The simplest method to preserve an egg is to treat it with salt. Salt draws water out of bacteria and molds, which prevents their growth.[31] The Chinese salted duck egg is made by immersing duck eggs in brine, or coating them individually with a paste of salt and mud or clay. The eggs stop absorbing salt after about a month, having reached osmotic equilibrium.[31] Their yolks take on an orange-red color and solidify, but the white remains somewhat liquid. They are often boiled before consumption, and are often served with rice congee.

Pickled egg, colored with beetroot juice

Another method is to make pickled eggs, by boiling them first and immersing them in a mixture of vinegar, salt and spices, such as ginger or allspice. Frequently, beetroot juice is added to impart a red color to the eggs.[32] If the eggs are immersed in it for a few hours, the distinct red, white, and yellow colors can be seen when the eggs are sliced.[32] If marinated for several days or more, the red color will reach the yolk.[32] If the eggs are marinated in the mixture for several weeks or more, the vinegar will dissolve much of the shell's calcium carbonate and penetrate the egg, making it acidic enough to inhibit the growth of bacteria and molds.[31] Pickled eggs made this way will generally keep for a year or more without refrigeration.[31]

Century egg

A century egg or hundred-year-old egg is preserved by coating an egg in a mixture of clay, wood ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with a comparatively mild, distinct flavor. The transforming agent in a century egg is its alkaline material, which gradually raises the pH of the egg from around 9 to 12 or more.[33] This chemical process breaks down some of the complex, flavorless proteins and fats of the yolk into simpler, flavorful ones, which in some way may be thought of as an "inorganic" version of fermentation.

Cooking substitutes

For those who do not consume eggs, alternatives used in baking include other rising agents or binding materials, such as ground flax seeds or potato starch flour. Tofu can also act as a partial binding agent, since it is high in lecithin due to its soy content. Applesauce can be used, as well as arrowroot and banana. Extracted soybean lecithin, in turn, is often used in packaged foods as an inexpensive substitute for egg-derived lecithin. Chickpea brine, also known as aquafaba, can replace egg whites in desserts like meringues and mousses.

Other egg substitutes are made from just the white of the egg for those who worry about the high cholesterol and fat content in eggs. These products usually have added vitamins and minerals, as well as vegetable-based emulsifiers and thickeners such as xanthan gum or guar gum. These allow the product to maintain the nutrition and several culinary properties of real eggs, making possible foods such as Hollandaise sauce, custard, mayonnaise, and most baked goods with these substitutes.

Grading by quality and size

The US Department of Agriculture grades eggs by the interior quality of the egg (see Haugh unit) and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size).

U.S. Grade AA

Eggs have whites that are thick and firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells.

Grade AA and Grade A eggs are best for frying and poaching, where appearance is important.

U.S. Grade A

Eggs have characteristics of Grade AA eggs except the whites are "reasonably" firm.

This is the quality most often sold in stores.

U.S. Grade B

Eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of higher grades. The shells must be unbroken but may show slight stains.

This quality is seldom found in retail stores because they are usually used to make liquid, frozen, and dried egg products, as well as other egg-containing products.

In Australia and the European Union, eggs are graded by the hen farming method, free range, battery caged, etc.

Chicken eggs are also graded by size for the purpose of sales. Some maxi eggs can have double-yolk and some farms separate out double-yolk eggs for special sale.

Washing and refrigeration

In North America, the legislation requires eggs to be washed and refrigerated before being sold to consumers. This is to remove natural farm contaminants present in the cleanest farms and to prevent the growth of bacteria. In Europe legislation requires the opposite. Washing removes the natural protective cuticle on the egg and refrigeration causes condensation which may promote bacteria growth

