Table eggs

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Ovobrand, Argentina: Top quality egg products for the world market

Situated near the Argentine capital Buenos Aires are the Ovobrand premises. This recently founded company with its brand new facilities, is an integrated operation, fully aiming at industrial egg processing. They have everything under control, from rearing and feed manufacturing to packing the processed end products. Thus, they can guarantee top quality to their highly demanding customers around the world.
By Ad Bal “The future is food”, was the conviction of the founders of Ovobrand, when they decided to step into the egg processing business in 2007. The board of directors of... read more »

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European processors aim for a sustainable future

European poultry processors gathered together last September in Copenhagen, Denmark for their annual assembly. Their common view was to make clear that poultry production in the EU is meeting the highest possible standards. As a result, EU produced meat is offering added value, AVEC says. read more >

Every egg counts

Professional egg packing stations use high capacity machines. After all, with quite often small margins, economy of scale is needed to make it a profitable business. The Moba Omnia is such a machine, handling up to 180,000 eggs per hour. Being very accurate and gentle it allows the maximum possible quality. Every step from infeed into the box counts. A difference of up to two percent more grade A eggs is possible. This can be the difference between profit or loss. read more >

Managing all elements of an egg business

In the egg business even the smallest change in the cost of an egg has a dramatic impact on the financial result of the producer or processor. For that reason they have to monitor the cost of all inputs day by day. Moreover, customers have strong demands about the entire history of the eggs delivered. The combination of all this information in one computer programme proves to be very effective in planning, tracking, tracing and cost control. read more >

Making eggs fit for function

Table eggs have gained an important role in nutrition. They are full of rich and valuable nutrients. Mineral deficiencies may lead to failures in function, however. A consideration of the inorganic component of the table egg, helps understanding on how to improve quality and make eggs fit for function. read more >

Wholesome drinking water to prevent watery eggs

A fresh egg has thick albumen (egg-white), whereas an egg with watery albumen is considered to be an older egg. However, it is not always the age that determines the quality of the albumen. Many factors are involved. It is now questioned if in hot summers the quality of drinking water has a role to play in the quality of the albumen. read more >
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