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It is just over 100 years since Canadian inventor Joseph Coyle perfected a design to prevent eggs breaking on their way to market.

His design was the first egg carton, offering a measure of protection for this most breakable of commodities. Coyle's cardboard creation was first made by hand before a machine was invented to manufacture them after World War I.

Later in the 1950s, British designer H G Bennett created the design we see on supermarket shelves and in corner stores - made of cardboard, moulded paper pulp or plastic, and with an individual space for each egg to sit. As food packaging has become more sophisticated - from aseptic linings in cartons of milk to vacuum-packed fish - the humble egg carton has changed little. Shock absorbing and cheap to produce, the carton has also become a signifier for what it contains - you don't need to see the eggs to know what it contains.

Hungarian design student Eva Valicsek, however, may have come up with a replacement. Her concept for an egg carton of the future - made of cardboard and a rubber band - was made for a university competition but has already received some cautious commercial interest.

Her redesign came from a challenge set by the Institute of Applied Art at the University of West Hungary, in the city of Sopron, where she was studying.

"I looked at existing egg cartons and found many problems with them," she says. "Most importantly, the existing boxes cannot be adjusted to the size of the eggs - smaller eggs may turn around in the stand."

The current egg box protects the eggs but also keeps them out of sight; when we buy other products, such as fruit and vegetables, we're able to choose exactly which ones we want to buy.

The open top is one of the most striking elements of Valicsek's rethink. "As a starting point I wanted to design a flexible box to fit the different egg sizes," she says. "I made many models to find the right form. During these experiments, I accidentally used a rubber band that was sitting on my table - then realised that I found the perfect solution."

The box also had to be easy to transport. Valicsek designed the carton so it could fold up flat, making it easier to move.

"I designed a carton that can be flat-packed. I assembled my piece without using any glue; the carton is fixed to the base at one point."

Those whose eggs have survived a drop or crush thanks to the relative strength of the traditional egg box may view the open-topped reimagination with some suspicion. But Valicsek believes her design is just as robust as the current model.

"The eggs are held firmly in the carton thanks to the flexible rubber band and the cut-out holes, you can even turn the box into its sizes, and the eggs will not break. It can stand lateral forces. The eggs will not roll out."

The eggs are held firmly in the carton thanks to the flexible rubber band and the cut out holes, you can even turn the box into its sizes, and the eggs will not break. It can stand lateral forces. The eggs will not roll out

The cardboard used to make Valicsek's design is environmentally friendly - and recyclable. She says the box can be reused many times.

At the moment, she adds, the egg box is "still an idea, not a product." But there has been tentative interest, partly because of the flat pack design. "I had a call a month ago from a Croatian producer and we have just started discussions," Valicsek says.

If your summer holiday takes you to Hvar or Dubrovnik, keep your eyes peeled for Valicsek's innovative design in the supermarket aisles...
If you would like to comment on this story or anything else you have seen on Future, head over to our Facebook page or message us on Twitter.

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The egg box that updates a humble yet classic design

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It is just over 100 years since Canadian inventor Joseph Coyle perfected a design to prevent eggs breaking on their way to market. His design was the first egg carton, offering a measure of protection for this most breakable of commodities.

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Now we're heading to a farm. In particular, an egg farm. Lots of people are happy to pay a bit extra for free range eggs because they think they're kinder to chooks. But in the news this week some people were saying that free range eggs might not be all they're cracked up to be. Tash explains more about it.

STEVE SIMPSON, EGG FARMER: How you going? My name's Steve Simpson. This is my egg farm, free range egg farm and these are two of my girls.

NATASHA THIELE, REPORTER: Egg farming is in Steve's blood. His hens produce more than 50-thousand eggs a week!

REPORTER: So Steve, this is where your hens lay their eggs?

STEVE: Yeah this is where they lay their eggs behind the red curtains and they go in there and lay them generally in the mornings.

REPORTER: And what does free range mean to you Steve?

STEVE: Free range means to me that the birds can run 24/7, they can run outside or inside, whichever they prefer, it's all about preference.

While this is what Steve believes free range is, there are other farmers who see it as something else. The problem is here in Australia, it's not really clear what free range actually means. There are a heap of different groups who can give eggs the free range tick of approval and they don't always agree with each other on what makes an egg free range. There can be different ideas about how much time the chooks spend outdoors during the day. And some disagree about the number of chickens that should be allowed in a certain area. Most guidelines recommend that free range farms have only 15-hundred birds per hectare, which is what Steve has here. But some would like to see farmers be allowed up to 20-thousand birds per hectare and at the end of the day all these eggs can be called 'free range'.

So, why don't they just make the rules tougher? Well, there's a worry that it could force some free range egg producers to go back to putting hens in cages. You see, it costs more money to farm free range eggs and tougher rules could force some of them away. But farmers like Steve think there should be no lowering of standards.

STEVE: If you want them just to lay eggs, they don't need a lot of space but if you want the hen to have a decent life, as you and I expect to have a decent life, I believe they need to have the 15-hundred birds per hectare.

Consumer groups would like to see clearer laws for Australian egg producers, such as an agreed limit on the number of chickens allowed in one space. They'd also like to see clearer labels on egg cartons, so people know more about the eggs they're buying. Because in the supermarket free range eggs are sometimes double the price of caged eggs. And for that extra money, people deserve to know what they're getting. So next time you head to the supermarket to buy some eggs, you might want to have a think about just how 'free' your free rage eggs are and whether these guys have been put first!

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Now we're heading to a farm. In particular, an egg farm. Lots of people are happy to pay a bit extra for free range eggs because they think they're kinder to chooks. But in the news this week some people were saying that free range eggs might not be all they're cracked up to be.

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Danyel Ahmed: an Australian cage egg farmer

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Meet next generation egg farmer, Danyel Ahmed. See her sustainable family farm, and why she's passionate about reconnecting people with their food.

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What is beak trimming? - RSPCA Australia knowledgebase

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Beak trimming can cause both acute and chronic pain, and can lead to difficulty feeding. While relatively effective in controlling severe feather pecking, beak trimming is an invasive procedure which affects birds' sensory capabilities and normal behaviour, and is prohibited in several countries.

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Egg cartons are cluttered with claims about organic, cage-free, free-roaming, vegetarian chickens that produce eggs packed with omega-3s. But does this magical creature really exist or is it just the same old hen in new packaging? And what does the premium you pay really stand for?

The Ubiquitous Egg

For breakfast, lunch, dinner, and even dessert, chicken eggs find their way onto plates around the world every single day. Despite cholesterol concerns and salmonella scares, egg production has been steadily increasing around the world - from 280 billion eggs in 1962 to 1.2 trillion eggs in 2012, according to the Food and Agriculture Organization. Adjusting for population and markets, consumption has doubled in 50 years, from about 90 eggs per person per year to over 180 today.

