Keeping chickens, ducks, quail, and other poultry for egg production is a common practice on many small farms. As we move into longer days, egg production will be ramping up, providing ample opportunities to sell eggs.

Join Lynn Bliven, Ag & Natural Resources Issue Leader with CCE-Allegany, and Amy Barkley, Livestock and Beginning Farm Specialist with the SWNY Dairy, Livestock, and Field Crops Program, as they share information on food safety, product quality, and regulations surrounding the production of table eggs from flocks of under 3,000 hens.

Topics include:

• Food Safety in the Coop

• Collection, Refrigeration, and Washing

• Sorting Eggs for Quality

• Candling Demonstration

• Regulations for Packing and Labeling

• Maintaining Food Safety Through Sale

Watch the recording here