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Additional Value from Egg Yolk Required

02/14/2019

The American Egg Board has circulated a review by X. Huang Dong and U. Ahn regarding the potential to derive added value from egg yolk. This approach is necessary based on the imbalance between relative demand for egg white and whole egg that has created a surplus of yolk. The authors recommend separation of functional proteins and lipids from yolk to be used as functional components of pharmaceuticals, nutraceuticals and cosmetics. Following development of potential applications, it will be necessary to scale up production from pilot studies to commercial use.

For the week ending February 8th, the price for dried whole egg ranged from $2.60 to $2.75 per pound with a similar value for yolk. In contrast, spray-dried white ranged from $4.70 to $4.90 with blends at $2.75 to $2.80.

At the end of December 2018, USDA reported a dried egg inventory of 14.9 million pounds equivalent to slightly less than 5-weeks current production. Low shell egg prices divert non-contracted eggs and shell eggs from companies with both packing and breaking capability into egg liquid.