The Russians were warned of a possible rise in prices for eggs and poultry meat

Companies producing eggs and poultry have asked retail chains to increase purchase prices for their products by 10%. citing a source in the retail market, the Izvestia newspaper reported, citing a source in the retail market, explaining this by the reduction in supply due to bird flu. The Ministry of Industry and Trade was informed about the proposal of the network producers. As a result, retail chains agreed to change the terms of contracts

Chairman of the Presidium of the Association of Retail Companies (AKORT) Sergei Belyakov confirmed to the publication that the chains informed the Ministry of Industry and Trade about the manufacturers’ proposal to raise prices. According to him, the supply of eggs and poultry meat is declining due to the seasonal factor and the massive spread of bird flu. Producers also announced an increase in feed prices and a significant reduction in livestock. These factors increase the internal costs of producers and force them to ask for an increase in purchase prices, Belyakov noted. According to him, retail chains have not yet made a decision to raise prices for poultry and eggs by 10%, taking into account the reduction in effective demand.

The press service of the Ministry of Agriculture told the publication that they had not heard of the proposal to increase the purchase prices for poultry and eggs. According to the ministry, selling prices for these goods may rise in the short term, but there are no prerequisites for a significant rise in price.

According to the Ministry of Economic Development, chicken meat rose in price from November 2020 to January 2021 by 5.6%. The cost of eggs started to increase in September. The ministry said that the rise in prices for goods was due to an imbalance in supply and demand. Poultry and egg production has declined due to outbreaks of bird flu in some regions. Also in Russia, the price of grain rose, which led to an increase in prices for feed for poultry, added to the Ministry of Economic Development.


Do eggs increase the risk of death from cardiovascular disease? | Health | A must for better health | DW

There has been a debate for decades among experts about the potential harm eggs have on heart health due to cholesterol. According to a new study from China, eggs increase the risk of death from cardiovascular disease. Researchers at Zhejiang University in China based the evaluation of data from a large-scale nutrition study in which more than 500,000 people participated, according to the German medical website “Aponit”.“.

The researchers discovered an association between egg consumption and higher mortality. The higher the cholesterol consumed, the higher the mortality rate. Eating half of one egg increases the death rate by seven percent.

On the other hand, the researchers concluded that there was a relationship between protein consumption and egg substitutes with reduced mortality. When half of an egg is replaced with an appropriate amount of egg replacement or protein, the death rate from cardiovascular disease is three percent lower, according to the German medical website “Apunit”.“.

Chinese researchers advise to stop consuming cholesterol or reduce cholesterol intake, and to replace eggs with protein in order to promote cardiovascular health..

Also read: Fluctuating income levels harm heart and brain health

The study included men and women from six Chinese states and two cities in the United States of America. Their ages ranged between 50 and 71 years. She gave them forms that included questions about their diet.

And in another study that included about 177,000 participants and published its results in early 2020, researchers concluded that people who ate at least one egg a day did not have an increase in blood lipids, according to the German health site EcoTest. In addition, they were not more likely to develop cardiovascular disease than the other participants. This is evidence that the quantity plays a role in the positive or negative impact of eggs on human health.



Eggs not suitable for human consumption were detected in three Buenos Aires municipalities

Egg producers explained that eggs for human consumption should be white or brown and those colored “tea with milk” or “pale brown” suggest that they are “fertile eggs of heavy breeders.” Photo Shutterstock.

Eggs not suitable for human consumption and illegal trade. These two situations combined provoked the intervention of the authorities of the Buenos Aires municipalities of La Plata, Almirante Brown and Lanús who carried out the seizures corresponding.

The Argentine Chamber of Poultry Producers (CAPIA) expressed its “concern and concern over the detection of points of sale to the public of eggs not authorized for human consumption because they are in the category of” fertile broodstock eggs “, that is, They are eggs in which a chick will hatch in a short time.

Moment in which municipal employees carry out one of the seizures of eggs unfit for human consumption.
Moment in which municipal employees carry out one of the seizures of eggs unfit for human consumption.

Likewise, CAPIA alerted the population regarding the consumption of fertile eggs of heavy breeder, not suitable for human consumption or for commercialization according to the sanitary regulations that govern in the country and expresses its commitment to human and animal welfare, guaranteed by the industry with standards of excellence.

“We warn that the problem is not only the final point of sale, but also the origin of this merchandise. For this reason, from CAPIA we will carry out all the necessary actions aimed at detecting the origin of this merchandise, which is prohibited for commercialization ”, said the president of the chamber, Javier Prida.

In order to easily differentiate it, they explained that the egg for consumption is white or brown, which differs from the egg not suitable for consumption what is color “Te con leche” (pale brown).

In this sense, from the chamber they thanked the authorities of the municipalities of La Plata, Almirante Brown and Lanús, particularly in the latter case their Mayor Néstor Grindetti, who after the CAPIA complaints made the seizures closures, administrative sanctions were applied and criminal actions will be initiated for crimes against public health.

