A few tiny heroes may help fight Florida’s long-running battle against citrus greening disease. That’s good news for commercial growers as well as to residents who plant citrus trees in their yards at home, say University of Florida scientists. Researchers with the UF Institute of Food and Agricultural Sciences (UF/IFAS) have found three commercially available [&#8230;]

A few tiny heroes may help fight Florida’s long-running battle against citrus greening disease. That’s good news for commercial growers as well as to residents who plant citrus trees in their yards at home, say University of Florida scientists.
Researchers with the UF Institute of Food and Agricultural Sciences (UF/IFAS) have found three commercially available insect species that devour the eggs of the Asian citrus psyllid, the notorious pest responsible for spreading Huanglongbing (HLB), the disease that has severely damaged the state’s citrus groves for two decades.
<figure id="attachment_63773" aria-describedby="caption-attachment-63773" style="width: 300px" class="wp-caption alignleft"><img fetchpriority="high" decoding="async" class="size-medium wp-image-63773 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="A bug eats eggs of an Asian citrus psyllid." width="300" height="225" data-src="https://blogs.ifas.ufl.edu/news/files/2026/04/Lacewing-larvae-eating-ACP-eggs_courtesy-Romain-Exilien_041426-300x225.jpg"><figcaption id="caption-attachment-63773" class="wp-caption-text">A Lacewing larvae eats the eggs of an Asian citrus psyllid. Courtesy, Romain Exilien, UF/IFAS.</figcaption></figure>
For growers who have watched orchards wither and yields collapse, the discovery feels like a rare bright spot. These natural predators could become an important new line of defense in a fight that has stretched on for years and cost billions. This is particularly true for organic growers who have limited options to control the psyllid, said <a href="https://nfrec.ifas.ufl.edu/faculty-directory/xavier-martini/">Xavier Martini</a>, a UF/IFAS associate professor of entomology.
Those who grow citrus at home also might deploy the predatory bugs to battle psyllids.
There’s still a journey ahead. Researchers need to see how these bugs perform outside the lab in real-world conditions.
In the past, scientists have tested the ability of predatory bugs to eat nymph and adult psyllids. This was the first experiment on psyllid eggs, Martini said.
Romain Exilien, a post-doctoral researcher at the <a href="https://nfrec.ifas.ufl.edu/">North Florida Research and Education Center</a> (NFREC), led the new study, supported with funding from the USDA National Institute of Food and Agriculture.
The <a href="https://academic.oup.com/jee/advance-article-abstract/doi/10.1093/jee/toag059/8537835?redirectedFrom=fulltext">research</a> shows three of the four predatory bugs eat psyllid eggs at high rates.
Scientists studied the minute pirate bug, the green lacewing larva, a ladybeetle named mealybug destroyer and the predatory mite Amblyseius swirskii. All except Amblyseius  swirskii significantly reduced the egg numbers.
Over two days, minute pirate bugs consumed 67 eggs, whereas lacewing larvae ate 111 and mealybug destroyer 153. At 93 and 97%, green lacewing and mealybug destroyer ate the most eggs.
Those statistics come as good news for citrus growers and homeowners.
“Homeowners are the main target here,” said Martini, who serves as Exilien’s supervisor at NFREC. “I am confident that our lab experiment will transfer pretty well to a single tree in a garden with minimal to no insecticide spray. Homeowners are interested in biological control of all bugs, but particularly psyllids.”
<a href="https://swfrec.ifas.ufl.edu/faculty/qureshi/">Jawwad Qureshi</a>, an associate professor of entomology at the <a href="https://swfrec.ifas.ufl.edu/">Southwest Florida Research and Education Center</a> and a co-author on the current study, said growers will appreciate these findings.
“The findings on their egg consumption are encouraging,” Qureshi said. “These findings indicate that targeting Asian citrus psyllid eggs with lacewings or mealybug destroyers may substantially enhance sustainable psyllid management and support long-term HLB mitigation in citrus groves.”
<a href="https://blogs.ifas.ufl.edu/news/2026/04/21/una-luz-de-esperanza-en-la-batalla-contra-el-enverdecimiento-de-los-citricos-tres-insectos-devoran-los-huevos-del-psilido/">Para accesar a esta comunicación en español, por favor utilice este enlace. </a>
###
ABOUT UF/IFAS 
The mission of the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) is to develop knowledge relevant to agricultural, human and natural resources and to make that knowledge available to sustain and enhance the quality of human life. With more than a dozen research facilities, 67 county Extension offices, and award-winning students and faculty in the UF College of Agricultural and Life Sciences, UF/IFAS brings science-based solutions to the state’s agricultural and natural resources industries, and all Florida residents. 
<a href="http://www.ifas.ufl.edu">ifas.ufl.edu</a>  |  <a href="https://twitter.com/UF_IFAS">@UF_IFAS</a>

