EXPORT OF EGGS

Otago Daily Times, Issue 22060, 16 September 1933, Page 5

EXPORT OF EGGS

SEASON IN FULL SWING RELIEF FOR LOCAL MARKET Now that the egg-laying season is in full swing and there is a surplus of eggs on the local market the export of eggs from the Port of Otago has been commenced. Already a total of 12,000 dozen has been shipped for the London market, 200 cases of 30 dozen each being despatched by the Opawa and a further 200 by the Matarpa. Space for 1100 cases has been secured on the lonic, which will sail about September 25, and the total amount of export aimed at for the present season is 3500 cases, or over 100,000 dozen, though it is considered that the actual figures may fall slightly short of this amount. The export is being carried out under the aegis of the Provincial Council of the New Zealand Poultry Association, and the actual grading and packing of the eggs is done under the supervision of an inspector of' the Department of Agriculture. A visit-to the Otago Producers’ Association cool stores at the present time reveals extent of the work involved in the grading and packing of the eggs and the care which is being taken to ensure that the eggs when they reach the London market will be of first quality i arid a credit to the Dominion.

The eggs, on being taken from the crates in which they are sent forward by the poultry farmers, are first roughly graded into two sizes--—large and small. They are then further graded according to weight, the smallest eggs accepted being those which .weigh 1441 b per “ long hundred,” as 10 dozen eggs arc termed in the trade,'The next grade comprises eggs weighing lolb per “long hundred,” and so oh by increases of half a pound per “long hundred” till the highest grade is reached, this being for eggs weighing 181 b per "long hundred.” In addition ,to being graded, the eggs are tested for freshness, the presence of blood spots, thickness of shell and general suitability for export and are also, stamped “ New Zealand Eggs.” They are then packed in cases containing 30 dozen each, each layer of eggs being placed in cardboard compartments with cushions of papier I mache, and, in the case of the heavier, eggs, of wood wool. The cases are later placed in store at a temperature of 46 degrees to await shipment. Although a great deal of handling is involved in this work, the men employed rapidly become expert, with the result that .approximately 2000 dozen eggs per day are dealt with. Those eggs which do not meet the requirements of the export trade are rejected and sold for local consumption or disposed of to the bakers and pastrycooks. In this respect it may be mentioned that the inspector, in conversing with a Daily Times reporter, emphasised the need for greater attention being paid by poultry farmers to ; the condition in which their eggs reached the stores. It was stated that numbers-of eggs had to be rejected on nccbiint of the fact that they were too dirty to be exported, while it was essential- that every endeavour should he made to ensure that the eggs were thoroughly fresh when they were despatched from the farm. In'addition a great deal of assistance could be’given to the exporters if the farmers themselves would undertake the rough grading of . the eggs into two sizes.' The importance of the export trade to poultry farmers will he realised when it is stated that hut for this the local market would be completely swamped with a surplus of eggs, and prices would fall to a point where production would be quite unpayable. As it is, the shipment of 100,000 dozen from Dunedin relieves the pressure and ensures a more or less steady price for growers. Latest advice from London , was to the effect that Australian eggs are selling at 12s per “ long hundred.” ’With the exchange premium this brings the price up to_ approximately Is 6d per dozen, and it is considered that after all grading and export costs have been paid growers will receive about lOd per dozen.