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History
of egg industry
What are egg products?
Advantages of egg products
History
of egg industry
The history of the egg industry starts in India, where a species
of wild hen called Bankiva was domesticated for the
first time. Once domesticated, Bankiva was taken to
neighboring nations in the east: Babylon, Persia, and Assyria.
Later, the Egyptians, breeders mainly of ducks and geese, invented
the first artificial incubation system.
Oddly, hens were not introduced to Europe until the 6th Century
B.C.
From its origins, the European egg industry was based almost
entirely on chicken eggs, despite the presence of different
varieties of ducks and quail.
Over time, production of chicken eggs has evolved dramatically,
in terms of production volumes and the technologies used. Chicken
husbandry has moved from the small barnyards where the birds
lived in a semi-wild state to enormous agroindustrial complexes,
with automatic farms that can house up to 500,000 birds per
unit.
With the development of genetics, it has been possible to breed
varieties of chickens of smaller size, capable of laying greater
numbers of eggs. At the same time, the development of nutritional
science has substantially improved the chicken’s diet,
to obtain higher egg yields.
Today, egg production has become a complex industry comprising
different divisions and areas of specialization. The main areas
are:
- Incubators
- Makers of equipment and facilities
- Food plants
- Egg production
- Laboratories that make vitamins, vaccines,
etc.
- Egg processors
What
are egg products ?
Officially, the term “egg products” refers
to all forms of this food other than egg in the shell.
These products are processed, pasteurized, and marketed
in different forms. Today, research and the application of
new technologies have led to the emergence of a wide assortment
of egg products with increasingly higher quality, lower cost,
and optimum functionality.
Egg products are basic ingredients in the
production of a vast assortment of products, both in the
food industry and in other industries.
Specific Functional Properties :
- Coagulation:
The change protein structures in egg whites undergo
when exposed to heat, gelling. This is ideal, for example,
for preparation of fillings for cakes and cookies.
- Formation of structures:
The ability of egg proteins to hold air, which
allows them to create forms and structures in the
products in which they are used, as in the case of
baked goods.
- Emulsifier:
Egg yolk, due to the fats it contains, can join two insoluble
products such as water and oil. This is ideal for making
mayonnaises and dressings.
- Nutrition:
Egg is one of the most nutritious natural food products
there is. It contains a wide assortment of nutrients: proteins,
minerals, and vitamins.
- Appearance:
Egg is also used to add color and texture, mainly in baking.
- Flavor:
In many recipes, egg is used to add flavor and consistency..
Advantages off egg products
The main advantages of using egg products
can be summarized as follows:
- They adapt to different
productio processes
Egg products can be made to conform to the specifications
required by each client or each process. They are
very versatile. Specific quantities can be used and
the remainder returned to storage. They do not require
special equipment and are free of waste such as shells
- They are safe products
They are pasteurized, which guarantees their microbiological
quality. Also, before they are delivered to the client,
it is conformed that they fully satisfy the established
quality requisites, issuing a product release certificate
to evidence compliance.
- They allow lower
costs
The different forms of egg products and their adaptability
to processes significantly lower costs of handling, shipping,
storage, and loss in processing.
- They have equal
nutritional quality
Egg products are no different in terms of nutritional
value from eggs in shell and preserve the characteristics
of the natural product.
- They are uniform
The different varieties of egg products are completely
uniform products that guarantee the same characteristics,
eliminating undesirable variations in quality of recipes
and products.
- They have longer
shelf life
Thanks to their process and their physical characteristics,
as well as the different packing materials, egg products
can be stored for long periods. Depending on the type
of product, shelf life may range from 10 days to more
than one year.
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