Akademik Veri Yönetim Sistemi
AQUACULTURE, cilt.576, 2023 (SCI-Expanded)
The objectives of this study were: (i) to analyze trout and sea bream/sea bass value chains in Turkey; (ii) to estimate the overall efficiency of trout and sea bream/sea bass value chains in Turkey by market type; (iii)to compare the profit margins and individual efficiency levels of producers, wholesalers, and retailers within each value chain. Research data sources were fish farms producing trout and sea bream/sea bass, as well as processors, wholesalers, exporters, and retailers along the value chain. Producer-level data were collected from 30 cultured fish farms in the Mugla province, using a simple random sampling method. Other actor-level data were identified using the snowball technique based on the response of the previous actor. Value chain analysis was conducted using the Porter model. A multi-stage network Data Envelopment Analysis model was used to estimate overall efficiency. Research results showed that in the domestic market, producers added the most value to both trout and sea bream/sea bass value chains while gaining the lowest total net profit. In the overseas market, sea bream/ sea bass producers added the most value to the value chain, but gained a smaller total net profit than retailers. Trout producers added the second most value to the value chain but obtained a lower total net profit than retailers and processors. Research results also showed that retailers had the highest net profit margin in both value chains in the overseas market. In the domestic value chain, producers and wholesalers had the highest net profit margins in the sea bream/sea bass market, while producers had the highest net profit margin in the trout market. Based on the network efficiency analysis results for the domestic fresh fish market, the individual efficiency score of intermediaries increased as fish moved from producers toward the other links in the network. Producers had the lowest efficiency score in the overseas processed fish market. This study suggests carrying out holistic training and education, focused on creating fair value chains for fresh and processed fish with the cooperation of all parties. This would increase both the overall efficiency of value chain networks and the individual efficiency of intermediaries. Building a more collaborative culture among fish farmers, processors, exporters, and retailers along the fresh and processed fish value chains, and promoting communication between them, can also lead to increased efficiency of intermediaries.