As you can see in the graph below, the area of greatest growth has been in Asia, with more than 1,000% increase in production. South and Central America and Africa have seen increases of over 500%, while Western countries have seen growth of less than 60%.

Eggs are a trifecta in the kitchen - delicious, nutritious, and versatile. They provide flavor and structure to dishes, as well as bang-for-the-buck for thrifty consumers. Because eggs are such a mainstay in our diet, we should know what we're eating. Luckily the easy-to-read nutrition label on the carton tells us just that!

The Nutrition Label

Let's forgive and forget the decades of see-sawing about whether eggs are good or bad (they're good) and examine the egg from the outside in. Eggs have six visible components to their structure, each with its own composition and function. These six components are the shell, shell membranes, the white, the yolk, the chalaza, and the air pocket.

An average large raw egg (50 g) is approximately 76% water, 13% protein, 10% fat, <1% carbohydrates, and <1% ash. (Ash is the accumulation of inorganic components like vitamins and minerals, of which there are an impressive 21!) All that for a mere 70 calories! When eaten whole, eggs are very nutritious. So while you might prefer the taste and texture of either whites or yolks, eating both ensures you'll maximize the vitamins, minerals, cholesterol, healthy fats, and protein that eggs have to offer.

Keep Refrigerated

Eggs in most of North America are washed prior to packaging. This removes the protective cuticle on the outside of the shell and leaves them vulnerable to bacteria. That's why they need to be refrigerated. Across the pond, however, eggs are typically unwashed and can remain at room temperature without concern. If you find yourself with washed eggs and no refrigeration, just grease them up with petroleum jelly. The petroleum jelly acts as the cuticle, creating a barrier that keeps bacteria out.

Passing Grade

Eggs are classified by size, but also graded (AA, A, B) for quality based on their external and internal integrity. Grades have nothing to do with size, weight, or even freshness - just quality.
Making the Grade
The highest grade is AA, which means...
1) the shell is intact, smooth, well-shaped, with even thickness;
2) the white is clear and firm;
3) the yolk is intact, blemish free, and a normal size; and
4) the air cell is no more than 1/8 inch deep.

Chickens Come First

Now that we know all about eggs, we need to consider where they come from. You might say the grocery store, which is where most city dwellers get their pre-washed, stamped, and cozily packaged dozen, but let's not forget where they really came from - a poultry farm.

Recently, consumers have become much more concerned with the health of the chickens that produce their eggs - and rightly so. The macronutrients (carbohydrates/protein/fat) might be the same in a high-quality egg and a low-quality one, but the kind of fat and the quantity of nutrients and vitamins could differ greatly. High-quality eggs come from high-quality chickens. And healthy chickens, like humans, have a healthier diet and a healthier lifestyle. But what does that mean for a chicken? After all, we normally only see them on farms and in backyard coops.

Wild Brood?

All breeds of chicken are a domesticated subspecies of the Red Junglefowl. But if they were to fend for themselves in the wild, what would they eat? As omnivores, chickens are quite resourceful. Their natural diet is whatever they can prod and peck from their surroundings - insects, seeds, fruits, and even mice and snakes. You might notice that some egg cartons boast vegetarian or grain fed, but this is far from their natural diet and is more related to disease prevention.

Finding food in wide-open spaces allows chickens movement, natural behavior, and interaction with others, all making for healthy chickens that produce nutrient-rich eggs. It would be tricky to gather eggs from wild-roaming chickens, but many wonderful farms come close by giving their chickens ample space to roam, peck, and pester each other, while also providing shelter for egg laying. Eggs from these chickens are usually called pastured, pasture-raised, or free range. If you're purchasing from a CSA box or at a farmers' market, they'll most likely be unlabeled. If you're not so lucky to have a local supplier, you'll have to learn your labels.

What's on the Carton?

Egg carton labels usually fall into three categories: labels about living conditions, labels about feed, and labels from third parties that may or may not have anything to do with living conditions and feed. Why so many? Because while eggs have a wholesome, farm-fresh air about them, they're a major industry. And the industry has largely unregulated labeling practices. Deciphering the marketing jargon on egg cartons is confusing and frustrating - some labels mean nothing, while others mean what they say.

The Battery Cage

Battery cages are small cages, stacked on top of and next to one another, like the cells of a battery, minimizing the space requirements for housing livestock.

Many of the eggs available at the supermarket come from chickens housed in these small cages. It is more profitable to place animals together in smaller spaces, but many people prefer to support producers who do not use battery cages, and allow the chickens a more natural existence.

"Cage-free" and "free-range" mean the chickens do not live in cages, but rather in a large open room, with space to run around and move freely. It is clearly better than battery cages, although the chickens do not usually get to be outdoors. Unfortunately, increasing the food, space, daylight, and socialization requirements for the chickens will simultaneously increase costs for the producer. This is ultimately why there is a premium charged for cage-free and free-range product. And don't be fooled: though "farm-fresh Omega-3 enriched" eggs sound healthy and wholesome, they probably come from caged chickens.

All or Nothing

If most labels are unregulated marketing ploys, what's a consumer to do? Well, there are a few labels that are regulated, informative, and reliable because they encompass both diet and living conditions. Look for reputable organizations ( USDA, The Humane Society) and ignore the rest of the clutter.

If traceability is extremely important to you, the best option is to find a local farmer who can supply you with actual farm-fresh eggs. They may be brown, white, or speckled and come with a bit of dirt on the shell, but they're as good as it gets. And if you can find a supplier nearby, why not try duck, quail, goose, turkey, pheasant, or even ostrich eggs? All differ in flavor, but have the same basic nutrition. They're also more likely to come from birds raised on a less industrial scale.

In an Eggshell

Choosing eggs should be easy, and it is. Keep it fresh by keeping it simple. Instead of wasting time agonizing over egg carton labels in front of the supermarket cooler, look for the labels you trust or take a trip to the farmer's market and get your delectable dozen (and some peace of mind) straight from a local farmer.

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Egg cartons are cluttered with claims about organic, cage-free, free-roaming, vegetarian chickens that produce eggs packed with omega-3s. But does this magical creature really exist or is it just the same old hen in new packaging? And what does the premium you pay really stand for?

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An introduction to eggs...

Both the white and yolk of an egg are rich in nutrients - proteins, vitamins and minerals with the yolk also containing cholesterol, fat soluble vitamins and essential fatty acids. Eggs are an important and versatile ingredient for cooking, as their particular chemical make up is literally the glue of many important baking reactions.

Since the domestication of the chicken, people have been enjoying and nourishing themselves with eggs. As a long time symbol of fertility and rebirth, the egg has taken its place in religious as well as culinary history. In Christianity, the symbol of the decorated egg has become synonymous with Easter. There are lots of different types of egg available, the most commonly raised are chicken eggs while more gourmet choices include duck, goose and quail eggs.

