EU-27 production of 6,888 million tonnes of in 2010 is led by France, Italy and Spain, but the biggest EU exporter is the Netherlands. The average number of eggs consumed per person is 215 eggs per year, varying greatly depending on the country. There are three main egg markets, where each market has its own needs:
For table egg producer that will acquire the OVOSHINE system, the economic impact of using this new technology will be very low, in terms of costs. The average price of 100 kg of eggs in the European Union was 137.22 €/ 100 kg. With an average weight of 60 grams per egg, the average price paid for egg is 0.0823 € per egg. Using the OVOSHINE technology will imply only an over-cost of the 0.68% of the income. Furthermore, due to the use of this technology, consumers will be more willing to buy eggs and the eggs can be sold at higher prices, as premium eggs, since they have been sterilised.
The egg product industry can reach a reduction of sterilisation costs by using the OVOSHINE. Following current legislation, the egg product industry must deliver a product with less than 104 CFU per gram and total absence of SALMONELLA in 25 gr of product. Normally, these products are pasteurised using continuous systems and the time and temperature are controlled. Therefore, a reduced bacterial load will help the industry to reduce their costs in pasteurisation, since this is a long and costly procedure. Moreover, the egg must be pasteurised at low temperature and long time to avoid the coagulation of the white and the yolk. By reducing one of these parameters, the final quality of the product can be increased, improving the image of the egg products in the consumer, but without reducing the safety of the product. In the case of the egg product industry, the use of the OVOSHINE technology will imply a reduction of costs, so a reduction in the final price is expected.
Finally, for the hatch egg producers the scenario will be also favourable if they used the OVOSHINE system. Currently, the hatch egg producer applies dangerous chemicals to the fertilised eggs, like hydrogen peroxide, formaldehyde and other. The most interesting part for the hatching eggs producer is to reduce as much as possible the bacterial load of the egg shell, since the incubation temperature (37ºC) is optimal to bacterial growth. The case of the hatch egg producers is similar to the egg product industry. It is expected greater production with the application of the OVOSHINE technology, so a reduction in the price of the chicks can be envisaged.