ASSESSMENT OF CONSUMERS AWARENESS AND ATTITUDE TOWARDS POWDERED EGG

Résumé

Assessment of consumers awareness and attitude towards powdered eggs (albumen, yolk and whole), was determined in this study. A dehydrator was used in drying the eggs. The fresh liquid eggs yielded 5g, 10g and 15g of powdered albumen, yolk and whole eggs respectively. As drying of egg is a successful way of solving egg glut problem as well as value addition, a purposive survey of 120 respondents was randomly conducted at ABU quarters using a structured questionnaire to determine consumers‟ awareness or acceptability on powdered egg and their attitudes towards quality attributes of egg products. Data collected were analyzed using Statistical
Package for Social Sciences (SPSS). Only 5.8% have knowledge about powdered egg and its utilization and 15.1% were aware that powdered egg exists. 67.5% of the consumers did not care if the product is of fresh or powdered when buying, hence there is market potential to powdered egg as 66.7% were willing to buy powdered egg products even if not certified by a regulatory body, hence there is market potential for powdered egg and products. It could be recommended that, more awareness on processing, marketability and utilization of powdered egg should be done through extension services to producers and consumers.