Raising a flock of backyard chickens ensures that you have a steady supply of fresh eggs. But if you plan to sell those eggs, Georgia law requires the eggs be candled.

“Candling is the age-old method of looking inside an egg — without breaking it open — and figuring out what’s going on inside,” said Brian Maddy, University of Georgia Cooperative Extension agent in Troup County. “In the days before electricity, candles were used to illuminate the eggs.”

Farmers initially candled eggs to determine if a viable embryo was inside and to check the development of the baby chick, he said.

The procedure also helps farmers determine the quality of the eggs for human consumption. The amount of air inside the shell indicates the egg’s freshness. Looking at the egg’s air cell, the yolk and the albumen, or egg white, determines whether the egg should be graded AA, A, B or inedible.

“Small poultry flocks have become very popular in Georgia, and some backyard farmers are very interested in supplementing their income by selling farm-fresh eggs,” Maddy said.

To be sold, all chicken eggs must be evaluated by a certified grader and appropriately packaged and labeled in accordance with the Georgia Egg Law and Georgia Food Act. To sell eggs to a grocery store, bakery or restaurant, the Georgia Department of Agriculture (GDOA) must license the farmer’s candling facility. The no-cost, lifetime certificate is obtained by passing both written and hands-on candling examinations.

Egg candling classes will be held on Wednesday, October 3, 2024 at the Chattooga County Ag Center.  The classes will be held at 8 AM, 10 AM, 12 Noon and 2 PM.

To Register: Please email
tina.maples@agr.georgia.gov

When Registering,Please Include The
Following:

● Name of each person registering
● Mailing address of each person
● Email address of each person
● Class Time to Attend