Evaluation of efficiency of olive and olive oil marketing organisation in Eastern Mediterranean Region

Recently, olive oil and table olive consumption has increased as result of increasing population, healthy diet conscious and tendency for more local food products. During the period between 2000-2015 in Turkey, olive production, olive oil and table olive production has increased significantly. Eastern Mediterranean Region was one of the regions with the highest increases. The aim of the study is to evaluate efficiency of olive, olive oil and table olive marketing organization and present suggestions for insufficiencies defined. As result, especially processing service had crucial problems in all olive oil and table olive marketing services. To contribute in olive sector, Cooperatives, branding, determining of target markets and increasing the quality should be supported and improved