CONDITIONS FOR STORAGE OP FOOD PRODUCTS. 7 



If eggs are fresh and have clean, whole shells they may be success- 

 fully preserved in cold storage for nine or ten months. In trade prac- 

 tice the deliveries of eggs out of cold storage begin in the late summer 

 and continue through the winter. In only exceptional seasons are eggs 

 left in storage after the first of March. 



In commercial stocks withdrawn from storage between November 

 and March those prepared from spring eggs lose by candling an average 

 of 12 to 18 bad eggs per case, and those put up from summer eggs 18 

 to 42 bad eggs per case. The presence of cracked and leaking eggs 

 in the package because of oversight or carelessness in the original 

 grading or because of breakage before delivery to cold storage rooms, 

 furnishes a considerable number of the bad eggs. In the summer stocks, 

 heated eggs are an additional cause of bad eggs. 



The net shrinkage in weight of eggs in case lots varies from ap- 

 proximately 3 to 4 ounces per month or about 30 to 40 ounces after a 

 storage period of ten months. The shrinkage is due to the evaporation 

 of moisture from the eggs. 



FROZEN EGGS. 



Frozen eggs are used in large quantities by bakers, noodle manu- 

 facturers and manufacturers of salad dressing and ice cream. This 

 product is prepared from small, dirty, cracked, shrunken and heated 

 eggs and also from current receipts. These eggs are not suited 

 for storage in the shell, except for short periods. If removed properly 

 from the shell and frozen promptly, they will retain their initial con- 

 dition for a year or longer. No attempt should be made to use eggs 

 of questionable quality, for a low grade product is bound to result 

 and shipment into interstate commerce would be in violation of the 

 Food and Drugs Act. 



The preparation of frozen eggs is an economic industry. It with- 

 draws from the market surplus quantities of edible eggs of a grade 

 below firsts and makes them available the year around. The firms 

 which use them can obtain eggs at a lower price than if they depended 

 upon those in storage in the shell, and as frozen eggs are ready for use 

 as soon as thawed, they are more convenient to use in large quantities 

 than are shell eggs. Frozen eggs are put on the market in the form of 

 whites, yolks, whole eggs or a mixture of white and yolks. A thirty- 

 pound tin can is the ordinary package. 



Plants preparing frozen eggs should have facilities on the premises 

 for prompt freezing at a temperature of 10° F. or lower. When ship- 

 ments are made over long distances to warehouses for long storage, 

 good refrigerator cars properly iced and salted must be used. The 

 packages should be so stowed in the car that they arrive at their desti- 



