Copur OU

Incedayi B

Tamer CE

Uylaser V

Vural H

The overall appearance and size are the most effective factors for quality determination of olives. Moreover, quality classification and pricing of olives are done according to size namely the number of olive fruits per kilogram. The aim of this study was to designate the effects of some quality criteria: number of olive fruit/kg (188-363), width (14.23- 19.23 mm), height (18.23-24.17 mm), flesh/stone weight ratio (4.80-6.96) , total dry matter (41.27-47.19 %), total acidity as lactic acid (0.53-0.74 %), pH (5.10-5.29), total oil (21.70-26.77 %), fatty acid composition of raw table olives on price determination by hedonic model analysis. Statistical analysis of prices was done by using average retail prices of the samples. Lactic acid, flesh/stone weight ratio, total oil and linoleic acid factors had positive coefficients, so they positively affected the price. According to this model, main quality criteria affecting the price of olives were total acidity and flesh/stone weight ratio. Other factors did not significantly affect the table olive price. Especially the latter, since for the consumers, paying more would not only mean larger fruits but also a higher flesh ratio. Also, considering the factors having positive coefficients in price determination of table olives for both producers and consumers was important

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 Newcastle University ePrints  Tamer CE, Uylaser V, Incedayi B, Vural H, Copur OU. Hedonic Price Model of Table Olive in Turkish Markets: a Case Study of Bursa Province. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 2009, 37(1), 219-223. Copyright: Papers published in Notulae Botanicae Horti Agrobotainici Cluj-Napoca will be Open-Access articles distributed under the terms and conditions of the Creative Commons Attribution License.  © Articles by the authors; licensee UASVM AND SHST, Cluj-Napoca, Romania.  DOI link to article: http://www.notulaebotanicae.ro/index.php/nbha/article/view/3124 Date deposited: 22-07-2014        This work is licensed under a Creative Commons Attribution 3.0 Unported License   ePrints – Newcastle University ePrints http://eprint.ncl.ac.uk  Available online at www.notulaebotanicae.roNot. Bot. Hort. Agrobot. Cluj 37 (1) 2009, 219-223Print ISSN 0255-965X; Electronic ISSN 1842-4309Notulae Botanicae Horti AgrobotaniciCluj-NapocaHedonic Price Model of Table Olive in Turkish Markets: a Case Study of Bursa ProvinceCanan Ece TAMER1) , Vildan UYLAŞER1) , Bige İNCEDAYI1) , Hasan VURAL2) ,  Ö. Utku ÇOPUR1)1) Department of Food Engineering, Faculty of Agriculture, University of Uludag, Bursa, Turkey; etamer@uludag.edu.tr2)  Department of  Agricultural Economics, Faculty of Agriculture, University of Uludag, Bursa, Turkey AbstractThe overall appearance and size are the most effective factors for quality determination of olives. Moreover, quality classification and pricing of olives are done according to size namely the number of olive fruits per kilogram. The aim of this study was to designate the effects of some quality criteria: number of olive fruit/kg (188-363), width (14.23- 19.23 mm),  height (18.23-24.17 mm), flesh/stone weight ratio (4.80-6.96) , total dry matter (41.27-47.19 %), total acidity as lactic acid (0.53-0.74 %), pH (5.10-5.29), total oil (21.70-26.77 %), fatty acid composition of raw table olives on price determination by hedonic model analysis. Statistical analysis of prices was done by using average retail prices of the samples. Lactic acid, flesh/stone weight ratio, total oil and linoleic acid factors had positive coefficients, so they positively affected the price. According to this model, main quality criteria affecting the price of olives were total acidity and flesh/stone weight ratio. Other factors did not significantly affect the table olive price. Especially the latter, since for the consumers, paying more would not only mean larger fruits but also a higher flesh ratio. Also, considering the factors having positive