Global Evaluatıon of the Turkish Pasta Industry in Terms of Competitiveness
SCIENTIFIC PAPERS-SERIES MANAGEMENT ECONOMIC ENGINEERING IN AGRICULTURE AND RURAL DEVELOPMENT, cilt.24, sa.1, ss.97-106, 2024 (ESCI)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 24 Sayı: 1
- Basım Tarihi: 2024
- Dergi Adı: SCIENTIFIC PAPERS-SERIES MANAGEMENT ECONOMIC ENGINEERING IN AGRICULTURE AND RURAL DEVELOPMENT
- Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI)
- Sayfa Sayıları: ss.97-106
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
Pasta is one of the most stable and popular foods in the daily diet for many consumers due to its good nutritional
quality, low price, long shelf life, and versatility. Along with its beneficial effects on health with its low fat and
available carbohydrates, pasta can also be enriched with various functional additives. According to the data for the
last ten years, pasta production worldwide has increased by approximately 22%. Türkiye ranks third in world pasta
production after Italy and the United States. In this study, the pasta sector was evaluated globally, and the
competitiveness of major exporting countries was analyzed. Vollrath's Relative Export Advantage Index (RXA) was
used to determine competitiveness. For this purpose, indices of major pasta exporting countries Türkiye, Italy,
China, the Republic of Korea, Thailand, Iran, the United States, Indonesia, Belgium, and Germany were calculated.
The results showed that these countries, except the USA, China, and Germany, have a comparative advantage in
pasta trade. Increasing the production of high-quality durum wheat and searching for new markets are important in
maintaining a comparative advantage.