EGG QUALITY AND PRICE 15 



Branded Eggs* 



If the above variations in quality appear in the ordinarj' dozen of eggs at 

 retail stores, the question may be asked — "Can the consumer be sure of quality 

 and value for his money by buying branded eggs?" A record of brands was taken 

 for April and August only. Although 26 brands were purchased in the survey, 

 only 5 brands in April and 4 in August occur frequently enough to be of signi- 

 ficance. Table 9 gives the variations which were found in each of the internal 

 and external quality factors. Internal quality varied from moderately fresh eggs 

 to the poorest quality found in the survey. Internal quality was poorer in 

 August than in April. The variation in weight per dozen was about the same 

 for the two months. The range in weight of eggs within the dozen was about 

 the same in both months. 



Table 9. — Quality Variations in Branded Eggs 



April 



1 • 31-35 36-49 U-26 18-26 21^-231.^ 12-26 1-10 68- 97 



2 37-39 34-55 13-33 13-32 22>^-26H 21-28 0- 6 60-120 



3 39-41 31-54 16-30 17-26 21 -26}^ 18-29 0- 6 73-110 



4 33-47 33-49 12-23 17-25 22 -25H 18-28 0- 5 66- 92 



5 33-55 27-44 12-25 16-25 20)4-26 20-28 0- 3 58- 89 



August 



To illustrate the variations within the brand. Tables 10 and 11 are shown. 

 The conclusion is obvious that the branding of eggs does not constitute a guarantee 

 of quality or of uniformity, nor is there any assurance that the brand is worth 

 the price paid. 



Grade Maintenance 



Undoubtedly some of the difficulties found in branded eggs lie in the policy 

 of the management in the houses back of the branded eggs. Their candlers may 

 receive different instructions at different times. However, it is quite apparent 

 that much is still to be done in the care of eggs in retail stores. The retailers have 

 no uniform practice in regard to the care of eggs. There is also a great variation 

 in the manner in which stores are equipped to carry eggs. There is little variation 

 between equipment possessed by chain and private stores. About one-third of 

 the stores have full refrigeration. About one-fourth have partial refrigeration 

 and nearly two-fifths have no refrigeration. It was found in a survey carried on 

 by the Bureau of Agricultural Economics^ that eggs under ordinary circum- 

 stances were lowered one grade for the first three to five days under ordinary 

 store conditions. In addition our survey tells us nothing of the care the eggs re- 



*Only distributors' brands are used in the analysis. Producers' brands occurred too infrequently. 

 ^Botsford, H. E. Some facts about eggs and the retailing of them. American Creamery and Poultry 

 Produce Review, December 3, 1930, p. 201. 