A few tiny heroes may help fight Florida’s long-running battle against citrus greening disease. That’s good news for commercial growers as well as to residents who plant citrus trees in their yards at home, say University of Florida scientists.
Researchers with the UF Institute of Food and Agricultural Sciences (UF/IFAS) have found three commercially available insect species that devour the eggs of the Asian citrus psyllid, the notorious pest responsible for spreading Huanglongbing (HLB), the disease that has severely damaged the state’s citrus groves for two decades.
A Lacewing larvae eats the eggs of an Asian citrus psyllid. Courtesy, Romain Exilien, UF/IFAS.
For growers who have watched orchards wither and yields collapse, the discovery feels like a rare bright spot. These natural predators could become an important new line of defense in a fight that has stretched on for years and cost billions. This is particularly true for organic growers who have limited options to control the psyllid, said Xavier Martini, a UF/IFAS associate professor of entomology.
Those who grow citrus at home also might deploy the predatory bugs to battle psyllids.
There’s still a journey ahead. Researchers need to see how these bugs perform outside the lab in real-world conditions.
In the past, scientists have tested the ability of predatory bugs to eat nymph and adult psyllids. This was the first experiment on psyllid eggs, Martini said.
Romain Exilien, a post-doctoral researcher at the North Florida Research and Education Center (NFREC), led the new study, supported with funding from the USDA National Institute of Food and Agriculture.
The research shows three of the four predatory bugs eat psyllid eggs at high rates.
Scientists studied the minute pirate bug, the green lacewing larva, a ladybeetle named mealybug destroyer and the predatory mite Amblyseius swirskii. All except Amblyseius  swirskii significantly reduced the egg numbers.
Over two days, minute pirate bugs consumed 67 eggs, whereas lacewing larvae ate 111 and mealybug destroyer 153. At 93 and 97%, green lacewing and mealybug destroyer ate the most eggs.
Those statistics come as good news for citrus growers and homeowners.
“Homeowners are the main target here,” said Martini, who serves as Exilien’s supervisor at NFREC. “I am confident that our lab experiment will transfer pretty well to a single tree in a garden with minimal to no insecticide spray. Homeowners are interested in biological control of all bugs, but particularly psyllids.”
Jawwad Qureshi, an associate professor of entomology at the Southwest Florida Research and Education Center and a co-author on the current study, said growers will appreciate these findings.
“The findings on their egg consumption are encouraging,” Qureshi said. “These findings indicate that targeting Asian citrus psyllid eggs with lacewings or mealybug destroyers may substantially enhance sustainable psyllid management and support long-term HLB mitigation in citrus groves.”
Para accesar a esta comunicación en español, por favor utilice este enlace. 
###
ABOUT UF/IFAS
The mission of the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) is to develop knowledge relevant to agricultural, human and natural resources and to make that knowledge available to sustain and enhance the quality of human life. With more than a dozen research facilities, 67 county Extension offices, and award-winning students and faculty in the UF College of Agricultural and Life Sciences, UF/IFAS brings science-based solutions to the state’s agricultural and natural resources industries, and all Florida residents. 
ifas.ufl.edu  |  @UF_IFAS

A few tiny heroes may help fight Florida’s long-running battle against citrus greening disease. That’s good news for commercial growers as well as to residents who plant citrus trees in their yards at home, say University of Florida scientists. Researchers with the UF Institute of Food and Agricultural Sciences (UF/IFAS) have found three commercially available […]

A ray of hope in the battle against citrus greening: Three bugs eat the eggs of the psyllid

&#160; The holidays are all about good food, great gatherings and plenty of gratitude. It can be a time of extended budgets, overflowing trash bins and wasted leftovers. How does one plan with precision to maximize savings, guarantee food safety and minimize waste?  Meet the experts at the University of Florida’s Institute of Food and Agricultural [&#8230;]

