FRENCH METHOD OF STORING EGGS
The most conspicuous progress in storage of French food products has been made with eggs. At Havre and several other cities, a process perfected by a French engineer has ocen employed with s ( -'Od resu.!--. Tin egfcs, after careful sorting, are placed la long drums or autoclaves, from which the air is then expelled. A •-.mall amount of eaibonlc acid gat mixed with nitrogen is then introduced into the chamber and this. it. conjunction with a temperature slightly above freezing, prevents decomposition of the eggs. The usual storage period is six months, although after eleven months eggs thus preserved are said to have been found in good condition. Through the pur-
chase of eggs in the' summer season, when prices are about 50 per cent, of their December level, a fair profit may be realised despite the fact that the storage eggs must be sold at one fourth less than the prices for the best grades of fresh eggs.
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https://paperspast.natlib.govt.nz/newspapers/SNEWS19271025.2.19
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Shannon News, 25 October 1927, Page 3
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164FRENCH METHOD OF STORING EGGS Shannon News, 25 October 1927, Page 3
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