Nutritional highlights

Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks contain more calories and fat. They are the source of cholesterol, fat soluble vitamins A, D, E and K and lecithin - the compound that enables emulsification in recipes such as hollandaise or mayonnaise.

Some brands of egg now contain omega-3 fatty acids, depending on what the chickens have been fed (always check the box). Eggs are regarded a 'complete' source of protein as they contain all nine essential amino acids; the ones we cannot synthesise in our bodies and must obtain from our diet.

Did you know...

A study published in Paediatrics magazine has suggested that giving young children just one egg a day for six months, alongside a diet with reduced sugar-sweetened foods, may help them achieve a healthy height and prevent stunting.

The cholesterol question

For years eggs have been considered more of a health risk than a healthy food. This is because they were considered a high cholesterol food, so those with high cholesterol levels were advised to avoid them. We now know that the cholesterol found in food has much less of an effect on our blood cholesterol than the amount of saturated fat we eat. If you've been advised by your GP to change your diet in an attempt to reduce your blood cholesterol levels, the best thing to do is to keep to daily guideline intakes for saturated fat (20g for the average woman and 30g for the average man) opting instead for mono-unsaturated fats found in olive and rapeseed oils. It's also a good idea to increase your intake of fruit, vegetables and fibre whilst minimising sugars and refined carbs.
If you are concerned about your cholesterol or are unsure whether it is safe for you to consume eggs please consult your GP.

Eggs for health

Eggs are rich in several nutrients that promote heart health such as betaine and choline. During pregnancy and breast feeding, an adequate supply of choline is particularly important, since choline is essential for normal brain development.In traditional Chinese medicine, eggs are recommended to strengthen the blood and increase energy by enhancing digestive and kidney function.

Eggs are a useful source of Vitamin D which helps to protect bones, preventing osteoporosis and rickets. Shop wisely because the method of production - free range, organic or indoor raised can make a difference to vitamin D content. Eggs should be included as part of a varied and balanced diet. They are filling and when enjoyed for breakfast may help with weight management, as they high protein content helps us to feel fuller for longer.

Quail eggs have a similar flavour to chicken eggs, but their petite size (five quail eggs are usually equal to one large chicken egg) and pretty, speckled shell have made them popular in gourmet cooking. The shells range in colour from dark brown to blue or white. Quail eggs are often hard-boiled and served with sea salt.

Duck eggs...

Duck eggs look like chicken eggs but are larger. As with chicken eggs, they are sold in sizes ranging from small to large. Duck eggs have more protein and are richer than chicken eggs, but they also have a higher fat content and more cholesterol. When boiled, the white turns bluish and the yolk turns red-orange.

How to select and store

Choose eggs from free-range or organically raised chickens. Eggs should always be visually inspected before buying. It is best to check for cracks or liquid in the box to ensure there are no broken ones. Eggs are best stored in the refrigerator where they may remain for up to one month (check the best-before-date on the box). Eggs with higher omega-3 fatty acid content are best eaten as early as possible to keep these oils fresh.

Safety

The main safety concern used to be salmonella food poisoning, but the Food Standards Agency (FSA) have recently changed their guidelines on eating runny eggs. They now say that infants, children, pregnant women and elderly people can safely eat raw or lightly cooked eggs that are produced under the British Lion Code of Practice. Visit the FSA website for more information.

Another safety concern regarding eggs is that they are a common food allergen, particularly among young children. See your GP if you have any concerns regarding allergies to eggs.

Enjoyed this? Now read...
Our favourite healthy egg recipes This article was last reviewed on 18th July 2017 by nutritional therapist Kerry Torrens. A registered Nutritional Therapist, Kerry Torrens is a contributing author to a number of nutritional and cookery publications including BBC Good Food magazine. Kerry is a member of the The Royal Society of Medicine, Complementary and Natural Healthcare Council (CNHC), British Association for Applied Nutrition and Nutritional Therapy (BANT). Jo Lewin works as a Community Nutritionist and private consultant. She is a Registered Nutritionist (Public Health) registered with the UKVRN. Visit her website at www.nutrijo.co.uk or follow her on Twitter @nutri_jo. All health content on bbcgoodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information.
All our health benefits guides
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Both the white and yolk of an egg are rich in nutrients - proteins, vitamins and minerals with the yolk also containing cholesterol, fat soluble vitamins and essential fatty acids. Eggs are an important and versatile ingredient for cooking, as their particular chemical make up is literally the glue of many important baking reactions.

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Cracking The Egg Myths - Are Eggs High In Cholestrol?

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Egg lovers rejoice! Eggs are a healthy, nutrient-rich food that experts say you can enjoy every day as part of a healthy balanced diet.

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Keeping chickens in schools - Poultry Hub

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Poultry CRC and the NSW Department of Education & Communities (DEC) produced these videos outlining the fundamentals of keeping chickens in schools. These can also be accessed via LearningNSWDET's YouTube channel. The films are targeted at schools that are new to keeping chickens, providing information and useful insights from a school already using poultry in their classrooms, with expertise from ...

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Commercial Poultry

Poultry is the class of domesticated fowl (birds) farmed for their meat, eggs or feathers. These most typically are members of the orders Galliformes (such as chickens and turkeys), and Anseriformes (waterfowl such as ducks and geese).

The word poultry is often used to refer to the meat of these birds. In a more general sense, it may refer to the meat of other birds, such as pigeons or doves, or game birds like quails or pheasants. It may also refer exclusively to the most common domesticated bird across the globe, the chicken, with origins as far back as the old French word for a young chicken, poulet. Chickens ( Gallus gallus domesticus), also referred to as fowl, are descended from the red jungle fowl of Asia.

Types of poultry

When the first fleet arrived in Australia, the cargo included poultry and since that time there have been many importations of poultry into the country. The use of domesticated birds has led to the growth of a number of industries using various breeds to create products for human use.
Poultry on the First Fleet
Chicken

Chicken is by far the most popular poultry species utilised by Australians for both meat and egg production. Chicken meat consumption has replaced beef as the primary meat consumed and egg consumption is steady and expected to increase. In Australia, the term broiler or meat chicken is used by the industry to describe a chicken grown for meat, while the term layer is used for chickens grown and maintained for egg production. Chickens are also affectionately referred to as chooks. There are many different chicken production systems and markets for both chicken meat and eggs:

For the broiler industry they include:

1. Intensive litter furbished sheds

2. Free range

3. Certified organic

For the layer industry they include:

On top of varied production systems there are also different diets that appeal to different markets including:

1. Corn fed chicken meat

2. Vegetarian eggs

3. Enriched eggs (e.g. Omega-3)

Industry definitions

Broiler is an American word used to describe a meat bird such as chicken, turkey or duck.

Chick refers to a baby bird.