Color of eggshell

White, speckled (red), and brown chicken eggs

Although egg color is a largely cosmetic issue, with no effect on egg quality or taste, it is a major issue in production due to regional and national preferences for specific colors, and the results of such preferences on demand. For example, in most regions of the United States, chicken eggs are generally white. In some parts of the northeast of that country, particularly New England, where a television jingle for years proclaimed "brown eggs are local eggs, and local eggs are fresh!", brown eggs are more common. Local chicken breeds, including the Rhode Island Red, lay brown eggs. Brown eggs are also preferred in Costa Rica, Ireland, France, and the United Kingdom. In Brazil and Poland, white chicken eggs are generally regarded as industrial, and brown or reddish ones are preferred. Small farms and smallholdings, particularly in economically advanced nations, may sell eggs of widely varying colors and sizes, with combinations of white, brown, speckled (red), green, and blue (as laid by certain breeds, including araucanas, heritage skyline and cream leg bar) eggs in the same box or carton, while the supermarkets at the same time sell mostly eggs from the larger producers, of the color preferred in that nation or region.

Very dark brown eggs of Marans, a French breed of chicken

These cultural trends have been observed for many years. The New York Times reported during the Second World War that housewives in Boston preferred brown eggs and those in New York preferred white eggs. In February 1976, the New Scientist magazine, in discussing issues of chicken egg color, stated "Housewives are particularly fussy about the colour of their eggs, preferring even to pay more for brown eggs although white eggs are just as good". As a result of these trends, brown eggs are usually more expensive to purchase in regions where white eggs are considered 'normal', due to lower production. In France and the United Kingdom, it is very difficult to buy white eggs, with most supermarkets supplying only the more popular brown eggs. By direct contrast, in Egypt it is very hard to source brown eggs, as demand is almost entirely for white ones, with the country's largest supplier describing white eggs as "table eggs" and packaging brown eggs for export.

Research conducted by a France institute in the 1970s demonstrated blue chicken eggs from the Chilean araucana fowl can be stronger and more resilient to breakage.

Research at Nihon University, Japan in 1990 revealed a number of different issues were important to Japanese housewives when deciding which eggs to buy; however, color was a distinct factor, with most Japanese housewives preferring the white color.

Egg producers carefully consider cultural issues, as well as commercial ones, when selecting the breed or breeds of chicken used for production, as egg color varies between breeds.[76] Among producers and breeders, brown eggs are often referred to as "tinted", while the speckled eggs preferred by some consumers are often referred to as being "red" in color.

Global population growth fueling Egg and poultry trade

A market analyst shared his outlook on the world’s meat and grain trade and the trends that will shape years to come.

The world’s ever increasing population will be a positive force for the global meat market, according to a market analyst.

On April 20, Brett Stuart, a founding partner at Colorado-based Global AgriTrends, shared information on the state of the global economy during a presentation at the Egg Industry Center’s Egg Forum in Chicago. Stuart defined how current trends will shape the near future for meat and agrarian commodities.

The biggest trend shaping the future of the global economy, Stuart said, is the skyrocketing growth of the global middle class. By 2030, the size of the demographic is projected to rise to 4.9 billion from its current 2 billion. As most the world’s population growth is taking place in East Asia, a relatively small area of the world, that region will play an outsized role in global food demand in the future.

The outlook for poultry, meat and eggs

The performance of the world economy is significant to the meat industry because, Stuart said, income is correlated with meat consumption. Poultry, in particular, is consumed more often when incomes are higher. If the global economy is weak, there will be weakness in global demand for chicken.

One of the biggest trends in the world economy is the continued devaluation of crude oil. Stuart said the deflation is causing demand for chicken, particularly imported from the U.S., to drop in nations heavily dependent on oil exports. Weaker economies are creating weaker demand for U.S. leg quarters, which is leading to a glut of cheap dark meat in the U.S. This is coupled with concerns over highly pathogenic avian influenza and the strong dollar lead U.S. poultry exports to fall by about 600,000 metric tons between 2014 and 2015.

Globally the supply of poultry continues to rise versus the supply of pork and beef. Since 2000, the global per capita supply of poultry has increased by almost 50 pounds per person, while pork has grown by almost 20 pounds and beef has slipped by less than 5 pounds. Around the world, broiler production has increased since 2000, as well, with U.S. production now more than 18 million metric tons and Brazil and China not far behind at slightly less than 14 million metric tons.

