Turning useless eggs into valuable feed ingredient
Eggs which are unsuitable for either consumption or hatching, do not necessarily have to be rendered. Netherlands based company Schaffelaarbos turns these into a valuable ingredient for animal feed production.
By Ad Bal
Eggs are eggs, either used for human consumption, or for reproduction. It is a simple definition, but just true. In commercial table egg production, eggs are collected, candled, graded and packed. In the past, cracked eggs were used for bakery purposes. However, due to strict legislation in many developed countries like in the EU, this is no longer permitted. Consequently, cracked eggs are considered offal, rather than a valuable by-product.
The same holds true for hatching eggs. Cracked and too small ones, as well as double yolks, are unsuitable for hatching. And think about hatching eggs for layer production. Currently, male chicks are still culled after hatching. However, in the not too far away future, it is expected that sex of the chick can be determined in the egg already, in an early stage of hatching. Again, half of the hatching eggs will then turn into offal.
However, all of this offal, or so called “Category 3” eggs can yet be turned into valuable ingredient for animal feed. This is precisely what Netherlands based company Schaffelaarbos does.
They separate these Cat. 3 eggs into new products for animal nutrition. “Thus, we play an important role and contribute to circular poultry production”, says managing director Mathieu Woltring of Schaffelaarbos.
The advantage for egg packing stations and commercial hatcheries is that they save on expenses for rendering. On the other hand, Schaffelaarbos valorises these products into useful feed ingredients.
Consequently, this is a win-win situation for both parties.
Woltring: “We collect these by-products from hatcheries and egg packing stations across Europe. For that purpose we have our own truck fleet. We install our equipment at the facilities, hatcheries and packing stations”.
Shell and fluid
“Once the eggs arrive in our plant in the village of Barneveld, processing starts”, Mathieu Woltring continues. “In essence we separate the eggs into a solid (shell) and a fluid fraction. Shell is a valuable calcium...
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