Determination of egg consumption and consumer habits in Turkey

Authors: CENGİZHAN MIZRAK, İSMAİL DURMUŞ, SERDAR KAMANLI, ŞAHNUR ERDOĞAN DEMİRTAŞ, SÜLEYMAN KALEBAŞI, ENDER KARADEMİR, MURAT DOĞU

Abstract: The aim of this study was to determine egg consumption habits in Turkey. Questionnaires prepared to determine habits regarding egg consumption were supplied to 2241 families. Sampling sizes and sample addresses were provided by the Turkish Statistical Institute. Data obtained through the questionnaires were analyzed using SPSS. Of the families that participated in the study, 98% consume eggs and the number of eggs consumed per person was 158 per year. In addition, 67.82% of the eggs consumed were purchased from supermarkets and 62.40% of the consumers pay most of their attention to the production date. The eggs were most often consumed in the morning, at a percentage of 85.52%, and 70.28% of all of the eggs were boiled for consumption. Egg packaging has an impact on consumer choice at a rate of 67.46%, and eggs packaged in egg trays covered with plastic wrap are preferred at a rate of 58.26%. Eggs with deep yellow yolks were preferred by 81.20% of the families. It was also found that 72.42% of the families were not knowledgeable about organic eggs. It is generally believed that egg consumption will decrease at a rate of 36% in the event of an avian influenza epidemic, as was the case with a previous epidemic in Turkey and around the world. Moreover, 67.11% of consumers believe that government supervision of egg production is inadequate. Egg consumption is low in society. Effective promotion and advertising campaigns about the nutritional value of eggs for a healthy society should be organized to create well-informed consumers.

Keywords: Egg, consumption, habit, packaging, survey

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