Nutritional aspects, production and viability in the market of organic chicken eggs: Review
M. Fernanda Medina-Cruz, Diego Zárate-Contreras, Rigoberto V. Pérez-Ruíz, José E. Aguilar-Toalá, Monzerrat Rosas-Espejel, Rosy G. Cruz-Monterrosa
Abstract
Organic egg production is expensive due to the handling conditions and the adequate feed for the hens, thus increasing production and selling costs. The objective of the study was to analyze some implications in organic egg production, as well as some of the factors that intervene in the viability of the market. Articles were collected from various databases, including Scielo, Taylor & Francis, Elsevier, and Google Scholar. The viability of the egg in the market may be feasible for some nuclei of society where the economic conditions of the producing farms and consumers allow it. The nutrients in organic eggs are more significant, and they may have characteristics that the consumer likes at a glance. Although organic egg production is known for its high nutritional value, it is only a feasible option in some countries due to the economic conditions of each market. Therefore, the production system is limited to specific regions around the world.