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Egg Production

Grading of Eggs

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 inch diameter by means of a rubber stamp.

Agmark standards for marketable eggs

Grade

Weight
(g)

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
N.

Size

Weight per egg
(gms)

Weight per dozen eggs
(gms)

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