Profiling the egg consumer: attitudes, perceptions and behaviours

Hansstein, Francesca Valeria

doi:10.1533/9780857093912.1.39

Cited by 5 publications

(3 citation statements)

References 39 publications

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“…It is known that storage time directly affects the reduction of nutritional properties and freshness, which consumers recognize as a lack of quality (Coronel-Reyes et al , 2018) and as very important information they need when buying eggs. On the other hand, it is very difficult for farmers to invest funds in brand-related promotion, because they sell unprocessed, raw product (Hansstein, 2011), resulting in the brand being the least important factor to consumers when buying eggs.…”

Section: Resultsmentioning

confidence: 99%

Quality perception throughout the table egg supply chain

Mitrović

Tomašević

Đjekić

2021

BFJ

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Purpose:This research shows how the perception of quality differs through the table egg chain and highlights the main quality characteristics for each studied chain participant (farm, retail, consumer).Design/methodology/approach:Observing the change in perception starts from the farm, through retail to the end consumer using the customer–supplier interaction, while looking back from the consumer to the farm, the application of the quality function deployment (QFD) was used. The study included 30 farms, 50 retail stores, 1,000 customers and 300 households.Findings:The farm–retail comparison highlights the type of production as the dominant factor affecting egg quality for both of these participants, followed by hen diet and the type of laying hen hybrid from the farmer's point of view, while retail focuses on packaging and egg damage. Egg quality aspects from the retail–household perspective emphasize the shell appearance and the origin of the eggs, while shelf life and egg class are equally important characteristics for both participants. The application of the QFD throughout the entire egg chain emphasizes quality vs price as the most important characteristic.Originality/value:This study could serve to food policy makers as an introduction to further research and production orientation in relation to the set of quality requirements associated with the egg supply chain.

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Section: Resultsmentioning

confidence: 99%

Quality perception throughout the table egg supply chain

Mitrović

Tomašević

Đjekić

2021

BFJ

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“…Up to now, many surveys have been carried out on consumer perception and attitudes toward eggs (Ergönül, 2013; Hansstein, 2011; Nesbitt et al., 2014; Odeyemi et al., 2019); however, studies associated with consumers’ behavior focusing the storage of raw eggs at their homes are few.…”

Section: Consumer Food Journey: Where and How Risk May Occurmentioning

confidence: 99%

Salmonella in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factors

Cardoso

Nicolau

Borda

et al. 2021

Comp Rev Food Sci Food Safe

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Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella in eggs from a consumer's perspective, analyzing the hazard occurrence and the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach, some steps along the food journey were identified as Critical Consumer Handling (CCH)—steps in which consumers, through their behavior or choice, can significantly reduce the level of Salmonella in eggs and egg products. From shopping/collecting to consumption, each of these steps is discussed in this review to provide an evidence‐based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose Salmonella‐free eggs (those that some official entity or producer guarantees that does not contain Salmonella), when available, especially for dishes that are not fully heat treated. Second, as guaranteed Salmonella‐free eggs are only available in a few countries, refrigerated storage from the point of collection and proper cooking will significantly reduce the risk of salmonellosis. This will require a revision of the actual recommendations/regulations, as not all ensure that eggs are maintained at temperatures that prevent growth of Salmonella from collection until the time of purchasing.

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“…This can be useful for producers who want to ensure consistent quality across all types of eggs and consumers who want to purchase high-quality eggs. Another reason for this is that the egg industry is shifting from cage to cage-free [13][14][15][16]. Therefore, introducing floor eggs is beneficial for application in the cage-free egg industry.…”

Section: Introductionmentioning

confidence: 99%

A Computer Vision-Based Automatic System for Egg Grading and Defect Detection

Yang

Bist

Subedi

et al. 2023

Animals

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Defective eggs diminish the value of laying hen production, particularly in cage-free systems with a higher incidence of floor eggs. To enhance quality, machine vision and image processing have facilitated the development of automated grading and defect detection systems. Additionally, egg measurement systems utilize weight-sorting for optimal market value. However, few studies have integrated deep learning and machine vision techniques for combined egg classification and weighting. To address this gap, a two-stage model was developed based on real-time multitask detection (RTMDet) and random forest networks to predict egg category and weight. The model uses convolutional neural network (CNN) and regression techniques were used to perform joint egg classification and weighing. RTMDet was used to sort and extract egg features for classification, and a Random Forest algorithm was used to predict egg weight based on the extracted features (major axis and minor axis). The results of the study showed that the best achieved accuracy was 94.8% and best R2 was 96.0%. In addition, the model can be used to automatically exclude non-standard-size eggs and eggs with exterior issues (e.g., calcium deposit, stains, and cracks). This detector is among the first models that perform the joint function of egg-sorting and weighing eggs, and is capable of classifying them into five categories (intact, crack, bloody, floor, and non-standard) and measuring them up to jumbo size. By implementing the findings of this study, the poultry industry can reduce costs and increase productivity, ultimately leading to better-quality products for consumers.

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Profiling the egg consumer: attitudes, perceptions and behaviours

Cited by 5 publications

References 39 publications

Quality perception throughout the table egg supply chain

Quality perception throughout the table egg supply chain

Salmonella in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factors

A Computer Vision-Based Automatic System for Egg Grading and Defect Detection

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