Urban Households’ Cooking Oil and Fat Consumption Patterns in Turkey: Quality Vs. Quantity
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This article investigates households’ cooking oil and fat consumption patterns in Turkey using data from household budget surveys. The almost ideal demand system was employed to analyze demand parameters and elasticities for major five types of oil. Prices were adjusted for quality and the demographic translation method was used to incorporate to demographic variables. Finally, the two stage generalized demand model was used to take into account censory of the dependent variable. Results showed that higher-income and higher-educated consumers consume more quality and healthy oil such as olive oil than lower-income and less educated consumers. According to income elasticities, lower-income consumers are more sensitive to income changes compare to higher-income consumers. Moreover, lower-income consumers are more prices sensitive to olive oil and corn oil than are higher-income consumers.
Keywordscooking oil fats olive oil consumption quality adjusted price AIDS model Turkey
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