Assessment of Consumer Preferences and Perceptions on Egg Consumption via Correspondence Analysis

Year 2020, Volume: 17 Issue: 1, 27 - 34, 30.06.2020

Mustafa Öğütcü , Emine Tuğçe Elmas

https://doi.org/10.34233/jpr.714829

Abstract

Egg is one of the most important nutritive foods in human diets. Most nutritionists recommend the consumption of at least one egg per day during the age of development. The aim of this study was to determine consumer preferences on egg consumption according to demographic and health conditions in Turkey. For this reason, a questionnaire with 12 questions was applied to voluntary 814 participants. Relationship between demographic data and questions were evaluated using Correspondence Analysis. Results indicated that consumers’ age was very effective on egg consumption frequency and consumed egg types. Similar results were observed for consumers’ income level. On the other hand, education level of consumers was only effective on consumed egg types, as expected. It was found that disorders restricted egg consumption frequency and affected consumed egg types. In conclusion, it was determined that sources from which the participants look for information about eggs differed according to their educational background. The present study provides information about relation between egg consumption and demographic data. Results of the study are valuable for the local and industrial egg producers for understanding consumer-purchasing decision on egg consumption.

Keywords

Egg consumption, Consumer preferences, Purchasing decision, Survey, Disorders

Yumurta Tüketimine İlişkin Tüketici Tercihlerinin ve Algılarının Correspondence Analiz ile Değerlendirilmesi

Abstract

Yumurta, insan diyetlerindeki en önemli besleyici gıdalardan biridir. Çoğu beslenme uzmanı, gelişim çağında günde en az bir yumurta tüketimini önermektedir. Bu çalışmanın amacı, Türkiye’deki demografik ve sağlık koşullarına göre yumurta tüketimine ilişkin tüketici tercihlerini belirlemektir. Bu amaçla gönüllü 814 katılımcıya 12 sorudan oluşan bir anket uygulanmıştır. Demografik veriler ve sorular arasındaki ilişki Correspondence Analizi kullanılarak değerlendirilmiştir. Sonuçlar tüketicilerin yaşının yumurta tüketim sıklığı ve tüketilen yumurta türleri üzerinde oldukça etkili olduğunu göstermiştir. Benzer sonuçlar tüketicilerin gelir düzeyi için de gözlenmiştir. Öte yandan, tüketicilerin eğitim düzeyi beklendiği gibi sadece tüketilen yumurta türleri üzerinde etkili olmuştur. Hastalıkların yumurta tüketim sıklığını kısıtladığı ve tüketilen yumurta türlerini etkilediği bulunmuştur. Sonuç olarak, katılımcıların yumurtalar hakkında bilgi aradıkları kaynakların eğitim geçmişlerine göre farklılık gösterdiği belirlenmiştir. Bu çalışma, yumurta tüketimi ile demografik veriler arasındaki ilişki hakkında bilgi vermektedir. Çalışmanın sonuçları, yerel ve endüstriyel yumurta üreticileri için, yumurta tüketimine ilişkin tüketicilerin algı ve kararlarını anlamak açısından değerlidir.

Keywords

Yumurta tüketimi, Tüketici tercihleri, Satın alma kararı, Anket, Hastalıklar

References

• Aday, M. S. and Yener, U. 2014. Understanding the buying behaviour of young consumers regarding packaging attributes and labels. International Journal of Consumer Studies 38 (4): 385-393.
• Adejoro, S. 2001. Heading towards effective egg marketing in West Africa. Misset World Poultry 12 (28.31).
• Ayim-Akonor, M. and Akonor, P. 2014. Egg consumption: patterns, preferences and perceptions among consumers in Accra metropolitan area. International Food Research Journal 21 (4): 1457-1463.
• Ballesteros, M., Valenzuela, F., Robles, A., Artalejo, E., Aguilar, D., Andersen, C., Valdez, H. and Fernandez, M. 2015. One egg per day improves inflammation when compared to an oatmeal-based breakfast without increasing other cardiometabolic risk factors in diabetic patients. Nutrients 7 (5): 3449-3463.
• Bejaei, M., Wiseman, K. and Cheng, K. 2011. Influences of demographic characteristics, attitudes, and preferences of consumers on table egg consumption in British Columbia, Canada. Poultry Science 90 (5): 1088-1095.
• Boxall, P. C., Emunu, J. P., Asselin, A., Boyd, C., Goddard, E. and Neall, A. 2007. Consumer Attitudes, Willingness to Pay and Revealed Preferences for Different Egg Production Attributes: Analysis of Canadian Egg Consumers. Project Report of the Faculty of Agriculture & Forestry and Home Economics University of Alberta Canada: Department of Rural Economy. https://doi.org/10.7939/R3BR8MP4X
• Eckel, R. H., Jakicic, J. M., Ard, J. D., de Jesus, J. M., Miller, N. H., Hubbard, V. S., Lee, I.-M., Lichtenstein, A. H., Loria, C. M. and Millen, B. E. 2014. 2013 AHA/ACC guideline on lifestyle management to reduce cardiovascular risk: a report of the American College of Cardiology/American Heart Association Task Force on Practice Guidelines. Journal of the American College of Cardiology 63 (25 Part B): 2960-2984.
• Enviromental Protection Agency (EPA). 2018. Hen Eggs Production Data. Retrieved on November 10, 2019 from EPA Website: https://www.yum-bir.org/UserFiles/File/yumurta-veriler2019web.pdf
• Food and Agriculture Organization of the United Nations (FAOSTAT). 2019. Retrieved on November 10, 2019 from FAOSTAT Website: http://www.fao.org/faostat/en/#data/QL. Fernandez, M. L. and Calle, M. 2010. Revisiting dietary cholesterol recommendations: does the evidence support a limit of 300 mg/d? Current atherosclerosis reports 12 (6): 377-383.
• Fuller, N. R., Caterson, I. D., Sainsbury, A., Denyer, G., Fong, M., Gerofi, J., Baqleh, K., Williams, K. H., Lau, N. S. and Markovic, T. P. 2015. The effect of a high-egg diet on cardiovascular risk factors in people with type 2 diabetes: the Diabetes and Egg (DIABEGG) study—a 3-mo randomized controlled trial. The American journal of clinical nutrition 101 (4): 705-713.
• Geiker, N. R. W., Larsen, M. L., Dyerberg, J., Stender, S. and Astrup, A. 2018. Egg consumption, cardiovascular diseases and type 2 diabetes. European journal of clinical nutrition 72 (1): 44.
• Giannetto, C., Alibrandi, A., Zirilli, A. and Lanfranchi, M. 2016. Egg consumption among young people: A study through the application of the logistic regression model. American Journal of Applied Sciences 13 (6): 697-707.
• Greenacre, M. and Blasius, J. 2006. Multiple correspondence analysis and related methods. In Heap, Greenacre, M. and Pardo, R. (Eds). Multiple Correspondence Analysis of Subsets of Response Categories, p. 197-219. London: Chapman & Hall/CRC Taylor and Francis Group.
• Lesnierowski, G. and Stangierski, J. 2018. What's new in chicken egg research and technology for human health promotion?-A review. Trends in Food Science & Technology 71: 46-51.
• William, J. S., Debbie, N., Lynne, N. 2017. Egg science and technology. In Heap, Eunice C. Y. Li-Chan, William D. Powrie, Shuryo Nakai. (Eds). The chemistry of eggs and egg products, p. 105-175: Boca Raton: CRC Press. https://doi.org/10.1201/9780203758878
• Mesías, F. J., Martínez‐Carrasco, F., Martínez, J. M. and Gaspar, P. 2011. Functional and organic eggs as an alternative to conventional production: a conjoint analysis of consumers' preferences. Journal of the Science of Food and Agriculture 91 (3): 532-538.
• Mizrak, C., Durmuş, İ., Kamanli, S., Demirtaş, Ş. E., Kalebaşı, S., Karademir, E. and Doğu, M. 2012. Determination of egg consumption and consumer habits in Turkey. Turkish Journal of Veterinary and Animal Sciences 36 (6): 592-601.
• Panel, E. D. and Grundy, S. M. 2013. An International Atherosclerosis Society Position Paper: global recommendations for the management of dyslipidemia. Journal of clinical lipidology 7 (6): 561-565.
• Puertas, G. and Vázquez, M. 2019. Advances in techniques for reducing cholesterol in egg yolk: A review. Critical reviews in food science and nutrition 59 (14): 2276-2286. Ronald, R. 2000. Eggs and health promotion. First ed. Iowa: Academic Press.
• Ronzio, R. A. 2003. The encyclopedia of nutrition and good health. 2nd ed. Newyork: Infobase Publishing.
• Soliman, G. A. 2018. Dietary cholesterol and the lack of evidence in cardiovascular disease. Nutrients 10 (6): 780.
• Yamamoto, T., Juneja, L.R., Hatta, H., Kim, M. 1997. Hen eggs their basic and applied sciences. In Heap, Sugino, H., Nitoda, T. and Juneja, L. (Eds). General chemical composition of hen eggs, p. 13-24. Boca Raton: CRC Press.
• Sunwoo, H.H., Gujral, N. 2015. Chemical Composition of Eggs and Egg Products. In Heap, Cheung, P., Mehta, B. (Eds). Handbook of Food Chemistry, p.331-363. Berlin: Springer. doi.org/10.1007/978-3-642-36605-5_28