Argentina is among the 5 most consuming countries eggs of the world, are consumed 274 eggs per year per person.

The egg is considered one of the most nutritious foods in nature, it is a great ally of health for its benefits for the body and mind at all stages of human development. Present in food since the dawn of humanity, it enriches the physical and mental health of people throughout all stages of life, providing vitamins, minerals and other essential substances through the most varied preparations.

But this year the sector suffered the attacks of the Argentine economy. The activity is before an explosive combo which is explained by a hyper-regulated market, with maximum prices and caps for sale not updated, with a strong increase in costs, inputs and salaries, and that is crowned with entry of foreign products from Brazil to the domestic market, as they had warned from Capia.


Let’s eat life against the Covid: welsh it’s good!

Who said : “A good welsh never disappoints you, unlike the PS?”. Julien Poix, LFI candidate for municipal elections in Lille, in Release February 2. It’s true, the welsh is far more serious than the rogatons of politics. Especially in these times of reconfinement when we really need to comfort ourselves with this typical dish of the breweries of the North and the Opal Coast.

British soldiers

Welsh isn’t rocket science – cheese, beer, ham and toast – and yet it makes you invulnerable against the gloom virus. Because it nourishes, the welsh, because it warms, because we even laugh about it when we think of the annoying diets which tell us that it is a caloric abomination. So when you have a big desire, you head for Boulogne-sur-Mer, in Pas-de-Calais, where welsh, a specialty of Wales, would have landed during the First World War in the soldiers’ bowl. British.

The name “welsh rabbit” was originally a way of referring to this dish as a low-quality substitute for rabbit meat. Indeed, in the XVIIe and XVIIIe centuries, the English amused themselves by calling Welsh (welsh) counterfeits, substitutes and other products of inferior quality to the original. The name stuck, sometimes derived from welsh rarebit.

Brown beer

While waiting to be able to type a famous one in Boulogne-sur-Mer, here is the very simple user manual of the welsh taken from the “Great recipes from Hauts-de-France, 64 dishes from our childhood” by Yannick Hornez & Thomas Muselet.

For one person, you will need: 170 g of chester or cheddar cheese; a teaspoon of mustard; dark beer from the North; a slice of country bread; a slice of white ham; an egg ; freshly ground pepper.

In a saucepan, melt the cheese cut into pieces over low heat with a little beer, stirring constantly with a wooden spoon (add the beer as you go). Off the heat, add the mustard and pepper. Mix well. Toast the toast of country bread and dip it in the beer. When the mixture is homogeneous, place the slice of ham on the slice of bread in a ramekin or in a deep plate. Cover with melted cheese. Pass the plate a little under the grill to brown lightly. Take it out of the oven, and place a fried egg on the golden cheese to obtain a “complete” welsh.

Serve the welch very hot accompanied by Worcester Sauce, a few fries, some salad and a good dark beer from the region.

(1) “Great recipes from Hauts-de-France, 64 dishes from our childhood” by Yannick Hornez & Thomas Muselet (ed. La Voix du Nord, 2018, 19.90 euros)

Jacky Durand


Mad squash with pumpkin belly

Animated picture Emmanuel Pierrot.

It is a reading that continues to delight us when we flip through our regional daily friends: the biggest carp, the biggest pike caught and in this season, the biggest pumpkin or the biggest pumpkin in the garden. So many little pleasures that these giants of nature provide to the lucky recipient. Thus from the month of August, we learned from reading the Progress that Jérôme Di Palma, an amateur gardener in Givors (Rhône) passionate about giant cucurbits, was a fulfilled man. This year, three squash weighing more than 100 kg came out of the ground in his small vegetable garden on the Montrond plateau. This Givordin broke his personal best with a 200 kg squash. “If all goes well, she will take another fifty kilos by November”, pronostiquait-il.

In its October 7 edition, Paris Normandy also recounted the feat in the Pays de Caux of Paul-Antoine Ouvry, a young 18-year-old student, who was preparing to harvest his pumpkins, one of which weighed nearly 350 kg. But the pompom goes to Mehdi Daho, who on October 4, won the competition for the largest vegetables in France in La Roche-sur-Yon (Vendée) with a pumpkin weighing 768 kilograms. “It’s the French record. It is the largest vegetable that has ever existed in France ”, took pride in West France this regular at competitions who pampers his organic “monsters” with organic inputs.

Genetic crosses

The cultivation of XXL vegetables is igniting social networks as part of the Great pumpkin commonwealth, a kind of globalized and facebooké show dedicated to the pumpkin where the absolute record has been held since 2016 by a Belgian Mathias Willemijns with a pumpkin weighing 1190.49 kilograms. Everything is a matter of care of course with cubic meters of fleet to make the beast grow (we are far from the micro-irrigation of permaculture) but above all the selection of seeds and genetic crosses.

