Vol. 9 No. 4 (2024): Turkish Journal of Marketing
Articles

Attitudes of women entrepreneurs towards traditional foods: The case of Bingöl

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  • Murat Doğan,
  • Handan Hamarat,
  • Mehmet Gül
Murat Doğan
Assoc. Prof. Dr., Istanbul Gelişim University, Istanbul, Turkiye
Handan Hamarat
Lecturer, Bingöl University, Bingöl, Turkiye
Mehmet Gül
Lecturer, Muş Alparslan University, Muş, Turkiye

Published 12/25/2024

Keywords

  • Traditional Food, Women Entrepreneur, Bingöl, Local Product, Gastronomy

Copyright (c) 2024 Murat Doğan- Handan Hamarat- Mehmet Gül

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

Attitudes of women entrepreneurs towards traditional foods: The case of Bingöl. (2024). Turkish Journal of Marketing, 9(4), 114-133. https://doi.org/10.30685/tujom.v9i4.203

Abstract

This study assesses the traditional food knowledge levels and entrepreneurial attitudes of female entrepreneurs in Bingöl province. This study employed semi-structured interview techniques and descriptive and content analysis methods from qualitative research and phenomenology. The research sample consisted of seven female entrepreneurs residing in Bingöl, selected through criterion sampling. The data obtained from the interviews was categorized into six themes using content analysis with the MAXQDA program: (1) female entrepreneurs; (2) contributions to the development of the province; (3) incentives; (4) traditional foods; (5) marketing methods; and (6) budget support. The research findings revealed that the knowledge level of female entrepreneurs residing in Bingöl province regarding traditional foods is notably high. While some participants source the primary ingredients for the traditional foods they produce and sell from local suppliers, others produce and utilize some of these main ingredients themselves. Overall, it has been established that the knowledge level of female entrepreneurs about traditional foods is sufficient, and their entrepreneurial attitudes towards traditional foods are positive.

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