coefficients in price determination of table olives for both producers and consumers was important.Keywords: Gemlik variety olive, olive marketing, quality, price determination factors, consumer preferences, econometric modelIntroductionOlive and olive oil are the basic foods take place in the Mediterranean alimentary model. Beside its economical contribution to national economy, both olive and olive oil are beneficial to the human health. Olive oil is a rich source of essential fatty acids and its fatty acid composition is related with environmental factors and variety (Demir-ci, 2002; Uylaşer and Karaman, 2005; Savaş and Uylaşer, 2007; Uylaşer et al., 2008).A large number of olive varieties are grown in the Medi-terranean countries which produce most of the world’s ol-ives (Italy, france, Spain, Greece, Tunisia, Morocco, Tur-key, Portugal) and Mexico, South Africa, Australia and, of course, in California (Uylaşer et al., 2008). Production for the 2006–07 season amounted to 1.823.500 tons, the majority of which (ca. 41.2%) was located in the European Union (Spain, france, Greece, Italy, Portugal, Slovenia). Other significant non-EU producing countries include Egypt (11.4% of the world production), Turkey (11.2%), Syria (8.7%), The United States (8.1%) and Morocco (7.5%) (IOOC, 2008). Olive has social, ecological and economic importance in these countries. Production of table olives in Turkey was 1.075.854 tons in 2007. Bursa district,where 94.590 tons of olive were pro-duced in the same year, have significant importance in table olive production (***, 2007). There are large number of ol-ive varieties grown in Turkey. Among these, Gemlik variety of olive that is produced in Gemlik - Bursa district is con-sidered as the best quality olives of the world. These olives are private with its thin skin, little stone and high oil con-tent (Vural, 1993). Barut (2000) researched some chemical changes in black fruits of olive cv. Gemlik grown in four different districts of Bursa (Gemlik, Orhangazi, İznik and Mudanya). Ecological factors also affected the chemical composition of the fruit. Gemlik variety olives grown in Gemlik district had higher protein, oil, sugar content and pH value and a lesser acidity than the other samples. for black table olive production, low acidity, high protein, oil and sugar content were desired quality characteristics. for that reason, with distinctive quality characteristics, Gemlik variety olive is one of the most suiTab. varieties for table olive production (Vural, 1993).  Physical, chemical and microbiological quality char-acteristics are important parameters for evaluation of food quality. The physical properties of agricultural products like olive, such as the length, width, thickness, arithmetic mean diameter, geometric mean diameter, sphericity, volume, unit mass, bulk density, true density, porosity, projected area, terminal velocity, drag coefficient are used in the harvesting, handling, conveying, separation, mechanical expression of oil, storing, processing, and designing equip-ment (Kılıçkan and Güner, 2008; Uylaşer et al., 2008). Also, physical properties are fundamental quality charac-teristics used for price determination of both processed and Tamer, C. E. et al./  Not. Bot. Hort. Agrobot. Cluj 37 (1) 2009, 219-223220The number of olive fruit per kg was determined by weighing randomly selected 100 g of samples and after counting them, then multiplying with 10.for determining the size of the samples, approximately 100 olives were selected and grouped into 5 categories.Dimensions (width and height) of 20 olive samples for each category were measured by a caliper with 0.1 mm precision. To determine flesh/stone weight ratio, randomly se-lected olives (100 g) were weighed and then pitted by hand. Stones of olives were cleaned, dried and weighed. After determination of flesh weight by subtracting stone weight from total weight, stone weight was compared with flesh weight (Çalışır et al., 2005).The dry matter and total acidity of pulp of the olive