Eggs: collection, grading, dry cleaning, storage, shelf life, transport
An egg is sold with its shell, and the shell protects only what you have not made it suffer: a night in the nest at 30 °C, a wash with water, a tray left in the sun on a roadside. Between the hen and the customer, the egg passes through ten pairs of hands and three temperatures, and each step can take a week off its life or break it. This lesson teaches you to collect often, grade correctly, clean without water, store cool, count the days and transport without breakage, with the figures that let you know, every week, how many eggs you lose and where.
13 min read · 5-question quiz at the end
By Abdul Hussein ChoumanFounder of NEXTEKCI · Agnibilékrou hatchery since 2006This lesson is part of Level 12 — From farm to customer: slaughter, eggs, sales. It opens to registered students who have passed the level 11 exam. Levels 1 to 5 and the tracks remain readable by everyone.
- ✓Explain what protects an egg (shell, cuticle, membranes) and what degrades it (heat, humidity, water, knocks, time)
- ✓Organise collection 2 to 3 times a day and calculate the trays expected from the laying rate
- ✓Grade by quality and by size, clean dry, and put figures on the rates of breakage, cracks and dirt
- ✓Store, count the shelf life according to temperature, and transport without breakage