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An emerging commercial egg farmer can provide 30,000 people with an egg every week, thus education and training have always played an important role in the work of the IEF.

The IEF is continually committed to sharing the egg industry’s collective knowledge and expertise, to enable vulnerable communities to unlock the full potential of the egg.

In 2019, the first IEF Global Egg School took place in Nampula, Mozambique, providing technical training to 30 agricultural students and 40 local producers. This invaluable exchange of knowledge allowed participants to develop better, more sustainable sources of high-quality nutrition for their families and communities.

To continue to provide this educational support throughout the COVID-19 pandemic, the IEF delivered a series of Virtual Global Egg Schools. The aim of these sessions was to provide participants in Mozambique and Zimbabwe with technical training to improve their understanding of crucial processes, so that they could pass on this knowledge to their teams and local out-growers, increasing the number of people ultimately benefitting from the training. These virtual sessions, delivered by a technical team provided by IEF industry partner, Lohmann Breeders, focused on layer hen management.

Donate to our Global Egg Schools JustGiving page to ensure future generations gain the skills needed to establish an independent and sustainable source of high-quality egg protein, to help feed their families and communities for years to come.

In July 2021, the IEF delivered the first day's training of a 5-day Commercial Layer Management Course, organised by the South African Poultry Association (SAPA) and the KwaZulu-Natal Poultry Institute (KZNPI). Our tailored programme provided an introduction to the fundamentals of successful egg production, followed by knowledge-sharing of strategies to connect with South African consumers.

Additionally, the IEF has launched a knowledge-driven Production Manual and an egg production Training Video to support emerging commercial egg producers (ECEPs) to adopt best practices and achieve long-term business productivity and stability. These resources deliver practical, actionable guidance on fundamental areas of egg production, based on extensive experience and expert knowledge from within the industry.

We are also working with the International Egg Nutrition Centre (IENC) and other partners to assist with the dissemination and improved understanding of research related to increased egg consumption in populations with high starch diets. This is being achieved through a series of high profile presentations and seminars around the world.

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