How eggs get from hen to kitchen. The marketing chain begins at the laying farm where eggs are gathered, packed and refrigerated. On many farms, the grading and packing are done on the farm. At other farms, eggs are picked up several times a week by the grading station’s refrigerated trucks. At the grading station, the eggs are washed, sorted by size, graded for quality and packed into cartons.
Ideally, eggs move from the grading station to the store or store warehouse three to five times a week, depending on available storage space. Many large supermarket chains receive all their eggs at warehouses from which the eggs are distributed to individual stores. Individual retail outlets need both adequate refrigerated space in the back and refrigerated self-service counters out front to merchandise eggs properly.
Sales techniques depend on the local retailer and, sometimes, the supplier. Sales are often stimulated by attractive cartons and point-of-purchase displays as well as advertising and consumer education activities.
Activities of the American Egg Board help to keep consumers aware of the egg as a convenient, versatile, nutritious and economical mealtime staple. State and regional egg promoters inform consumers through lectures, articles, recipes and demonstrations. Advertising and publicity messages help to heighten buyer awareness of the egg and its importance to meal planning.