The egg is a nutrition powerhouse, containing most of the vitamins, minerals, and antioxidants required by the body, and is widely recognised for its positive contribution towards healthy, balanced diets around the world.
The IEC shares ideas, best practice, resources and scientific research to support the global egg industry to develop their own nutritionally focused strategies and programmes, promoting the unique value of the egg.
Gulu la Akatswiri a Zakudya Zakudya Zam'madzi Padziko Lonse
To support the aims of the IEC, an independent Global Egg Nutrition Expert Group has been established to bring together some of the leading researchers and experts in the human health and nutrition field.
The Expert Group was formed to focus on developing, collating and optimising research on the nutritional value of eggs. This will be disseminated to stakeholders across the globe, from producers through to health professionals and consumers.Kumanani ndi Gulu Laluso
Kusweka Mazira Nutrition
To promote the many nutritional benefits of eating eggs, the IEC launched a series of articles and industry resources entitled ‘Cracking Egg Nutrition’.
Each edition highlights a different nutritional benefit of eggs, spearheaded by our Global Egg Nutrition Expert Group.
Kuti tikuthandizeni kufalitsa za mtengo wa mazira, tapanganso zida zamakampani zotsitsidwa, zokhala ndi mauthenga ofunikira, zithunzi zapa media media ndi zitsanzo kuti zigwirizane ndi mutu uliwonse.Explore the series