www.WATTpoultry.com
OCTOBER 2008 volume 113 number 10
Innovations for breaking and added value processing 1
9 statistics and projections as we approach 2009 6
Editorial with Dr. Simon Shane 7
Marketing savvy grows Rose Acre Farms 8
Industry news 10
Product news 12
Calendar 14
Marketplace 14
Innovations for breaking and
added value processing
OvoPro Shock module applies the principle of cavitation to homogenize egg and yolk liquid to facilitate pasteurization.
Sanovo pasteurization installations are available in two models
with a capacity of up to 1,500 gallons/hour.
By Simon Shane, Editor
The breaking and further processing
segment of the U.S. egg industry operates efficiently but with less public
or media attention than shell egg production. Further processing represents the
equivalent output of almost 100 million
hens. Approximately 30 percent of eggs
produced in the United States undergo
breaking in addition to Smalls and surplus shell eggs.
The industry has expanded from approximately 10 percent of eggs broken
during the mid-1970s to the present volume. Some industry observers forecast
that 50 percent of eggs will be subjected
to further processing by 2020.
Demand for pasteurized liquid increased sharply with the advent of
Salmonella enteritidis (SE) in the late 1980s
and early 1990s. Purchase of liquid by
the food service industry and institutional
kitchens provided absolute protection
against infection at a time when control
of SE was less advanced than today. Liability suits with resulting insurance costs
and adverse publicity stimulated adoption
of liquid by food service providers.
Concern over cholesterol also led to the
production and marketing of consumer
packs of specially modified liquid products derived from egg breaking.
Breaking, processing status
Currently the structure of the breaking
segment of the egg industry is diverse. The
fastest growing and largest part involves
in-line operations dedicated to breaking.
These units, mostly situated in the Midwest, generally hold from 2 to 4 million
