Work

Perceptions of In‐Home Usage Experience and Price: Results of Consumer Research on Nutritional Innovations for Improving Maternal and Child Nutrition in Ethiopia

Year: 2025

Type: article

Abstract: Despite progress in improving maternal and child nutrition, there are still high levels of stunting and anemia in Ethiopia, primarily caused by dietary diversity and low consumption of animal-sourced foods (ASFs). One promising solution is the utilization of egg powder, for it requires reduced transport and storage costs, has an extended shelf life, and versatile usage compared to whole eggs. A consumer research study conducted by Sight and Life (SAL) and the Ethiopian Public Health Institute (EPHI) aimed to explore opportunities for introducing powdered egg products targeting pregnant and lactating women (PLW) and children 6-60 months old in Ethiopia. The qualitative study assessed participants' usage of egg powder across four prototypes: (i) plain egg powder, (ii) Shiro with egg powder, (iii) porridge mixed with egg powder, and (iv) egg powder scrambled with the local flatbread (injera). The research focused on participants' reactions to each prototype, considering preparation, cooking, and consumption experience, and gauged perceptions regarding each prototype's relevance, pricing, packaging, and place of purchase. A total of 38 participants were recruited across four regions with the following criteria: (1) Mothers with at least one child under 5; (2) PLW; (3) Decision-makers in their households regarding food purchases; (4) Literate, to ensure comprehension of the recipe booklet and label elements; (5) Not averse to the consumption of eggs; (6) No history of egg allergies (including family members); and (7) Belonging to lower-income categories. Overall, the egg powder received positive feedback, with identified areas for improvement indicated, mostly from an organoleptic point of view (unpleasant smell during the preparation stage). An in-home usage study of egg powder revealed positive reactions, particularly for the Shiro and baby porridge prototypes. The results are critical in identifying and introducing the most appropriate egg powder product for women and children in Ethiopia.

Source: Food Science & Nutrition

DOI: 10.1002/fsn3.4758