Across the board, meat prices are lower than usual. Since 2000, global meat prices have increased steadily, but in 2014 beef, poultry and pork prices fell sharply. Pork prices are now at a 12 year low, poultry at a 7 year low and beef at a 2.5 percent low.

Egg exports are growing as well, Stuart said. The cumulative export market was worth $2.8 billion in 2015 with the U.S., with more than $600 million of egg exports, and the EU, with more than $900 million, leading the way globally.

In the global trade of poultry and eggs, highly pathogenic avian influenza continues to be the biggest factor. The disease is now global, with only South America apparently, not dealing with any active or resolved outbreaks. China, Russia and South Korea have banned all U.S. poultry imports while other countries maintain bans of imports from certain U.S. states. While U.S. outbreaks are all resolved and the U.S. government’s agencies showed effectiveness handling the disease during its most recent appearance in the state of Indiana, the disease remains a wildcard for U.S. exports and for the global market.

Globally, the poultry sector remains profitable due to abundant feed supplies and sufficient demand. The United Nations forecasts global poultry demand will only grow further and eventually outpace all other proteins. Profitability, however, leads all players in the market to expand their operations which could lead to an oversupply of poultry meat and harm profitability across the board, Stuart said.

China, Russia and Brazil

Three of the so-called BRICS nations’ agricultural trends are worth watching in 2016 and beyond, Stuart said.

Another major factor in the world meat picture is the Chinese appetite for pork. Stuart called it one of the most significant agricultural events in the history of the world. Half of the world’s pigs are raised in China, Stuart said, and prices in China are at record highs. The price of a pig is now more than double the price of a pig in the U.S. Retail pork prices are up 30 percent from last year, he said, and it’s infecting the nation’s food inflation index. While half of the world’s pigs are raised in China, they are the world’s largest pork importer with 2 million metric tons of pork landing in the country annually.

China is also attracting the world’s attention with a recent change in its grain policies. The nation has horded corn for years and now has 250 million metric tons stored, Stuart said, and its government is now realizing there is a massive oversupply of the cereal. Two months ago, the government announced it would cut the floor price for corn. The price fell to US$6.80 from $8 or $9 a bushel in short order, and will continue to fall. Because Chinese pork farmers are earning record profits and feed prices are falling rapidly. Stuart predicted this could lead to unprecedented growth of Chinese pork production and the nation could become a corn exporter as well.

Russia, faced with sanctions from the U.S. and other western nations due to its military actions in Eastern Europe, is in the midst of an agricultural experiment. The nation banned food imports from countries imposing sanctions on Russia and the government is attempting to make Russia self-sufficient in meat and poultry. Europe, Stuart said, is now swimming in pork and dairy products once consumed by Russia and Russian consumers are paying far more for food than they did previously. Producers in Russia are making far more and they are investing in increased production capacity. Stuart said this is concerning on a political level, too.

“Five years ago I would not have guessed that Russia could get food self-sufficient. They can because their prices are insulated and very high,” Stuart said. “I think (President Vladimir Putin) is saying, ‘I am now sanction-proof and I can redraw map boundaries in Eastern Europe.’”

Brazil, a huge agrarian nation locked in political turmoil and economic recession, is a major concern, Stuart said. While the South American country remains a major exporter of meat and grains, the nation’s economy shrank by 3.8 percent in 2015. Inflation, unemployment and interest rates are rising and austerity measures might be the only solution. The Brazilian Real is also plummeting in value compared with the U.S. dollar which is leading Brazilian companies to seek more customers abroad because they cannot find enough at home.

“Ag exports will continue from Brazil, but the domestic sector is in very tough shape,” Stuart said.

(http://www.wattagnet.com/articles/26794-global-population-growth-fueling-meat-and-poultry-trade)

Top Egg Producing Countries In The World

Eggs, such as this one served over Japanese soba noodles, have been a culinary favorite around the world since times immemorial.

