Cost-effectiveness of animal protein consumption in Turkey

Can, Mehmet Ferit; Can, Hayriye Yeşim

doi:10.1590/0103-8478cr20210438

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AGRIBUSINESS • Cienc. Rural 52 (9) • 2022 • https://doi.org/10.1590/0103-8478cr20210438 copy

Cost-effectiveness of animal protein consumption in Turkey

Custo-efetividade do consumo de proteína animal na Turquia

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

The most tangible economic indicator of animal protein consumption is the real price of 1 g protein of a certain quality. The present study aimed to determine and compare the cost-effectiveness of some animal proteins in Turkey. To determine cost-effectiveness, average protein contents (g/100 g), biological values (%), and inflation-adjusted 36-month real prices (TRY/kg) of eight different foods of animal origin were used. The ANOVA test yielded a significant difference between the cost-effectiveness of selected animal proteins (P<0.01 and η2 = 0.973). Multiple comparisons revealed that chicken meat and chicken egg, between which there was no significant difference, were economically superior to other foods (P < 0.05). Cow’s milk and homogenized yogurt, between which there was no significant difference, took second place in terms of cost-effectiveness. These products were followed by fresh kashar cheese, ripened Turkish white cheese, beef meat, and mutton meat. There were also significant relationships between the unit prices of certain animal products. Although the real price of 1 g of animal protein varies according to time and place depending on the factors affecting supply and demand, the global economic advantage of egg and chicken meat coincides with the dimensions of health and religious beliefs. If today’s demographic, climatic, biological, and technological developments can make animal protein production cheaper and more reliable, consumer welfare in underdeveloped and developing countries can increase.

Key words:
animal; biological value; economic; food; protein content

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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[1] E-mail: yesimcan@mku.edu.tr. ^*Corresponding author

Parameters	Selected Foods of Animal Origin	Values
A. Average protein content (g/100 g)	A₁. Cow’s milk	3.3
	A₂. Ripened Turkish white cheese from cow’s milk	16.1
	A₃. Fresh kashar cheese	26.9
	A₄. Homogenized yogurt from cow’s milk	4.5
	A₅. Beef meat	20.6
	A₆. Mutton meat	21.5
	A₇. Chicken meat	22.7
	A₈. Whole chicken egg	13.1
B. Biological Value (%)	B₁. Cow’s milk	91
	B₂. Ripened Turkish white cheese from cow’s milk	77
	B₃. Fresh kashar cheese	77
	B₄. Homogenized yogurt from cow’s milk	90
	B₅. Beef meat	80
	B₆. Mutton meat	75
	B₇. Chicken meat	79
	B₈. Whole chicken egg	100

Proteins of Animal Origin	N	------Reduced Price of 1g of Protein (TRY)-------
		X ± SD	Std. Error
I. Cow’s milk	36	0.111±0.007	0.001
II. Ripened Turkish white cheese from cow’s milk	36	0.165±0.132	0.002
III. Fresh kashar cheese	36	0.130 0.081	0.001
IV. Homogenized yogurt from cow’s milk	36	0.110±0.010	0.001
V. Beef meat	36	0.211±0.019	0.003
VI. Mutton meat	36	0.240±0.008	0.001
VII. Chicken meat	36	0.046±0.008	0.001
VIII. Whole chicken egg	36	0.042±0.008	0.001
----------------------------------------------------------One-way ANOVA F value: 1416.208---------------------------------------------------------------
------------------------------------------One-way ANOVA P value: 0.000 (partial eta squared : 0.973)--------------------------------------------------