Chicken can be used when referring to young birds, the entire fowl species or the meat that is eaten by humans.

Chook is Australian & New Zealand slang for a hen, or a cooked chicken.

Cockerel, cock or rooster are names given to a male chicken.

Hen is the name given to the adult female chicken.

Pullet is the term used for the immature female layer.

A spent hen is one that has finished its productive life.

Turkey

The turkey is a domesticated variety of an American wild bird. It is used for meat products and is quite popular in Australia.

Duck

Ducks and geese are sometimes grouped together as waterfowl. Ducks are very popular and have an established part in Australian menus. In many other countries, particularly in Asia, ducks are the most popular form of poultry.

Goose

Goose meat is popular in some cultures and some demand has been developed in Australia. Most geese are still kept as ornamental birds, or as watch geese, as they will honk fiercely at intruders. The goose is related to the duck but can live by eating grass.

Game birds

'Game' is a word which is properly applied to wild creatures that are hunted for food. They are also sometimes called wildfowl. Many game birds have now been domesticated, but are still called game. In Australia these include pheasant, guinea fowl, quail, partridge and squab pigeon (pigeons of up to four weeks of age that have not yet flown). Other species of bird are used mainly for producing meat, but some produce eating eggs also. Quail eggs in particular are very popular. Interestingly, the quail is the smallest member of the partridge family. These species are not as efficient as chickens in converting feed into meat or eggs, but they have special appeal which ensures a market for their product.

Ostrich

The ostrich industry has grown in Australia only recently, since the international market for ostrich hides has developed. Hides, meat, oil and feathers all have some value. Ostrich eggs can be used for decorating.

Emu

This native Australian bird competes with the ostrich and has valuable oil considered to have medicinal properties. The hides, meat and eggs are also of value. The emu is Australia's largest native bird.

Fanciers

There are many breeds of poultry which play very little part in the commercial poultry industry. These are called fancy poultry and are usually kept by small producers (or fanciers) who enjoy breeding, showing and exchanging birds with other fanciers.

Backyard production

Many farmers and some suburban householders still like to keep their own poultry for egg and meat production. Most buy commercial crossbred hens at the point of lay and keep them in semi-intensive conditions in the yard. Some use small colony cages or even use a few layer cages in a protected spot. Others buy day-old chicks and rear their own birds.

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Commercial Poultry Poultry is the class of domesticated fowl (birds) farmed for their meat, eggs or feathers. These most typically are members of the orders Galliformes (such as chickens and turkeys), and Anseriformes (waterfowl such as ducks and geese). The word poultry is often used to refer to the meat of these birds.

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Contents

Layer Hens | Egg Production Systems in Australia | How Can I Help | Other Interesting Facts | Egg Facts

Layer Hens
How many layer hens are there in Australia?
There are approximately 16 million layer hens in Australia, 9 million of which are housed in battery cages.
How many eggs are produced in Australia each year?
Approximately 421 million dozen eggs are laid in Australia each year.
How many eggs do hens produce each year?
On average hens produce approximately 300 eggs each year.
How do layer hens in Australia live?
Commercial hens that produce the vast majority of eggs are farmed in three different ways in Australia. These are known as ' production systems' and include cage, barn and free-range systems.
What's the typical lifecycle of a commercial layer hen? How intelligent are hens anyway?
Hens are much more intelligent than you might think. Hens are social animals and need to be able to communicate easily with each other. Hens have over 20 different calls, including two distinct alarm calls to warn their flock about approaching predators. Aerial (flying) predators such as hawks and eagles will cause hens to give a different alarm call than ground predators, and the birds react differently to each call. When hens hear an aerial alarm call they run for cover, crouch down and look upwards; when they hear a ground alarm call they actively look around them for signs of danger. Hens also use calls to communicate with each other about food. Studies on hens have indicated that they can interpret the meaning of individual calls and can use calls to show their intention when communicating with each other.

Hens have a complex nervous system that includes a prodigious memory and the ability to make complex decisions. Researchers who have studied the behaviour of hens are clear that battery cages can in no way meet the demands of such remarkable animals. Hens in battery cages have little opportunity for decision-making or control over their own lives. They have no access to materials for performing natural behaviours including foraging, dust bathing or nesting. In the absence of these opportunities, hens are forced to find abnormal ways of coping without them. What the science tells us is that layer hens deserve much better than to be forced to endure their lifetime in a barren battery cage.
What happens when hens stop producing eggs?
Although hens have a natural lifespan of up to 12 years, their ability to produce eggs declines at around 72 weeks of age and as a result, commercial hens of this age are considered less profitable.

Sometimes commercial hens are put through a process of 'forced moulting' which extends their ability to produce eggs. Moulting is a natural process, allowing hens' bodies to rest and rebuild bone strength. In commercial systems however, moulting is carried out using feed withdrawal or non-feed withdrawal methods. Particularly for those birds that have feed withdrawn (for a period up to 2 weeks), forced moulting is a serious welfare issue. Where feed isn't withdrawn, the bird's diet is changed to a feed low in energy and protein. Both methods cause a marked reduction in body weight but also re-invigorate egg production.
What's a spent hen?
A hen is declared 'spent' when her egg production drops at around 72 weeks of age. At this point she is considered less profitable and removed from the production system.

The process of removing 'spent' hens is known as 'depopulation' where hens are manually caught by human 'catchers' (up to 5 hens per hand) and placed into crates ready for transport.

There can be welfare issues during depopulation. For example, time pressures and rough handling often lead to injuries such as bone fractures. Fracture rates tend to be higher in battery cages during depopulation, mainly because of the risks and difficulties involved in removing birds through narrow cage doors. Due to lack of exercise, birds in battery cages also have weaker bones than birds from alternative systems and their legs or wings may snap.
So if layer hens are female, what happens to the male chicks?
Following an incubation period of 21 days, chicks hatch and their sex is determined when they are one day old. Sexing chicks requires considerable skill and is done at this very early stage to determine their fate.

It's only the female chicks that will become commercial layers and produce the eggs we eat. The male chicks are considered an unwanted by-product of egg production and are killed and disposed of shortly after birth.

Male chicks are killed for two reasons: firstly they can't lay eggs and secondly they aren't suitable for chicken-meat production. Remember layer hens - and therefore their chicks - are a different breed of poultry to chickens that are bred and raised for meat production. Learn more about male chicks in the egg industry.

Egg Production Systems in Australia
How many hens live in cages compared to other systems?
Two-thirds of hens in Australia are in battery cages, while one-third are housed in cage-free systems, including free range and barn laid systems.
What is a battery cage?
Over 9 million hens live in battery ('conventional') cages - this is around two-thirds of Australia's hens.

They are known as 'battery' cages because of the way they are stacked above one another. A single shed can contain up to 100,000 hens.