World commercial egg production is setting record-breaking trends, and ten countries top the list for producing this breakfast time and anytime essential. In 2011, among the top 10 egg-producing countries, five countries supplied about 55% of the world's egg needs to the tune of a total of about 64 million metric tons. The current trends in egg production point to developing countries being the biggest suppliers for years to come. The United Nations' Food and Agriculture Organization (FAO) has stated that, by 2015, egg production will have reached 70.4 million metric tons. The figures below are based on the total weight, of in-shell, chicken hens' egg before processing.

1. China (24.8 billion kilograms in shell)

China ranks highest in egg production at 5.6 billion kilograms of unprocessed, in-shell hen's eggs produced annually. According to the FAO, China's egg production, at a 2% compounded yearly growth rate, could reach a growth of about 34.2 million metric tons of eggs per year by 2020. The top egg-producing provinces in China are Henan, Shandong, Hebei, Liaoning, and Jiangsu.

2. USA (5.6 billion kilograms in shell)

The United States comes in second in egg production, at about 5.6 billion kilograms of unprocessed, in-shell hen's eggs produced annually. The five biggest egg producing states in the US are Indiana, Pennsylvania, Ohio, Iowa, and California. Meanwhile, when it comes to poultry production, the US comes out on the top of the list.

3. India (3.8 billion kilograms in shell)

India is third in egg production, at about 3.8 billion kilograms of unprocessed, in-shell hen's eggs produced annually. Its estimated compounded yearly growth rate is at over 8%. Factors that influence this growth are the low cost of production and the rise in domestic consumption. The leading egg-producing states in India are Andhra Pradesh, Tamil Nadu, Maharashtra, Haryana, and Punjab.

4. Japan (2.522 billion kilograms in shell)

Japan is fourth in egg production, with a total of about 2.522 billion kilograms of unprocessed, in-shell hen's eggs produced annually. And this does not include the Japanese yuzut eggs, which are said to taste like citrus fruits, or the white yolk eggs that come from rice-fed chickens. Japan is also the leading egg products producer in Asia in exports of liquid and dried eggs. It also produces the safest eggs for raw consumption.

5. Mexico (2.516 billion kilograms in shell)

Mexico is fifth in world egg production, at about 2.516 billion kilograms of unprocessed, in-shell hen's eggs produced annually. Its egg industry has suffered as a result of the H7N3 Avian Influenza, but is recovering fast to remain a world class egg-producer in Latin America. The top areas in Mexico for egg production are Veracruz, Torreon, Campeche, Guanajuato, and Yucatan.

6. Brazil (2.2 billion kilograms in shell)

Brazil makes it to the fifth spot in global egg production, with about 2.2 billion kilograms of unprocessed, in-shell hen's eggs produced annually. Top states in Brazil in egg production are Sao Paulo, Espirito Santo, Rio Grande do Sul, Goias, and Santa Catarina. Decreased egg exports to Africa have affected its egg production and market, although domestic egg consumption in the country has increased.

7. Indonesia (1.22 billion kilograms in shell)

Indonesia is sixth on the world's list of egg producers, at 1.22 billion kilograms of unprocessed, in-shell hen's eggs produced annually. Egg production in the country has reached 30 metric tons a day. Although much of these eggs are sold locally, Indonesia's target is to increase its egg production to 35 to 50 metric tons a day. Designer eggs, such as "tea eggs" and healthier eggs with lower cholesterol, are popular in the country.

8. Turkey (1.03 billion kilograms in shell)

Turkey comes in seventh in egg production, at 1.03 billion kilograms of unprocessed, in-shell hen's eggs produced annually. Its egg production facilities and egg quality pass the European Union poultry industry standards. Its egg producers belong to the International Egg Commission as well. Its future egg export markets will include the Middle East on one side and EU member countries on the other.

9. France (0.94 billion kilograms in shell)

France is at eighth place in egg production, at about 0.94 billion kilograms of unprocessed, in-shell hen's eggs produced annually. Nonetheless, there remains an egg problem with the EU Commission, as French farmers blame the commission for lack of regulation against falling egg prices. This debacle has also affected neighboring Belgium's egg production. One cause was said to be the effects of an EU directive for more humane treatment of laying chickens.

