L'industria, vol.4, pp.793-820, 2019 (Scopus)
We aim to reveal organic food producer profiles in terms of firm characteristics, environmental consciousness, perception of entry barriers, and constraints in the organic food sector in Turkey using a producer survey that we have conducted with members of commerce and industrial associations. The results show that compared with conventional producers, Turkish organic producers are mostly middle-sized firms and unionized, and they have environmental consciousness and believe that production costs such as transportation, certification, and multiplicity of imported goods are important constraints on the supply side of the organic food market. They also consider the unawareness of the term organic in society as a problem for the development of the organic food sector in Turkey, whilst conventional food producers believe that the lack of education of employees is an important entry barrier for the organic food market. Differing perceptions of conventional and organic food producers imply that different incentives are necessary for the development of the organic food sector.