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Egg marking is a form of egg labelling that includes an egg code stamped on the egg itself. In the EU there is a producer code regulated by law since 2004. It allows consumers to distinguish free range eggs and organic farming eggs from the industrial caged hen production.
Food labeling practices in most developed countries now include eggs, egg products, and the processing of foods on equipment that also process foods containing eggs in a special allergen alert section of the ingredients on the labels.
Many producers label their eggs as cage-free in addition to, or instead of, free-range. [3] Recently, US egg labels have expanded to include the term "barn-roaming", to more accurately describe the source of those eggs that are laid by hens which can not range freely, but are confined to a barn instead of a more restrictive cage.
In addition to descriptors like "natural" and "farm fresh," you may also find your eggs with the label "hormone-free," but, according to Rosales, "All eggs are considered natural, come from farms ...
Today the FSIS is responsible for the inspection of pasteurized liquid, frozen, or dried egg products, while the FDA undertakes to ensure shell egg safety. [20] Following the reorganization of the USDA’s agricultural research service, the Food Safety and Quality Service was created in 1977 to assume responsibility of meat and poultry grading ...
The only mandatory animal welfare label for products sold in the European Union is the egg coding system. [4] To sell eggs in the EU, producers need to print egg mark codes onto them. The code indicates the hens' living conditions (0, 1, 2, or 3). Austria and Germany have banned cage systems (code 3). [5]:18
Regulation 1151/2012 on quality schemes for agricultural products and foodstuffs: defines "labelling" as "any words, particulars, trade marks, brand name, pictorial matter or symbol relating to a foodstuff and placed on any packaging, document, notice, label, ring or collar accompanying or referring to such foodstuff".
Pack weight (12 eggs) Mass range per egg Average mass per egg Edible portion per egg King-size 860 g 71.7 g – 78.5 g 73 g 64 g Jumbo 800 g 66.7 g – 71.6 g 68 g 59 g Extra-Large 700 g 58.3 g – 66.6 g 60 g 52 g Large 600 g 50.0 g – 58.2 g 52 g 45 g Medium 500 g 41.7 g – 49.9 g 43 g 37 g