Develop characteristic egg and extend industrial chain

Introduction: in recent years, the rapid development of laying hens breeding in Jiangsu Province has led to the prominent contradiction between supply and demand of eggs, and the long-term low egg price The drop in egg prices did not lead to an increase in market sales The price of eggs has been at a low level for a long time, which has nothing to do with the single variety, more common eggs and fewer brands Compared with other agricultural and sideline products, such as vegetables and fruits, eggs are always limited to "grass" and "foreign" varieties Recently, there are also some special varieties of "green shell eggs" in supermarkets in Nanjing, but there are few of them At present, foreign countries have developed a variety of special eggs, such as high iodine eggs, high selenium eggs, low cholesterol eggs, natural flavor eggs, etc all of them have their own brands and logos, and their prices are several times or even dozens of times higher than ordinary eggs In contrast, some large-scale laying hens in China have also tried to produce some characteristic eggs, but due to the lack of brands and trademarks that people can remember, and the manufacturers are reluctant to invest in consumption guidance, they fail to attract the attention of most residents Experts pointed out that the fundamental way to solve the contradiction between production and marketing of eggs and improve the efficiency of chicken raising is to extend its industrial chain Nowadays, the consumption of all kinds of egg processing products is constantly expanding The United States market accounts for 33% of the original eggs, Japan accounts for 50%, and China only accounts for 5% In addition to the traditional methods of eating eggs, there is a lot to be done to extend the use of eggs by using their characteristics For example, the emulsification of eggs can be processed into mayonnaise, salad seasoning, ice cream, etc.; the heat denaturation and solidity of eggs can be used as food binder for sausages, surimi products, etc At present, the demand for nutritious granules for various drinks is on the rise, so there is a broad market for various yolk powder, egg white powder, instant egg pine, etc In addition, the potential function and value of eggs are far from being developed In the past two years, "lecithin", a high-level nutrient extracted from egg yolk, has been popular all over the world In some countries, scientists and technologists have carried out in-depth development of egg shell, egg membrane, egg white, egg yolk, etc the products developed successfully include lysozyme, egg yolk oil, calcium citrate, and "Phoenix coat" facial oil, etc., which can be widely used in various fields such as medical treatment, health care and beauty Therefore, at present The excess eggs in the market are only relative The drop in the price of eggs brings good opportunities for processing enterprises The deep processing of eggs is just in time