<figure id="attachment_58175" aria-describedby="caption-attachment-58175" style="width: 641px" class="wp-caption aligncenter"><img decoding="async" class=" wp-image-58175" src="https://blogs.ifas.ufl.edu/news/files/2025/11/No-such-thing-as-waste-UFIFAS-Cat-Wofford-2-300x214.jpg" alt="A horizonal view of a Photo of compost in three bins with a sign that says No such thing as waste UFIFAS Cat Wofford" width="641" height="457" /><figcaption id="caption-attachment-58175" class="wp-caption-text">These three bins show how there is no such thing as waste. Each bin provides an organized way to compost food, grass clippings and other organic materials such as dead leaves and branches. UF/IFAS by Cat Wofford.</figcaption></figure>
&nbsp;
The holidays are all about good food, great gatherings and plenty of gratitude. It can be a time of extended budgets, overflowing trash bins and wasted leftovers.
How does one plan with precision to maximize savings, guarantee food safety and minimize waste?  Meet the experts at the University of Florida’s Institute of Food and Agricultural Sciences (UF/IFAS), who shared their top tips to stretch budgets, cut waste and enjoy a safe and delicious
<figure id="attachment_58169" aria-describedby="caption-attachment-58169" style="width: 488px" class="wp-caption alignright"><img decoding="async" class=" wp-image-58169" src="https://blogs.ifas.ufl.edu/news/files/2025/11/AdobeStock_524170773-food-planning-300x196.jpeg" alt="udget planning, making shopping list and managing household expenses to save money. Financial accountability at home. Woman making shopping list for groceries on a notebook to plan a meal for dinner." width="488" height="319" /><figcaption id="caption-attachment-58169" class="wp-caption-text">Budget planning, makes Shopping lists make budgeting for meal prep and way to stay organized, save time and money.  Photo Credit Adobe Stock</figcaption></figure>
holiday season with ease:
<ul>
<li>Brenda Marty-Jimenez, a UF/IFAS Extension Broward family and consumer sciences agent, brings guidance on planning and budgeting for holiday meals.</li>
<li>Josey Pearce Keener, a UF/IFAS Extension St. Lucie County family and consumer sciences agent, shares food safety advice to help families store, serve and enjoy holiday dishes with confidence.</li>
<li>Mica McMillan, an assistant professor of environmental horticulture at the UF/IFAS Fort Lauderdale Research and Education Center, offers simple, at-home composting strategies to keep food scraps out of the trash.</li>
</ul>
Plan and save
“The secret to planning that meets your budget is to think ahead,” said Marty-Jimenez.  “This is necessary because, when people fail to plan, they plan to fail, as the saying goes.”
Here are the top three rules she follows to maximize her savings during the holidays:
Plan your menu: Cook some food and invite others to share and bring a favorite dish or other item. This will offset costs for the host.
Shop from a grocery list: Shop in advance from a prewritten grocery list to ensure you have the ingredients and items you need. You won’t have to waste time on extra trips back and forth to the store. Purchase as much as you can in advance, taking advantage of sale items. Make your list and check it twice!
Have a leftover strategy: Don’t let good food go to waste. Before the event, decide how you will manage leftovers. Plan how you will incorporate leftovers into meals for the next few days. Looking to share the love? Pack up portions for guests to take home. Don’t forget to freeze your extras for a quick, stress-free meal later. What is your leftover game plan?
&nbsp;
<figure id="attachment_58171" aria-describedby="caption-attachment-58171" style="width: 512px" class="wp-caption alignleft"><img loading="lazy" decoding="async" class=" wp-image-58171" src="https://blogs.ifas.ufl.edu/news/files/2025/11/Thermometer-check-on-poultry-UFIFAS-Tyler-Jones-300x200.jpg" alt="Using a meat thermometer to take the temperature of chicken on a grill. UF/IFAS Tyler Jones" width="512" height="341" /><figcaption id="caption-attachment-58171" class="wp-caption-text">Using a meat thermometer to take the temperature of chicken on a grill. UF/IFAS Tyler Jones</figcaption></figure>
Keep your holiday meals safe:
Food safety is another key part of preventing waste, adds Keener.
“According to the U.S. Department of Agriculture, (USDA) <a href="https://www.usda.gov/about-usda/news/blog/new-research-fda-and-fsis-shed-light-food-handling-behaviors-home">one in six Americans</a> will experience food poisoning this year,” she said. “Food poisoning can be a result of improperly thawing, undercooking or improperly chilling food. Below are three recommendations to save your food from being wasted due to potential food poisoning.”
Proper thawing techniques explained: When defrosting meat and poultry, it is recommended to thaw them in the fridge, submerge them in cold water or in the microwave. You can read more about how to safely thaw poultry from this <a href="https://sfyl.ifas.ufl.edu/family-resources/food-safety-for-the-holidays-turkey/">UF/IFAS website</a>. If you are preparing other types of meat, the USDA Food Safety Inspection Service advises against thawing frozen meat, poultry or egg products on the counter or in hot water. Instead, use one of the three safe methods: refrigerator, cold water or microwave – and cook immediately after thawing if not done in the fridge. The USDA has more on this process <a href="https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/big-thaw-safe-defrosting-methods">on its website</a>.
The right cooking temperature matters: It is important to properly cook your poultry and meats to the proper temperatures. Always follow cooking instructions on the label. When in doubt, poultry products should be cooked until they reach a minimum internal temperature of 165°F. Hams and other cuts of meat should be cooked to 145°F. Now is a good time to also consider getting a meat thermometer if you don&#8217;t already have one.
The two-hour rule: Follow a two-hour rule after cooking food. Within two hours, ensure you place your food in the fridge after properly storing it. During this two-hour period, rapid cooling is the goal. To help the food cool quickly, cut cooked meat into smaller portions and place food items like soups into shallow containers. After the two-hour period, cover or seal and place the food items into the refrigerator.
 
