676 Journal of Agriculture, Victoria. [15 Nov., 1919. 



EGG PULP AND COOL STORAGE. 



By A. V. D. Rintoal, Assistant PouUry Expert. 



The future expansion of the poultry industry, not only in Victoria, 

 but right through the Commonwealth of Australia, must depend, to a 

 large extent, upon either an enormous increase in the population, or 

 else an export trade, or both the foregoing conditions. There can be no 

 question that eggs in the shell would fetch the highest price, but, at 

 the same time, this is the most expensive method of exporting, and 

 further, they would have to be shipped in a chamber by themselves at 

 a special temperature of about 32° to 34° Fahr. Cheese, fniit, and 

 other products would impart a flavour to the eggs, consequently a special 

 chamber would have to be reserved, .and for some years to come, should 

 such chamber space be made available, there would undoubtedly at times 

 be difficulty in making full and regular use of it. 



Egg pulp must therefore form the basis of successful export, and it 

 is by no means too early for the breeders to get together to consider 

 the pooling of their supplies, and to make the necessary arrangements 

 for marketing their produce overseas next year. Great Britain presents 

 virtually an unlimited market with annual importations averaging fully 

 £12,000,000 per annum. Besides having an almost unrivalled climate, we 

 possess the additional advantage that our eggs at their time of plenty, 

 and when in their best condition, can be exported to arrive overseas 

 when eggs are scarce there, and so fetch the highest prices. Frozen tins 

 of pulp may be shi])ped Avith meat, rabbits, &c., in small or large quan- 

 tities without requiring a special chamber to themselves. 



The supervision which the Department of Agriculture has exercised 

 over the export of rabbits has resulted in noteworthy success, banks 

 readily advance money against shipment, insurance companies quote the 

 lowest possible rates, and the produce is eagerly sought in the London 

 market, whilst further distinction was achieved by the award of gold 

 medal for Victorian frozen rabbits and poultry at the International 

 Exhibition at San Francisco. Rabbits, however, are' a pest, and exter- 

 mination is most desirable, eonsequently if their export is effected on 

 such careful and systematic lines, it is of supreme importance that the 

 utmost care be taken in relation to the export of eggs. Mr. M. K. 

 Jenkins, Assistant Bacteriologist, and other experts of the United States 

 Department of Agriculture, have for a number of years very carefully 

 studied the preserv,ation of eggs, and much of their work has been 

 published in United States Bulletins 224, 391, and 775, in which elabo- 

 rate details are given regarding causes of failure, and methods to secure 

 best results, amongst which are the following: — 



1. Hands and uniform must be kept clean. 



2. Do not use any apparatus coming in contact with eggs unless it 

 has previously been both washed and sterilized. 



3. Breaking the Eggs. — Grasp the egg with the thumb, first and 

 second fingers of the right hand. Give the egg a quick blow on the 

 sharp point of the knife with sufficient force to make an even cut just 

 through the shell and its membrane. Quickly turn the crack upwards 

 so there will be no leakage from the. egg while it is being transferred 



