Consumer Perceptions of Eggs from Different Production Systems in Bandırma District, Türkiye

This study aimed to determine consumers’ knowledge, preferences, and perceptions regarding eggs obtained from different production systems in Bandırma, Türkiye. Data were collected through face-to-face interviews with 593 randomly selected adults in January and February 2026 using a 27-item questionnaire. Descriptive statistics, chi-square tests, Cramer’s V, and logistic regression analysis were applied. Weekly egg consumption was most frequently reported as 4–7 eggs (38.3%). When price and availability were assumed to be equal, free-range (35.6%) and organic eggs (31.7%) were the leading choices. Among the participants, 45.7% reported knowing the production codes printed on eggs, while 54.3% did not. Freshness (61.7%), price (41.1%), and organic production (33.9%) were the most frequently reported purchasing criteria. Most participants perceived free-range or village eggs as healthier than cage-produced eggs (68.0%), and 63.2% stated that production-system information on packaging influenced their purchasing decisions. The findings indicate that freshness, price, health perceptions, product information, and willingness to pay are central to egg preferences in Bandırma. As the first study conducted on this subject in Bandırma District, this research contributes region-specific evidence to the literature on egg consumer preferences and provides data for future research and stakeholders in the poultry/egg sector.