The document discusses specifications, standards, and marketing of eggs and egg products in India. It outlines grading standards for shell eggs as well as specifications for frozen, dried, and liquid egg products. It also describes the organizational structure for egg marketing in India through the National Egg Coordination Committee and Agro-corpex India Limited.
2. Grade Weight (g) Shell Air cell White Yolk
A-Extra large 60 & above Clean, unbroken
& sound, shape
normal
Up to 4 mm in depth,
practically regular
Clear,
reasonably firm
Fairly well
centered,
practically free
from defect,
outline indistinct
A-Large 53-59
A-Medium 45-52
A-Small 38-44
B-Extra large 60 & above Clean up to
moderately
stained, sound &
slightly abnormal
8 mm in depth, may be
free and slightly bubbly
Clear, may be
slightly weak
May be slightly
off centered,
outline slightly
visible
B-Large 53-59
B-Medium 45-52
B-Small 38-44
AGMARK / BIS Standards of table eggs produced in India
3. The standard specified in this clause shall apply to frozen egg products designated as “Frozen egg
white or albumen”, “frozen egg yolk” and “frozen whole egg” prepared from hens’ (Gallus
gallus) eggs packaged in any suitable packaging material.
for the purpose of this clause,-
(a) Frozen egg product means the whole egg, egg yolk, or white which is pasteurized and frozen;
(b) Whole egg means the homogeneous product obtained from the complete contents of broken out
hens eggs-in-shell;
(c) Egg yolk means the homogeneous product produced from the separation of the yolk of broken out
hens -eggs-in-shell;
(d) Egg albumen means the homogeneous product obtained from the separation of the white of
broken out hens eggs-in-shell.
Shell eggs are washed, rinsed, sanitized, and candled, then broken, monitored for quality and
imperfections, and frozen egg products are prepared by freezing either albumen, yolk or whole
egg.
Albumen and yolk alone and whole egg shall be processed strained, homogenized, desugarized,
pasteurized (61 to 63 °C for 5 minutes), frozen and maintained in the frozen condition (-23.3° to -
40°C).
fssai specification/standards of Frozen egg
product
4. Composition Frozen egg white Frozen egg yolk Frozen whole egg
Min solids matter content (%) 10.5 40.0 22.0
Min fat content (%) 0.05 25.0 9.8
Min protein content (%) 10.0 15.0 10.5
Extraneous matter No particles over 1 mm
in 100 g and should not
exceed 100 mg/kg
No particles over 1 mm in
100 g and should not exceed
100 mg/kg
No particles over 1 mm in
100 g and should not exceed
100 mg/kg
Min. concentration of hydrogen
ions (pH)
8.5 5.9 7.0
Max. beta-hydroxybutyric acid
(mg/kg)
10 10 10
Max lactic acid (mg/kg) 1,000 1,000 1,000
Max succinic acid (mg/kg) 25 25 25
Minimum requirements of major chemical
constituents of the frozen egg products
5. The standard specified in this clause apply to ‘Egg powder’ obtained under hygienic
conditions from the liquid contents of sound, wholesome, hens’ (Gallus gallus) eggs by suitable
drying. The product so obtained shall retain the original properties of fresh eggs, like
solubility of protein, aerating capacity, binding power and palatability.
For the purpose of this clause,-
(a) Whole Egg powder: Product prepared from suitable drying of whole egg liquid with
maximum permissible moisture content of 2.0 % and free from any extraneous material and
off odour;
(b) Egg Yolk Powder: Product prepared from suitable drying of egg yolk with maximum
permissible moisture content of 2.0 % and free from any extraneous material and off odour;
(c) Egg White Powder: Product prepared from suitable drying of egg white with maximum
permissible moisture content of 2.0 % and free from any extraneous material and off odour.
The eggs, before breaking, shall be properly washed, dried and cooled followed by breaking,
inspection and collection in sterilized containers. Then liquid egg shall be homogenized,
filtered, pasteurized, desugarized and re-pasteurized.
fssai Specification /Standards Of Egg Powder
6. Minimum requirements of major chemical
constituents in the egg powder
Composition Dried egg white Dried egg yolk Dried whole egg
Min total solids (%) 91.5 95.0 95.0
Min Total fat content (%) 0.40 56.0 39.0
Min Total lipid content (%) - 61.6 41.2
Free fatty acids (Max) - 3.5 3.5
Min protein content (%) - 33.1 47.1
Cholesterol (% DM) - 2.37 1.53
Min. concentration of hydrogen ions (pH) - 3.9-4.3 4.2-5.0
7. The standard specified in this clause shall apply to egg products designated as “Liquid Egg White”,
“Liquid Egg Yolk” and “Liquid Whole Egg” prepared from hens’ (Gallus gallus) eggs packaged in any
suitable packaging material.
