He chicken egg It is one of the healthiest foods of animal origin and is very popular among Mexicans, but there are various myths surrounding its consumption.

In Mexico, the annual consumption of egg per person is 23.2 kilograms. It contains only 80 calories. The country is also the fourth in the world in terms of food production. It is predicted that by the end of 2020, national egg production will increase by 1.3%, which would mean obtaining 2.89 million tons.

From 2009 to 2019, egg production in Mexico grew by 20% with an average annual growth rate of 1.8 percent. The producing states are Jalisco 53.4%, Puebla 13.4%, Sonora 8.3%, Comarca Lagunera 5.3%, Yucatán 5.2%, Nuevo León 3%, San Luis Potosí 3%, Sinaloa 3% and Guanajuato 2%.

Since 1996 World Egg Day It is celebrated on the second Friday in October by initiative International Egg Commissionwith the aim of promoting consumption, informing about its nutritional properties and solving existing doubts about this food.

The egg white It has the greatest biological value, due to the amount of essential amino acids it has. In addition, it contains minerals antioxidantsvitamins A, B and E, folic acid, iron and zinc.

Covadonga Torre, chemistry and food preservation and advisor to the National Poultry Institute (INA), debunks some myths about chicken eggs.

• A red egg is better. The color of the egg shell determines the genetics of the hen. The yolk usually has a different color, depending on the food the bird has eaten. However, white and red eggs contain the same nutrients.
• It causes cardiovascular diseases. The composition of the egg and its content of HDL (known as good cholesterol) can reduce the levels of LDL (bad cholesterol), and its consumption is not related to cardiovascular problems.
• It is best to remove the yolk. The bud It is the most nutritious part of the egg, as it contains 46% protein. Its nutrients, such as lutein, help improve vision health. This food is the most available and highest quality protein.
• A raw egg is more nutritious. It is better to consume a boiled egg than a raw one, because it is easier to digest and during the cooking process the pathogens it contains can be eliminated.

Egg safety

It is relevant to guarantee harmlessness products throughout the entire supply chain, from production to the end consumer of food, which is why producers of this food apply salmonella prevention and control systems, among other hygiene measures to achieve safety and quality.

Right now poultry companies They consider internal programs ranging from production units, transportation, operations and inspections to the commercialization of this product and have implemented Hazard Analysis and Critical Control Point (HACCP) systems.

There are also quality standards, traceability systems, among others, which must be confirmed by official veterinary services, which in many cases are supported by an accredited and approved certification body.