Hens in battery cages spend their entire lives in a metal cage, and typically share their space with three to seven other hens.

Each hen is only allowed the space of less than an A4 sheet of paper.

Modern cage facilities have automated feed and watering systems, ventilation and lighting. Manure and eggs are collected via conveyor belt systems.

Basic normal behaviours including perching, nesting, foraging, dust bathing and stretching or flapping their wings aren't available to hens in battery cages.
Why are cages bad for hens?
There's overwhelming evidence that the needs of layer hens can't be met in battery cages. Restrictions on bird movement in battery cages means hens suffer greatly both mentally and physically.

When confined to battery cages, hens are unable to express their most basic natural behaviours, including walking, flying, stretching, perching, nesting and dust bathing - behaviours that make a hen, a hen. Physical problems caused by cages include feather loss, foot problems, brittle bones and weak muscles. Hens also have no escape from aggression, feather pecking and cannibalism.

The RSPCA acknowledges that there are advantages and disadvantages for each of the production systems. However, battery cages will never address the behavioural needs of layer hens, will always have restrictions and adverse effects on bird movement, social interactions and behaviour, and therefore cannot provide good welfare.
What's the RSPCA doing about hens in battery cages?
The RSPCA aims to make people aware that all animals used by humans must be treated humanely and compassionately. For many years the RSPCA has been campaigning against battery cages in egg production.

The RSPCA is currently taking part in the development of the Australian Animal Welfare Standards and Guidelines for Poultry, which are being created to replace the existing Model Code of Practice for the Welfare of Animals: Domestic Poultry. These new standards will be legally enforceable, and are intended to guide the development of consistent animal welfare legislation across all states and territories. Poultry welfare standards are not reviewed regularly or often; the Model Code of Practice was published back in 2002, and it is safe to say that it will be a long time before the new Standards and Guidelines are revisited. That's why it's crucial to take this opportunity to improve the welfare of layer hens by pushing for improvement to the Standards, and especially, for a legislated phase-out of battery cages now.

In addition to this, the RSPCA's Humane Food activities form part of RSPCA Australia's efforts in improving the welfare of farm production animals. RSPCA Australia is also working directly with producers and their production systems via the Approved Farming Scheme ( www.rspcaapproved.org.au), the restaurant sector via Choose Wisely

It's important that consumers know where their food comes from and ask for higher welfare products when shopping and dining out.
Why haven't cages been banned in Australia before now?
RSPCA Australia and other animal welfare groups have worked concertedly for years to try to bring an end to the use of battery cages in Australia. In 1999 the Australian Government began a review into the housing of layer hens. The issue was intensely debated by the RSPCA and other animal welfare groups and the egg production industry. RSPCA Australia argued strongly and at every opportunity to phase out the use of battery cages in Australia. Sadly, despite the overwhelming evidence that hens suffer in cages, in 2000 the Council of State and Territory Agriculture Ministers (ARMCANZ) decided that cages would continue to be used for the foreseeable future. Some small improvements for caged hens came out of the 2000 ARMCANZ decision: to increase the floor space per hen from 450cm2 to 550cm2. This change applied to new cages installed after January 2001 and older cages that did not meet previous standards set in 1995. Many producers resisted even this tiny improvement but all States have now put this change into legislation.
If cages are cruel, why can't the RSPCA prosecute?
The RSPCA can only prosecute egg producers if they are breaking the law or contravening regulations that set minimum standards for battery cages. Farmers who provide their hens with the minimum 550cm ² per bird cannot be prosecuted, even if the RSPCA believe this is a cruel practice. The RSPCA works both to enforce existing laws and to change laws to improve the welfare of animals. Getting hens out of battery cages is one of the RSPCA's key aims and includes putting our message across to politicians, farmers and other key decision makers, as well as raising public awareness of the issue.
What's a furnished or enriched cage?
'Enriched' or 'furnished' cages were developed as an alternative to the traditional battery cage system with the aim of providing more space and height, as well as additional provisions such as nests, litter, scratching pads (to help shorten claws), and perches allowing hens to display their natural behaviours.

Their size may vary, housing between 10 and 60 birds. A relatively new system, these 'enriched' cages are found in the European Union, Canada and New Zealand, but aren't yet used widely in Australia.
What does the RSPCA think of furnished cages?
Furnished cages offer advantages over battery cages since more normal behaviours may be expressed. They also have some advantages over cage-free systems as they are easier to manage, and there is a lower risk of spreading infectious diseases. However, the RSPCA believes that despite 'enrichments' in furnished cages, problems persist. For example, there is not enough space to allow for a dust bath that is large and deep enough and has sufficient litter for all hens to access. Hens are unable to forage and scratch the ground, environmental complexity is limited which limits the hens' ability to explore their environment and forage, there may be competition between hens for the nest box if they want to lay their eggs at the same time, and the position of the perch may reduce the total area available to the birds.
What's a barn system?
In a barn system, hens aren't kept in cages but instead can move about in large sheds. Flock size varies between thousands and tens of thousands of birds in each shed.

Sheds are normally equipped with an automated feeding and watering system, and eggs are collected mechanically.

Hens in barn systems can carry out natural behaviours such as stretching and flapping their wings. All barns have nest boxes where hens can lay their eggs but not all barns have perches or litter. Some barns have slats or wire-mesh flooring which does not allow hens to forage, scratch the ground, dustbathe or perch.

Barn laid eggs are a good alternative to battery cage eggs. A well-managed barn can be just as welfare friendly for a hen as a proper free range facility. From an animal welfare perspective it's a myth that barn is second best. It's all about who is operating the system and to what standards they adhere.

Many eggs are now being marketed as cage-free. Essentially, if eggs are labelled cage-free they are barn laid.

The RSPCA approves some barn laid hen farms under the RSPCA Approved Farming Scheme.
What's a free range system?
Conditions on free range farms vary greatly, but most importantly hens aren't confined to cages. In a well-managed free range system, hens should have access to an attractive outdoor area during the day as well as shade and protection. At night, large flocks of free range hens are usually kept in sheds or barns to keep them safe from predators, while smaller flocks may be kept in smaller, possibly moveable sheds.

Free range hens can dustbathe, scratch and forage, and lay their eggs in a nest. Some free range systems provide perches for hens to roost when they are inside at night.

The RSPCA believes it's important that layer hens in free range systems are well managed, have access to appropriate shelter, and are provided with a suitable range area which they readily use.