Compost for a Greener Holiday
<figure id="attachment_58181" aria-describedby="caption-attachment-58181" style="width: 572px" class="wp-caption alignright"><img loading="lazy" decoding="async" class=" wp-image-58181" src="https://blogs.ifas.ufl.edu/news/files/2025/11/A-pitchfork-mixing-food-and-garden-compost-Photo-by-Camila-Guillen-300x200.jpg" alt="A pitchfork mixing food and garden compost. UF/IFAS photo" width="572" height="381" /><figcaption id="caption-attachment-58181" class="wp-caption-text">A pitchfork mixing food and garden compost. UF/IFAS photo</figcaption></figure>
According to the USDA, about <a href="https://www.epa.gov/sustainable-management-food/sustainable-management-food-basics">30% of the U.S. food supply goes to waste each year</a>. Cutting down on waste during the holidays not only saves money but also helps conserve the natural resources used to produce and transport food.
Composting basics: Composting is the process of recycling organic matter like food scraps and landscape waste into compost.
“By composting the scraps of your meal, we can help divert food waste from the landfills and create a closed, sustainable system that provides a beneficial end-product for container gardens and landscapes,” said McMillan.
Toss these into your compost bin: Typical fixings from your holiday dinner that would make a great addition to your compost pile are vegetable peels like potato, green beans and squash. Corn cobs and melon rinds are also a great addition to the pile but should be cut into smaller pieces to speed decomposition.
Serving apple pie and coffee for dessert? Apples and coffee, as well as fruit scraps, are excellent for your compost piles.
Organic food scraps can be rich in nitrogen, to stimulate microbial activity to aid in decomposition, as well as other nutrients to improve soil health and enhance plant growth.
McMillan recommends that in addition to food scraps, toss in landscape waste like grass clippings into your compost bin because they are high in nitrogen. To balance compost, add dead leaves, small branches and saw dust which are high in carbon.
Do not compost these: “Avoid MODS &#8211; meat, oils, dairy &#8211; as well as foods that are high in salt,” she said. “Microbial decomposition is the key to good composting and high salts can harm the beneficial microorganisms that are essential in making the best working compost.”
High-salt compost can damage plants in the long run.
For more information: To learn more about composting or to find a local compost resource, contact your local <a href="https://sfyl.ifas.ufl.edu/find-your-local-office/">UF/IFAS Extension office</a>.
&nbsp;
###
By Lourdes Mederos, <a href="mailto:rodriguezl@ufl.edu">rodriguezl@ufl.edu</a>
<a href="https://blogs.ifas.ufl.edu/news/2025/12/01/los-expertos-de-uf-ofrecen-consejos-practicos-y-sin-estres-para-desperdiciar-menos-ahorrar-dinero-y-disfrutar-de-las-festividades/">Para accesar a este contenido en español, por favor utilice este enlace. </a>
ABOUT UF/IFAS 
The mission of the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) is to develop knowledge relevant to agricultural, human and natural resources and to make that knowledge available to sustain and enhance the quality of human life. With more than a dozen research facilities, 67 county Extension offices, and award-winning students and faculty in the UF College of Agricultural and Life Sciences, UF/IFAS brings science-based solutions to the state’s agricultural and natural resources industries, and all Florida residents. 
<a href="http://www.ifas.ufl.edu">ifas.ufl.edu</a>  |  <a href="https://twitter.com/UF_IFAS">@UF_IFAS</a>