----------------Groups and Comparisons-----------------		Mean Differences	Sig.	-----------------------95% CI---------------------
				Lower Bound	Upper Bound
I. Cow’s milk	RTWC	-0.053	^*	-0.061	-0.045
	FKC	-0.019	^*	-0.024	-0.013
	HY	0.001		-0.005	-0.008
	Beef meat	-0.100	^*	-0.111	-0.089
	Mutton meat	-0.128	^*	-0.134	-0.122
	Chicken meat	0.064	^*	0.059	0.070
	Chicken egg	0.069	^*	0.063	0.074
II. Ripened Turkish white cheese from cow’s milk (RTWC)	Cow’s milk	0.053	^*	0.045	0.061
	FKC	0.034	^*	0.026	0.042
	HY	0.054	^*	0.046	0.063
	Beef meat	-0.046	^*	-0.059	-0.034
	Mutton meat	-0.075	^*	-0.083	-0.066
	Chicken meat	0.118	^*	0.110	0.126
	Chicken egg	0.122	^*	0.114	0.130
III. Fresh kashar cheese (FKC)	Cow’s milk	0.019	^*	0.013	0.024
	RTWC	-0.034	^*	-0.042	-0.026
	HY	0.020	^*	0.013	0.027
	Beef meat	-0.080	^*	-0.092	-0.069
	Mutton meat	-0.109	^*	-0.115	-0.103
	Chicken meat	0.083	^*	0.079	0.090
	Chicken egg	0.088	^*	0.081	0.094
IV. Homogenized yogurt from cow’s milk (HY)	Cow’s milk	-0.001		-0.008	-0.005
	RTWC	-0.054	^*	-0.063	-0.046
	FKC	-0.020	^*	-0.027	-0.013
	Beef meat	-0.101	^*	-0.113	-0.089
	Mutton meat	-0.130	^*	-0.137	-0.122
	Chicken meat	0.063	^*	0.056	0.070
	Chicken egg	0.067	^*	0.060	0.074
V. Beef meat	Cow’s milk	0.100	^*	0.089	0.111
	RTWC	0.046	^*	0.034	0.059
	FKC	0.080	^*	0.069	0.092
	HY	0.101	^*	0.089	0.113
	Mutton meat	-0.028	^*	-0.039	-0.017
	Chicken meat	0.164	^*	0.153	0.176
	Chicken egg	0.169	^*	0.157	0.180
VI. Mutton meat	Cow’s milk	0.128	^*	0.122	0.134
	RTWC	0.075	^*	0.066	0.083
	FKC	0.109	^*	0.103	0.115
	HY	0.130	^*	0.122	0.137
	Beef meat	0.028	^*	0.017	0.039
	Chicken meat	0.193	^*	0.187	0.199
	Chicken egg	0.197	^*	0.191	0.204
VII. Chicken meat	Cow’s milk	-0.064	^*	-0.070	-0.059
	RTWC	-0.118	^*	-0.126	-0.110
	FKC	-0.083	^*	-0.090	-0.077
	HY	-0.063	^*	-0.070	-0.056
	Beef meat	-0.164	^*	-0.176	-0.153
	Mutton meat	-0.193	^*	-0.199	-0.187
	Chicken egg	0.004		-0.02	0.010
VIII. Chicken egg	Cow’s milk	-0.069	^*	-0.074	-0.063
	RTWC	-0.122	^*	-0.130	-0.114
	FKC	-0.088	^*	-0.094	-0.081
	HY	-0.067	^*	-0.074	-0.060
	Beef meat	-0.169	^*	-0.180	-0.157
	Mutton meat	-0.197	^*	-0.204	-0.191
Chicken meat	-0.004		-0.010	0.002

Groups	---------------------------------------------------Correlation coefficients--------------------------------------------------
	I	II	III	IV	V	VI	VII	VIII
I. Cow’s milk	1.000	0.856^**	0.853^**	0.849^**	0.521^**	0.290	0.170	-0.187
II. RTWC	0.856^**	1.000	0.957^**	0.944^**	0.642^**	0.249	0.226	-0.026
III. FKC	0.853^**	0.957^**	1.000	0.894^**	0.533^**	0.203	0.145	0.024
IV. HY	0.818^**	0.912^**	0.901^**	1.000	0.620^**	0.272	0.359^*	-0.002
V. Beef meat	0.521^**	0.642^**	0.533^**	0.620^**	1.000	0.659^**	0.515^**	-0.326
VI. Mutton meat	0.290	0.249	0.203	0.272	0.659^**	1.000	0.396^*	-0.346^*
VII. Chicken meat	0.170	0.226	0.145	0.359^*	0.515^**	0.396^*	1.000	-0.220
VIII. Chicken egg	-0.187	-0.026	0.024	-0.002	-0.326	-0.346^*	-0.220	1.000