FAO, IEC Egg Capacity Building seminar a success

The Egg Capacity Building seminar hosted by the Food and Agriculture Organization (FAO) and the International Egg Commission (IEC), in Lusaka, Zambia, came to a close September 19. The seminar has been deemed a great success, with 30 delegates attending from nine countries in Southern Africa.
Makhotoso Mahali Malibeng from the Department of Livestock Services of the Kingdom of Lesotho commented that the seminar addressed successfully the issues encountered in Lesotho and that she will use the information received to ensure that the local egg producers' association is more effective to address the needs of both large and small producers.
Ishmael Mosinyi, Chairman of the Botswana Poultry Association, commented: "The two day seminar has been incredibly useful. We have had the opportunity to discuss in detail the issues affecting egg production and consumption in our own countries, but we have also learnt a great deal about how other countries around the world are tackling similar issues. Working together in this way, sharing information and best practice examples, will undoubtedly help us to increase people's knowledge and understanding about the important role eggs play in human nutrition. I am confident that as a result of the discussions that have taken place, and the connections we have made with people from other countries, we are now better prepared to implement a plan of action to boost egg production in our countries, and to make more eggs available for people."
Government representatives, veterinarians and egg producers from Angola, Botswana, Lesotho, Malawi, Mozambique, Namibia, Swaziland, Zambia and Zimbabwe gathered in Lusaka, for the seminar organized by the FAO and IEC.
Dr. Vincent Guyonnet from the IEC commented: "This was the first seminar of its kind organized by the IEC and FAO. I am incredibly pleased with how well it has been received. Eggs are an excellent source of accessible, high-quality protein, with an important role to play in providing a sustainable food supply for Southern Africa's growing population." Dr. Olaf Thieme from the FAO added: "If, by holding seminars like these, we are able to help all producers, large and small stockholders, increase their egg supply and provide more highly nutritious food, this will be a great success. We were also able to raise the awareness of the links between animal health and human heath, which is highlighted by the 'One Health' concept".
Following on from the seminar, IEC members and FAO staff will continue to provide support to delegates and build on the relationships that have been established.
The response to the seminar has been extremely positive. The FAO and IEC are now hoping to build on this support to roll out a program of similar seminars in other regions of the world.

UEP calls for legislation support

The UEP has urged producers to encourage their representatives in Congress to support H.R. 4638. This item of legislation, The Healthy Start Act, will amend the major reauthorization of the Federal Child Nutrition Program currently under consideration. Expanding school breakfast programs to provide the equivalent of a nickel of commodities with every school breakfast is the intent of the sponsors, Stephanie Herseth-Sandlin (D-SD) and Joann Emerson (R-MO).
Producers are encouraged to contact their representatives by email with the following message: “Please co-sponsor H.R. 4638 The Healthy Start Act. This bi-partisan legislation provides USDA with funding to include commodities in breakfast programs for the nation’s schools. This will allow millions more children to obtain a good start to their day and derive benefit from the nutritional qualities of eggs and other foods.”
For further information e-mail or call the UEP Washington liaison Howard Magwire at (202) 842-2345.

Chicken genetics could provide understanding of human disease

Scientists at Uppsala University in Sweden conducted a review of eight populations of domestic chickens and the red jungle fowl using high-throughput sequencing of genetic composition. The study conducted identified more 30 genetic loci that were attributed to domestication. Breeding of domestic chickens has resulted in 1,000 deletions from the wild progenitor. The study also identified more than 7 million single nucleotide polymorphisms (SNIPs), which are used by breeders in advanced selection programs as predictors of desirable traits.
Several selective sweeps representing changes in the genome were noted and were attributed to breeding for desirable phenotype. One mutation is in the gene coding for thyroid-stimulating hormone, common to all domestic chickens. The Swedish researchers are evaluating this finding since it is involved in the regulation of insulin-mediated glucose uptake in muscles. This has direct application to obesity and diabetes in humans.
Domestic chickens are emerging as important research subjects since they are diurnal and have embryonic development in an egg, which facilitates study compared with mammals.

Cracking cholesterol confusion during American Heart Month

The Egg Nutrition Center of the American Egg Board has partnered with registered dietician Keith Ayoob to dispel myths surrounding eggs and cholesterol during February’s American Heart Month. Ayoob is associate clinical professor of pediatrics at the Albert Einstein College of Medicine and director of the nutrition clinic at the Rose F. Kennedy Children's Evaluation and Rehabilitation Center.
"It's important that we clear up all the confusion that surrounds what people should or shouldn't eat to reduce their risk of heart disease," said Ayoob. Egg consumption does not significantly raise the ratio of “bad” LDL-cholesterol to "good" HDL-cholesterol, he said. A high LDL-to-HDL ratio can be an indicator of heart disease.
"Egg consumption does not significantly impact the LDL:HDL ratio, so enjoying an egg or two a day can fall within current cholesterol guidelines, particularly if you eat lower-cholesterol, nutrient-rich foods throughout the rest of the day, like fresh fruits, vegetables, whole grains and low-fat dairy," Ayoob said.