Consumer Perception of Ready-To-Eat Fruits Sold in Ogun and Lagos, Nigeria During the Covid-19 Pandemic

Abstract

Covid-19 pandemic is a global health issue that adversely affected every sector of the world’s economy. Fruits are known to be a source of vitamins providing the body with necessary defense against infections (inclusive of Coronaviruses). Nigerians prefer to buy ready-to-eat (RTE) fruits than whole fruits due to their high prices. Consumer perception of RTE fruits sold in Ogun and Lagos, Nigeria during the Covid-19 pandemic months in 2020 and within January and March 2021 via an online survey were compared. Ogun and Lagos states were selected because they represent major entry routes for land and air travel into Nigeria respectively. 500 respondents were obtained with 49.7% each as male and female respectively in Ogun state while Lagos had 49.5% and 50.5% of the male and female gender. In addition, the predominant age group that responded to the questionnaire falls within 21 – 30 with 49.7% in Ogun state and 54.1% in Lagos state. 96.1% of the respondents in Ogun state had a tertiary education while 99% was recorded to possess tertiary education in Lagos state. 34% respondents took RTE fruits 2- 3 times a week, 31.2% less than once a week while only 2.8% took RTE fruits 4 – 5 times a week. From the survey, 84% of the respondents were aware that fruits possess needed vitamins to fight infections while only 87.4% of the respondent were aware of fruit borne poisoning and have knowledge of fruit borne pathogens like Staphylococcus aureus, Escherichia coli, Klebsiella spp, Pseudomonas aeruginosa, Penicillium spp, Aspergillus niger and Rhizopus stolonifer. This study shows that fruit consumers neglected health consciousness in the purchase of RTE fruits in Ogun and Lagos in the first 3 months of 2021 compared to 2020. This negligence may result in a spike of another Covid-19 wave in Ogun and Lagos if the necessary food and health regulatory authorities fail to act timely. Also, the application of an effective hazard analysis and critical control point (HACCP) application reduces the chance of contamination of ready- to- eat fruits.