Processing egg into powder form would reduce wastage, if given needed support, a former scribe of the Poultry Association of Nigeria (PAN), South West zone, has suggested.
Mr Prince Adenuga, in an interview with the News Agency of Nigeria (NAN) said on Monday in Lagos, that egg powder would absorb excess fresh egg from the market during glut. “It is the way forward; it will meet several needs such as having egg in a storable state of powder.”
Poultry farm
The method, he said, would preserve the commodity, prevent glut and meet special nutrient specifications such as yolk or albumen only, or both.
Adenuga said that if it is well embrace, powdered egg would provide ready market for the farmers and sustain growth in the industry. “The product can be used as additive in foods such as noodles, spaghetti and in confectionery.
“The benefits are enormous as it will improve protein intake, if introduced into food recipes, especially children food.”
He, however, noted that there are technology challenges. “The technology of powered egg processing is highly sophisticated and expensive and individual investors may not be willing to invest in it.”
The former secretary also noted that egg consumption in the country was mostly in the form of fried or boiled eggs.
“As a result, there will be need to develop several recipes on how to consume egg in our regular staple food.
He appealed to the Federal Government to provide the necessary technology so that farmers would be able to produce, using latest technology
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