One of the most concerning issues related to the production of high-quality eggs is contamination by micro-organisms that can cause food poisoning (Salmonella Enteritidis). This contamination can be caused by external contact with other animals, and also internally from the parent chickens to the eggs.

T&C group work to prevent infections and raise chickens not only the egg-laying hens but also the seed hens in a clean environment.

The hatched chicks grow into healthy young chickens with high-quality feed and an appropriate vaccination in a clean, comfortable environment.
Poultry houses are designed to prevent the entry of noxious organisms and contaminants such as bacteria, and to provide clean air and continuous sanitation, the pullets and hens can live comfortably with nutrient-rich feed.

Laid eggs are collected and graded automatically by belt conveyors within the day.
Temperature control starts from this stage to maintain freshness.

The eggs are then cleaned, inspected for cracked eggs and abnormal eggs before being packed.
Haugh-unit inspection is also conducted daily to check freshness by eggshell strength, egg yellowness (yolk color), egg white and others.

Temperature variation is the worst enemy to maintain the egg freshness. Temperature control is done throughout from egg collection to shipping from the plants.