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Article history
Received: 22 March 2014
Received in revised form:
18 May 2014
Accepted: 1 June 2014
Keywords
Egg consumption
Consumer perception
Purchasing behavior
Consumption pattern
Abstract
Despite the numerous nutritional and health benefits the eggs presents, its consumption is limited because it is, rather erroneously, associated with incidents of cardiovascular diseases. In this study, consumption patterns, preferences and perceptions among consumers in the Accra Metropolis was determined in a cross-sectional study. A structured self-administered questionnaire was used to collect information pertaining to patterns, preferences and perceptions from 448 participants. Close to 95% of the participants were found to be egg consumers. Their demographic indices did not significantly (p > 0.05) influence consumption, except for age, with older respondents consuming less frequently. Size and price were the most influential indices that drive consumer purchase. Majority (47.6%) liked eggs from locally-bred chicken raised on free range basis better than that obtained from birds raised under confined conditions. Also, large sized, brown eggshell, and deep yellow yolk were most preferred. Boiled eggs were found to be the main food form patronized by consumers in the study area. More than half of the participants held the view that egg consumption results in an increase in serum cholesterol, even though this thought has not been sufficiently demonstrated scientifically. This study illustrates the need to publicize accurate information about the nutritional and health benefits of table eggs based on sound scientific evidence.
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Introduction
Egg is generally considered as a complete food and is an excellent source of easily digestible proteins, vitamins, minerals, carotenoids and fatty acids (Song and Kerver, 2000) that are required for proper nutrition. It is common in most parts of the world and plays a very important role as far as the consumption of proteins from animal sources is concerned. Globally, egg production has grown rapidly in recent years and even promises to rise further (FAO 2010), with the introduction of advanced and better poultry management systems. In Ghana, production of eggs has seen a steady increase, although not at the same rate as poultry meat. An increase of nearly 15,000 tons was recorded between year 2004 and 2012 (FAOSTAT, 2013). In as much as other poultry such as turkey, guinea fowl,...