EXPORTATION OF EGGS.

New Zealand Journal of Agriculture, Volume XXVII, Issue 1, 20 July 1923, Page 28

EXPORTATION OF EGGS.

POINTS FOR GUIDANCE OF PRODUCERS.

F. C. BROWN,

Chief Poultry Instructor.

With the object of testing outside markets in order to relieve the local market when the latter is oversupplied, and to ascertain the best means of shipping eggs abroad, the New Zealand Poultry Association proposes to make a trial shipment of eggs to London in the coming spring. The shipment is to comprise 2,000 cases of fresh eggs of 30 dozen each, and a quantity of egg-pulp. It is anticipated that the returns will be payable, while the fact that large numbers of eggs are to be sent out of the country will undoubtedly have a strengthening effect on the local markets. Eggs produced in the winter months invariably give profitable returns, but it is the output of the more favourable periods for egg-production, which .often has to be sold at a poor margin of profit, that it is intended to relieve. ' The export of a due proportion of these eggs is therefore most desirable, providing always that they ..have fair prospect of a payable market abroad.

In reckoning the prices likely to be secured for eggs on the London market, as a . guide for comparing these with local values, sufficient consideration may perhaps not be given to the special quality of eggs required for the oversea trade. Thus, in considering the proposed trial shipment sufficient stress will probably not be laid on the fact that the eggs must be of undoubted quality, to say nothing of the risks by way of breakages in transit, &c. In this country top prices may often be obtained for eggs of poor quality, but on the London market it is entirely different. To compete successfully on that market not only must the eggs be fresh and spotlessly clean and inviting, but they must be uniform in -namely, 2 oz. in weightwhile eggs of different colours must be kept separate. The bloom, the colour of the yolk, and the size of the air-cell (this being an indication of age) must also be taken into account. Further, the eggs must be carefully graded, and packed in the best possible condition and style.

Such eggs would no doubt realize special payable prices at any period of the year on the local market, having regard to the fact that in too many cases the market rate is fixed just on eggs, quite irrespective of their size and age. Here the question arises, has the local market been fully exploited with eggs of the right quality ? Be this as it may, the fact remains that the great bulk of producers at the present time in this country have yet to learn that great essential of marketing their eggs to the best advantage. Unfortunately, poultry-keeping at present suffers more through the weak system of marketing adopted than perhaps any other rural industry.

If the trial export shipment of eggs is to be a success it is imperative that distinct improved methods be adopted as compared with the manner in which the local trade is generally catered for. Failing

this, the producer cannot expect anything but second- and third-grade prices on the critical London market. Eggs, as in the case of any other exportable commodity, practically always involve a loss when they are marketed in poor condition.

POINTS FOR SPECIAL ATTENTION.

The points to which special attention should be given by producers in their endeavour to establish an export trade are as follows :■ —-

Size.' —-Eggs to be not less than 2 oz. in weight, nor more than 2 oz. 2 dr.

Freshness.— Eggs to be strictly fresh. To ensure freshness they should be collected at least daily, or, better still, twice daily. Especially is the latter advisable when any hens are broody. On no account forward eggs for export which have been found in stolen nests outside. ■ They may be fit for home consumption but not for export.

Where to keep. -Keep the eggs, after collecting, in a cool, dry place that . is free from objectionable odours. Eggs are very susceptible to taint when kept in a room with vegetables, &c., and every care should be taken to prevent this.

Regular Marketing.- -Eggs should be sent to the collecting-depot twice weekly, and oftener if circumstances permit. Remember that an egg commences to deteriorate from the day it is laid. A new-laid egg is full, the air-cell being scarcely perceptible. With age . the air-cell increases in size.' All eggs with the air-cell dried down to more than A in. in depth will be rejected for export. Producers should never hold over eggs, as in doing so the eggs are apt to seriously depreciate in value and be rejected as stale eggs.

Cleanliness.- -This means clean dry nests. For .the nests use clean dry hay, straw, or other suitable material; renew the material frequently, and always whenever it becomes wet or soiled.

No Washing.— Eggs for export should not be. washed, as it reduces their keeping-quality. It also removes the desirable natural bloom, giving the eggs an old stale appearance. Egg-washing can be reduced to a minimum by keeping the birds under cover when the runs are wet, and by keeping the nests clean and sanitary, together with frequently collecting the eggs. Any dirt on an egg when it is collected should be at once removed by means of a dry cloth. If this method fails, a slightly damped but not wet cloth may be used. A good appearance suggests high-class quality, which is an essential in securing best returns and establishing a profitable connection on a market. A good article should look a good article. It is important'that no egg be exported with even a spot of dirt on it. - •

Infertility.— Only non-fertilized eggs should be packed for export, as a fertile egg will commence to develop and deteriorate much sooner than a sterile egg. This involves the removal of all males from the females. The male bird is not necessary for the production of eggs ; more and better eggs will be produced without him.