These three bins show how there is no such thing as waste. Each bin provides an organized way to compost food, grass clippings and other organic materials such as dead leaves and branches. UF/IFAS by Cat Wofford.
 
The holidays are all about good food, great gatherings and plenty of gratitude. It can be a time of extended budgets, overflowing trash bins and wasted leftovers.
How does one plan with precision to maximize savings, guarantee food safety and minimize waste?  Meet the experts at the University of Florida’s Institute of Food and Agricultural Sciences (UF/IFAS), who shared their top tips to stretch budgets, cut waste and enjoy a safe and delicious
Budget planning, makes Shopping lists make budgeting for meal prep and way to stay organized, save time and money.  Photo Credit Adobe Stock
holiday season with ease:
Brenda Marty-Jimenez, a UF/IFAS Extension Broward family and consumer sciences agent, brings guidance on planning and budgeting for holiday meals.
Josey Pearce Keener, a UF/IFAS Extension St. Lucie County family and consumer sciences agent, shares food safety advice to help families store, serve and enjoy holiday dishes with confidence.
Mica McMillan, an assistant professor of environmental horticulture at the UF/IFAS Fort Lauderdale Research and Education Center, offers simple, at-home composting strategies to keep food scraps out of the trash.
Plan and save
“The secret to planning that meets your budget is to think ahead,” said Marty-Jimenez.  “This is necessary because, when people fail to plan, they plan to fail, as the saying goes.”
Here are the top three rules she follows to maximize her savings during the holidays:
Plan your menu: Cook some food and invite others to share and bring a favorite dish or other item. This will offset costs for the host.
Shop from a grocery list: Shop in advance from a prewritten grocery list to ensure you have the ingredients and items you need. You won’t have to waste time on extra trips back and forth to the store. Purchase as much as you can in advance, taking advantage of sale items. Make your list and check it twice!
Have a leftover strategy: Don’t let good food go to waste. Before the event, decide how you will manage leftovers. Plan how you will incorporate leftovers into meals for the next few days. Looking to share the love? Pack up portions for guests to take home. Don’t forget to freeze your extras for a quick, stress-free meal later. What is your leftover game plan?
 
Using a meat thermometer to take the temperature of chicken on a grill. UF/IFAS Tyler Jones
Keep your holiday meals safe:
Food safety is another key part of preventing waste, adds Keener.
“According to the U.S. Department of Agriculture, (USDA) one in six Americans will experience food poisoning this year,” she said. “Food poisoning can be a result of improperly thawing, undercooking or improperly chilling food. Below are three recommendations to save your food from being wasted due to potential food poisoning.”
Proper thawing techniques explained: When defrosting meat and poultry, it is recommended to thaw them in the fridge, submerge them in cold water or in the microwave. You can read more about how to safely thaw poultry from this UF/IFAS website. If you are preparing other types of meat, the USDA Food Safety Inspection Service advises against thawing frozen meat, poultry or egg products on the counter or in hot water. Instead, use one of the three safe methods: refrigerator, cold water or microwave – and cook immediately after thawing if not done in the fridge. The USDA has more on this process on its website.
The right cooking temperature matters: It is important to properly cook your poultry and meats to the proper temperatures. Always follow cooking instructions on the label. When in doubt, poultry products should be cooked until they reach a minimum internal temperature of 165°F. Hams and other cuts of meat should be cooked to 145°F. Now is a good time to also consider getting a meat thermometer if you don’t already have one.
The two-hour rule: Follow a two-hour rule after cooking food. Within two hours, ensure you place your food in the fridge after properly storing it. During this two-hour period, rapid cooling is the goal. To help the food cool quickly, cut cooked meat into smaller portions and place food items like soups into shallow containers. After the two-hour period, cover or seal and place the food items into the refrigerator.
 
