Knowledge, perceptions, and practices regarding cooking and storage of olive oil: A consumer survey in Lebanon
Background: Olive oil consumption and production are evident among Lebanese households, yet little is known about the knowledge, perceptions, and practices of Lebanese consumers of olive oil. Methods: A total of 610 adolescents and adults who consume olive oil were surveyed using a semi-qualitative...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324003168 |
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| author | Mariam Houmani Suzan Haidar Ranim Assi Hussein F. Hassan Rana Rizk |
| author_facet | Mariam Houmani Suzan Haidar Ranim Assi Hussein F. Hassan Rana Rizk |
| author_sort | Mariam Houmani |
| collection | DOAJ |
| description | Background: Olive oil consumption and production are evident among Lebanese households, yet little is known about the knowledge, perceptions, and practices of Lebanese consumers of olive oil. Methods: A total of 610 adolescents and adults who consume olive oil were surveyed using a semi-qualitative questionnaire comprising 47 questions between August 2022 and May 2023. Descriptive analyses of knowledge, perceptions, and practices were conducted in addition to a regression analysis of the predictors of higher knowledge. Results: 610 participants were included (61.0 % aged <25 years, and 71.5 % females; 53.8 % olive oil producers). Mainly, participants bought their olive oil once (37.0 %) and in bulk (52.8 %), utilized olive oil daily (55.1 %), and used approximately 2 teaspoons per day (27.4 %). In addition, 29.5 % of the participants’ households consumed more than 30 L per year. Most participants described olive oil as ‘fresh’ (66.1 %), expressed a strong preference for domestic olive oil over imported varieties (66.1 %), believed that olive oil is good for consumption without cooking, other oils/fats are better to cook (53.4 %), and 53.1 % favored olive oil based on its color. Regarding storage, 76 % stored olive oil in a closed cabinet, and 36.6 % used tinplate containers. Half the participants were not concerned about the oil being adulterated (50.2 %); 73.4 % trusted olive mills, and 33.1 % had no trust at all in public food safety authorities concerning olive oil and table olives. Finally, 37.2 % considered that the price of olive oil was high relative to other fats and oils. The mean knowledge score ± standard deviation (SD) was 7.33 ± 2.71 over 10. Higher age than 25 years, male gender, living in the South or Bekaa, being married, having a higher reported BMI, obtaining olive oil from self/family/known sources and olive oil mills, purchasing in bulk, and storing in opaque glass containers colored green, or brown were positively associated with knowledge of olive oil. Conclusion: Our study reveals high consumption of olive oil but poor related knowledge and practices among consumers. Consumer education programs on olive oil and relevant practices are warranted, especially for young, female, people living in Beirut, single, and lean individuals. Addressing consumer concerns regarding adulteration and strengthening trust in public food safety authorities are needed. |
| format | Article |
| id | doaj-art-a3984fc3d3eb43118df3664e9c7ad04d |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-a3984fc3d3eb43118df3664e9c7ad04d2024-12-16T05:37:10ZengElsevierJournal of Agriculture and Food Research2666-15432024-12-0118101279Knowledge, perceptions, and practices regarding cooking and storage of olive oil: A consumer survey in LebanonMariam Houmani0Suzan Haidar1Ranim Assi2Hussein F. Hassan3Rana Rizk4Department of Nutrition and Food Sciences, Faculty of Arts and Sciences, Lebanese International University, Beirut, 14404, LebanonDepartment of Nutrition and Food Sciences, Faculty of Arts and Sciences, Lebanese International University, Beirut, 14404, LebanonNutrition Program, Department of Natural Sciences, School of Arts and Sciences, Lebanese American University, LebanonNutrition Program, Department of Natural Sciences, School of Arts and Sciences, Lebanese American University, Lebanon; Corresponding author. Nutrition Program, Department of Natural Sciences, School of Arts and Sciences, Lebanese American