A multi-criteria stated method to analyze consumers’ preference and sensory evaluation towards omega-3 enriched eggs: The Analytical Hierarchy Process (AHP)
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The appropriateness of the Analytical Hierarchy Process (AHP) technique to analyze consumers’ acceptance of eggs was assessed for the first time and compared with the traditional nine-point hedonic scale. The relative importance of egg attributes (egg type: regular, free-range, enriched with omega-3; egg size: small, medium, large; origin: local, regional, other Spanish origin; and price) was also evaluated. A structured face-to-face questionnaire was carried out in Barcelona. Consumers conducted a hedonic evaluation of three types of commercialized eggs (regular, free-range and enriched with n-3) using the AHP and the nine-point scale. Empirically, the producers of the enriched eggs should revise the feeding mixture for laying hens to minimize the negative impact that the enrichment had on sensory properties of eggs. Methodologically, the AHP approach seems to be a reliable tool to evaluate consumer hedonic preferences. However, other food products and larger sample size should be tested.