NATIONAL DEPARTMENT OF AGRICULTURE, FORESTRY & FISHERIES (DAFF) MATLOU B. SETATI BTECH FOOD TECHNOLOGY (98040641) NATIONAL DEPARTMENT OF AGRICULTURE, FORESTRY & FISHERIES (DAFF) The effects of egg production methods on quality characteristics and the price of retail hen eggs.

INTRODUCTION & MOTIVATION Figure 1 Battery Chicken laying eggs -Source: World poultry Figure 3 Typical Egg label Figure 2 Home Chicken laying eggs -Source: World poultry Figure 4 Free Range Chicken laying eggs -Source: World poultry

INTRODUCTION & MOTIVATION General consumer issues of concern, include: Production claims (free range, organic, cage/battery and home grown). Feed claims (e.g. Grain fed eggs, canola fed) Nutrition claims (e.g. high in Omega 3, selenium enriched). Microbiological safety of eggs produced using different production methods (free range, organic, cage/battery and home grown). The price of eggs produced by different methods R8.99 for 6 cage eggs versus R17.99 for 6 canola eggs or R14.99 Woolies free range!

OBJECTIVES To conduct a market study to compared the price of eggs produced using different production methods. To determine the effect of different egg production methods (cage, free range and household reared hen eggs) on the physical, nutritional and microbial quality of hen’s eggs. To determine the effect of different egg production methods on the sensory quality of (in-shelled, raw and boiled) hen’s eggs.

MATERIALS & METHODS Egg collection 60 eggs from (cage, free range and home grown) production methods were collected. Retailers: Pick ‘n Pay, Spar, Checkers, Shoprite, Woolworths (cage and free range) Suppliers (cage and free range): House brands, Farmhouse, Alzu, Eggspert, Weldhagen, Nulaid e.t.c. (All around Pretoria) Home grown: Celia and Richards Home farms (Cape Town)- www.homegrownonline.co.za

Figure 6 Methods/Experimental Design to be used in this study

MATERIALS & METHODS Figure 7 Texture Analyser (2mm needle probe) was used to measure shell strength Figure 8 Roche colour Fan to determine egg yolk colour Figure 9 Fat extraction, Marjonnier flasks (petroleum ether extraction)

Figure 10 Form used during sensory evaluation (5 point hedonic scale: Preference)

Results and Discussions Market research Physical analysis Chemical analysis Microbial analysis Sensory Evaluation

MARKET RESEARCH Table 1 Retail price eggs (R/ 6 eggs (Large-Grade 1)) produced using different production methods, feed and with nutritional claims. Classes of retail eggs PnP Checkers Woolies Spar Home grown 1 Home grown 2 Cage R12.49  R9.49 #  R9.99 R14.99   R8.99 R9.49# - Free Range R13.99 R9.99# R11.99 R12.99 R14.39# R15.99   R10.99 Home Grown R11.00 R10.80 Organic Canola R14.79 Omega enriched  R17.99 Selenium Enriched R13.99  Pasteurised Eggs    R14.99   PnP Checkers Woolworths Homegrown online Cage R XXX / 6 eggs Free Range Organic Home Grown N/A - means- Not Available, # means - House Brand

Hedonic Scale: 1-Dislike very much, 2-dislike slightly, 3-Neither dislike , nor like, 4- like slightly, 5 like very much Figure 11 Price Preference

Table 2 Survey monkey questionnaire & results Survey Monkey - www.surveymonkey.com Online survey: Create survey questionnaires, collect & analyse data Results of the survey Total People Responded 61 Gender: % Male 45 Female 55 Race: Black 96.7 White 3.3 Age Group: 18-20 1.6 21-29 31.1 30-39 60.7 40-49 50-59 60 or older Best Eggs Free Range 13.1 Organic 14.8 Cage Home Produced 18 Doesn’t matter (an egg is an egg) 62.3 Purchasing Influence by: Price Influenced purchaser 72.1 Type of Production influenced purchaser 27.9 Gender Male Female Race Black Indian White Coloured Age group 17 or younger 18-20 30-39 40-49 50-59 60 or older What influences your egg purchasing decision Price Type pf production method) Which of the eggs do you thinks are the best ( Nutritionally and taste) Free range Organic Battery/Cage Home Produced Does not matter (an egg is an egg) Table 2 Survey monkey questionnaire & results

Figure 12 Facebook Survey of egg yolk preference. (1- Home grown, 2- Free range, 3- Cage eggs.)

