Alejandra V.
Price, technical director of Food-Lab laboratories., Was the rapporteur responsible to explain why eating organic egg, and what are the differences in this respect are the standard egg.
From how a consumer can find out if the egg is organic, the properties that differentiate it from the rest, to how the form of breeding and feeding hen affect the final product quality.
These, among others, have been aspects that have been addressed during the lecture held on 02.05.14 in the Ministry of Agriculture and Water.
And as a climax, the audience could enjoy organic eggs cooked and dressed with high quality products from our region, such as organic olive oil, salt and wine.
