| Once the eggs reach the
grading station, the second
part of their journey begins.
High-speed, electronically controlled
equipment provides a continuous
automated process to carry out
these tasks.
The first stop is a temperature
controlled storage room. Here
the optimum temperature and
humidity maintains the freshness
and quality of the eggs until
it's their turn for grading.
Most eggs are graded within
24 hours of arriving at the
station.
The grading process begins with
flats of eggs being lifted onto
an assembly line. Metal arms with
suction cups gently lift the eggs
from the flats onto a moving track.
The eggs are then washed
and sanitized in a high
speed tunnel washer that gently
scrubs the eggs. After washing,
a thin film of odourless mineral
oil may be applied to help seal
the porous shell. From here the
eggs are examined using a process
called candling. |
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During candling,
the egg passes over a strong
light. The light makes the interior
of the egg visible and the exterior
of the egg more visible. This
allows the grader to see the
condition of the shell, the
size of the air cell and whether
the yolk is well centred (a
sign that the white is thick,
as it holds the yolk in position).
Any eggs that do not meet grade
A standards are marked by the
grader and removed from the
production line by an electronic
sensor.
In addition to light, a well
balanced diet, fresh water and
comfortable surroundings are
essential for hen health and
egg production. A hen's diet
consists of grains, proteins,
vitamins, minerals and plenty
of fresh water.
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Every
aspect from feed to egg collection
is controlled and monitored
so the hen has a comfortable,
safe environment. |
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To qualify
as Canada Grade A, the
egg must have a thick
white, a well centred
yolk, a very small air
cell and a clean sound
shell. Only grade A eggs
are sized.
Each egg is weighed electronically,
separated by size and
directed to a cartoning
station. All cartons are
recyclable and may be
made of either plastic,
foam or fibre. Every carton
is stamped to indicate
the Best Before date.
The Best Before date lets
you know how long the
eggs will maintain their
grade A quality. It is
usually 35 days after
grading. If the eggs have
been kept refrigerated
they are still safe to
use after this date but
they lose quality. For
best results use eggs
before the Best Before
date. |
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 After
cartoning, fresh eggs are
again stored under refrigeration
until they are sent to stores
and restaurants. Before
they are shipped, federal
inspectors take random samples
of the cartoned eggs for
individual testing. Samples
are candled, then temperature
and size are measured, all
to make sure they meet grade
A specifications. Inspectors
also break eggs and measure
the relationship of egg
weight and white (albumen)
height. It is measured in
Haugh Units (H.U.). The
higher the Haugh Unit, the
better the white (albumen)
quality of the egg. |
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Quality
control inspectors also
monitor ungraded eggs,
at the grading station,
to assess theproduction
quality of specific flocks.
Once approved, the graded
eggs are shipped to supermarkets
in cartons and to restaurants
and institutions in 2
1/2 dozen flats.
Eggs you buy at the store
often arrive there within
four days of being laid.
Freshness is synonymous
with Canada Grade A.
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|
 Every
year the hens produce
nearly a half billion
dozen eggs. Of these,
82% are sold in their
shell.
The remaining 18% (of
all grades and sizes)
are processed into liquid,
frozen or dried form.
These processed eggs are
used in the manufacturing
of many foods, including
mayonnaise, noodles and
baked goods. Processed
eggs are also used to
make other items such
as pharmaceuticals, shampoo,
pet foods and adhesives.
The eggs set aside for
these uses are sent to
egg processing plants.
Special machines break
eggs by the thousands
and can separate yolks
from whites. Whole or
separated, the eggs are
then pasteurised and sent
in bulk form to bakeries
and other customers of
processed products.
There are three possible
grades for eggs. Agriculture
and Agri-food Canada sets
the regulations and standards
for grading. Only the
best make Canada Grade
A |
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