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Economics of organic and conventional hazelnut production in the Terme district of Samsun, Turkey

Published online by Cambridge University Press:  30 June 2008

Kursat Demiryurek  and
Vedat Ceyhan
Kursat Demiryurek*
Affiliation:
Department of Agricultural Economics, Ondokuz Mayıs University, 55139, Samsun, Turkey.
Vedat Ceyhan
Affiliation:
Department of Agricultural Economics, Ondokuz Mayıs University, 55139, Samsun, Turkey.
*
*Corresponding author: [email protected]
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Abstract

Understanding the economics of organic agriculture is crucial to support of organic production by policy-makers and to facilitate producers converting their lands to organic production. The aim of this research was to compare organic and conventional hazelnut producers, in terms of their socio-economic characteristics, production systems and economic performance. The main data were gathered with surveys of 64 randomly selected conventional hazelnut producers and all the organic hazelnut producers (39) living in villages of the Terme district of Samsun, Turkey in 2005. Results revealed that, compared to conventional hazelnut producers, organic hazelnut producers were more educated, had larger hazelnut areas and spent more time on agricultural activities. The current research also used cluster analysis to define relatively similar farmers from both production systems and to compare variables. Organic producers needed more labor, especially hired workers, and used more lime, organic fertilizer and insect traps, while conventional producers used more synthetic inputs. Organic producers had lower costs of production and had higher income. It is recommended that the organic producers be supported financially, and assisted by research and extension services to produce and use their own inputs, rather than purchasing from outside. They should also be encouraged to establish associations to increase their marketing efficiency.

Keywords

economicsorganic agriculturecluster analysishazelnutTurkey
Type
Research Papers
Information
Renewable Agriculture and Food Systems , Volume 23 , Issue 3 , September 2008 , pp. 217 - 227
Copyright
Copyright © 2008 Cambridge University Press

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