A high quality protein source, eggs have essential vitamins and minerals, and are very affordable.
The American Heart Association states that the consumption of one egg a day is permitted in healthy individuals as part of a heart-healthy dietary plan.
Egg yolk can potentially be used as a preventive strategy against degeneration associated with aging.
Eggs are USDA inspectedand graded accordingly.
THE CLEANEST SHIPPING OPERATIONS
Maintaining high quality standards is the top priority of American egg producers. The process begins before the egg is laid until it reaches the consumer.
When the eggs enter the processing facility, they are immediately washed with a disinfectant detergent solution. This process removes dirt without damaging the shell or altering quality. After washing, the eggs are rinsed, sanitized, graded according to USDA guidelines, and packaged. The eggs are then subjected to a light beam process to determine the quality of the egg. Finally, they are immediately moved to cooling facilities where they’re readied for distribution.
wash and disinfect
American eggs are washed, sanitized, packaged and shipped within hours of being laid. To maximize safety and quality, eggs are refrigerated throughout the supply chain and transportation process. Eggs are transported in refrigerated trucks or cargo ships in refrigerated containers at 38 ° F (3,36 ° C).
pack and transport
Shell eggs are packaged and transported mainly in plastic or fiber trays with a capacity of 30 eggs. The filled trays are packed in boxes with a capacity of 360 eggs. For storage and transportation, the capacity of the boxes is 30 dozen, which is a common standard throughout the industry.
Reducing the environmental footprint
Shell egg farms are more sustainable than ever before thanks to greater feed efficiency, advances in chicken housing and manure management systems. Today, farms use less water and energy every day, and they also emit fewer pollutant emissions than farms did in the past.
All aspects of the egg production process, including cultivating feed and raising the laying hens, has been updated to reduce the industry's environmental footprint and incorporate sustainability practices.
A landmark study by the Egg Industry Center compared US egg production in 2010 to industry in 1960. The egg sustainability study showed that although production has increased in the last 50 years, the industry significantly decreased its environmental footprint. According to the study, 32% less water is needed to produce a dozen eggs compared to 1960. Between 1960 and 2010 the volume of water used by the US egg industry for egg production would have filled 3 Olympic swimming pools.