February egg product output down 3% from 2008
February egg product output down 3% from 2008
BakingBusiness.com, April 01, 2009
by Bakingbusiness Staff

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WASHINGTON — The total amount of liquid product from shell eggs broken in February was 192,210,000 lbs, down 10% from January 2009 and down 3% from the previous year, the U.S. Department of Agriculture said in its latest Egg Products Report.

February production of edible whole eggs was 121,585,000 lbs, down 5% from the previous year; liquid whites were 46,642,000 lbs, up 1%; liquid yolks were 23,983,000 lbs, down 2%; and inedible products were 16,449,000 lbs, down 8%, the U.S.D.A. said.

Edible liquid product produced for the January-February period was 404,841,000 lbs, down 4% from the same period of the previous year, the U.S.D.A. said. Liquid whole eggs totaled 258,883,000 lbs, down 5%; liquid whites were 96,131,000 lbs, down 2%; liquid yolks were 49,827,000 lbs, down 4%; and inedible products were 35,053,000 lbs, down 8%.

Shell eggs broken in February totaled 148,127,000 dozen, down 2% from the previous year and down 9% from January 2009. Shell eggs broken in the January-February period totaled 310,947,000 dozen, down 4% from the same period of the previous year.


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