PoultryWorld: Eggs’ role in ending protein poverty

Eggs really have a great story to tell. Soaring in popularity in developed regions, few religious restrictions to their consumption and a healthy, nutritionally complete food.

But away from millennials and their egg and avocado brunches posted on Instagram, they are helping to fulfil a far more crucial role in feeding starving children in developing regions.

The International Egg Foundation has fed more than two million meals to people living in abject poverty in Swaziland in the two years its farm there has been in operation, and has big plans to expand.

The foundation, established by the International Egg Commission in 2014, has two barns that supply boiled eggs to a local network of 30 churches and schools, as well as an orphanage that’s home to almost 200 children.

Egg scientist Fabian De Meester has recently contributed new methods for extending the life of the eggs without refrigeration, and the egg machinery manufacturer Sanovo is providing equipment that will make this happen.

The reasons behind the foundation are clear, according to IEC president Tim Lambert. Eggs are a superfood that can help alleviate malnourishment and protein poverty, the work demonstrates the industry’s commitment to give something back. Moreover, the project is helping to raise the profile of eggs to global development charities that specialise in fighting poverty.

The work is now expanding beyond Swaziland to Mozambique, and diversifying into other streams – setting up small poultry businesses or training people how best to farm hens, for example.

It may be a long way from trendy millennials brunching, but proves the humble egg has a huge role to play across the globe.

Interested in contributing? The IEF is always looking for industry expertise, donations or resources to support its work – find out more by visiting: www.internationaleggfoundation.com