The RSPCA approves some free range hen farms under the RSPCA Approved Farming Scheme.
What are the benefits of cage-free hen farming?
Higher welfare egg production systems such as barn and free range can improve welfare and provide opportunities for hens to express their most basic and natural behaviours such as perching, roosting, dust bathing, foraging and laying their eggs in a nest. Where stocking density is appropriate, these systems allow hens to stand properly, walk and stretch and/or flap their wings. These production systems also allow for improved bone strength.
What is the price difference to consumers between cage and cage-free eggs?
The overall price difference between cage and cage-free for consumers is minimal. It is approximately 15-20 cents per egg. So if you are buying a dozen eggs per week, switching to cage-free will cost less than a bottle of water each week.
Can farmers afford to get rid of cages?
We know that alternative systems work because many farmers are already using them. If consumers avoid cage eggs, farmers and supermarkets will respond to this.

Barn and free-range eggs can be more expensive for farmers. As such, consumers can be prepared to pay more for cage-free eggs because they cost more to produce. With cheap battery cage eggs, the hen is definitely paying the price.

The RSPCA believes this should be an area of focus for the Australian egg industry's research and development (R&D). The industry should be focussed on alternatives and further increasing the benefits of cage-free production.
What is happening in the rest of the world?
There are moves to get hens out of battery cages across the world. Many countries that have examined their animal welfare laws and the science on layer hen welfare have taken steps to phase-out battery cages. The leader in this area is the European Union (EU). Battery cages were phased out entirely throughout the European Union in 2012. Since then, all hens have had access to at least 750cm ² of space, a nest, a perch, and litter for dust bathing and scratching. Battery cages have been banned in Switzerland (since 1992) and Germany (since 2012). In New Zealand, a legislative phase-out of battery cages began in 2012, despite battery cage eggs accounting for more than 80% of the country's egg production at that time. In February 2016, Canadian egg farmers committed to an industry-led phase-out of battery cages, with legislation since drafted mandating the phase-out (currently, 90% of Canadian layer hens are kept in battery cages). In the USA, several states have ended the use of battery cages. In the United States, the state of Michigan banned battery cages in 2009, Ohio in 2016, and similar legislation is proposed in Massachusetts. Nearly 100 major food companies in the US have stopped sourcing eggs from battery cages.

How Can I Help?
What else can I do to help hens?
Thanks for choosing to make a difference. You've made the right decision!

There's heaps of ways you can help get hens out of cages see our #endthebatterycage campaign to find out how!
What eggs should I buy?
Other Interesting Facts
Do we eat layer hens?
Layer hens are a totally different breed of bird to a meat chicken and are farmed to produce eggs rather than huge breast muscle.

Once a hen's egg production goes down, they are considered 'spent'. Spent hens are either killed on farm and composted, or transported to an abattoir for slaughter. Some of the meat from spent hens may be exported, while other options may include pet food, and lower-quality processing meat for human consumption (for example in soups and stocks.)
What's the difference between a layer hen and a meat chicken?
Layer hens and meat chickens are two different breeds of bird - grown for two different purposes. Layer hens are egg-laying specialists. Meat chickens are bred to produce meat.
Does the RSPCA want people to stop eating eggs?
No. The RSPCA's aim is to ensure the welfare of layer hens. The evidence demonstrates that it is simply not possible to provide for the needs of a layer hen in a battery cage. However, well-designed and managed alternative systems can provide for hens' needs. Our aim is to get hens out of battery cages.
I want hens at home - what do I do?
Egg Facts
Why should people care about what eggs they are eating?
The RSPCA believes you can eat eggs and still care about the welfare of the hens that provided them. These animals are living, feeling creatures, capable of experiencing fear, pain and distress.

We think all animals, including layer hens, should be treated humanely, whether they're animals we eat, farm or live with as companions, including layer hens.
Where do eggs come from?
Australia's eggs come from layer hens that are housed in cage, barn or free-range system. Hens are bred to produce as many eggs as possible during their relatively short lives. It's the eggs these hens produce that are sold in supermarkets and used by restaurants and food manufacturers in many of the foods we eat.
Do cage-free eggs taste better than cage eggs?
While there's no scientific evidence to prove that eggs from different systems taste better, lots of chefs, foodies and cage-free supporters comment that cage-free eggs make a better dish and do taste better. In addition to this, just knowing that you're caring for the welfare of hens would surely make cage-free eggs taste better!
Why are some egg yolks brighter than others?
Yolk colour is influenced by the level of substances called carotenoids (preliminary forms of vitamin A) in a hen's diet. These substances have yellow and red pigmentation. Some of these carotenoids will be converted to vitamin A and used by the hen herself, whereas others will be stored in egg yolk where they not only contribute to yolk colour, but also have anti-oxidant properties and thus help to stabilise the vitamins contained within the yolk.

A diet lacking carotenoids will produce a colourless yolk. Natural forms of carotenoids (including lutein and zeaxanthin) can be found in feed such as corn, lucerne, and grass, however these levels can fluctuate. In order to ensure consistent yolk colouration, producers may add additional yellow and red carotenoids (such as apoester and canthaxanthin). Yolk colour does not affect the nutritional value of the egg, and is not influenced by the type of production system in which an egg is produced.
Why is there sometimes a red blood spot on the egg yolk?
The red spot sometimes found in eggs is also called a 'meat spot'. This spot is caused by a rupture of a blood vessel on the yolk surface during the egg's formation. As the egg ages, the yolk takes up water from the albumen to dilute the blood spot, so in actuality, if you see a blood spot, you know it's a very fresh egg, so you can still eat it.
What is a double yolk?
A double yolk is an egg which has two yolks.

In normal situations, an egg is formed through development and release of a single ovum (yolk sac) from a hen's ovary, which then travels down the oviduct. Once in the oviduct, albumin (egg white) and shell are deposited around the yolk to form a complete egg.

Double yolking occurs when two ova are released at the same time into the oviduct, and will become encased in albumin and shell together. This is more common in young birds, when their reproductive cycles are not yet completely synchronised.

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Contents Layer Hens | Egg Production Systems in Australia | How Can I Help | Other Interesting Facts | Egg Facts How many layer hens are there in Australia? There are approximately 16 million layer hens in Australia, 9 million of which are housed in battery cages.

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WATCH a video on Playing it Safe With Eggs

Fresh eggs, even those with clean, uncracked shells, may contain bacteria called Salmonella that can cause foodborne illness, often called "food poisoning." The U.S. Food and Drug Administration (FDA) estimates that 79,000 cases of foodborne illness and 30 deaths each year are caused by eating eggs contaminated with Salmonella. FDA has put regulations in place to help prevent contamination of eggs on the farm and during shipping and storage, but consumers also play a key role in preventing illness linked to eggs. Protect yourself and your family by following these safe handling tips when buying, storing, preparing, and serving eggs-or foods that contain them.

What is Salmonella?

Salmonella, the name of a group of bacteria, is a common cause of food poisoning in the United States. Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people get better without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized. In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated quickly with antibiotics. Certain people are at greater risk for severe illness and include children, older adults, pregnant women, and people with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, and diabetes).

FDA requires all cartons of shell eggs that have not been treated to destroy Salmonella to carry this safe handling statement:
Safe Handling Instructions
To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.

