Technical Solutions
The processing of eggs into a hard boiled, powdered, liquid or frozen format is an excellent way to maintain all the nutritional goodness of the egg whilst extending its shelf life or having it available in a convenient form.
Egg processing can be incredibly efficient way to distribute high quality protein to those in nutritional need, and IEF has worked to help programmes ensure their egg processing facilities and operations are fit for purpose, efficient and sustainable so every egg can be fully benefited from.
Who we help
IEF supports organisations and programmes who are using the power of the egg to enhance health and nutritional outcomes in low to middle income regions.
Ethiopia – Egg Processing Development
Supporting a UN organisation through the provision of unbiased guidance and technical advice to produce egg powder at scale in an initiative that aims at developing and institutionalising affordable egg powder as a locally produced food-based product.
The processed egg powder will support the effort to increase diet diversity and could potentially be used in the general food basket provided to communities for humanitarian response. Beyond improving the diets of children, the production of egg powder at scale also has the potential to increase productivity and improve the egg value chain in Ethiopia.
Upon completion this initiative will serve as a sustainable model for egg powder production at scale for other countries to adopt across their regions.
Project Canaan – Egg Preservation Technology
Through our partner Dr Fabien De Meester IEF has been able to introduce technology to extend the shelf life of boiled eggs from days to weeks.
By incorporating specific organic compounds during the boiling process, the internal membrane of the egg, just inside the shell, is sealed. This advancement increases the eggs shelf life to approximately 30 to 60 days at 30°C in local conditions and has allowed for the distribution of millions of hard-boiled eggs to undernourished children throughout Eswatini.
This technological breakthrough enabled the expansion of the intervention feeding programme’s distribution network, supporting more vulnerable children in accessing essential high-quality protein.