The Analysis of The Demand for Liquid Egg in Taiwan

• Main Authors: Hsiang-ting Chen, 陳香婷
• Other Authors: Jing-Jung Chen
• Format: Others
• Language: zh-TW
• Published: 2001
• Online Access: http://ndltd.ncl.edu.tw/handle/06946602002294506353

碩士 === 東海大學 === 食品科學系 === 89 === ABSTRACT This study uses Factor analysis, Market building method, Probit and Logit regression model and Duncan’s multiple-ranking test to analyze all potential buyers in the liquid egg market. The majority of liquid egg consumption is by food processing industries. More specifically, they are the bakery industry; product manufacturers such as egg bean curd, mayonnaise, dairy products, and fish surimi goods; other sources (e.g. boxed lunches, utilization in the convenience stores, central kitchens); and lastly, restaurants. The behavior survey on liquid egg users’ reports that price, quality, and convenience are the most important factors when consumers decide to purchase liquid egg products. Based on the questions regarding the food processing industry’s willingness to purchase liquid egg, results indicate that there are two key motivating aspects: “capital” and “bakery industry”. In other words, these two factors can increase the willingness of food processing industry to purchase liquid egg. Then there are three factors affect this enthusiasm: “price of liquid egg”, “the egg white and the egg yolk are separated” and “quality of liquid egg”. If liquid egg producers wish to increase the willingness of the food processing industries to purchase liquid egg, they must strengthen the quality and control the price of liquid egg according to users’ demand. Keyword: egg, liquid egg, egg product, Probit and Logit model, demand analysis