POULTRY EGG

Egg production is one of the most progressive animal enterprises today. Beginning as backyard enterprise, it has shifted to the formation of very large integrated contract farming operations.

Indeed egg particularly chicken egg is rich in nitrogenous elements. It is one of the most highly concentrated forms of nitrogenous food, about one third of its weight being solid nutriment. It is also confirmed to have a low-calorie source of protein, Vitamin A, riboflavin, Vitamin B-12, iron, zinc, phosporus, calcium, potassium and other nutrients.

The average weight of an egg is about two ounces, of which 10% consists of shell, 60% of white, and 30% of yolk.

Table egg is commonly consumed as viand. It is also used as ingredient for desserts like pastries, cookies, pies, cakes and others. It is sometimes processed into "itlog na maalat" or salted egg.  It is also effective in some beauty regiment. In a recent study done at the North Carolina State University , eggs may be the next source of protein for drugs, which can create a specialty market for farmers, who can produce eggs specifically for drug companies.

Per capita consumption of Filipinos for chicken eggs varied from 7.75 grams per day to a high of 8.27 grams per day that was observed in 2002. In 1998 it stood at 7.84 g/day. It went down to 7.75 in 1999 but recovered by 0.29 to reach 8.04 in 2000. Consumption again slightly fell in 2001 and registered 7.98 before it finally bounced back to 8.27 in 2002.

Per capita consumption of duck eggs was much lower than that of chicken eggs. The average consumption was less than 2 grams per day during the 5-year period. For instance, in 1998 consumption was 1.86 grams per day. It shrank to 1.81 the following year and leveled out in 2000 before going gradually down to a low of 1.74 in 2002.

Sources:

http://www.da.gov.ph/agribiz/table_egg.html
http://www.bas.gov.ph