What do we know about the layers, the chickens.

Desserts

Each year more than 13,000 million eggs are consumed, 250 per inhabitant, but what do we know about the layers, the chickens. A factory farm hen lays almost one egg a day, otherwise only death awaits. The farmer prevents the natural development of the egg that, if it were fertilized, would give a chick after 20 days of incubation. While an industrial layer produces non-stop, organic chickens that see the sun and touch the ground and feed on natural food, can produce between 120 and 170 eggs, in contrast to the 15 per year that a wild hen lays.

94% of the chickens are caged, have their beaks amputated and can even move. Almost all of the animal feed manufactured in Spain is transgenic. The reason is that the compounds for animals incorporate up to 20% soy as a protein source and it is imported and transgenic, except for organic chicken feed that totally excludes Genetically Modified Organisms (GMOs). The new European egg labeling standards make it possible to clearly distinguish the way the animals are raised and their origin, which we call traceability. The numerical code printed on the eggs distinguishes those of organic production with a 0, the free hens with a 1; those that touch the ground with a 2 and the caged ones with a 3. Below are the acronym of the state of the European Union where it has been set and eight figures to identify province, municipality and farm. The size and expiration date complete the information. Chicken eggs are classified by size. The XL or super large have more than 73 grams of weight; the L or large ones between 63 and 73 grams; the medium M or between 53 and 63 grams and the small S weigh less than 53 grams.

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