Guru Angad Dev Veterinary and Animal Sciences University (GADVASU) is in the final stages of developing a protein-rich egg spread made from small-sized eggs, a product aimed at improving returns for poultry farmers while offering a nutritious food option for consumers.
Turning Low-Value Eggs into High-Value Products
In the poultry industry, eggs are primarily classified by weight. Small or pullet eggs, weighing 38-42 grams, are produced by young hens that have just started laying. Despite having a higher yolk-to-white ratio, these eggs fetch lower prices than larger eggs. According to Dr. Nitin Mehta, Professor-cum-Head of the Department of Livestock Products Technology at GADVASU, small-sized eggs account for nearly 15-20% of production in commercial layer flocks, yet farmers often sell them at throwaway prices.
Poultry farmer Gurdev Singh explained the price disparity: eggs weighing about 40 grams fetch around Rs 2 each, while 45-gram eggs sell for Rs 3. Standard eggs above 56 grams are priced at about Rs 5, and jumbo eggs weighing more than 63 grams can fetch up to Rs 7 each.
Processing Boosts Value by Up to 55%
According to experts, processing small eggs into spreads or powder can raise their value to the equivalent of Rs 8-12 per egg, with margins ranging from 30 to 55%. This innovation could significantly improve farmer incomes by converting a low-value byproduct into a premium food item.
Dr. Pavan Kumar, a scientist in the department, noted, “The spread has been designed as a healthier, ready-to-eat alternative to mayonnaise. Rich in essential amino acids, it offers better shelf life and wider culinary applications than raw eggs.” The product targets health-conscious consumers and those seeking convenient protein sources.
Strengthening the Poultry Value Chain
GADVASU Vice-Chancellor Dr. JPS Gill emphasized the broader impact: “By turning low-grade eggs into high-value products, the initiative strengthens the poultry value chain and highlights the importance of research-driven solutions for farmers and consumers.” The university’s efforts align with national goals of reducing food waste and enhancing nutritional security.
The egg spread is expected to undergo final trials before commercialization, with potential partnerships with food processing companies. This development could reduce economic losses for poultry farmers and provide a scalable model for value addition in the livestock sector.
