In France, 15 billion eggs, which are the cheapest animal protein in trade, are consumed every year. With ever more demanding consumers, the industry is undergoing a change. The production of eggs from chickens in cages with a drop, while the open air and organic have the wind in the stern. But can we produce in mass quality eggs and respect animal welfare? How are the pasteurized egg products that can be found in the products of the agri-food industry and in the dishes of canteens of the collective restoration? Survey.
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