Shell-quality .■ —The quality of the shell has a considerable influence on the keeping-quality of an egg. A thick-shelled egg is most desirable

for an export trade, because it’ is less liable to infection than one with a thin shell, and because a thin shell is much more easily broken. Breakages are not only a direct. loss, but indirectly cause loss on other eggs that get soiled with the contents of the broken egg. It should always be remembered that the loss through breakages will have to be borne by the eggs that survive during handling in transit. Further, as the size of the air-cell is usually regarded as the chief guide to the age of an egg, and as thin shells favour the rapid drying-down of this cell, it will be seen that such eggs much sooner become a doubtful article than is the case with thick-shelled eggs. Losses through thinshelled eggs can be considerably reduced by keeping the birds well supplied with fresh crushed oyster-shell or burnt bone, and testing out all eggs with thin shells before forwarding to the collecting-depot. As a shell-forming material fresh oyster-shell is most desirable. Bleached shell, such as is often collected from the seashore, is not so good, as it neither produces the desired strength of egg-shell nor the desired bloom upon it.

Shape, and Uniformity. — Eggs are produced in many different shapes. Long and narrow eggs should never be packed for export, nor should deformed and overlarge eggs, as they are not only liable to be broken in transit, but they also spoil uniformity of the line. Home markets can only be secured .with eggs of high standard quality and which are uniform in all respects.

Yolk and' White.— The condition of the yolk is an important matter. The yolks most desired are those of a reddish-yellow colour, not pure yellow. A pale sickly-coloured yolk is objectionable and, unsuitable for export, whether it be eggs in the shell or egg-pulp. Good colour and flavour are largely influenced by the food supplied to the birds. This should consist of sound grain, plenty of green material,, and untainted meat in moderation. The inclusion . of yellow maize ■ and lucerne or clovers in the ration will tend to produce rich-coloured yolks. Generally speaking, root crops, such as mangolds, &c., if fed to excess, will produce pale yolks and thin whites. The white should be firm and thick. The older the egg the thinner the white becomes. With a fresh egg, when being tested before a light, the egg-content will remain firm. Conversely, the contents of an egg with a thin white will be found to move when the slightest movement of the hand is made. Such eggs are'next to useless for export.

Mustiness. — Mustiness probably causes more annoyance when using chilled eggs than all other things put together, for one musty egg broken into a mixture .will spoil the whole. Producers are urged to seriously guard against musty eggs being packed for export. A stale egg can be detected by the candle process of testing, but a musty egg may pass the keenest of operators. Indeed, only the person with a keen sense of smell can distinguish a musty egg when broken. The most common cause of mustiness is dampness; therefore eggs should always be kept dry, which means dry nests. Contact with wet material or exposure to moisture or rain causes eggs to go musty quickly. It is of special importance when eggs are being taken to market that they should be protected from wet by a suitable rainproof covering. The common practice of allowing cases of eggs to stand uncovered bn a railway-platform or in an open cart during rain is merely inviting

mustiness and making the eggs next to useless for export. Mustiness may also be caused by feeding damaged foodstuffs, such as mouldy maize, wheat, &c., while mouldy bread will have a similar effect.

“ Grass Eggs.”— These are eggs showing a greenish discoloration. The overfeeding of rape is a common cause of this trouble in. hen-eggs, while in the case of duck-eggs the feeding of acorns will bring about a similar undesirable condition. Grass eggs are absolutely unsuitable for export.

Packing.- — cases of eggs are likely to arrive at the collectingdepots in a broken condition owing to. improper packing, although a little care and attention on the part of the producer would prevent this. Never pack in rough-and-ready boxes with straw chaff, or breakages will be the result. Eggs packed in chaff are unsuitable for export in shell; besides they are useless for pulping purposes. The only safe course is to pack the eggs in wire carriers or in cardboard fillings which are made for the purpose. To ensure perfect condition it is necessary to pack the cases so that the contents cannot shift, no matter in what position the package is placed. Wood-wool- pads, one placed on top, bottom, and centre of the case, will ensure this where cardboard fillings are used, while the case should be packed in such a way that there is a slight bulge in the centre of the lid. The lid should be nailed at each end, and the middle left free to create a springy condition. It is important that the crates be properly addressed, and the word “ Eggs ” stamped well over the box in order that the railway-men, carters, and others may see at a glance what the case contains.

GENERAL.

What- applies in the case of eggs in the shell intended for export applies with equal force to eggs intended for egg-pulp. The same great care should also be exercised with all eggs intended for consumption on the local market. Whether for the oversea or the local market, it should be the aim of all producers to establish a reputation and then maintain that reputation. This can be achieved only by placing in the hands of the consumers guaranteed eggs in the best possible condition and style.

If the impending trial shipment of eggs is to prove a success the producer must in the first place send to the collecting-depots only eggs that are fresh in the strictest sense of the word,- and clean and properly graded. It then lies with the depot-managers' to carefully test, examine, and repack the eggs in standard cases so that they may be in the best possible condition for official grading. The next step is to place them on board ship as soon after grading as possible. Given these conditions, the rest lies with the experts in refrigeration.

Election of Board of Agriculture.— At a recent meeting of the Board of Agriculture a letter was received from the agricultural and pastoral societies in the Nelson, Marlborough, and Westland Districts suggesting that the regulations relating to the election of members of the Board be amended so as to permit of the election being conducted by post. It-was decided to recommend the matter to the Government for favourable consideration. ’ '