Compost for a Greener Holiday
A pitchfork mixing food and garden compost. UF/IFAS photo
According to the USDA, about 30% of the U.S. food supply goes to waste each year. Cutting down on waste during the holidays not only saves money but also helps conserve the natural resources used to produce and transport food.
Composting basics: Composting is the process of recycling organic matter like food scraps and landscape waste into compost.
“By composting the scraps of your meal, we can help divert food waste from the landfills and create a closed, sustainable system that provides a beneficial end-product for container gardens and landscapes,” said McMillan.
Toss these into your compost bin: Typical fixings from your holiday dinner that would make a great addition to your compost pile are vegetable peels like potato, green beans and squash. Corn cobs and melon rinds are also a great addition to the pile but should be cut into smaller pieces to speed decomposition.
Serving apple pie and coffee for dessert? Apples and coffee, as well as fruit scraps, are excellent for your compost piles.
Organic food scraps can be rich in nitrogen, to stimulate microbial activity to aid in decomposition, as well as other nutrients to improve soil health and enhance plant growth.
McMillan recommends that in addition to food scraps, toss in landscape waste like grass clippings into your compost bin because they are high in nitrogen. To balance compost, add dead leaves, small branches and saw dust which are high in carbon.
Do not compost these: “Avoid MODS – meat, oils, dairy – as well as foods that are high in salt,” she said. “Microbial decomposition is the key to good composting and high salts can harm the beneficial microorganisms that are essential in making the best working compost.”
High-salt compost can damage plants in the long run.
For more information: To learn more about composting or to find a local compost resource, contact your local UF/IFAS Extension office.
 
###
By Lourdes Mederos, rodriguezl@ufl.edu
Para accesar a este contenido en español, por favor utilice este enlace. 
ABOUT UF/IFAS
The mission of the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) is to develop knowledge relevant to agricultural, human and natural resources and to make that knowledge available to sustain and enhance the quality of human life. With more than a dozen research facilities, 67 county Extension offices, and award-winning students and faculty in the UF College of Agricultural and Life Sciences, UF/IFAS brings science-based solutions to the state’s agricultural and natural resources industries, and all Florida residents. 
ifas.ufl.edu  |  @UF_IFAS

The holidays are all about good food, great gatherings and plenty of gratitude. It can be a time of extended budgets, overflowing trash bins and wasted leftovers. How does one plan with precision to maximize savings, guarantee food safety and minimize waste?  Meet the experts at the University of Florida’s Institute of Food and Agricultural […]

UF experts share easy, stress-free ways to waste less, save money, enjoy the holidays

I recently conducted a backyard chicken class, and many questions were asked, which led me to compile the questions and answers below. As an Extension Agent, I have been asked numerous questions about eggs. From experience, over the years, people have been misinformed about specific facts concerning the egg. Today, I will answer some frequently [&#8230;]

I recently conducted a backyard chicken class, and many questions were asked, which led me to compile the questions and answers below. As an Extension Agent, I have been asked numerous questions about eggs. From experience, over the years, people have been misinformed about specific facts concerning the egg. Today, I will answer some frequently asked questions about the egg.
Should I wash the eggs when I get home from the grocery store? No!  When the hen lays an egg, it is covered with a cuticle that seals the pores in the eggshell. This helps prevent bacteria from getting in the egg and prevents moisture loss. 
Is the color of the egg an indication of its nutritive value? While eggshell and yolk color vary, they are not determinants of egg flavor, quality, nutritive value, cooking characteristics, or shell thickness. The breed of the hen determines the color of the shell. For example, white-feathered hens with white ear lobes lay white-shelled eggs, and red-feathered hens with dark ear lobes lay brown-shelled eggs. The color of the yolk depends on the diet the hens were fed.
Are the blood spots in eggs an indication of a fertile egg? The blood spots sometimes observed when an egg is broken do not indicate a fertile egg. The rupturing of a blood vessel causes it during the formation of the egg.
How are double yolks eggs formed? During the egg formation process, a yolk is released from the ovary. The ovary contains yolks at different stages of development, and the most mature one will ovulate first. Occasionally, more than one yolk is at a similar stage of development. Because of the time the egg stays in the different areas of the reproductive tract, the second yolk will catch up with the first yolk before the shell membrane, and the shell is placed around the yolk and albumin.
Do the backyard hens produce eggs lower in cholesterol than commercial eggs? Eggs produced by backyard hens and fertilized eggs do not have lower cholesterol levels than eggs bought in grocery stores.
Is it safe to consume eggs raw? Warnings have been issued against consuming raw or lightly cooked eggs. 
Do hens lay an egg each day? This is highly unlikely since the entire process of egg formation
takes approximately 25-27 hours.
I want to credit Dr. Claudia Dunkley from the University of Georgia Extension. I got a lot of information from her; for more information on eggs and backyard chickens, contact Grantly Ricketts at 772-462-1660 or gricketts@ufl.edu.

