The journey begins in a nesting box, inside the barn, where one of our hens lays her egg. She will typically lay one egg per day, usually in the morning hours. From there the egg will slowly roll down the inclined, padded surface of the nesting box to the conveyor belt that runs the length of the barn. It will usually sit motionless on the belt until about 11AM when the farmer turns on the belt and gets ready to pack eggs in the packing room. The conveyor delivers the egg, along with several thousand others from that morning, to the packing station. A packing machine gently loads the eggs from the conveyor into plastic trays. The farmer (and if they are lucky a family member or two) runs the packing machine, pulls out any cracked eggs, and carefully stacks the trays of eggs onto a pallet. Each pallet contains 900 dozen eggs. The pallet is then rolled into the adjacent cold storage room that is kept at 45 degrees.
Organic eggs first popped up in grocery stores in 2002 when the United States Department of Agriculture (USDA) instituted the USDA Organic Certification. Farmers desired to create a food system that preserved the environment, supported family farmers, and treated animals with respect as living beings, and consumers bought food products as an alternative to the industrialized food system.
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