The San Juan islander. [volume] (Friday Harbor, Wash.) 1898-1914, 1911-12-15

COOPERATIVE MARKETING
EGGS.

COOPERATIVE MARKETING Or
written by Professor James Dryden,
Poultry, Husbandry DEPARTMENT.
ore. Agricultural College, Corvallis.
| Farmers Of this State are losing
thousands OF dollars every year by
the present system Of marketing
eggs. It is one thing to get the
eggs; it is another thing to lose
| the profit through faulty methods OF
handling and marketing. With more
care in handling and more speed in
marketing the poultry producers OF
this State would add about half a
million dollars to their returns each
year. In every, case of eggs that
goes to market, there are a number
that are cracked, and there are a
number that are stale. 1t is safe to
say that by the time the average
case Of eggs reaches the consumer it
has lost at least Is per cent of its
real value. @
The first trouble is that some farm
ers hold their eggs too long. Every
day an egg Is kept there is loss in
| it's quality and value. Sometimes
broody hens are allowed to sit on
them for day or two, and incuba-
ton is started. Sometimes the eggs
are not gathered often enough; they
become stale and are otherwise in
jured Then, again, after being gath
cred they are frequently stored away
! in the pantry or in some place where
| it is warm, and they lose their fresh
ness. Sometimes they are put in a
cellar on the damp floor and they
become musty. Sometimes they are
stored near onions and other vegeta-
bles and absorb flavor OF the
onions and other things. That is all
question of care and handling and
could easily be obviated by poultry
producers.
The next trouble is in the market
ing. The eggs are stored away and
sometimes the farmer forgets about
| them or he wants to hold them for a
month or so to get a rise in price.
Then he carts them to a store where
he trades them off. good and bad, for
merchandise, and he gets just what
the eggs are worth. Another farmer,
who carefully gathers his eggs and
|
takes them to market every two or
| three days and trades them OFF at
! the same store for merchandise, gets
the same price that the other man
got, though his eggs are of good
quality. They are all dumped into
the same hopper and the store
keeper is unwittingly paying prem
ium on carelessness in handling, il
not on dishonesty.
The egg is q perishable product
and 1t cannot be too strongly i'm
pressed on the producers, that the
egg, when it is two or three weeks
old, or month old, has lost a large
part of it's real value. II the farmers
or producers would club together
and agree on a certain system of
handling and marketing the eggs,
they would make more money than
they are now making on the eggs.
The city consumers are clamoring
for fresh eggs, and it is almost i'm
possible to get them in the city dur
| ing the winter. Some Portland
stores are now retailing their best
quality of eggs at go cents dozen,
while many other eggs are selling
for as low as 80 cents That shows
the difference in the quality of the
eggs.
With view to encouraging little
cooperation among the poultry pro-
ducers, give the following sugges-
tons as to how to proceed in organ
izing and carrying on little asso-
citation for marketing:
Suggestions for Forming Egg Circles
or Associations for Marketing
Eggs.
Purpose.-The purpose of organic
ing for marketing eggs is, First: to
improve the quality by giving greater
care to the handling of the eggs be-
fore shipping. Second: to get enough
producers together who can furnish
the necessary quantity to make regu-
lar shipments to city markets and
get better prices.
Regulations.-The first duty of the
members will be to meet together
and decide upon set of regulations
for the grading, packing and shipping
of the eggs These regulations should
include specific recommendations as
to handling the eggs before being
brought to the shipping point, and as
to the manner or system of grading,
packing and shipping. Poultry yards
and nest boxes should be kept clean.
Eggs should be gathered once day,
and in warm weather twice a day,
and be kept in. a moderately cool
place where no vegetables or other
things are kept that will give them
an undesirable odor. They should
be delivered at the shipping or gath
ering point when not over I'VE days
old.
cradino-Tt will be well to make
at least two grades Of eggs, one
large and one small. Where the
market demands 1t and there are
enough members in the association.
another grade could be added: one
extra large in size. As to color.
white eggs should be packed in one
case and brown eggs in another.
Grade No. would be eggs averaging
"a OF. per dozen. no egg less than
4 5-6 OF. No large or double yolk
eggs should be packed They should
be clean but not washed. Pack the