What are the best ways to collect, cool, and market eggs in laying hens during the hot summer months?

During the hot summer months, the goal is to maintain egg quality from the moment it is laid until it reaches the consumer. High heat damages the internal quality of the egg, increases moisture loss and increases the risk of bacterial growth.

1. Egg collection

* Collect more frequently than in winter (at least 4–6 times a day in manual coops).

* Take special care to collect in the early morning.

* Do not leave eggs on collection conveyors or in trays exposed to heat.

* Remove cracked or dirty eggs immediately after collection.

2. Rapid cooling after laying

* Move the eggs to an air-conditioned or refrigerated room as soon as possible.

* It is recommended to maintain a storage temperature of approximately 10–15°C.

* Recommended relative humidity: 70–80%.

* Avoid sudden temperature changes that may cause water condensation on the shell.

3. Storage conditions

* Store on clean, ventilated surfaces.

* Keep away from direct heat sources and sunlight.

* Implement the FIFO (First In, First Out) method to prevent inventory obsolescence.

4. Transportation and marketing

* Use refrigerated or at least well-insulated trucks.

* Reduce waiting time at docks and distribution points.

* Maintain refrigeration continuity throughout the supply chain.

* Make deliveries in the morning or evening when temperatures are lower.

5. Summer management of the hen house using powerful fans and cooling systems (Pad & Fan).

* Supply of cold and clean water for optimal laying.

* Reduce heat load through effective ventilation.

* Continuous monitoring of temperature and humidity in the hen house.

6. Important economic point

Eggs that are collected and cooled quickly better maintain:

* Albumen Height.

* Haugh Unit value.

* Shell strength.

* Longer shelf life.

On a large commercial farm, investing in a rapid cooling system and maintaining a continuous cooling chain usually pays for itself through reduced rejections, fewer cracks and maintaining a high quality rating of eggs.

If it is a commercial laying coop in Israel, in the summer it is recommended to think of the process as a “race against the heat” from the moment of laying until the egg arrives at the sorting station.

Target temperatures

According to the requirements of the Ministry of Agriculture, the place where eggs are stored on the farm must be closed, cleanable, and the temperature in it must not exceed 20°C. A temperature of no more than 20°C is also required during transport and marketing.

Step 1 – Collection in the coop

In the Israeli summer:

* First collection as early as possible in the morning.

* Manual coops: every 2–3 hours during hot hours.

* Automatic coops: ensure that the conveyors are working frequently.

* Avoid leaving eggs on the conveyor or in hot trays.

When the temperature in the coop reaches 30–35°C, even two to three hours of waiting may damage the freshness of the egg.

Stage 2 – Egg Room

Practical recommendation for breeders:

* Egg room in the range of 12–18°C.

* Relative humidity 70–80%.

* Air circulation fan.

* Full insulation of the walls and roof.

* A door that remains closed most of the time.

Although the regulation requires up to 20°C, most advanced breeders aim for a lower temperature to maintain high internal quality.

Stage 3 – Transport to the sorting station

The eggs should reach the sorting station within 48 hours of laying at most.

Recommendations:

* Refrigerated or insulated truck.

* Loading in the morning.

* Avoiding waiting in the sun.

* Using ventilated surfaces.

Stage 4 – Managing the coop in summer

The things that have the greatest impact on egg quality in the summer:

1. Strong ventilation.

2. Proper Pad & Fan system.

3. Cold, clean water 24/7.

4. Periodic flushing of water lines.

5. Reducing crowding if there is a heat stress problem.

6. Providing electrolytes during periods of high heat.

Step 5 – Marketing and Sales

The correct order of priorities is:

1. 0–3 day old eggs.

2. 4–7 day old eggs.

3. Older eggs.

The FIFO method (“First In First Out”) is critical in the summer.

If you are running a 50,000–100,000 hen house

Aim for the following:

* House temperature: 22–27°C.

* Egg room temperature: 14–16°C.

* Egg collection at least 5–6 times a day.

* Maximum time from laying to cooling: less than 2 hours.

* Daily transport to the sorting station.

This usually significantly reduces cracks, maintains the quality of the albumen and yolk, and reduces rejections in the Israeli summer.

*It is always advisable to consult a qualified veterinarian.