MARKETING EGGS FOR HUMAN FOOD 437 
that he can be on the outlook for it, and thus prevent delay 
at the receiving end. 
Preventable Losses in Market Eggs.*—It is estimated that 
seventeen per cent of all eggs shipped to wholesale markets have 
no commercial value, hence are a total loss; and that these losses 
could be almost wholly prevented by better management, grading, 
and methods of marketing. These preventable losses are: 
DiftyCh es: cc. cueserg udemenhdensea ma eet a es ene ibaa 2 per cent. 
Break ase yeaa aeicsueiisiddaseioled i auecaaceeeasaere macs 2 per cent. 
Chicks developed.......... 0.000 cc cece cveeeeceues 5 per cent. 
Shrunken or “held”. ............00c ccc eeee eens 5 ver cent. 
ROGGE DD see ie ret cate te deal auth iui Suce SSeS 8 Abowd edbetas 214 per cent. 
Moldy, bad flavor........ 0... cc ccc eee eee ence eee 14 per cent. 
Total nc’: cx gecceue tigen daenensl dowd cceegae sana 17 per cent. 
Of course, this loss, resulting in decreased wholesale prices 
and heavy commissions, must be paid for by the poultryman. 
Prevention of Such Losses.—The following conditions, if ad- 
hered to, will almost entirely eliminate the possibility of loss, and 
even increase the profits from the production of market eggs. 
Eggs for market should weigh from one and one-half to two 
pounds per dozen; be uniform in size; be free from dirt, but not 
washed; be strong-shelled and sound, be fresh, not over five days 
old; be infertile. They should be laid in clean nests; be gathered 
often; never be taken from an incubator; never be taken from 
stolen nests; and should be kept in a cool, dry place. 
The Value of Infertile Eggs for Market.|—Much of the loss, 
especially during spring and summer, is due to the development 
of the germ in fertile eggs. This is brought about by keeping the 
eggs in too warm a place, such as a warm room near a fire, by ex- 
posure to the sun while being carried to the shipping point or 
while en route, by a broody hen sitting on the nest, and by irregular 
gathering of the eggs. The production of infertile eggs alone for 
table purposes would eliminate all danger of germ development, 
and their advantages over fertile eggs can be summed up as fol- 
lows: They do not hatch; contain no germs to be developed; 
withstand heat; bear shipment well; are easily preserved; are 
slow to decay; best for cold storage; less costly than fertile eggs; 
male birds not required; and are produced just as abundantly as 
*From findings by Poultry Department of Perdue University. 
+ The Federal Government has been instrumental in increasing the pro- 
duction of infertile eggs for the reasons mentioned above. 
