The incredible egg story
1986
Mason, J.
The egg, once regarded as the ideal protein food, is now becoming a questionable commodity. Some consumers believe that today's "mass-produced" eggs are not as flavorful as eggs produced in bygone times. The main concern is the egg's high cholesterol content and possible adverse effects of feed additive residues. No longer the barnyard roamer, chickens are packed into tightly arranged cages to lay eggs for two years and then are sold for food processing. A host of pesticides and antibiotics is used for disease prevention and increased production. These and other practices regarded by the author as inhumane are described. A brief discussion of egg alternatives, such as scrambled tofu, is included.(jd-b)
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library