The types of commodities are very simple. The shell egg, or whole fresh egg, is the ultimate commodity. The eggs produced are either white or brown. The different shell colors come from different types or strains of chickens which have different origins. The white shell eggs are produced from hens which originated from the Mediterranean in Europe and are known as the Leghorn strain. The brown shell eggs are produced from hens which originated from breeds developed in the Americas known as the New Hampshire or Rhode Island Red strains. The shell color and a slight difference in shell membrane strength are the only differences between eggs. There are no differences between the eggs nutritionally.

All hens lay eggs, however in North Carolina as in most of the world, the Single Comb White Leghorn is the breed of choice for laying hens. They are small, compact and produce a consistently high quality AA large egg. The number of laying hens varies, but in general North Carolina requires one laying hen for every person in the state. On average, a person eats 240 eggs per year which is approximately what one laying hen puts out a year.

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Once North Carolina, the egg industry gradually developed into small on-farm enterprises which had a few hundred birds. The care and egg collection was typically left in the care of the farm wife and she used the egg money for luxuries in the household. In order to provide eggs throughout the year, storage techniques were developed to extend the freshness of the eggs. The eggs were packed in hogs head barrels in oat hulls. The barrels were then placed in ice houses or fruit cellars. This would extend the supply of eggs during the winter months.

With the development of refrigeration, cold storage facilities were constructed in the early 1900s which could hold eggs at 30 F. This would provide a supply of eggs throughout the year, however, the eggs were not of the best quality at the end of the storage period. Therefore in 1928 the USDA developed the first egg inspection regulations to help improve the quality of cold storage eggs.

With the development of modern husbandry practices in the 1920s to 1940s using confinement techniques and nest boxes the egg production industry began. The practices of which included the development of nutritious diets and disease control techniques.

Eggs have always been used as food, but today the choices are more numerous. Eggs are used in cooking, cosmetics, vaccines, games and decoration. The biggest change is in the foodservice (restaurant) industry. Eggs are being processed further than in the past, where eggs where only shipped fresh. Today, chefs can buy eggs already cooked, hard boiled, diced, sliced, etc. With the increased use of the processed eggs, some choices and benefits arise for the end user. Smaller storage space is required for processed eggs than in-shell eggs. Preparation time is also cut down and in some cases there is no cooking required. There are also longer storage periods available.

The main improvement in the egg industry due to technology is that the egg supply is constant throughout the year. Eggs are now used throughout the day instead of just for breakfast. The use of eggs overall has decreased throughout the years, because there is a large variety of foods to choose from today than in the past. Another reason is that people are not cooking as much and buying more ready-made meals. The health concerns of today also has people on a stricter diet than in the past.

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The chickens are kept indoors and may be housed in cages or may be free running. This allows for better nutrition and disease control within the flock. Disease control is more efficient if they are housed in cages. Since the hens are already housed, most producers don't worry about storms and bad weather.

Most chickens are fed diets mostly of corn and soybean meal which are balanced for minerals and vitamins. Birds which don't receive the right nutrition produce eggs at very low rates or not at all.

In the egg industry special equipment is used to make the job of the farmer easier. Cages, feeders, ventilators, egg graders, candling machines, washers and packing machines are used. Another special tool used in the egg industry is vaccinations. Vaccinations are given to the chickens to prevent various diseases. These vaccinations help the chickens to stay in good health while not harming the end user of the product.

All eggs are inspected for quality before they are sold. The North Carolina Department of Agriculture and Consumer Services, Grading and Regulatory Division, grades the eggs according to USDA guidelines. The grading is done on an egg grading machine. Each egg has to be individually inspected and weighed. In the grading process, egg shells are inspected for soundness, shape, texture and strength. The interior is generally inspected by "candling", a process by which light shining through the egg enables the grader to see the quality--height and roundness of the yolk, and thickness of the white or albumen.

A grade of AA is the highest quality egg, free of defects and is albumen thick. The aircell on an AA is 1/8" or less. An A grade is a high quality egg, free of defects and is albumen thick. The aircell is between 1/8" and 3/16" on a grade A. A B grade is a low quality egg, free of defects and is albumen thin with a yolk that moves freely. The aircell of a grade B is between 3/16" and greater. Graders check the shell strength to see if it is damaged and for any loss of egg contents due to leaking. They also check for blood or meat spots.

Anatomy of an Egg
Click on picture for a larger version

Once an egg has been graded, it is ready to be packaged. Shelled eggs are sold fresh, any eggs that are further processed are either sold fresh, frozen, dried or hard-cooked. Fresh shelled eggs are most commonly sold in North Carolina. Eggs are usually sold in cartons or flats in 6, 12, 18 or 24. It is done this way because the customers are used to buying eggs this way. They demand it is done this way because it's what they know.

The most common place for people to find eggs is in the grocery store. But how do they get there? Normally the eggs go from the producer to a wholesaler. A wholesaler buys the eggs from the farmer and then sells it to a retail outlet for more money so that he or she makes money off the deal. Eggs are shipped domestically to South Carolina, Virginia, Tennessee, Georgia, Pennsylvania and New York. Internationally they are exported to Mexico and Canada.

When eggs are taken from the farm house to the wholesaler and then to the retail outlet, they must travel in a vehicle equipped with special features. Eggs must stay cold therefore producers ship eggs in refrigerated trucks. Before automobiles, farmers used to transport eggs by horse and buggy or by hand in baskets.

When in the grocery store, there are some things you can do to make sure that you are buying fresh eggs. Make sure that you check the expiration date or the date of packing on the side of the carton. Eggs stay high quality for three to four weeks after pack date. Hard-cooked eggs may be kept in the refrigerator up to one week.

Checking the label on eggs is also a good idea. All eggs must carry the grade of the egg and the word eggs. This is an industry standard that all North Carolina egg producers usewhich is given out by the NCD&CS Grading and Regulatory Division.

Once eggs are brought home from the supermarket, there are a few things that should be done to keep them in good condition. Eggs should be stored in their cartons in the refrigerator. Place the eggs on an inside shelf. Repeated opening and closing of the door can cause the temperature to go up and down, while slamming the door can cause breakage. The carton protects eggs from picking up odors and flavors from other foods and prevents moisture loss.

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An egg contains the highest quality protein of any food except a mother's milk, 12 minerals and all the essential vitamins except Vitamin C. Eggs contain riboflavin which helps in energy metabolism. Egg yolks are one of the few foods that contain Vitamin D. Vitamin D helps in the formation and maintenance of healthy bones and teeth. Vitamin B-12 helps in the formation of red blood cells and plays an important role in the nervous system. Folic acid is a very important vitamin as it controls functions for cell division. If pregnant women do not get enough folic acid, the baby could have birth defects or the woman could lose the baby before its born. As you can see, these vitamins along with the egg's other 69 different nutrients play an important role in the maintenance and growth of our bodies.

Eggs are definitely an economical and nutritious food for breakfast, lunch or dinner. Next time your in the grocery store, pick up a carton and think of all the wonderful goodies you can prepare with them. And remember Goodness Grows In North Carolina!!

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