Table Eggs in Trinidad & Tobago
Title: A Strategy for Marketing Table Eggs in Trinidad
Background of the industry that will be researched
The table egg industry of Trinidad and Tobago (T&T) is an important and integral component of the livestock sector, providing gainful employment and producing useful nutritional benefits for the population. In recent years, the table egg industry has been faced with a number of changes including a reduction in the amount of eggs consumed by the population. According to the President of the Caribbean Poultry Association (CPA), egg consumption in the region continues to be low at approximately 73 per person per annum (Ali, 2011). Locally, the public consumes a mere 53 per person per annum. Despite this, there has been a significant growth in the number of egg producers countrywide. As a result, the country is considered to be self-sufficient in table egg production and has the potential to generate significant expansion in this sector. As it stands, there are several producers of table eggs but four main producers control the market. They are: El Chico Spring Fresh K&S Floyd – – – – Michael Dornellas Harrypersad Singh Kazim Khan David Floyd
Problem Statement
For many years nutritionists and health practitioners have challenged the health benefits of table eggs. There exists a popular belief among many people that eggs contain ‘bad’ cholesterol and are therefore bad for your heart. While new research has proven otherwise, the negative perception still persists today.
Another concern in this arena is that most food processors in do not use locally produced table eggs. A plausible explanation for this is the issue of convenience and food safety. In hectic restaurant/hotel kitchens, meals have to be prepared in a timely manner. The process of using shelled eggs will require caution during the cracking and preparation stages. Unfortunately these situations does not afford food preparers the luxury of time, hence the preferred choice of liquefied
Background of the industry that will be researched
The table egg industry of Trinidad and Tobago (T&T) is an important and integral component of the livestock sector, providing gainful employment and producing useful nutritional benefits for the population. In recent years, the table egg industry has been faced with a number of changes including a reduction in the amount of eggs consumed by the population. According to the President of the Caribbean Poultry Association (CPA), egg consumption in the region continues to be low at approximately 73 per person per annum (Ali, 2011). Locally, the public consumes a mere 53 per person per annum. Despite this, there has been a significant growth in the number of egg producers countrywide. As a result, the country is considered to be self-sufficient in table egg production and has the potential to generate significant expansion in this sector. As it stands, there are several producers of table eggs but four main producers control the market. They are: El Chico Spring Fresh K&S Floyd – – – – Michael Dornellas Harrypersad Singh Kazim Khan David Floyd
Problem Statement
For many years nutritionists and health practitioners have challenged the health benefits of table eggs. There exists a popular belief among many people that eggs contain ‘bad’ cholesterol and are therefore bad for your heart. While new research has proven otherwise, the negative perception still persists today.
Another concern in this arena is that most food processors in do not use locally produced table eggs. A plausible explanation for this is the issue of convenience and food safety. In hectic restaurant/hotel kitchens, meals have to be prepared in a timely manner. The process of using shelled eggs will require caution during the cracking and preparation stages. Unfortunately these situations does not afford food preparers the luxury of time, hence the preferred choice of liquefied