The impact of bread flour quality on prices in Türkiye: a hedonic analysis

Abstract

Flour is a key ingredient in bread and bakery products, and its quality significantly influences market value and pricing. The flour and bakery industry holds a prominent position within the food market, leading in workplaces, employment, and value added. This study aimed to determine the marginal implicit value of flour quality characteristics in Türkiye, a major exporter of wheat flour, to support the production of high-quality goods. Data were obtained from the food and agricultural analysis laboratory at the Konya Commodity Exchange. Technological quality criteria (chemical, physicochemical, and rheological properties) were analyzed for 100 wheat flour samples used in bread production. Ash content, flour protein, and wet gluten quality were identified as significant determinants of flour price, thereby influencing purchasing decisions among bakers. The marginal implicit values of these characteristics in the Turkish flour market were $0.015 for ash, $0.02 for flour protein, and $0.08 for wet gluten. Knowledge of these values can enable producers to make informed decisions regarding quality standards and pricing strategies to optimize profitability.

Keywords

• Bakery products
• hedonic price model
• implicit prices
• wheat processing
• Food Additives & Ingredients
• Statistics & Probability