Egg consumption: patterns, preferences and perceptions among consumers in Accra metropolitan area

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