Updated Version May 2012.
These guidelines are produced and published by the International Egg Commission (IEC).
This most recent edition, published in 2012, followed an extensive review of the original document, first published in 2007, and takes account of developments in science, genetics and industry best practice. Particular scrutiny was given to the data relating to egg chemistry in Annex A and Annex B.
Our sincere thanks go to Mr Wulf Bostel (Chartered Analytical Food Chemist) of the Analytical Institut Bostel, Stuttgart, Germany and Dr Glenn Froning (PhD) of the University of Nebraska, USA who collaborated to provide the scientific basis for these guidelines.
This item is only available to IEC members.
Adobe Acrobat Document
09 November 2007
To view this file you will need software capable of reading PDF files, such as the free Adobe Reader.