From Farm to Table Page Two

Making The Grade

Once the eggs reach the grading station, the second part of their journey begins. High-speed, electronically controlled equipment provides a continuous automated process to carry out these tasks.
The first stop is a temperature controlled storage room. Here the optimum temperature and humidity maintains the freshness and quality of the eggs until it's their turn for grading. Most eggs are graded within 24 hours of arriving at the station.
What does a grading station do? Clean, candle, grade, sort, carton and ship to stores or commercial facilities.	The grading process begins with flats of eggs being lifted onto an assembly line. Metal arms with suction cups gently lift the eggs from the flats onto a moving track. The eggs are then washed and sanitized in a high speed tunnel washer that gently scrubs the eggs. After washing, a thin film of odourless mineral oil may be applied to help seal the porous shell. From here the eggs are examined using a process called candling.
During candling, the egg passes over a strong light. The light makes the interior of the egg visible and the exterior of the egg more visible. This allows the grader to see the condition of the shell, the size of the air cell and whether the yolk is well centred (a sign that the white is thick, as it holds the yolk in position). Any eggs that do not meet grade A standards are marked by the grader and removed from the production line by an electronic sensor.
Eggs are sized by weight. There is a weight range for each size. The most popular sizes are: peewee -- under 42 g small -- 42 g - 48 g medium -- 49 g - 55 g large -- 56 g - 63 g extra large -- 64 g - 69 g jumbo -- over 69 g	To qualify as Canada Grade A, the egg must have a thick white, a well centred yolk, a very small air cell and a clean sound shell. Only grade A eggs are sized. Each egg is weighed electronically, separated by size and directed to a cartoning station. All cartons are recyclable and may be made of either plastic, foam or fibre. Every carton is stamped to indicate the Best Before date. The Best Before date lets you know how long the eggs will maintain their grade A quality. It is usually 35 days after grading. If the eggs have been kept refrigerated they are still safe to use after this date but they lose quality. For best results use eggs before the Best Before date.
Quality Guarantee After cartoning, fresh eggs are again stored under refrigeration until they are sent to stores and restaurants. Before they are shipped, federal inspectors take random samples of the cartoned eggs for individual testing. Samples are candled, then temperature and size are measured, all to make sure they meet grade A specifications. Inspectors also break eggs and measure the relationship of egg weight and white (albumen) height. It is measured in Haugh Units (H.U.). The higher the Haugh Unit, the better the white (albumen) quality of the egg.
GRADE A: sold at retail markets for household usefirm white round, well centred yolk small, air cell less than 5 mm deep clean, uncracked shell with normal shape	Quality control inspectors also monitor ungraded eggs, at the grading station, to assess theproduction quality of specific flocks. Once approved, the graded eggs are shipped to supermarkets in cartons and to restaurants and institutions in 2 1/2 dozen flats. Eggs you buy at the store often arrive there within four days of being laid. Freshness is synonymous with Canada Grade A.


GRADE C: not sold to consumers, must be sold to commercial processors for further processing only yolk is loose white is thin and watery shell may be cracked	What Happens To All Those Eggs? Every year the hens produce nearly a half billion dozen eggs. Of these, 82% are sold in their shell. The remaining 18% (of all grades and sizes) are processed into liquid, frozen or dried form. These processed eggs are used in the manufacturing of many foods, including mayonnaise, noodles and baked goods. Processed eggs are also used to make other items such as pharmaceuticals, shampoo, pet foods and adhesives. The eggs set aside for these uses are sent to egg processing plants. Special machines break eggs by the thousands and can separate yolks from whites. Whole or separated, the eggs are then pasteurised and sent in bulk form to bakeries and other customers of processed products. There are three possible grades for eggs. Agriculture and Agri-food Canada sets the regulations and standards for grading. Only the best make Canada Grade A.

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