I recently conducted a backyard chicken class, and many questions were asked, which led me to compile the questions and answers below. As an Extension Agent, I have been asked numerous questions about eggs. From experience, over the years, people have been misinformed about specific facts concerning the egg. Today, I will answer some frequently asked questions about the egg.
Should I wash the eggs when I get home from the grocery store? No!  When the hen lays an egg, it is covered with a cuticle that seals the pores in the eggshell. This helps prevent bacteria from getting in the egg and prevents moisture loss. 
Is the color of the egg an indication of its nutritive value? While eggshell and yolk color vary, they are not determinants of egg flavor, quality, nutritive value, cooking characteristics, or shell thickness. The breed of the hen determines the color of the shell. For example, white-feathered hens with white ear lobes lay white-shelled eggs, and red-feathered hens with dark ear lobes lay brown-shelled eggs. The color of the yolk depends on the diet the hens were fed.
Are the blood spots in eggs an indication of a fertile egg? The blood spots sometimes observed when an egg is broken do not indicate a fertile egg. The rupturing of a blood vessel causes it during the formation of the egg.
How are double yolks eggs formed? During the egg formation process, a yolk is released from the ovary. The ovary contains yolks at different stages of development, and the most mature one will ovulate first. Occasionally, more than one yolk is at a similar stage of development. Because of the time the egg stays in the different areas of the reproductive tract, the second yolk will catch up with the first yolk before the shell membrane, and the shell is placed around the yolk and albumin.
Do the backyard hens produce eggs lower in cholesterol than commercial eggs? Eggs produced by backyard hens and fertilized eggs do not have lower cholesterol levels than eggs bought in grocery stores.
Is it safe to consume eggs raw? Warnings have been issued against consuming raw or lightly cooked eggs. 
Do hens lay an egg each day? This is highly unlikely since the entire process of egg formation
takes approximately 25-27 hours.
I want to credit Dr. Claudia Dunkley from the University of Georgia Extension. I got a lot of information from her; for more information on eggs and backyard chickens, contact Grantly Ricketts at 772-462-1660 or gricketts@ufl.edu.

I recently conducted a backyard chicken class, and many questions were asked, which led me to compile the questions and answers below. As an Extension Agent, I have been asked numerous questions about eggs. From experience, over the years, people have been misinformed about specific facts concerning the egg. Today, I will answer some frequently […]

FREQUENTLY ASKED QUESTIONS ABOUT THE EGG

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UF/IFAS File Photo 013432. Taken by Tom Wright 09 Nov 2007.

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UF/IFAS file photo 013423 taken by Tom Wright 09 Nov 2007.

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Animal Products

Productos animales

All domesticated birds used for the production of meat or eggs for consumption, for the production of other commercial products, for restocking, supplies of game, or for breeding these categories of birds. --AGROVOC

Eggs

Narrower Topics

Embryology

Publications

Common Consumer Misconceptions about Eggs

A ray of hope in the battle against citrus greening: Three bugs eat the eggs of the psyllid

UF experts share easy, stress-free ways to waste less, save money, enjoy the holidays

FREQUENTLY ASKED QUESTIONS ABOUT THE EGG

Eggs

Narrower Topics

4-H Poultry & Embryology

4-H Small Animal

4-H Goats

4-H Poultry & Embryology

4-H Rabbits

Egg Production

Embryology

Publications

Common Consumer Misconceptions about Eggs

A ray of hope in the battle against citrus greening: Three bugs eat the eggs of the psyllid

UF experts share easy, stress-free ways to waste less, save money, enjoy the holidays

FREQUENTLY ASKED QUESTIONS ABOUT THE EGG