Poultry production / Production of eggs and egg products / Packing and processing of eggs

Packing and processing of eggs

The last two stages of the egg production chain are egg packing and processing.

The definition of egg packing is; Process within a packing station.

A packing station receives eggs of different farmers and delivers eggs to the retail or processing industry. A packing station can be a separate company or combined with a layer farm.

At the packing station eggs are collected, sorted by quality and packed in different packages. The risks during this process and solutions are linked in the next diagram.

Egg processing

Eggs that are not packed for consumption are processed in different products. These products can be classified as refrigerated liquid, frozen, dried and speciality products. For many years, eggs were marketed primarily as whole shell eggs, but in recent years egg consumption in the form of egg products increased. Egg products are used world-wide by food service industry, commercial food industry, cosmetic industry and painting industry.

The term "egg products" refers to eggs that have been removed from their shells for processing. The processing of egg products includes breaking eggs, filtering, mixing, stabilising, blending, pasteurising, refrigerating or drying and packaging. Basic egg products include whole shell eggs, whites, yolks and various blends with or without non-egg ingredients that are processed and pasteurised and may be available in liquid, frozen, and dried forms.

Perception of egg quality depends on which sector of the production and marketing channel carries the evaluation out. Producers tend to relate quality to productivity, consumers to visual traits and industrials to final product quality. In a practical sense there are three major physical characteristics of eggs which consumers can describe qualitatively and quantitatively. Shell, albumin and yolk characteristics are to different degrees the criteria on which basis the quality judgement is made.