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July 12, 2010
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US study negates egg variation
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US Agricultural Research Service (ARS) findings show that organically and conventionally produced eggs have no substantial quality difference between them.
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After examining various aspects of egg quality, ARS Food Technologist Deana Jones and her team in the Egg Safety and Quality Research Unit in Athens, Georgia, found that, on average, there was no substantial quality difference between types of eggs. It will be nearly the same quality as any other egg no matter which specialty egg is chosen.
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According to the USDA Economic Research Service, there are around 6.5 billion dozen shell eggs produced in the US every year, with a value of about US$7 billion.
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Deana Jones and her team conducted a survey of white and brown large-shell eggs with various production and nutritional differences such as traditional, cage-free, free-roaming, pasteurised, nutritionally-enhanced, and fertile. The goal was to determine if physical quality and compositional differences exist among these different eggs.
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The ARS team found the biggest difference was the size of egg within a carton between brown and white eggs. Though brown eggs weighed more, white-shell eggs had higher percentages of total solids and crude fat. But, according to the study, there was no significant difference in the quality of white and brown eggs.
