• Technology

    Technology

    Egg Production, Process and Extending Shelf-Life

Technology

Technology increasingly plays a large part in the work we do, not only for the methods involved in the egg production itself, but for the egg processing techniques employed, working alongside the extension of shelf-life procedure. The IEF believes in the ability for the latest technology to dramatically increase productivity levels within existing small to medium scale egg production businesses across multiple regions in the developing world.

  • Egg Production

The IEF believes in the ability for the latest technology to dramatically increase productivity levels within existing small to medium scale egg production businesses across multiple regions in the developing world. This includes technology of accessing the latest genetic strains appropriate to each area, support on correct feeding and appropriate housing facilities. The IEF works with a range of partners in this including Lohmann, Ceva and Big Dutchman.

  • Egg Processing

To enable successful distribution and ease of access to children who have limited fuel and cooking facilities, all of the eggs used in the distribution project are boiled in shell using equipment donated and installed by Sanovo Technology. The egg boiling equipment was individually designed specific application being solar powered, with ease of operation, long design life and simple operation.

In 2018 the Sanovo Group additionally provided chilling equipment for installation with their existing boiling machine. The 500 litre vessel has already proved to be a great asset in the process for extending the shelf-life of boiled eggs.

  • Extending shelf-life

Further technology has been applied by our partner and Dr Fabien De Meester, to extend the shelf life of boiled eggs from several days to several weeks. This is achieved by use of the correct recipe of organic compounds being added during the boiling process, having the effect of sealing the internal membrane of the egg just inside the shell. This creates a seal around the egg taking shelf-life at 30 degrees Celsius in local conditions to between 30 and 60 days.


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