Evaluation of Production Decisions of Enterprises Operating in the Red Meat Industry in TR83 Region by AHS and TOPSIS Methods

Abstract

In this study, the production technology level of enterprises, meat and meat products, slaughterhouses, and combines; operating in the red meat industry in the TR83 Region and the practical criteria for selecting these technology levels have been determined. Within the scope of the study, the data obtained by face-to-face interviews with the managers of meat and meat products processing enterprises, slaughterhouses, and combines operating in the provinces of Amasya, Çorum, Samsun, and Tokat in the TR83 Region were evaluated. Analytical Hierarchical Process (AHP) and TOPSIS methods were used to determine the production technology level. In the study, the level of production technology (alternatives) was considered as modern production technology and traditional production technology while the criteria are determined as family business, modern conditions, production capacity, market width, modernization, modern facility, hygiene, and quality. As a result of the study, modern production technology was determined as very important by 85% points with the AHP method and 99% points with the TOPSIS method. It has been concluded that the most essential criteria in determining the level of production technology are quality (0.291), hygiene (0.273), and modern conditions (0.106). The technology level used in production is important in terms of providing sufficient red meat supply and healthy and reliable food production and consumption. Therefore, it has been concluded that encouraging modernization in is this field and allowing enterprises to use modern technology will support production.