Eggs and their making.
Eggs are mainly consumed during winter season because there is huge requirement of proteins and other minerals by the body during this season. This is the reason, prices of eggs go high. Prices range till 4 rupees per egg especially in winter.
Lets study how it is made and is made available in market.
Color of eggs that are brown or white, it indicates the type of hen. But both hens are same. Typically, female chickens start laying eggs when they are 19 weeks old. The buildings, where chickens are kept, should be well ventilated. Also, temperature and humidity should be followed strictly and should be controlled so that it doesn't effect chickens. Special food is supplied to hens. Hens consume food three times a day. This food includes soya beans because of which eggs are rich source of proteins. Food also contain nutritious cereals and grains. This food also has vitamins and minerals. Calcium is present in the food which helps in strengthening the egg shells or the outer layer of eggs. There are little tubes installed in cages from where hens drink water.
These ultimate care is taken, right from well ventilated buildings with controlled temperature and humidity to the nutritious food, helps in maximising the production of eggs. It is said that an average hen lays 300 eggs in a year.Then eggs are moved onto a roller which places these eggs on conveyor belt. This conveyor belts are usually large which transfers eggs to the packaging room. During this process, there is possibility that some eggs get dirty from outside. The pressure of conveyor belts, roller is maintained in such a way that eggs don't get break while transition. Attendant separates out dirty eggs and are cleaned later on. Automated machines put eggs on plastic trays. These plastic trays are nothing but the same trays which we see in grocery shops. Once eggs are kept on plastic trays then next step is of grading these eggs. Grading of these eggs are done based on its quality. Best quality or high grade eggs are shipped to super markets whereas low grade eggs are shipped to processing plants where they can be used as ingredients in foods, pharmaceuticals and shampoos. Grading is done at the rate of 144 thousands eggs per hour. Suction machine lifts eggs from the trays and places them into a track which transits eggs for cleaning process.
In cleaning process, gentle scrub are applied on eggs which uses soaps and disinfectant. The temperature of water is 100 degrees farenheit. If the temperature goes beyond 100 degrees farenheit, then there is a possibility of cooking the eggs. So, temperature of water needs to be strictly monitored. After cleaning, dryer is used which dries up the eggs and sucks all moisture present. To determine the strength of egg shells, eggs are passed over bright light where attendant can easily classify weak shells. Such weak eggs are then removed from the lot. Just to ensure that there have not been any miss out, the lot of eggs are then moved through sensors which gently taps on top of the eggs. Such taps produces a noise which indicates the quality of shells. Quality and approved eggs are then moved for packaging and these eggs have shelf life of 35 days. Stamping on eggs are done to maintain quality control.
Hens have expiration day of 72 weeks. After 72 weeks, eggs that are layed by the hens are no longer fit for consumption. Hens reaching there expiration date are then transited to slaughter house and are used in preparing non veg dishes.
This is how, eggs are made and are made available in market for consumption.
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