Determining the Effective Factors on Technical Efficiency and Quality Efficiency in Fig Processing Businesses

Altuğ Özden, Osman Orkan Özer, Göksel Armağan, Gökhan Çınar


In this study, the technical and quality efficiency scores of the fig processing businesses in Aydın Province and the factors affecting these scores were tried to be determined by Data Envelopment Analysis “a non-parametric method”, and a truncated-regression model with 1000 replications. As a result of the analyses made using the data obtained by the survey method, it has been determined that almost all of the enterprises operate under the assumption of varying returns to scale, and the average of technical efficiency scores is 98% and the average of quality efficiency scores is 58%. It has been determined that the factors such as “Educational Status”, “Industry Experience” and “Processing Figs with Their Own Product” are effective on the technical efficiency scores. On the other hand, it was concluded that “Industry Experience”, “Contract Manufacturing” and “Quality Control Practices” factors were positively affected on quality efficiency scores. In addition, in the production of dried figs, which can be considered as a niche product, especially in the healthy snacks market, there are important problems in terms of sectoral education and external risks, and in order to solve these problems, there are important duties in expressing the problems and expressing the need for qualified personnel with sectoral training. The necessity of conducting scientific researches on geothermal power and dams was stated as a proposal.


Efficiency; Data envelopment analysis; Fuzzy pair wise comparison; Fig; Aydin

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ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services: