EVALUATION OF CONSUMERS’ PERCEPTION ON SOME QUALITY ATTRIBUTES OF EGG PRODUCTS

Abstract

Perception of consumers on some quality attributes of egg products (fresh egg, powdered whole egg, powdered albumen, powdered yolk) was determined in this study. This was done using a survey of simple random sampling. The price has the highest value showing that it is an important quality in egg consumption with the frequency of 72(60%). It was concluded that, consumers’ perception on convenience of packaging, aroma, colour and ease of preparation are very important quality attributes, while price, food safety, texture and taste are important quality attributes for egg products. Consumers showed more preference on fresh egg than on powdered egg, while most of the consumers never used powdered egg. For colour, fresh is ranked first with 103(85.8%) and reconstituted 17(14.2%). Fresh is ranked second with 21(17.5%) and reconstituted is ranked second with 29(24.4%) and 70(58.3%) never use. It is recommended that, fresh egg could be processed into powder as separate albumen, yolk or whole with value addition, like better packaging, colour, taste. Again, more awareness on processing, marketability and utilization of powdered egg should be done through extension services to producers and consumers.