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Journals / Eskişehir Osmangazi Üniversitesi İktisadi ve İdari Bilimler Dergisi / 2026 / Cilt: 21 Sayı: 1

Bugs on the Menu? Investigating the Determinants of Edible Insect Acceptance in Turkish Consumers

Menüde Böcekler mi Var? Türkiyede'ki Tüketicilerde Yenilebilir Böcek Kabulünün Belirleyicilerinin Araştırılması

Duran Cankül(ESKİŞEHİR OSMANGAZİ ÜNİVERSİTESİ, TURİZM FAKÜLTESİ, GASTRONOMİ VE MUTFAK SANATLARI BÖLÜMÜ)0000-0001-5067-6904
Okan Oğuz(AĞRI İBRAHİM ÇEÇEN ÜNİVERSİTESİ)0000-0001-7451-4790
Işıl Cankül(ESKİŞEHİR OSMANGAZİ ÜNİVERSİTESİ)0000-0001-5229-4571
Pages
131–153
Publication Date
2026-04-01
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The findings indicate that food neophobia, disgust, risk perception, experience, and familiarity have a negative effect on acceptance, while environmental awareness and healthy eating awareness have a positive effect.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study examines the level of acceptance of edible insects among consumers living in Turkey and the factors influencing this level.
📊
Key Findings & Data:Negative experiences and familiarity may reduce rather than increase acceptance.
💡
Conclusion & Impact:The findings indicate that food neophobia, disgust, risk perception, experience, and familiarity have a negative effect on acceptance, while environmental awareness and healthy eating awareness have a positive effect.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Yenilebilir böcekler · Sürdürülebilirlik · Gastronomi

Abstract

This study examines the level of acceptance of edible insects among consumers living in Turkey and the factors influencing this level. The study examined the variables of food neophobia, environmental awareness, healthy eating awareness, disgust, risk perception, experience, and familiarity, and analyzed them using structural equation modeling. The findings indicate that food neophobia, disgust, risk perception, experience, and familiarity have a negative effect on acceptance, while environmental awareness and healthy eating awareness have a positive effect. The study reveals that consumer perceptions are strongly influenced by psychological and cultural factors. Negative experiences and familiarity may reduce rather than increase acceptance. This study contributes to the understanding of consumer attitudes toward sustainable food alternatives.

Özet

Bu çalışma, Türkiye'de yaşayan tüketicilerin yenilebilir böcek kabul düzeyini ve bu düzeyi etkileyen faktörleri incelemektedir. Araştırmada gıda neofobisi, çevre bilinci, sağlıklı beslenme farkındalığı, iğrenme, risk algısı, deneyim ve aşinalık değişkenleri ele alınmış ve yapısal eşitlik modellemesi ile analiz edilmiştir. Bulgular; gıda neofobisi, iğrenme, risk algısı, deneyim ve aşinalığın kabul üzerinde olumsuz bir etkiye sahip olduğunu, çevre bilinci ve sağlıklı beslenme farkındalığının ise olumlu bir etki yarattığını göstermektedir. Çalışma, tüketici algılarının psikolojik ve kültürel faktörlerden güçlü bir şekilde etkilendiğini ortaya koymaktadır. Olumsuz deneyimler ve aşinalık, kabulü artırmak yerine azaltabilmektedir. Bu çalışma, sürdürülebilir gıda alternatiflerine yönelik tüketici tutumlarının anlaşılmasına katkı sağlamaktadır.

🔖

Cite This Article

Cankül, D., Oğuz, O., Cankül, I. (2026). Bugs on the Menu? Investigating the Determinants of Edible Insect Acceptance in Turkish Consumers. Eskişehir Osmangazi Üniversitesi İktisadi ve İdari Bilimler Dergisi, Cilt: 21 Sayı: 1, 131–153. https://doi.org/10.17153/oguiibf.1777555

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