A Survey on Energy Use in Agricultural Irrigation and Determination of Saving Measures in Sanliurfa, Diyarbakir and Mardin Provinces in Turkey


  •   Levent Dai

  •   Yesim Sener

  •   Mutluhan Oruncak

  •   Hasan Hüseyin Öztürk


The main objective of this study is to determine the necessary measures to reduce energy consumption and save energy in agricultural irrigation in the Southeastern Anatolia Region of Turkey. The primary data of the survey study consists of the primary data collected through face-to-face surveys with producers in Sanliurfa, Diyarbakir and Mardin provinces. In the survey, the number of questionnaires to be applied to the producers was determined as 300 in total and the farms to be surveyed were determined by using stratified random sampling method. Flood and furrow irrigation methods are commonly used (62%) in the region. About a quarter of the farmers apply sprinkler irrigation. Nearly four-fifths (78%) of the farmers in the region report that there is a loss-leakage in the irrigation system. A very high proportion (95%) of the farmers in the region apply non-pressure irrigation, and approximately three-quarters (76%) report that they do not know whether the pumps and irrigation systems used are working at the recommended flow and pressure. Almost all of the farmers in the region (98%) do not use solar energy systems. A very high proportion (94%) of regional farmers does not use engine drivers in pumps. The responses of the farmers to the survey questions were interpreted and discussed and suggestions were developed based on the responses of the farmers to the survey questions.

Keywords: Agricultural irrigation, energy use, energy saving, Turkey


Result report of agricultural energy optimization project. DICLE Energy Incorporated Company, Turkey.

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How to Cite
Dai, L., Sener, Y., Oruncak, M., & Öztürk, H. H. (2021). A Survey on Energy Use in Agricultural Irrigation and Determination of Saving Measures in Sanliurfa, Diyarbakir and Mardin Provinces in Turkey. European Journal of Agriculture and Food Sciences, 3(6), 23–31. https://doi.org/10.24018/ejfood.2021.3.6.405