This year marks the 25th anniversary of the Scottish Egg Quality Awards competition, and the organizers BOCM PAULS and Scotland's Rural College intend to mark this milestone competition with a special awards presentation ceremony at the Huntingtower Hotel, Perth, on Thursday, May 23.
The competition is aimed at "encouraging the pursuit of excellence in egg quality, to provide benchmark standards of quality that are both realistic and achievable and to recognize the highest quality and consistency standards achieved by successful entrants." Eggs will be collected in late March and taken to Scotland's Rural College Auchincruive for testing and assessment.
There are two major awards: the Challenge Shield for producer-retailers and a cup for producers introduced in 2011 to reflect the changes in the egg industry.
Entries come from both enriched cage systems and free-range systems of egg production. Scotland's Rural College carries out quality assessments on eight key parameters: shell color, egg weight, yolk color, albumen quality, shell thickness, freedom from meat and blood spots, external appearance and packaging.
"Previous winners of the awards have traditionally made positive sales and marketing capital from their achievements," says John Cessford, BOCM PAULS marketing manager. "We are keen for this year's winners to capitalize on the 25th anniversary and we will be designing a commemorative awards which will provide further help to award-winners in their egg marketing initiative."
The competition is aimed at "encouraging the pursuit of excellence in egg quality, to provide benchmark standards of quality that are both realistic and achievable and to recognize the highest quality and consistency standards achieved by successful entrants." Eggs will be collected in late March and taken to Scotland's Rural College Auchincruive for testing and assessment.
There are two major awards: the Challenge Shield for producer-retailers and a cup for producers introduced in 2011 to reflect the changes in the egg industry.
Entries come from both enriched cage systems and free-range systems of egg production. Scotland's Rural College carries out quality assessments on eight key parameters: shell color, egg weight, yolk color, albumen quality, shell thickness, freedom from meat and blood spots, external appearance and packaging.
"Previous winners of the awards have traditionally made positive sales and marketing capital from their achievements," says John Cessford, BOCM PAULS marketing manager. "We are keen for this year's winners to capitalize on the 25th anniversary and we will be designing a commemorative awards which will provide further help to award-winners in their egg marketing initiative."
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