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Liquid eggs from organic ferm to canteen kitchen
Project
Project code: EIP-Agri-BW-2022-LMIKW
Contract period: 01.01.2022
- 31.12.2025
Budget: 672,148 Euro
Purpose of research: Applied research
Keywords: food industry
Egg-producing farms are increasingly under pressure as a result of severe fluctuations in sales combined with a short shelf life of fresh eggs. The aim of this project is to estabtish an alternative, regional distribution channel for liquid eggs from farm to the out-of-home catering sector (AHV). A flexible, hygienic, resource-efficient production System for pasteurized liquid eggs will be implemented at Hofgut Martinsberg and tested on non-marketable fresh eggs from organic farms. Analogue and digital tools are being developed for direct regional distribution to AHV and food Processing. To ensure the applicability to other farms, products and regions, Potentials and challenges of the concept will be scientifically monitored and evaluated. A short supply and value Chain from fresh to liquid eggs to its use in the regional gastronomy and processing sector shall enable farms to extend the shelf life of their Products, to compensate for fluctuations in fresh egg sales and, by direct regional distribution, to bring value creation back to the farms.
Section overview
Subjects
- Food Processing