fruits were determined according to TS 774 olive standard (*** 1997). The pH of pulp of the olive fruits was measured by using a pH meter (Nel Model 890). The total oil con-tent of pulp of the olive fruits was determined by Soxhlet extraction using n-hexane (AOAC, 1990).Determination of Fatty Acid Compositionfatty acid methyl esters (fAME) were prepared accord-ing to TS 4504 standard using cold extraction method (***, 2002). The fatty acid composition of fAME was analyzed according to TS 4664 standard using Hewlett Packard 6890 gas chromatograph equipped with a flame ioniza-tion detector (fID) (***, 1996). The analytical column was Agilent + DB-23 (60 m length, 0.25 mm i.d. and 0.25 µm film thickness). The flow rate of the carrier gases were set at 450 mL/min. for air, 40 mL/min. for hydrogen and 43 mL/min. for helium respectively.  Injection quantity was 1µL. Temperatures of injector, column oven and detector were 130-170°C, 215-230°C and 130°C, respectively. Statistical analysisThe purpose of this study, therefore, is to offer a solu-tion for an econometric model to be use in pricing table olive (Rosen, 1974). Price data are taken from the result of fieldwork carried out by the authors.These data were col-lected from the twenty different olive dealers in Bursa re-gion at the olive harvesting period. Average values of these prices were used for statistical analysis.A hedonic price model is suiTab. for the empirical analysis of the food market. The hedonic beginning repre-sents an indirect method of the preference measurement. It is used in order to evaluate individual characteristics of a good, whose value consists of a bundle of characteristics. The hedonic beginning assumes the prices are character-ized by the function P(zi). In the hypothesis test, it is ex-amined whether the characteristic is significantly for an additional unit of a characteristic different from 0. non processed olives. Also chemical and microbiological properties are geared to nutritional value and health.fluctuation of table olive prices depends on supply and demand; however quality is the main effect of the differing prices in the sales market. Qualities and prices are distin-guished by the characteristics of the final product. How-ever there is no study focused on the relationship between physical properties, quality criteria and pricing of olive.This research was conducted to determine relationships between selected raw table olive characteristics (number of olive fruit/kg, flesh/stone weight ratio, total dry matter, total acidity as lactic acid, pH, total oil, fatty acid composi-tion) and prices, by using “Hedonic Price Model”. Result uses of this analysis can estimate appropriate prices of table olives encouraging producer improvements to product quality to meet consumers demand.The hedonic beginning represents an indirect meth-od of the preference measurement. It is used, in order to evaluate individual characteristics of a good, whose value consists of a bundle of characteristics. for heterogeneous goods a direct comparison of market prices is impossible, because these are difficulty comparable one with another. The theoretical development of the model is based on work of Rosen (1974) converted independently the theoretical bases of Griliches in models, which serve as basis for the estimation of the marginal values of goods characteristics. Hedonic price models are used for the evaluation of many other heterogeneous goods as, for example, the qual-ity of consumer goods (Rosen, 1974) or to the evaluation of (not-agricultural) real estates for the economic model (Shonkwiler and Reynolds, 1986) (Işgın and forster, 2006). Materials and methodsSamplesIn this research Gemlik variety olives grown in three different important olive producing districts (Gemlik, Nilüfer and Orhangazi) of Bursa/Turkey were used. Hand picked raw olives collected from three olive orchards of these districts and transferred into laboratory. Samples were classified into 3 different groups according to number of olive fruit per