A. Cage B. Free Range C. Home Produced Figure 13 Photos of packed eggs from different retailers & producers

Label evaluation Label claims: Produced by free roaming hens fed on a vegetarian diet of natural grains, sunflower and pulses. No fishmeal or other animal byproducts were included in their feed. Fed on a diet free of antibiotics, hormones and animal derived protein. Grain fed Organic selenium enriched No hormones No colourants Natural Indigenous chickens Pasteurised Omega enriched Figure 14 Egg containers labels.

B. Free Range Eggs A. Cage Eggs Cage C. Home Grown Eggs Figure 15 Photos indicating the shell colour of eggs from different production methods.

Egg Grading Table 3 Grading evaluation of eggs (sample of 60 eggs) as per Regulation R.725 of the Department of Agriculture, Forestry & Fisheries (DAFF) Cleanliness Eggs Weight L (51-59g) Shell colour Grass Faeces Cracks Feathers Cage 52.7g (±1.1) Brown - on 2 eggs Free Range 54.3g (±2.5) Light brown Home grown * 60.6g (±5.4) Light brown to whitish Visible Means None * Means Mixed sizes

Table 4 Phosphorus, Calcium and Force(Newton), of egg shells from different production methods (mg/100 g shell) % Calcium Shell strength (Force, N) Cage 0.08 (±0.01) 30.4 (±0.7) 3.1 (±1.1) Free Range 0.07 (±0.01) 30.0 (±0.6) 3.3 (±1.0) Home Grown 0.1 (±0.01) 33.0 (±0.02) 3.0 (±0.8)

A. Cage Egg B. Free Range egg C. Home Grown Egg Figure 16 Photos indicating the extend of the shell rupture of eggs from different production methods (shell texture/strength test).

A. Cage Egg Yolk (6) B. Free Range Egg Yolk (7) C. Home Grown Egg Yolk (13) Figure 17 Photos indicating the yolk colour of egg yolks from different production methods (measured by the Roche colour fan).

Egg contents (g/100g) (Triplicate) Production Methods Fat Ash Moisture Table 5 Chemical analysis of egg contents from different production methods. Egg contents (g/100g) (Triplicate) Production Methods Fat Ash Moisture Dry Matter Energy Protein Cage Eggs 9.3 (±0.01) 0.85 (±0.01) 76.9 (±0.01) 23.1 (±0.01) 565 (±0.01) 12.9 (±0.01) Free Range 10.8 (±0.01) 0.99 (±0.01) 74.8 (±0.01) 25.2 (±0.01) 627 (±0.01) 13.4 (±0.01) Home Grown 8.5 (±0.01) 0.83 (±0.01) 76.6 (±0.01) 23.4 (±0.01) 554 (±0.01) 14.1 (±0.01) Raw whole chicken egg (MRC SA) 10.3 0.9 75.0 25.0 616 (kJ) 12.6

Table 6 Microbial analysis of egg shells (washed) and egg contents from different production methods. Micro Analysis Analysis Sample Total Plate Count (Shell washing ) CFU/ml (Egg Contents) CFU/ml Salmonella (Detection) per 25 g Cage Eggs 6.0x10¹ 5.0x10¹ Negative   Free Range 7.0x10¹ Home Grown 1.2x106 1.0x104 Retail Specifications 20 000 cfu/g

Hedonic Scale: 1-Dislike very much, 2-dislike slightly, 3-Neither dislike , nor like, 4- like slightly, 5 like very much Figure 18 Sensory in shell raw eggs

Hedonic Scale: 1-Dislike very much, 2-dislike slightly, 3-Neither dislike , nor like, 4- like slightly, 5 like very much Figure 19 Sensory in raw eggs ( Open)

Hedonic Scale: 1-Dislike very much, 2-dislike slightly, 3-Neither dislike , nor like, 4- like slightly, 5 like very much Figure 20 Sensory in boiled eggs

Conclusions Comment on the market research No differences in the physical and proximate nutritional quality of eggs from different production methods. However, differences in the microbial quality was observed (home grown total plate count, was higher). Sensory comment Thus the high price of free range eggs and home grown eggs is not justifiable from a consumers point of view (does not give a nutritional benefit). High prices are production cost and humane treatment issues This study did not look at micro-nutrient content nor did it cover nutritionally enhanced egg products (bio-fortified eggs: rich in essential fatty acids omega 3 & 6, selenium enriched eggs) thus further research is needed.

THANK YOU Acknowledgements: Dr. L. da Silva Ms. B. du Plessis Ms. Marjorie & TUT Food Tech Students Dep. Agriculture, Forestry & Fisheries