10. Germany (0.89 billion kilograms in shell)

Germany is in the tenth spot in worldwide egg production, with about 0.89 billion kilograms of unprocessed, in-shell hen's eggs produced annually. Germany has been the leading proponent in the EU for egg labelling that meets the standards of the EU Commission. Another German first was the inoculation of young hens against salmonella for disease-free eggs. Hygiene coding for eggs was also a German first, and one that assures the buyer of purchasing a safe product.

(http://www.worldatlas.com/articles/top-egg-producing-countries-in-the-world.html)

Egg Processing

As with fresh eggs, Dutch producers give foreign markets more out-of-shell egg products than those from any other nation.

While not as appetizing as fresh eggs prior to preparation, freeze dried eggs can safely last for years on the shelf.

Eggs are laid by female animals of many different kinds of species and have been eaten by humans for millennia. The most popular and well known choice for consuming eggs around the world are chicken eggs, which have the eggshell, egg white and egg yolk that most people think of went they imagine eggs. Other popular eggs that are consumed are from other birds or even fish, such as quail's eggs or caviar, respectively. For processed egg products, however, we will be focused on eggs from poultry, and specifically chickens' eggs. These processed egg products may involve the egg yolks and/or whites, as well as the shells themselves.

Egg Processing & Further Processing

Egg Processing Systems

In-Line Processing

• ✓Egg processing occurs at the same location as the egg production facility.
• ✓This processing method is the most efficient egg collection and processing of eggs available. Eggs are delivered from the egg production facility to the egg processing facility by an enclosed and refrigerated conveyor system.
• ✓Egg handling and processing is performed with automated equipment.

Off-Line Processing

• ✓Egg processing occurs separate from the egg production facility.
• ✓This processing method utilizes satellite farms.
• ✓Satellite farms are egg production facilities that are located at a different location from the egg processing facility.
• ✓Eggs produced at satellite farms must be gathered and delivered to the egg processing facility.
• ✓Egg handling and gathering is performed with automated equipment.

Care of eggs on the farm

• ✓Regardless of on-line or off-line processing, steps are taken to maintain egg quality on the farm.
• ✓These include, but are not limited to, egg collection occurring several times daily, careful egg handling procedures, egg cooling, egg cleaning, and use of clean packaging materials.

Processing Functions

Cleaning the Eggs

• ✓All eggs in the United States are washed in warm water with a mild detergent in order to remove any contaminants (manure, grease, blood, yolk, etc.) before they are sold for human consumption.
• ✓Eggs are dried to remove an excess moisture prior to packaging.
• ✓Removal of contaminants prevents egg spoilage by bacteria.
• ✓Eggs that are not cleaned or contain defects are removed from the processing line and are not packaged for human consumption.

Grading

• ✓Grading refers to the process of grouping eggs according to similar characteristics, such as quality and weight.
• ✓Egg grading is performed by trained professionals from the United States Department of Agriculture (U.S.D.A.).
• ✓The USDA has a stringent set of requirements for the grading of fresh shell eggs.
• ✓Egg grading is dependent upon examination of internal quality factors (e.g., condition of the egg white and yolk, air cell size).
• ✓Internal quality factors can also be determined by candling.
• ✓Candling involves holding the egg to a concentrated light source for visual inspection of internal defects, such as blood spots or double yolks.
• ✓Egg grading is also dependent upon external quality factors (e.g., shape, texture, cleanliness, and soundness of the shell).
• ✓An egg with a AA grade contains the most desirable characteristics while an egg with a B grade contains the least desirable characteristics.
• ✓External quality can be determined by candling for illumination and detection of egg shell cracks.

Size Determination

Sizes are determined by weight. There are six different weight categories: peewee, small, medium, large, extra large, and jumbo. Each size category receives a different price on the farm as well as at the retail level.