kg (max. 200 fruit/kg, max. 300 fruit/kg, and >300 fruit/kg) then  size (width and height), flesh/stone weight ratio, total dry matter, total acidity, pH, total oil and fatty acid composition of olive analysis were ap-plied to these samples. Analyses were carried out in trip-licate.The Physical and Chemical AnalysisIn order to proceed to the physical and chemical analy-sis, the olive samples were, firstly, hand cleaned by sorting from foreign materials.Tamer, C. E. et al./  Not. Bot. Hort. Agrobot. Cluj 37 (1) 2009, 219-223221Hedonic model analysis was used for to search rela-tionships between the price and the factors which affect the table olive price. All factors were used in this model since it had not been found high correlation among them according to the results of correlation analyses. Model was reliable statistically as f value (Tab. 4).ConclusionsLactic acid, flesh/stone weight ratio, total oil and lino-leic acid factors had positive coefficients, so they positively affected the price. However, the main factors increased the table olive price were total acidity (as lactic acid) and flesh/stone weight ratio. Other factors did not significant-ly affect the table olive price. Generally other factors had smaller coefficients. The main cause of this situation could be explained as the price determination on the market was P(zi)=P(z number of olive fruit/kg zdry matter zto-tal acidity zflesh/stone weight ratio ztotal oil zoleic acid zlinoleic acid) (1)Results and discussionThe results of the physical and chemical analyses of Gemlik variety olives and fatty acid composition of the oils of the samples were given in Tab. 1 and Tab. 2 respectively. The results of correlation analysis aimed to determine the relationships between the main factors affecting table olive prices were given in Tab. 3. According to the Tab. 3, correlation coefficient be-tween total dry matter - total oil and also oleic acid- lino-leic acid were very high. Other relationships were not so significant. Tab. 1. The Results of the Physical and Chemical Analysis of Gemlik variety olivesOlive samples grown in different districtsNumber of olive fruit/kgWidth (mm)Height (mm)Flesh/stone weight ratioTotal dry matter(%) (w/w) Total acidity (as lactic acid) (%) (w/w)pH Total oil (%) (w/w)G-1 199 18.60 23.10 5.93 44.08 0.74 5.17 25.08G-2 262 16.50 21.40 5.45 44.24 0.58 5.29 25.17G-3 356 14.93 19.60 5.29 46.58 0.53 5.24 25.24N-1 188 19.07 23.33 6.26 41.96 0.66 5.16 22.69N-2 234 17.90 21.20 5.61 46.14 0.72 5.15 24.28N-3 314 15.97 18.70 4.80 47.19 0.72 5.19 26.77O-1 190 19.23 24.17 6.96 37.81 0.71 5.10 21.70O-2 259 16.80 21.63 6.03 41.27 0.63 5.16 24.23O-3 363 14.23 18.23 4.91 45.90 0.65 5.18 25.95G: Gemlik, N: Nilüfer, O: Orhangazi1: max. 200 fruits/kg, 2: max. 300 fruits/kg, 3: >300 fruits/kgTab. 2. Fatty Acid Composition of Oils of Gemlik Variety Olives (%)Fatty Acids G-1 G-2 G-3 N-1 N-2 N-3 O-1 O-2 O-3Palmitic (C16) 12.91 12.81 12.81 13.61 13.44 13.32 16.91 15.45 16.69Palmitoleic (C16:1) 1.32 1.14 1.15 1.19 1.18 1.13 1.25 1.24 1.10Heptadecanoic (C17:1) 0.11 0.10 0.12 0.12 0.12 0.14 0.14 0.13 0.16Stearic (C18) 3.11 3.19 3.24 2.89 3.06 3.05 3.63 3.64 3.99Oleic (18:1) 72.65 74.28 74.36 71.94 72.61 71.71 69.20 71.58 68.63Linoleic(18:2) 8.40 6.99 6.75 8.73 8.16 9.09 0.61 1.30 0.30Linolenic (18:3) 0.54 0.54 0.55 0.60 0.54 0.56 - - -Arachidic (C20) 0.40 0.40 0.41 0.36 0.37 0.39 0.50 0.48 0.52Eicosenic (C20:1) 0.23 0.25 0.25 0.24 0.23 0.23 0.23 0.22 0.20Behenic(C22) 0.09 0.11 0.10 0.09 0.05 0.09 0.12 0.12 0.13Lignoseric (C24) 0.03 - 0.04 - 0.05 0.05 0.72 0.61 1.18Tamer, C. E. et al./  Not. Bot. Hort. Agrobot. Cluj 37 (1) 2009, 219-223222A study on some physico-chemical properties of Turkey okra (Hibiscus esculenta L.) seeds. Journal of Food Engineering 68:73-78.AOAC (1990). Official Methods of Analysis, Association of Official Analytical Chemists. Arlington.VA, edn. 15. Barut, E. (2000). Bursa ilinin değişik yörelerinde yetiştirilen “Gemlik” zeytin çeşidinde meyvelerin kimyasal bileşimleri üzerine bir araştırma, Türkiye 1. Zeytincilik Sempozyumu. 