Eggs that have been treated to destroy Salmonella-by in-shell pasteurization, for example-are not required to carry safe handling instructions, but the labeling will usually say that they have been treated.

Buying
You can help keep eggs safe by making wise buying decisions at the grocery store.

Buy eggs only if sold from a refrigerator or refrigerated case.

Open the carton and make sure that the eggs are clean and the shells are not cracked.

Store promptly in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check.

Store eggs in their original carton and use them within 3 weeks for best quality.

Storing
Proper storage of eggs can affect both quality and safety.

Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking.

Use frozen eggs within 1 year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.

Refrigerate leftover cooked egg dishes and use within 3 to 4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.

Preparing
Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods.

Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.

Casseroles and other dishes containing eggs should be cooked to 160° F. Use a food thermometer to be sure.

For recipes that call for eggs that are raw or undercooked when the dish is served - like Caesar salad dressing and homemade ice cream - use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products.

Serving
Follow these serving guidelines for eggs and egg dishes.

Serve cooked eggs (such as hard-boiled eggs and fried eggs) and egg-containing foods (such as such as quiches and soufflés) immediately after cooking. Cooked eggs and egg dishes may be refrigerated for serving later but should be thoroughly reheated to 165° F before serving.

Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).

For party planning, keep hot egg dishes hot and cold egg dishes cold:

Keep egg dishes refrigerated until time to serve.

Serve small platters of reheated egg dishes at a time to ensure the food stays at the proper temperature. Replenish as needed, or at least every 2 hours.

Keep cold egg dishes on ice if they are going to stay out longer than 2 hours.

Transporting

For picnics, pack cooked eggs and egg dishes in an insulated cooler with enough ice or frozen gel packs to keep them cold. Transport the cooler in the passenger compartment of the car, not in the much warmer trunk. At the picnic area, put the cooler in the shade if possible and keep the lid closed as much as you can.

For school or work, pack cooked eggs with a small frozen gel pack or a frozen juice box.

About Foodborne Illness

Know the Symptoms

Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Although most people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems. Foodborne illness can sometimes be confused with other illnesses that have similar symptoms. The symptoms of foodborne illness can include:

Vomiting, diarrhea, and abdominal pain

Flu-like symptoms, such as fever, headache, and body ache

Take Action

If you think that you or a family member has a foodborne illness, contact your healthcare provider immediately. Also, report the suspected foodborne illness to FDA in either of these ways:

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Print & Share (PDF) 555KB Español (Spanish) WATCH a video on Playing it Safe With Eggs Fresh eggs, even those with clean, uncracked shells, may contain bacteria called Salmonella that can cause foodborne illness, often called "food poisoning." The U.S.

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Raising baby chickens is one of the most rewarding experiences you could ever have as a chicken keeper. Honestly, who doesn't love the idea of raising your own flock from babies! When it comes to baby chickens, there are two different ways you can embark on hatching and raising - yourself with an incubator, or using a broody hen to hatch and raise them naturally.

Both methods of raising baby chicks have different levels of involvement - it just depends on how hands on you want to get, and whether you'd like to take on the mothering role yourself, or leave the mothering up to your clucky chook!
What is involved with raising baby chickens in an incubator?
If you want to get hands on with your hatch and raise the baby chickens yourself, then hatching in an incubator is definitely your best option. An incubator hatch involves placing fertile eggs in an incubator (a small box-like machine that regulates temperature and humidity), and monitoring them for approximately 21 days until your beautiful baby chickens hatch!

Whilst the incubator generally does most of the work by regulating the heat and humidity, and also turning the eggs three times a day (essential so the embryo doesn't stick to the shell), there are still things that you as a prospective mother hen will need to do to ensure the hatch goes smoothly!
Warm up the incubator and monitor the temperature and humidity
It's a great idea to plug in the incubator around 24 hours before you plan to put fertile eggs in. This is so the incubator can warm up to the correct temperature and humidity levels- it may require a bit of fiddling and back and forths to get it juuust right (and also so you can see if there's any issues with the machine before it really matters!)

Ensuring the incubator is at the right temperature and humidity is one of the most crucial steps to a successful hatch. Incubator's are generally pretty efficient at keeping the right levels, however machines can only do so much! If the incubator goes out of range dramatically, the incubator should sound an alarm - in which case, you'll need to step in and adjust the temperature and humidity so it returns to the required level.

It's very easy - here's how to adjust the levels:
To adjust temperature:
Too cold:
Most incubators can be adjusted by simply pushing the + sign on the incubator

Push the - sign down on the incubator
To adjust the humidity:
Too high: Open the incubator lid for a few seconds, or until you see the humidity level dropping

Too low:
Squirt some water into the incubator - there should be a small opening to do so- be careful not to overdo it, as it will take some time to rise to the correct level

Keep an eye on the incubator throughout the 21 days, and the temp and humidity should be on track!
Candling the eggs
The second task you'll need to do is hands on, and heaps of fun too! During the 21 days of incubation, you'll need to candle the eggs three times on days 4, 10 and 17. Some people might be tempted to candle more (it is a little addictive), but three times is plenty.

Candling involves shining a bright light onto one end of the egg, which illuminates the contents and lets us see how the embryos are developing. It's best done in a dark room for maximum visibility.

Here's what you should look out for when candling:

DAY 4 CANDLING

If the embryo hasn't survived, (which is unfortunately sometimes the case through no fault of your own), you will see a red 'blood' ring around the egg. You should remove the egg from the incubator immediately if you see this as it can sometimes spoil the other eggs.

DAY 10 CANDLING

DAY 17 CANDLING

Embryo growth is virtually near completion, with the beak, feathers and claws having developed. Most of the egg will appear dark, however you should still be able to identify veins and the yolk.

Find more information about candling in this article. If you're hatching baby chickens with an incubator, that's about all you need to do until hatching day arrives!
What's involved with raising baby chickens with a hen?
Want to hatch your baby chickens naturally using a hen? It's a little less hands on, as the hen does most of the hard yards, but you still need to monitor the mother hen's progress in case things go awry.
Find a broody hen
The first thing you'll need to do is to find a broody hen! Some breeds like the Silkie have a natural tendency for broodiness, others will need a little encouragement. A good way to encourage broodiness in your hen is to leave eggs in the nesting box (or put a few fake wooden ones in) - once a clutch has built up, you'll find the hen will naturally start displaying broody behaviour, and is ready to take on some eggs of her own!
Look after the hen while she's incubating
A broody hen will need a little egg-stra love and care while she's incubating her baby chickens. This is because broody hens neglect their own needs when they're looking after the growing babies! They'll eat and drink dramatically less than normal, and also consume less - so make sure the hen has fresh water and food available nearby at all times. Fresh straw in the nesting box and a quiet, dark coop (she'll need separate quarters to the rest of the chickens) will keep her comfortable and healthy throughout the incubation process!
Have an incubator and a brooder on standby
Sometimes, for whatever reason, a hen will abandon her baby chickens - whether they're still in embryo form, or have hatched. This can happen at any stage of the incubation, she may simply refuse to keep sitting on them or reject the baby chickens... a harsh reality of natural incubation! In this scenario, you'll need to have an incubator (if the chickens haven't hatched yet) or a brooder (if the baby chickens are less than six weeks old) at the ready so you can continue raising the baby chickens yourself.

