THE poultry industry in Nigeria, especially table egg production, has the potential to employ additional millions of Nigerians, boost the Gross Domestic Product (GDP), and reduce poverty if value addition is embraced through consumption patterns and government policies.
One of the major players in the egg powder production in Nigeria, Emmppek Farms, emphasised this to journalists on how agriculture, especially the animal production and processing sub-sectors, could be a strong tool to growing the economy and creating jobs.
Specifically, processing fresh eggs into powder forms is one of such industrial value chains that could boost productivity and attract more investments into the poultry sector. The egg production subsector of the poultry industry in Nigeria has constantly suffered from fluctuations of gluts and scarcity, resulting in poor investments, losses of capital and instability in price.
Whole egg powder provides 444 kcal per 100g, and eggs are an excellent source of high-quality protein. Also, they are a good source of vitamins, minerals, omega-3 fatty acids, carotenoids, and other antioxidants. This could reduce the high rate of protein and other micro-nutrient deficiency in the country, the firm said.
The chairman of Emmppek Farms, Dr. Emmanuel Audu-Ohwavborua, explained that “Our priority when building this international standard production facility in Nigeria was to make sure we were able to meet the demands of our customers, not only in Nigeria but also in other African countries in line with the African Continental Free Trade Area as Emmppek positions itself as a market leader in food security and employment providers.”
Meanwhile, Director, Technical and Innovations, Emmppek, Chris Edeh, said: “We operate one of the most modern and efficient egg-processing plants producing and processing eggs products. Whole egg powder can be used to substitute fresh eggs in several recipe and industrial applications.”
The firm said the process includes cleaning, cracking, precooling, filtration, de-sugarisation, pasteurisation (to reduce the Salmonella counts to an acceptable level) and spray-drying
Converting wholesome eggs into powder eliminates the risk of spoilage and when stored in a cool and dry environment, can last for a long period. Egg powders are also easy to mix with other ingredients to manage, control and prevent malnutrition.
Egg powder can be used in various recipe and applications such as manufacturing, bakery, sauces, dressings, smoothies and protein shakes, desserts, and dietary supplements.
In baked products, eggs perform many functions, including binding, which is essential for baked goods texture building. Emulsification is mainly due to the presence of lecithin, which is an effective natural emulsifier. Eggs also produce stable foams when whipped to provide volume build-up, lightness, and smooth cakes.
Eggs provide a desirable yellow colour, characteristic of the yolk carotenoids. Egg proteins also participate in Maillard reactions responsible for desirable flavour and crust browning.
Whole egg powder nutritional value per 100 g:3 includes protein (55.50), carb (21.80, lipid (13.00), ash (5.84), and water (3.86).
Egg powder is also used in pet food, as it is a good source of protein and other nutrients for animals. In addition to these industries, egg powder is used by home cooks and hobbyists.
Overall, egg powder is a valuable ingredient that can be used as a national tool for combating poverty, hidden hunger (malnutrition), egg glut prevention and as a catalyst to revolutionise the poultry industry.
In view of the magnificent importation of the product, boosting local processing of the product will prevent capital flight, exportation of jobs and imbalance in trades.
Edeh said: “whole egg powder is an excellent source of nutrition and an incredibly versatile ingredient. It is made by dehydrating farm-fresh eggs, retaining all the vital nutrients that are normally present in eggs. This product is perfect for health enthusiasts, hikers, and outdoor enthusiasts.”
He added that nutritionally, whole egg powder is a rich source of protein and vitamins that are essential for maintaining good health. The protein in egg powder is easily digestible and provides a sustained energy boost throughout the day.
Emphasising quality and wholesomeness of products, Edeh said the whole egg powder is made with the highest quality eggs, which are sourced from local farms, saying, “Our eggs are carefully selected for their nutritional value and delicious taste and are processed in a state-of-the-art facility to ensure food safety and quality.”
He said Emmppek whole egg powder “is a great product for anyone who loves eggs and wants to enjoy their health benefits in a convenient and cost-effective way. It is a versatile ingredient that can be used in a variety of recipes and is made with the highest quality eggs.”
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