Factors affecting egg consumption in young consumers

Igor Kralik, Ana Zelic, Jelena Kristic, Sanja Jelic Milkovic, Ana Crncan


Submitted 2020-06-11 | Accepted 2020-07-09 | Available 2020-12-01


The research was carried out on consumers aged 20 to 30 years. The survey was conducted among the young population, on a sample of 200 respondents; male (M, n = 100) and female (F, n = 100). Respondents were asked to answer three sets of questions: a) egg quality indicators; b) which are the benefits of consuming eggs compared to other animal products; and c) which are the disadvantages of consuming eggs. A Likert scale (min = 1, max = 5) was used to evaluate the responses on the factors that influence egg consumption. The respondents (M 4.50 : F 4.11; P < 0.01) gave the highest score to the factor of health safety (shell cleanliness and product safety). Female respondents prefer longer shelf life of eggs (M 3.18 : F 3.59; P < 0.01) and their versatile use (M 4.0 7: F 4.29; P < 0.01) compared to male respondents. As one of the disadvantages of egg use, the respondents mention the possibility of damage in transport (M 2.97 : F 3.31; P < 0.01). Female respondents favour the health safety of eggs (M 4.11 : F 4.50; P < 0.01). The disadvantages of egg consumption such as the possibility of infection (M 3.60 : F 3.42), fat and cholesterol intake (M 2.86 : F 2.93) and dislike for eggs (M 2.22 : F 2.12) were not considered to be limiting factors by the respondents and sex differences were not statistically significant (P > 0.05). Interval estimation of the mean values μ in male and female populations was made. The research indicates the attributes that consumers value when choosing and buying products, which can serve as a future guide for egg producers.
Keywords: consumption, egg quality, nutritional value, freshness

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