Chapter 1 – Chicken Eggs

The chicken was domesticated from members of the Gallus genus probably 7000–8000 years ago in southeastern Asia. Subsequently, they spread globally for meat and egg production. Use of eggs for food is known to have been practiced in the Roman Empire. More recently specialized breeds and management systems were developed to optimize production. Current global per capita egg consumption estimates approach 9 kg annually but vary greatly on a regional basis. The egg is very nutritious containing protein, lipids, vitamins, and micronutrients. It may be cooked for consumption or processed into products for many food applications. Certain egg components may be augmented to optimize human health. Management aspects, such as hygiene, feeding, and housing, play major roles in composition, quality, food safety, and visual appeal of the egg. This chapter discusses the production aspects and their impact on egg nutrients and quality.