When it comes to turning the eggs and teaching the little hatched baby chickens how to eat and drink, an attentive mother hen will take care of all that for you!

However you want to raise your baby chickens, it's an incredibly rewarding experience - whether you're getting hands on hatching yourself with an incubator, or you're letting a mother hen look after the incubation, you're sure to become a hatch-a-holic in no time!

Check out our Baby Chickens category in our Learning Centre to find out more brilliant information about hatching and raising baby chickens!
Sources and further reading

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The Best Ways To Hatch Baby Chickens Explained

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Raising baby chickens is one of the most rewarding experiences you could ever have as a chicken keeper. Honestly, who doesn't love the idea of raising your own flock from babies! When it comes to baby chickens, there are two different ways you can embark on hatching and raising - yourself with an incubator, or using a broody hen to hatch and raise them naturally.

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How does rice grow?
Where is wheat grown and what is it used for?
Apple picking - why is done by hand and not machine?

http://splash.abc.net.au/res/teacher_res/3-paddock-plate.html

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an example of an egg commercial

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The best part of waking up, is Bacon in your cup!

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rural:livestock:poultry and egg production community and society:population and demographics

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Now to a story about chicken which has recently moved ahead of beef to become Australia's favourite meat. It's a growing industry not least because there's a lot involved in getting the chicken to your plate. We thought we'd take a look at what goes on behind closed doors at one of Australia's biggest chicken companies.

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health benefits and nutritional table

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Benefits of Eggs

Click the image below to view the Egganatomy diagram up close:

Egg Nutrition

Eggs are one of nature's most nutritious foods. One large egg contains only 70 calories and an incredible amount of nutrition. The nutrition tables speak for themselves! So include eggs as part of your healthy diet!

One Grade A large egg (53g) provides* the following:

*% Daily Value based on Recommended Daily Intakes for Canadians established by Health Canada.

Protein

Protein is essential for building and repairing tissue. Muscles, organs, skin, hair as well as antibodies, enzymes, and hormones are all made from protein.

Protein is composed of 20 different amino acids. There are 9 essential amino acids that the body cannot make, and so they must come from foods. Eggs are one of the few foods considered to be a complete protein because they provide all nine essential amino acids.
The nine essential amino acids are: There are also additional nutrients in eggs.
Eggs Provide High Quality Protein

Eggs contain all nine essential amino acids making them an excellent source of high quality protein. Scientists frequently use eggs as a standard for measuring the protein quality of other foods. Protein quality is expressed as biological value which measures the rate of efficiency that protein is used for growth. At 93.7% eggs score higher than any other food and are considered the gold standard for high quality protein. Eggs are an affordable protein source and can be stored in the refrigerator for up to three weeks without affecting their quality. According to Canada's Food Guide, two eggs are considered a serving from the Meat and Alternatives food group.

Eggs are good for your eyes!

Lutein and zeaxanthin are carotenoids (pigments in plant and animal foods) that have been shown to protect against macular degeneration, a serious age-related eye disease. Both lutein and zeaxanthin are found in egg yolks. According to a recent study published in the American Journal of Clinical Nutrition, because of the egg yolk's fats, the carotenoids in egg yolks are better absorbed than those from plant sources, such as carrots and spinach.

Choline

Recognized as an essential nutrient by Health Canada, choline has been shown to play a strong role in brain development and function. One egg provides half your daily requirement of choline.

Cholesterol

Cholesterol is a natural, waxy, fat-like substance. It has many uses, including insulating nerve fibres, maintaining cell walls as well as producing vitamin D, digestive juices and certain hormones.

High blood cholesterol levels can increase your risk of heart disease. However, dietary cholesterol found in foods of animal origin such as meat, poultry, shellfish, eggs and milk products has little effect on blood cholesterol levels in most people. Most blood cholesterol is made by the liver. Many foods that contain cholesterol are included in Canada's Food Guide. Eliminating them from your diet would limit your intake of vitamins and minerals. The best way to achieve healthy blood cholesterol levels is to eat a healthy diet low in saturated and trans fats, be active and manage your weight. Eggs are low in saturated fat and have no trans fat. Research shows that healthy adults can enjoy an egg a day without increasing their risk of heart disease or stroke.

Fat

People tend to forget that fat is an essential nutrient. It provides energy (calories) and essential fatty acids. Fat is needed to absorb the fat soluble vitamins A, D, E and K and helps us recognize feelings of fullness so we do not overeat.

On average, Canadians consume about 31% of total calories from fat which is within current recommendations; however some individuals do consume too much fat.

Health Canada recommends that Canadian adults limit their total fat intake to 20 to 35% of their total energy intake for the day. Experts often suggest that saturated fat intake be no more than 10% of daily energy intake. Research links a high saturated fat intake with heart disease, cancer and obesity.

One large egg contains just 5 grams of fat and only 1.5 grams of saturated fat. Eggs can easily fit into your daily total fat budget, which is generally about 90 grams for men and 65 grams for women.

Recognizing the nutritional value of eggs, Canada's Food Guide includes a serving of 2 eggs as part of the Meat and Alternatives food group.

Vitamin and Minerals
Why are they important?

Vitamin A helps maintain healthy skin and eye tissue. Aids with night vision.

Vitamin D helps keep bones and teeth strong and regulates calcium absorption.

Vitamin E acts as an antioxidant.

Thiamin helps the body release energy from carbohydrates.

Riboflavin is needed to metabolize proteins.

Niacin helps release energy and promotes normal nerve function.

Vitamin B6 (pyridoxine) is needed to metabolize protein and form tissues.

Folate and Vitamin B12 aid in red blood cell formation.

Pantothenic acid helps metabolize energy and form tissues.

Calcium and phosphorus are used to make strong bones and teeth.

Magnesium helps metabolize energy and form tissues and bones.

Iron carries oxygen to the cells and keeps blood healthy.

Zinc helps the body metabolize energy and form tissues.

Iodine helps the thyroid gland function properly.

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Island Gold : Nutrition : Benefits of Eggs

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Click the image below to view the Egganatomy diagram up close: Eggs are one of nature's most nutritious foods. One large egg contains only 70 calories and an incredible amount of nutrition. The nutrition tables speak for themselves! So include eggs as part of your healthy diet!