Minimum Average Weight for one dozen eggs

o Peewee: 15 ounces

o Small: 18 ounces

o Medium: 21 ounces

o Large: 24 ounces

o Extra Large: 27 ounces

o Jumbo: 30 ounces

Packaging

• ✓Eggs are packaged into a variety of containers designed for safe shipment and enhanced product appearance for the consumer.
• ✓Loose packaging is a simple way of moving large quantities of eggs in an efficient but also simple fashion. Loose packaging usually refers to either a thirty egg large or extra large flat, or a twenty egg jumbo flat. Loose sales mostly consist of sales to restaurants or other large quantity consumers.
• ✓In retail settings, eggs are often packaged in cartons containing either one dozen or eighteen eggs.
• ✓This packaging method is designed to be handled by the final consumer and is therefore usually designed to be quite appealing.
• ✓There are several different varieties of eggs available to the consumer, called designer eggs by the industry.

Refrigeration

• ✓Eggs must be cooled to a core temperature of 45 ˚F.
• ✓Eggs held prior to processing must also be cooled.
• ✓All eggs being transported must be hauled in a refrigerated trailer so that the core temperature is held constant at 45 ˚F.

Care and Handling

Mechanical Handling

• ✓Eggs are moved using conveyor systems between the production facility and the processing plant.
• ✓The processing machinery is fully mechanical and most of the equipment on commercial farms works to wash, dry, sort by weight and quality, and package the eggs into specified packaging.
• ✓Once eggs are consolidated to pallets, fork lifts are used to handle the product.

Sell by Date

• ✓Every individual package of eggs processed must contain a sell by date that is set from the date of processing.

Julian Date

• ✓This is the three digit day number relative to the day in the year the eggs were processed. This date is calculated with January 1 as 001 and December 31 as 365. This date is listed next to the plant code.

Labeling

Grade

• ✓Both the size of the eggs and the level of quality are printed on the carton. Most fresh shell eggs are signified by an A or AA grade.
• ✓Plant Code
• ✓A code is printed on every carton produced in a processing plant. Each plant has its ownindividual code so that if there is a need to find the origin of the finish product, it can be traced all the way back to the processing plant.

Carton Labeling

Labeling

- Nutritional Facts

- Nutritional information is printed on every package for retail sale. This information varies slightly depending on the egg size and also the type of egg (designer eggs).

- Keep Refrigerated”

- All egg packages are labeled with a cautionary “keep refrigerated” label. Refrigeration helps reduce the growth of salmonella or other bacteria.

U.E.P. “Animal Care Certified”

Nationwide many egg farmers have voluntarily joined the United Egg Producers (U.E.P.), which develops regulations to ensure the overall welfare of chickens being used for egg production. When a farm becomes “Animal Care Certified”, this label informs the consumer that the product was produced in accordance with accepted animal welfare standards.

The Process of Exporting Processed Egg Products

Production

There are four main ways that poultry is raised to produce eggs. These are by organic, free-range, yarding, and battery cage methods. In the organic method poultry is fully free-range and is based upon restrictions on the use of synthetic yolk colorants, food additives, medications and lower stocking density. Poultry is also not routinely beak trimmed. In the free-range method poultry are allowed to roam freely for a period of the day and are then kept in sheds at night. In free-range some use beak trimming to try prevent feather pecking due to the high stocking density of the poultry. Yarding is a method of raising poultry in which they are raised with cows. In yarding, the poultry are released from their coops and have a fenced in yard area that can walk in. The poultry lays their eggs inside the coop. In the battery cage method, which is they way the majority of egg laying poultry are raised, the poultry lives in groups of three to eight in small metal cages indoors. The floor of the cages are made with sloped wired mesh to let the eggs that are laid roll onto a conveyor belt. Light intensity is kept low inside and beak trimming is done to prevent feather pecking and vent pecking. The poultry do not have a lot of room inside the cages, which can lead to abnormal behaviors.

