The Egg Products Industry Structure, Practices, and Costs, 1951-69

Though historically the West North Central region accounted for over 70 percent of U.S. liquid-egg production, the share is now half or less; such production has increased in the South and West. Further shifts in regional importance are expected in the 1970's. Per capita consumption of egg products has gone up since 1951, while shell egg consumption has decreased, causing a 20-percent decline in total per capita egg consumption during 1951-69. Egg breaking remains highly seasonal though not as much as it was in the early 1950' s. The percentage of liquid eggs for immediate consumption has increased slightly in the past two decades. Output of frozen liquid eggs fell from being two-thirds to about half of total output, but the share of liquid eggs being dried went from 15 to almost 40 percent. Heat remains the pasteurization method for liquid eggs, with costs of 0.20 to 0.45 cents a pound; irradiation is not yet economically feasible.