For the purpose of this clause,-
(a) Liquid egg product means the whole egg, egg yolk /or egg white, which is pasteurized and preserved using
approved preservatives e.g beta-Hydroxy Butyric acid, Lactic acid or Succinic acid.
(b) Liquid whole egg means the homogeneous product obtained from the complete contents of broken out hens
eggs.
(c) Liquid Egg yolk means the homogeneous product produced from the separation of the yolk of broken out
hens-eggs.
(d) Liquid Egg albumen means the homogeneous product obtained from the separation of the white of broken
out hens egg.
Shell eggs shall be washed, sanitized, and candled, then broken, monitored for quality and imperfections,
and yolks separated from whites. Egg whites shall then be clarified, filtered, pasteurized and or addition of
chemical preservatives followed by filling into containers and maintained in the liquid condition at 4°C or
below for up to 7 days.
Whipping agents such as triethyl citrate, Sodium Citrate, Sodium Hexametaphosphate, Tetra sodium
Pyrophosphate may also be added.
fssai Specification /Standards Of Liquid Egg
Products
8. Composition Liquid egg white Liquid egg yolk Liquid whole egg
Min solids matter content (%) 10.5 40.0 22.0
Min fat content (%) 0.05 25.0 9.8
Min protein content (%) 10.0 15.0 10.5
Extraneous matter No particles over 1 mm
in 100 g and should not
exceed 100 mg/kg
No particles over 1 mm
in 100 g & should not
exceed 100 mg/kg
No particles over 1 mm in
100 g and should not
exceed 100 mg/kg
Min. concentration of hydrogen ions (pH) 8.5 5.9 7.0
Max. beta-hydroxybutyric acid (mg/kg) 10 10 10
Max lactic acid (mg/kg) 1,000 1,000 1,000
Max succinic acid (mg/kg) 25 25 25
Liquid egg products shall conform to the
following compositional requirements
9. fssai Specification /Standards Of Pickled Eggs
The standard specified in this clause shall apply to "Pickled eggs” which have been packed in any suitable
packing material. This category describes several treatment methods (e.g., hard boiling, pickling, maturation
etc.) that preserve and extend the shelf life of the hens’ (Gallus gallus) or quail (Coturnix japanica) eggs.
For the purpose of this clause,-
(a) Pickle solution - A combination of salt, water, oil, acids and seasonings.
(b) Pickled Eggs- It is the product prepared under hygienic conditions from hard-boiled, sound and wholesome
eggs using pickle solution.
Egg Pickle is prepared by hard boiled and peeled eggs by immersing in pickling solution to achieve a pH of
3.2 to 3.6 and packed in suitable container which can be stored at ambient temperature. The egg pickles shall
possess a good uniform colour and appearance. It shall possess a good texture and normal characteristic taste
and flavour typical of the type. The product shall not be unduly hard or rubbery and shall be devoid of any
objectionable taste, smell or odour.
Essential composition:-
(a) Hard boiled and peeled eggs.
(b) Common Salt
(c) Vinegar
(d) Edible Oil
(e) Spices and condiments
10. S. No. Characteristics Requirements
1. Acidity as percent acetic acid Min 0.6 to 0·8
2. Sodium chloride percent by mass Max 3·0
3. pH of the pickling solution 3.2 to 3.6
Pickled egg products shall conform to the following
compositional requirements
11. MARKETING OF EGG AND EGG
PRODUCT IN INDIA
Marketing of eggs includes physical movement and distribution of eggs
from place of production to place of consumers.
In India marketing of eggs is largely done in the unorganized sector with no
control of prices.
Eggs are marketed in various forms.
Development of Indian egg market is not in pace with increased egg
production.
Egg price vary from town to town and season to season.
There are many steps involved in marketing of egg - collection, grading,
packaging ,transportation and storage, financing and selling.
The main objective of marketing of whole eggs in the hand of consumer
with good quality.
12. Organizational structure of Egg
Marketing
Agro-corpex India
Limited
(ACIL)
National Egg
Coordination
Committee
(NECC)
13. NECC
NECC was formed on 14th May 1982 by Dr. B.V. Rao with membership
of >25000 poultry farmer.
It is the largest single association of the poultry farmers.
NECC has role in market intervention, price support operation, egg
promotion campaign, consumer education, market research, rural
market development.
