Operation Management and Practice
REPORT ON GREEN EGGS
Producing eggs for distribution
Great Western
Victoria, Australia
Prepared By:
Word Count: 2880
Table of Contents
1. Summary 3
2. Introduction 3
3. Plant Design Layout 5
4. Management of raw materials 6
5. Workforce issues affecting the process 8
6. Quality control 11
7. Egg production flow chart 13
8. Information flow 14
9. References 15
1. Summary
Green Eggs has been producing eggs since 2004 having numerous awards to their credit up to date. The farm runs other stock besides chickens but egg production has become a focal point of the farm.
Much attention is paid to innovative and well thought out processes to minimise worker stress and boredom and ensure maximum production. Innovation of the processes is but half the story as quality of product is more to do with animal husbandry and time lag between laying and selling. This is a feature of Green Eggs, with the ‘laid-by’ date being given on the egg carton.
Five barns house 30,000 chickens that produce 25,000 eggs daily. Maremma dogs guard the chickens when they are out in the surrounding paddocks ensuring the chickens have nothing to worry about from predators in the area.
The Eggs are sold to specialty stores in Melbourne and the surrounding areas and transport by road in relatively small refrigerated trucks.
2. Introduction
Eggs are a natural product of the laying hen and have been around for thousands of years…the old adage “what came first the chicken or the egg” (source unknown) of course draws testament to the complexities behind chickens and eggs.
Egg processing serves a rapidly increasing market worldwide. The number of eggs going for breaking are now at an all time high representing a third of total production in places like North America, the European Union (EU) or Japan (http://www.worldpoultry.net/processing/eggs/product-eggs/adding-value-to-egg-products-6967.html). Global egg consumption has tripled
Producing eggs for distribution
Great Western
Victoria, Australia
Prepared By:
Word Count: 2880
Table of Contents
1. Summary 3
2. Introduction 3
3. Plant Design Layout 5
4. Management of raw materials 6
5. Workforce issues affecting the process 8
6. Quality control 11
7. Egg production flow chart 13
8. Information flow 14
9. References 15
1. Summary
Green Eggs has been producing eggs since 2004 having numerous awards to their credit up to date. The farm runs other stock besides chickens but egg production has become a focal point of the farm.
Much attention is paid to innovative and well thought out processes to minimise worker stress and boredom and ensure maximum production. Innovation of the processes is but half the story as quality of product is more to do with animal husbandry and time lag between laying and selling. This is a feature of Green Eggs, with the ‘laid-by’ date being given on the egg carton.
Five barns house 30,000 chickens that produce 25,000 eggs daily. Maremma dogs guard the chickens when they are out in the surrounding paddocks ensuring the chickens have nothing to worry about from predators in the area.
The Eggs are sold to specialty stores in Melbourne and the surrounding areas and transport by road in relatively small refrigerated trucks.
2. Introduction
Eggs are a natural product of the laying hen and have been around for thousands of years…the old adage “what came first the chicken or the egg” (source unknown) of course draws testament to the complexities behind chickens and eggs.
Egg processing serves a rapidly increasing market worldwide. The number of eggs going for breaking are now at an all time high representing a third of total production in places like North America, the European Union (EU) or Japan (http://www.worldpoultry.net/processing/eggs/product-eggs/adding-value-to-egg-products-6967.html). Global egg consumption has tripled
References: Herber-McNeill, S.M., and Van Elswyk, M.E. 1998, Dietary Marine Algae Maintains Egg Consumer Acceptability While Enhancing Yolk Color, Department of Poultry Science, Texas Agricultural Experiment Station, Texas A&M University, College Station, Texas 77843-2472 Poultry Science 77:493–496 Hernandez J.M., Hamelin, C., Hayakawa, T., Ibarra, B., & Souza, R., 2009, DSM Nutritional Products, Adding value to egg products, http://www.worldpoultry.net/processing/eggs/product-eggs/adding-value-to-egg-products-6967.html. World Poultry Vol 25 No. 5 http://cache1.asset-cache.net/xc/89675672.jpg?v=1&c=IWSAsset&k=2&d=910C62E22B9F47AA58CDE859588FC49D29482872D2A21B7783011F7C92FF8C15E30A760B0D811297 http://chickenfarms.co.nz/breeder%204_small.JPG http://jassimalwazzan.com/dynamicdata/uploadImages/wegg12x8.jpg Humphrey, T.J., 2002, Contamination of egg shell and contents with Salmonella enteritidis: a review, Food Unit, Public Health Laboratory, Exeter, Devon, England, UK 13 November. Jensen, L. S. Alleed, J.B., Fey, B.E., McGinnis, J. 1957, Evidence for an unidentified factor necessary for maximum egg weight in chickens 1, Department of Poultry Science, State College of Washington, Pullman (Received for publication November 18, 1957). St. Louis, M.E., Morse, D.L.;Potter, M.E., DeMelfi, T.M., Guzewich, J.J., Tauxe, R.V., Blake, P. L., Cartter, M.L., Petersen, L., Gallagher, K., Greenspan, J.R., Gensheimer, K.F., Dennis, D., Schwartz, E., Parkin, W.E., Rosenfeld, H., Schultz, H., Kondracki, S.F., Witte, E.J., Vogt, R.L., Puhr, N., Shipman, L., Hargrett-Bean, N., 1988, The Emergence of Grade A Eggs as a Major Source of Salmonella enteritidis Infections;New Implications for the Control of Salmonellosis, JAMA. 1988;259(14):2103-2107. doi: 0.1001/jama.1988.03720140023028