University, Lebanon.Nutrition Program, Department of Natural Sciences, School of Arts and Sciences, Lebanese American University, Lebanon; Institut National de Santé Publique, D’Epidémiologie Clinique, et de Toxicologie (INSPECT-LB), Lebanon; Corresponding author. Nutrition Program, Department of Natural Sciences, School of Arts and Sciences, Lebanese American University, Lebanon.Background: Olive oil consumption and production are evident among Lebanese households, yet little is known about the knowledge, perceptions, and practices of Lebanese consumers of olive oil. Methods: A total of 610 adolescents and adults who consume olive oil were surveyed using a semi-qualitative questionnaire comprising 47 questions between August 2022 and May 2023. Descriptive analyses of knowledge, perceptions, and practices were conducted in addition to a regression analysis of the predictors of higher knowledge. Results: 610 participants were included (61.0 % aged <25 years, and 71.5 % females; 53.8 % olive oil producers). Mainly, participants bought their olive oil once (37.0 %) and in bulk (52.8 %), utilized olive oil daily (55.1 %), and used approximately 2 teaspoons per day (27.4 %). In addition, 29.5 % of the participants’ households consumed more than 30 L per year. Most participants described olive oil as ‘fresh’ (66.1 %), expressed a strong preference for domestic olive oil over imported varieties (66.1 %), believed that olive oil is good for consumption without cooking, other oils/fats are better to cook (53.4 %), and 53.1 % favored olive oil based on its color. Regarding storage, 76 % stored olive oil in a closed cabinet, and 36.6 % used tinplate containers. Half the participants were not concerned about the oil being adulterated (50.2 %); 73.4 % trusted olive mills, and 33.1 % had no trust at all in public food safety authorities concerning olive oil and table olives. Finally, 37.2 % considered that the price of olive oil was high relative to other fats and oils. The mean knowledge score ± standard deviation (SD) was 7.33 ± 2.71 over 10. Higher age than 25 years, male gender, living in the South or Bekaa, being married, having a higher reported BMI, obtaining olive oil from self/family/known sources and olive oil mills, purchasing in bulk, and storing in opaque glass containers colored green, or brown were positively associated with knowledge of olive oil. Conclusion: Our study reveals high consumption of olive oil but poor related knowledge and practices among consumers. Consumer education programs on olive oil and relevant practices are warranted, especially for young, female, people living in Beirut, single, and lean individuals. Addressing consumer concerns regarding adulteration and strengthening trust in public food safety authorities are needed.http://www.sciencedirect.com/science/article/pii/S2666154324003168Olive oilKnowledgePracticesConsumer behaviorExtraction mechanismColor |
| spellingShingle | Mariam Houmani Suzan Haidar Ranim Assi Hussein F. Hassan Rana Rizk Knowledge, perceptions, and practices regarding cooking and storage of olive oil: A consumer survey in Lebanon Journal of Agriculture and Food Research Olive oil Knowledge Practices Consumer behavior Extraction mechanism Color |
| title | Knowledge, perceptions, and practices regarding cooking and storage of olive oil: A consumer survey in Lebanon |
| title_full | Knowledge, perceptions, and practices regarding cooking and storage of olive oil: A consumer survey in Lebanon |
| title_fullStr | Knowledge, perceptions, and practices regarding cooking and storage of olive oil: A consumer survey in Lebanon |
| title_full_unstemmed | Knowledge, perceptions, and practices regarding cooking and storage of olive oil: A consumer survey in Lebanon |
| title_short | Knowledge, perceptions, and practices regarding cooking and storage of olive oil: A consumer survey in Lebanon |
| title_sort | knowledge perceptions and practices regarding cooking and storage of olive oil a consumer survey in lebanon |
| topic | Olive oil Knowledge Practices Consumer behavior Extraction mechanism Color |
| url | http://www.sciencedirect.com/science/article/pii/S2666154324003168 |
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