Grading is the sorting out of eggs into different categories according to the interior quality and the individual weight of an egg. The practice brings more profit for the salesman.
Based on the quality of eggs, two grades and according to size, four classes have been adopted. Grading for internal quality is done by candling while for noting the weight of an individual egg there are various types of automatic devices in the market. The Agricultural Produce (Grading and Marking eggs) Rules, 1937, require that the mark on each egg shall consist of the word `AGMARK’ together with the grade designation placed centrally in a circle of not less than ½ inch diameter by means of a rubber stamp.
Agmark standards for marketable eggs
Grade |
Weight |
Shell |
Air cell |
White |
Yolk |
| A-Extra
large A-Large A-Medium A-Small |
60
& above 53-59 45-52 38-44 |
Clean,unbroken And sound, shape normal |
Up to
4 mm in depth practically regular or better |
Clear
reasonably firm |
Fairlywell
centred, practically free from defects outline indistinct. |
| B-Extra
large B-Large B-Medium B-Small |
60
& above 53-59 45-52 38-44 |
Clean
to moderately, stained, sound and slightly abnormal |
8 mm
in depth, may be free and slightly bubbly |
Clear,may be slightly weak |
May be slightly offcentered,outline slightly visible |
Standards for Weight Classification of Shell Eggs
S |
Size |
Weight per egg |
Weight per dozen eggs |
1 |
Extra large | 60 and above |
715 & above |
2 |
Large | 53 to 59 |
631 to 714 |
3 |
Medium | 46 to 52 |
535 to 630 |
4 |
Small | 38 to 44 |
456 to 534 |
Agri.
Yellow Pages
Resources
(Egg Production)
