SUCCESS FACTORS, CONTRIBUTIONS AND SUSTAINABILITY REQUIREMENTS OF THE CARNIVALS: THE CASE OF INTERNATIONAL ADANA ORANGE BLOSSOM CARNIVAL

OYA Yildirim; Oya Berkay Karaca; A. Celil Cakici

doi:10.5281/zenodo.18048391

Authors

OYA Yildirim MERSİN UNIVERSITY http://orcid.org/0000-0002-8090-4629
Oya Berkay Karaca Cukurova University http://orcid.org/0000-0002-1131-5863
A. Celil Cakici Mersin University http://orcid.org/0000-0002-9192-1969

DOI:

https://doi.org/10.5281/zenodo.18048391

Keywords:

Success factors, Contributions, Sustainability requirements, Stakeholders, International Adana Orange Blossom Carnival, Türkiye

Abstract

The International Adana Orange Blossom Carnival, held in the Mediterranean Region of Turkey, has become a successful event that attracts more attention every year. This study aims to find out the critical success factors of the carnival, its contributions to the city and the requirements for its sustainability based on the stakeholders’ perspectives. In this context, qualitative data were collected via the interview with 194 stakeholders. Qualitative data were subjected to content analysis to determine the codes and categories. Chi-square tests were utilized to find out the relations between the categories obtained from content analysis and groups of stakeholders. Highlighting symbols specific to Adana and diversity of activities were determined as the success factors of the carnival. The stakeholders had some disagreements with regard to different aspects of the carnival, but there was a consensus that the carnival contributed to the city's economy, promotion, socio-cultural structure and social cohesion. Strengthening cooperation among all stakeholders was emphasized for the sustainability of the carnival.

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Author Biographies

OYA Yildirim, MERSİN UNIVERSITY

Oya Yildirim is a full-time associate professor at the Department of Tourism Management, Faculty of Tourism, University of Mersin, Turkey. She has published 19 international and national articles, 18 conference papers and 13 book chapters. Her research interests are tourism marketing, sustainable tourism, special interest tourism, event, and gastronomic tourism.

Oya Berkay Karaca, Cukurova University

Dr. Karaca is the Head of the Department of Gastronomy and Culinary Arts and a Professor at the Faculty of Fine Arts, Çukurova University, Türkiye. She received her PhD in Food Engineering from Çukurova University. She was a visiting researcher at California Polytechnic State University (USA) and worked in Greece (Crete) and Italy (Benevento) under the Erasmus academic mobility program. Her research interests include dairy science and technology, functional and probiotic foods, traditional and boutique cheeses, gastronomic tourism, and food culture. She has served as principal investigator and researcher in numerous projects funded by TÜBİTAK and the university, and has published over 120 works. She is the co-editor of the book Traditional Cheeses from Selected Regions of Asia, Europe and South America, which won the World's Best, Dairy and Cheese category (World First Place/World First Place) at the Gourmand World Cookbook Awards (2021).

A. Celil Cakici, Mersin University

Celil Cakici is a full-time professor at the Faculty of Tourism at Mersin University, Turkey. He has published many articles, book chapters, and conference papers besides a course book on Meeting Management. His research interests are marketing issues, research methods and business statistics. He has also contributed to national and international journals and academic conferences by refereeing the articles and papers.

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