.705-712
  • Anahtar Kelimeler: Seafood, survey, processing firm, import, export, CONSUMPTION, INDUSTRY, QUALITY
  • Marmara Üniversitesi Adresli: Evet

Özet

Since Turkey is an important seafood supplier to the world market, working conditions and deficiencies of Turkish seafood processing firms were surveyed. Inadequacy of employee education was the main barrier of HACCP implementation. Unpredictable raw material availability, price of raw material, defective audit policy of the government, lack of information transfer from the universities, excessive bureaucracy, difficulty of employee education, excessive use of glazing and additives by rivals, tax rates, ignorance of the inspectors, difficulty to getting credits were the factors, complicating productivity.