MARKETING EGGS FOR HUMAN FOOD 429 



season in the spring and lowest during the coldest winter months. 

 Nothing will so soon disgust the purchaser of hatching eggs, or 

 make him more quickly seek a new source of supply, than a low 

 percentage of fertility; hence, the great effort made to secure 

 the highest fertility. 



Value of Guarantee. — When an order is taken for eggs, some 

 definite guarantee is usually given with them, especially stating 

 the breed and the degree of development toward a standard, as 

 well as the percentage of fertility. If the breeder wishes to satisfy 

 his customer and to retain his trade in future years, this guaran- 

 tee must be given in good faith. As a rule, a fertility of at least 

 eighty per cent is guaranteed, as well as the replacing of all 

 eggs below this percentage which prove to be deficient. When 

 eggs from advertised show matings are sold, the resulting progeny 

 are expected to show, and should show, the desired characteristics. 

 When, on the other hand, the sale is advertised as being from 

 utility matings, the purchaser will not, and can not, expect exhibi- 

 tion progeny. The keeping of a guarantee means the satisfaction 

 of customers, and this is the best possible kind of advertising. 



MARKETING EGGS FOR HUMAN FOOD. 



The great mass of eggs produced on the majority of farms, as 

 well as the surplus supply from fancy plants, is used at home or 

 sold for food. The principles and methods of marketing are of 

 practical importance. The egg is the backbone of commercial 

 poultry craft, and the production of meat secondary. 



Prices and their Variation. — The price of eggs for food is 

 governed by fluctuations in demand and supply, especially the 

 latter. There is always a brisk call for strictly fresh eggs, but 

 the variations noted are due largely to the effect on supply caused 

 by changes of season. Prices for poultry products in general, and 

 especially eggs, are peculiar, in that they differ but slightly in 

 the same season year after year. 



The diagram (Fig. 194) shows the range in prices of eggs in 

 a period of twenty-five years. The heavy line represents changes 

 in temperature. It will be seen that eggs bring the highest prices 

 each year during January, November, and December, and the 

 lowest price during May. The same is true of the various classes 

 of meat; and if the poultryman aims at big profits from his pro- 

 duction^ he must market it at that season when the price is sure 