Processing

Depending on the method of egg farming the eggs are either gathered up and transported by truck to a factory to be processed or egg production takes place right next to the factory so that eggs automatically go from being produced to being processed. The factories that make egg products are called breaker plants. The eggs have their shells broken by a machine and are them put through the pasteurizing processes to become farther processed in the way that a normal egg would be. Then the eggs go through washing, sanitizing, cooling, drying and are then packaged. This is if the egg product is in the form of the whole egg, if the egg products is intended to be whites or yolks there are some extra steps. If the eggs are going to be used for whites are yolks then the eggs are broken after the sanitizing process and the whites and yolks are separated. Then the liquid egg white or yolk is filtered and may be mixed with other ingredients. Then it is chilled and under goes being heat in dried form. After this it is packaged.

Shipping

If the egg product is in dried, dehydrated or frozen form it is packed in either pouches, packs, boxes, pails, cans or drums depending on the size, weight and purpose of the product. The egg product in this form is shipped by either truck, plane or freighter. If the egg product is in liquid form then it must be shipped in sanitary tank trucks or refrigerated container by boat or plane to ensure that it is kept at a temperature of 40º Fahrenheit (4º Celsius) or less. Liquid egg product can come in bags, cartons, cans or in bulk totes.

Uses

Processed egg product has a variety of uses including being pre-peeled eggs, pre-peeled hard-boiled eggs and as freeze-dried scrambled eggs. Processed egg product also comes as a variety of frozen products, such as precooked fried eggs, precooked scrambled eggs, omelets, french toast, and quiche. Egg products are also used in as ingredients in a wide variety of other products, including ice cream, frozen yogurt and mayonnaise.

Importers of Processed Egg Products

According to the Observatory of Economic Complexity (OEC) the world's top importer of processed egg products is Germany, who importers 15% of the world's processed egg product. The countries that round out the rest of the world's top five importers of processed egg products are the United Kingdom (12%), Japan (6.5%), France (6.3%) and Belgium-Luxembourg (4.6%). The world's top importers in regions of the world not listed above are Mexico (3.0%) in North America, Australia (0.73%) in Oceania, Chile (0.42%) in South America, and Egypt (0.36%) in Africa.

Top 12 Processed Egg Product Exporting Countries

(http://www.worldatlas.com/articles/top-12-processed-egg-product-exporting-countries.html)

THE U.S. EGG INDUSTRY

United States shell egg production totaled 7.51 billion during October 2016.1

Table egg flock size on November 1, 2016, was 305 million layers. Rate of lay per day on November 1, 2016, averaged 77.2 eggs per 100 layers, up 3 percent from November 1, 2015.1

The five largest egg producing states represent approximately 56 percent of all U.S. hens.1

Presently, there are approximately 60 egg producing companies with 1 million-plus hens that represents approximately 83 percent of total production and 17 companies with greater than 5 million hens.2

Today, there are approximately 192 egg producing companies with flocks exceeding 75,000 hens. These companies represent about 99 percent of all the hens in the United States.2 In 1994, there were around 350 companies with flocks exceeding 75,000 hens.3

As of September 2016, organic and cage-free shell egg production accounted for 12.5% of current table egg layer flock (37.6 million hens). Of this, 4.7% are organic (14.1 million hens) and 7.8% are cage-free (23.5 million hens).4

U.S. Egg Facts

Per capita consumption is a measure of total egg production, less exports, plus imports, divided by the total population. It does not represent demand:3

Year Egg Production

1998 239.7

1999 249.8

2000 251.7

2001 252.8

2002 255.9

2003 254.7

2004 257.1

2005 255.4

2006 258.1

2007 251.7

2008 248.3

2009 248.4

2010 249.3

2011 250.0

2012 254.2

2013 258.6

2014 266.6

2015 252.9

2016 267.4

(http://www.aeb.org/farmers-and-marketers/industry-overview)

2016 WATT Poultry Trends highlights new, exclusive data for poultry, egg markets

Rockford, IL – December 1, 2016 – WATT Global Media recently released the 2016 edition of the WATT Executive Guide to World Poultry Trends, featuring the latest forecasts for the global poultry meat and egg markets.

Published annually, WATT Poultry Trends covers production, consumption, trade and more – all in one comprehensive resource. Readers can explore market reports and at-a-glance charts with data on trends and projections relating to industry sectors, countries and world regions.