It is based on co-operative spirits and right to determine their own price.
It takes no profits and subsists on voluntary contribution from members
of layer farmer.
NECC is the only agency, well recognized by policy makers in State
and Centre as representative body of poultry industry.
National Egg Coordination Committee
(NECC)
14. Strategies taken by NECC to declare and
maintain the prices of eggs
Egg promotion campaigns to increase the market size and demand for
eggs.
Market intervention to stabilize egg prices- to ensure that traders do
not exploit farmers, when necessary by extension of subsidy or
directly procuring eggs for cold storage in the domestic market.
NECC at the stance of poultry farmers in incorporating Bharat Egg
Producer’s Association (BEPA), which encourages export of shell
eggs, promotion of eggs in electronic & print media.
15. ACIL was started in the year 1982 by farmers of Andhra Pradesh.
It became operational in April 1987 at Vijayawada.
ACIL has operations at Hyderabad, Ajmer, Ludhiana, Ambala, Delhi, Kolkata,
Chennai and Hospet.
It procures eggs from its farmer members only.
Farmers are assured of marketing of their egg produce.
It lifts egg on its own and with also help of NAFED, NECC, and BEPA.
It keeps surplus stocks in cold storages and helps farmers getting over the crisis.
ACIL helps marketing of their eggs without loss.
It initiated export of eggs in the year 1990.
Streamlining the domestic markets it has made place in international markets and
brings the Indian poultry on global map.
Agro-corpex India Limited
(ACIL)
16. NAFED has taken up egg marketing in Delhi and other big
cities.
It has announced support price for eggs during slum periods to
help small poultry farmers.
It has its own cold storage facility to surplus eggs received
during peak season.
NAFED performs these duties on recommendation of, NECC,
the losses if any due to this intervention are shared by the
government and NECC.
National Agricultural Cooperative Marketing
Federation Of India (NAFED)
17. Direct Marketing
Indirect Marketing
Integrated Marketing
Marketing Channels For Eggs
Co-operative
Marketing
Producer to consumer
Producer to consumer via
some collectors or
commission agent
Producer to consumer via
Co-operative agency
Producer to consumer via -
retailer
18. Eggs are largely marketed through a chain of wholesalers, they
lifts eggs from the producer at a fixed rate according to demand
and supply.
The first wholesaler keep a margin of 45 paisa /egg and product
goes through 2-3 sub dealer before reach to consumers.
In direct marketing – Benefit to both producer and consumer.
In co-operative marketing poultry farmers receive some other
benefits from co-operative societies such as cheap & good quality
feed, medicines, technical advices and some time day old chicks at
relatively cheaper prices
Cont..
19. Challenges of Marketing of Eggs in India
Eggs are still transported in open condition & unrefrigerated
vehicles.
The entire chain of distribution physical handling up to
consumer is in open climate exposed to varying temperatures
of season and agro- climatic conditions.
Shelf life of eggs is restricted to -11-14 days in summer and
18-20 days in winter.
The egg is still sold as commodity in India and purchased by
consumer mostly from shop next door for daily needs.
20. Suggestion For Successful Marketing Of
Eggs
Formation of co-operative should be greatly encouraged.
Grading of eggs as per BIS must be encouraged and their
price should strictly on the basis of grade.
Cold storage facility should be created to overcome the
spoilage of eggs due to seasonal fluctuation.
Proper care must be taken during packaging & transportation
of eggs.
Vigorous campaign need to be done for sales promotion
consumer’s education about nutritive value of eggs.
21. Opportunities For Marketing Of Eggs
Rural marketing of eggs
The availability of eggs is high in few states in urban and
semi-urban centers, but in rural centers and rest of country, the
availability is low.
There is vast scope to tap the rural market and North-East
states where consumption is low because of poor availability.
To tap the egg market potential in villages, more no. of outlets
by farmers needs to be opened in villages.
22. Exporting of Egg and Egg Products
Even shell eggs free from antibiotics and pesticide residue could be
exported to Japan, Far east and Europe, which is sourcing at high price
from USA, Europe and countries.
India is exporting egg powders meeting strict quality norms of EU.
Egg powder from India is well accepted in EU, Japan, and Far-East.
Eggs in mid-day meal scheme
Egg is balanced food item that cannot be adulterated.
The infertile egg produced in the modern farms is accepted as a part of
vegetarian diet by majority of population.
The supreme court has advised all states to implement the mid day
meals, which will improve the attendance in schools and academic
standards.
It helps to increase per capita egg consumption and maintaining
remunerative price for eggs.
