It is well known that eggs are a natural and nutritious food source. What is less well known is the fact that, as a natural product, no two eggs are ever quite the same. Eggs will show variations in shape, color, yolk, size, as well as other characteristics. These can be influenced by the hen’s breed and age, by its feed, and by the climate in which it lives. Furthermore, the quality of each individual egg changes over time. On account of these variations, the subjective evaluation of eggs will vary from person to person. It is the purpose of this book to provide a graphic guide to the wide range of possible egg characteristics and their potential causes, and to provide recommendations for their usage.
Our company, NABEL Co. Ltd., has developed egg detectors for various egg abnormalities such as shell cracks, dirtiness, blood spots or rottenness. These and more examples have been collected in the course of our technical journey, and were first published in a book that appeared in Japanese in 2009. Currently, the Japanese edition of this book is utilized as a communication tool aimed at engendering common perceptions among egg producers, retailers, and consumers. We are very pleased that it is also used as an educational tool for new employees, as well as high school and university students.
On the basis of the successful reception of the Japanese edition, it was decided to create an internationally oriented version. For this we were delighted to engage DSM Nutritional Products as a partner to help us not only to translate the text but also to give it a global focus and approach, without losing its Japanese roots. I hope that this book will stimulate a greater interest in eggs and also contribute to a better understanding of this valuable food source. Finally, I would like to express my deep appreciation to all those who have supported me with the development and publication of this book.
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