Poultry production, at approximately 115 metric tons in 2016, is projected to expand to more than 131 million metric tons by 2025 — driving growth in meat worldwide over the next decade. Poultry trade volumes are also expected to increase, with world poultry meat imports and exports growing from 12.7 million metric tons in 2016 to more than 14.1 million metric tons by 2025.

World egg production reached a significant milestone by achieving a weight of more than 70 million metric tons for the first time in its history – the equivalent of approximately 1,338 billion eggs. China and the United States top the list of world egg producers despite the outbreak of avian influenza on U.S. egg farms in 2015.

Much of the data presented in the publication is available online in a mobile-friendly format from the Market Data section on WATTAgNet.com. Site visitors can access interactive charts by category and download the data sets to a computer as spreadsheets. Free website registration is required to download these files.

“WATT Poultry Trends is designed to help professionals stay up-to-date on the major aspects of the poultry and egg industries,” says Bruce Plantz, Vice President, Director of Content and Innovation. “The market data and insight we provide is unparalleled, and our readers continue to tell us how much they rely on this publication to make informed business decisions.”

The 2016 edition of the WATT Executive Guide to World Poultry Trends can be accessed online at www.poultrytrends.com.

About WATT Global Media

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US Table Egg Production Sharply Higher in July

Both the number of hens in the table egg flock (300 million) and table egg production (613 million dozen) were sharply higher in July when compared to the previous year. However, this is a reflection of the impact of the Highly Pathogenic Avian Influenza (HPAI) outbreak, as both the table egg flock and egg production were depressed in 2015 by HPAI. If compared to July 2014 rather than July 2015, the size of the table egg flock was down 3 percent and table egg production was 2 percent lower. The table egg production forecast for the second half of 2016 is for 3.66 billion dozen eggs, again a sharp increase from the previous year, but still below table egg production in the second half of 2014. With grain prices expected to be relatively low through the second half of 2016 and into 2017, producers would be expected to raise production, but with the current depressed egg prices producers have less incentive for expansion. In 2017, table egg production is forecast to increase to 7.4 billion dozen, 2 percent higher than in 2016 and close to production in 2014.

Prices Moving Lower in September\

During July and August, the price for a dozen Grade A large eggs in the New York market has varied from $0.59 to $0.91, with the average for the 2 months at $0.73 per dozen. During the beginning of September, daily prices have ranged in the mid $0.70s to low $0.80s per dozen. The price forecast for third quarter 2016 is $0.71-$0.72 per dozen and the forecast for fourth quarter is $0.83-$0.87 per dozen. The low prices are the result of expected continued growth in production and relatively weak demand as the sector continues to adjust to recent price volatility.

Egg Imports Down in July, Exports also Lower

Changes in egg imports in July largely reflect the impact of the sector’s continued recovery from the HPAI outbreak. With growing production and low domestic prices, the incentive to import shell eggs and egg products has fallen. In July, total egg imports were the equivalent of 3.2 million dozen, down 47 percent from the previous year. Egg imports had peaked in December 2015 at over 30 million dozen. Egg exports in July totaled the equivalent of 20.5 million dozen, 6 percent lower than the previous year even with sharply lower prices. The decline came from lower shipments of shell eggs as exports of egg products rose. Much of the decline came from lower shipments of eggs and egg products to Canada, which were down 58 percent from a year earlier. This decline was partially offset by higher exports to Hong Kong, Mexico, and Japan. The continuing low level of exports has resulted in downward revisions in the export forecast for the second half of 2016 and for 2017. The third and fourth quarters of 2016 were each reduced by 10 million dozen, and the forecast for 2017 was reduced by 40 million dozen to 295 million.

(source: Livestock, Dairy, and Poultry Outlook/LDP-M-267/September 16, 2016 Economic Research Service, USDA, http://usda.mannlib.cornell.edu/usda/ers/LDP-M//2010s/2016/LDP-M-09-16-2016.pdf)

UK Egg Production & Consumption : 2016