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Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)

Regulations

Grading, Packing and Marking of Eggs intended for sale in the Republic of South Africa

Annexures

Table 3 : Standards for Grades of Eggs

 

Quality factor

Grade 1

Grade 2

Grade 3

1

2

3

4
1. Soundness of shell

No cracks

No cracks

No cracks
2. Cleanliness of shell

Clean

Clean

Reasonably clean
3. Shape of shell

Regular

Regular

Regular
4. Texture of shell

Strong and smooth

Strong and smooth

Strong and smooth
5. Blood spots, blood rings and diffused blood in egg

None

None

None
6. Meat spots in egg

None

None

None
7. Mould

None

None

None
8. Poultry faeces

None

None

None
9. Abnormal or unacceptable odours

None

None

None
10. Yolk
(i) Normally positioned
(ii) Not spotted, flat or enlarged
(iii) Characteristic colour
(i) Normally positioned
(ii) Not spotted, flat or enlarged
(iii) Characteristic colour

*

 

*

 

*
11. Egg white
(i) Clear: Provided that pasteurised egg whites are slightly opaque
(ii) Haugh value at least 55 units: Provided that for pasteurised eggs minimum Haugh value is 65
(i) Clear: Provided that pasteurised egg whites are slightly opaque
(ii) Haugh value at least 35 units: Provided that for pasteurised eggs minimum Haugh value is 65
(i) Clear: Provided that pasteurised egg whites are slightly opaque

 

*
12. Aircells
(i) Maximum depth 6 mm
(ii) Shall not move more than 6 mm in any direction when the egg is tilted from the vertical position
(iii) No swimmers
(iv) No bubbly air cells
(i) Maximum depth 9 mm
(ii) Shall not move more than 12 mm in any direction when the egg is tilted from the vertical position
(iii) No swimmers
(iv) No bubbly air cells

*

 

*

 

 

 

 

 

(iii) No swimmers
(iv) No bubbly air cells
13. Decay or germ developments

None

None

None

* Not specified