6-9 Haziran 2000, Bursa. p. 361-365. Demirci, M. (2002). Beslenme, 1. Baskı, Rebel Yayıncılık, Tekirdağ, 286 p.***, IOOC (2008). International Olive Oil Council. http://www.internationaloliveoil.org/noticiasIşgın, T. and F.L. Forster (2006). A hedonic price analysis of farmland option premiums under urban influenced. Canadian Journal of Agricultural Economics. No.54, 327-340.Kılıçkan, A. and M. Güner (2008). Physical properties and mechanical behavior of olive fruits (Olea europaea L.) under compression loading. Journal of Food Engineering, 87(2): 222-228.Rosen, S. (1974). Hedonic price and implication marketer: done according to the number of olive fruit per kg. In con-sequence, flesh/stone weight ratio and total acidity were determined as principal factors affecting the price. Also, considering the factors having positive coefficients in price determination of table olives for both producers and con-sumers was important.References*** (1996). TS (4664) Yağ asitleri metil esterlerinin gaz kromatografisi ile analizi. Türk Standartları Enstitüsü, Ankara, 11 p.*** (1997). TS (774) Yemeklik zeytinler. Türk Standartları Enstitüsü, Sayı: 23153, Ankara, 6-19.  *** (2002). TS (4504) Hayvansal ve bitkisel katı ve sıvı yağlar - yağ asitleri metil esterlerinin hazırlanması. Türk Standartları Enstitüsü, Ankara, 25 p.*** (2007). T.C. Başbakanlık Türkiye İstatistik Kurumu (TUIK) Göstergeleri. http://www.tuik.gov.tr/VeriBilgi.do?tb_id=45&ust_id=13.Çalışır, S., M. Özcan, H. Hacıseferoğulları and M. U. Yıldız (2005). Tab. 4. Estimates of hedonic price models of table olive B Beta Std. Error Statistic Significance(Constant) -4.208 8.268 -0.509 0.617Number of olive fruit/kg -0.001 -0.063 0.001 -0.547 0.591Total dry matter (%) (w/w) -0.062 -0.211 0.090 -0.691 0.497Total acidity (%) (w/w) 2.711 0.222 1.617 1.677 0.110Flesh/stone weight ratio 1.049 0.791 0.503 2.087 0.051Total oil (%) (w/w) 0.503 0.155 0.090 0.918 0.370Oleic acid (%) (18:1) -0.006 -0.014 0.084 -0.078 0.939Linoleic acid (%) (18:2) 0.057 0.236 0.041 1.401 0.177R2 = 0.89 Adj.R2=0.85 F = 21.45 Durbin-Watson = 1.46Independent variable: Price of table oliveTab. 3. Correlation coefficients of the main factors affecting table olive pricesNumber of olive fruit/kgTotal dry matter (%) (w/w)Total acidity  (as lactic acid) (%) (w/w)Flesh/ stone weight ratioTotal oil (%) (w/w)Oleic acid (18:1)Linoleic acid (18:2)Number of olive fruit/kg 1.00 0.43 -0.14 -0.62 0.51 -0.21 -0.20Total dry matter (%)(w/w) 0.43 1.00 -0.14 -0.92 0.78 0.40 0.50Total acidity (as lactic acid) (%)(w/w) -0.14 -0.14 1.00 0.23 -0.17 -0.43 0.12Flesh/stone weight ratio -0.62 -0.92 0.23 1.00 -0.87 -0.21 -0.26Total oil (%) (w/w) 0.51 0.78 -0.17 -0.87 1.00 0.23 0.25Oleic acid (%) (18:1) -0.21 0.40 -0.43 -0.21 0.23 1.00 0.71Linoleic acid (%) (18:2) -0.20 0.50 0.12 -0.26 0.25 0.71 1.00Tamer, C. E. et al./  Not. Bot. Hort. Agrobot. Cluj 37 (1) 2009, 219-223223Uylaşer, V., C. E. Tamer, B. İncedayı, H. Vural and Ö.U. Çopur (2008). The quantitative analysis of some quality criteria of Gemlik variety olives. Journal of Food, Agriculture & Environment. Vol.6 (3&4):26-30.Vural, H. (1993). Bursa ilinde sofralık zeytin üretim ve pazarlaması. Marmarabirlik Yayınları. 3:66.Production differentiation in pure competition. Journal of Political Economics. 82(1):34-55.Savaş, E. and V. Uylaşer (2007). Zeytinin besin bileşenleri ve insan sağlığı üzerine etkileri, Dünya Gıda. 8:77-82.14. Shonkwiler, J. S. and J. E. Reynolds (1986). A note on the use of hedonic price models in the   analysis of land prices at the urban fringe. Land Economics. 62(1):58-63.Uylaşer, V. and B. Karaman (2005). Zeytin ve zeytinyağının beslenmedeki önemi. Dünya Gıda. 2:68-70.

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Hedonic Price Model of Table Olive in Turkish Markets: a Case Study of Bursa Province

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Hedonic Price Model of Table Olive in Turkish Markets: a Case Study of Bursa Province

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