My partner checks the current supply of eggs for age. If the egg is clear it is usually sellable as. As the egg starts to age, you must constantly check them as it will reach certain stages that make it unsellable or more of a delicacy as the baby embryo develops.
The selected eggs are first incubated between bags of toasted palay (whole rice grains with husk) or ipa (rice husk) to stimulate the body temperature of the mother duck (42½C). The set-up is then layered with sako (burlap bags) to serve as insulators. Complete development or hatching takes place within 28 days of incubation. After six days the eggs are tested and those discovered to be infertile are itlog na maalat (salt-cured) or sold as sariwa (fresh). Those which are fertile but have failed to develop at normal speed are detected and separated on the 14th day of incubation. They are boiled and sold as penoy. Their appearance is similar to a hard-cooked duck egg. Eco, those containing dead embryos, are spoiled and have no market value.
No comments:
Post a Comment