Profile
To encourage support for Vision 365, the IEC has released a short video which highlights the power of the egg and the strength of the egg industry with the aim of inspiring egg business- es around the world to get involved. “Our new video illustrates perfectly how powerful the egg itself is and how we, as an industry, are stronger together,” says Suresh Chitturi. “Vision 365 provides an unmissable op- portunity for all members of the egg industry and associ- ated organisations to come to- gether to show the world how incredible the egg really is.”
will engage with opinion-makers and science, and we will get the world behind us in a concerted marketing effort. We want others to talk about us, fact based, as we see the enormous impact of mis- information. We see this huge push for plant protein in the market, but experts agree that plant protein alone doesn’t provide the bal- anced nutrition that eggs deliver. A vegan diet is also not good for overall human health. With increasingly differing opinions on what is good for our health and the environment, now is the perfect time to promote the power of the egg as an affordable, nutritious and low impact food source. We will promote the science on this and we, for our part, will also go with the science when it comes to the best types of housing systems for our birds.”
Accelerating global average egg consumption to 365 eggs is quite a goal, isn’t it? “Of course we will not achieve this in the short term, we have to take it step by step. In my opinion, we should focus on the devel- oped world first and then developing countries. We want to pick
the low hanging fruit first and hope our experience of persuading these consumers to increase their egg consumption will rub off on the rest of the world. We are not saying that people should only eat eggs, but one egg a day has tremendous protein value.”
And what part can innovation play here? “We want consumers to eat more eggs but we also realise that they will consume more than just hard-boiled eggs. And that’s where innovation plays a role. Many existing products already have eggs as an ingredient, such as pasta and bakery products. But we can go beyond those products. We are now working on chips made from eggs. These have seven times the protein value of potato chips and no carbs. I am confident that product innova- tions like this have the potential to really take off. With this type of innovation in mind I am positive that we can double, maybe even quadruple, the size of our industry. Per capita egg consumption is one thing, but total capita (due to the growing world population) will be another growth factor for the industry.”
▶ POULTRY WORLD | No. 2, 2022 7
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36
