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Home  >  Livestock & Pasture  >   Small-Scale Egg Handling (Summary)

Small-Scale Egg Handling


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By Anne Fanatico and Betsy Conner

Published 2009

Updated 2009

© NCAT

IP348

16 pages


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Introduction

Many small-scale egg producers sell specialty eggs, such as free-range or organic eggs, to the public at farmers' markets and other venues and need to wash the eggs or prepare the eggs for market. Immersing or soaking the eggs in water is not recommended, but small- and medium-scale egg washers that use brushes and sprayers are very expensive. Small producers often use low-tech methods to clean eggs, including dry cleaning, dipping and spraying or pouring. Small producers should also candle and grade eggs to ensure high quality.

Table of Contents

Introduction
Keeping eggs clean
Egg collection
Cleaning
Candling
Grading
Methods for washing, candling, and grading
Storage and distribution
Site facility
Egg products
Government regulations and grading
Organic egg handling
Conclusion
References
Further resources

Note: Digital downloads are in full color. Printed, mailed copies are only available in black & white.

 

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This page was last updated on: August 5, 2013