eggproduction

Egg production is the process of producing eggs for consumption or for hatchery purposes. In most domestic poultry, a laying hen forms an egg in the oviduct in a sequence that takes about 24 to 26 hours; ovulation releases a yolk from the ovary, which then passes through the magnum where white is added, the isthmus where membranes form, and the uterus (shell gland) where the shell is deposited and pigments added. The resulting egg is laid. A healthy laying hen may produce roughly 250 to 300 eggs per year, depending on breed, age and management. Light exposure, nutrition, disease control, and housing conditions influence the rate.

Production systems include conventional cages, enriched cages, cage-free, free-range, and organic formats. Conventional cages limit movement but allow high density; enriched cages provide perches and nesting areas; cage-free and free-range systems may offer outdoor access in some schemes. Welfare concerns, regulatory changes, and consumer demand shape system choice. Key management practices cover temperature, ventilation, lighting (photoperiod), biosecurity, and vaccination; nutrition requires a balanced diet with sufficient energy and minerals, especially calcium for shell formation; clean water is essential for production and health.

Processing and product flow involve collecting eggs, storing them refrigerated, and cleaning or washing in many markets. Eggs are candled to assess interior quality, graded by size, and packed into cartons. Some eggs are processed into liquid eggs or powder for industrial use, while others remain as table eggs. Eggs intended for hatcheries are kept separate to produce chicks for layer stock. Environmental and economic aspects include feed efficiency, waste management (manure), energy use, and emissions; improvements aim to reduce ammonia, enhance welfare, and ensure product safety.