Bronze medal

The story is not new. It is said that the first to produce a giant pumpkin was William Warnock of Goderich, Ontario. He presented in 1900 at the International Fair of Paris a pumpkin of 200 kilos. This earned him a bronze medal and a diploma from the French government. In 1903, he surpassed his record of three pounds at the St. Louis Fair in Missouri. The Renny Seed Company bought him this pumpkin and then sold the seeds for 25 cents each across Canada and the United States under the variety “Goderich Giant”. It was not until 1976 that a new record was set by Bob Ford in Pennsylvania with 225.5 kilos. The progression of the world record has continued to increase year after year and now stands at over one tonne.

Champion seeds

From 1973 to 1979 Howard Dill of Nova Scotia made crosses of the variety “Goderich Giant” and “Genuine Mammoth”. The latter has been cultivated by his father for thirty years who succeeded in producing pumpkins weighing 100 kilos. In 1980, he set the world record at 229.5 kilos with a seed from his experiments. He names this variety “Dill Atlantic Giant” which is used today for giant pumpkin competitions. The seeds of these champions give rise to a lucrative business since they can be negotiated at several tens of dollars per unit, the record being held by a seed sold for more than 1600 dollars. But without breaking the bank, you can order a bag of 15 seeds (4.5 euros) of Gargantua Atlantic Giant squash, a running variety that promises pumpkins over 1 meter on the site of the organic seed producer of the Ferme de Sainte-Marthe. in diameter with very thick flesh, light orange in color. It is used in soup or jam. It also helps feed farm animals during the winter.


True national sport across the Atlantic, the culture of the giant pumpkin requires devotion and abnegation on the part of its followers who turn to fanaticism as Julia Scott told it in 2011 in an article in the New York Times, taken back by International mail. It is particularly a question of a certain Mr. Young, a professional pruner who “Spends $ 8,000 a year on his pumpkins, a passion he can’t really afford, he admits. Holder of several records in Iowa and California, Young is a reference for all newcomers to the field. In particular, he developed a grafting technique to concentrate the nutrients and energy of two pumpkin plants for the production of a single fruit. Other competitors are trying ZeoPro, a cocktail of synthetic supernutrients developed by NASA to grow salads and other edibles in space “.

Heating lamps

According to New York TimesMr Young does not count his hours, going so far as to get up at night to watch over his pumpkins. “It uses over 100,000 liters of water per month – almost as much as a family of four in a year – and has 80 sprinkler heads. In April, he installs heat lamps that stay on all night long to warm the seeds buried in the damp soil and in the summer, he uses fans to protect his cucurbit plants from the heat. He doesn’t even remember when his last vacation was. ”


But all this does not prevent disappointments. Besides diseases, fungi and bad weather, it can happen that “Giant cucurbits are so over-revving that they don’t know when to stop”, explains Julia Scott, citing the misadventure of a farmer, who went to mass, and who “Came home to find that his biggest pumpkin had exploded under the pressure of his own growth”.

Pod cake

To celebrate with the pumpkin, we turned to a childhood recipe found in The Notebooks of the cooks of Burgundy, Bresse and Franche-Comté by Colette Guillemard (1), a true book of memories, terroirs and generosity in the kitchen, which we have already mentioned in the column “Let’s go for life against the Covid” (Release November 17). Here is the recipe for “Comtois cake with pod”, “pod” meaning “pumpkin” in Comtois dialect. Prepare a shortcrust pastry by mixing with your fingertips 200 grams of flour, 100 g of butter, a pinch of salt and just enough water to obtain a supple and homogeneous dough. Roll out this dough and line a greased pie dish with it. Cut a kilo of pod (pumpkin) into large cubes and cook them in boiling salted water until they are very tender. Drain very carefully and mix with their weight of flour, 100 grams of sugar, 4 eggs and 50 g of butter melted in a double boiler. Mix with a quarter of a liter of milk. Garnish the tart base with this cream and bake for one hour in a hot oven. Sprinkle with sugar right out of the oven.

(1) Notebooks of cooks from Burgundy, Bresse and Franche-Comté de Colette Guillemard, Ed. Berger-Levrault, 1983.

Jacky Durand


Let’s eat life against the Covid: ham pudding

Sometimes the cooking is so simple, so obvious that it is forgotten that it is the essence of the frichti. There is no need for truffles, foie gras, a cooking box, a powdered cooking aid, a jar or a food processor. No, fricasser is first of all touching the ordinary when the stoves enchant it. As in this “ham pudding” recipe from Notebooks of cooks from Burgundy, Bresse and Franche-Comté by Colette Guillemard, a true book of memories, terroirs and generosity in the kitchen.

Place eight slices of sandwich bread in a buttered and garlic-rubbed gratin dish. Cover with 250 grams of thin slices of ham sprinkled with grated Gruyere. Cover with a layer of a layer of buttered sandwich bread slices. Gently pour over a bowl of boiling milk seasoned with salt, pepper and nutmeg, so as to soak the bread. Beat two eggs with a small glass of cream, salt and pepper and cover the soaked bread with this mixture. Sprinkle the surface with grated Gruyère cheese and a few knobs of butter. Let the bread soak for ten minutes and bake for half an hour in a medium oven. We suggest accompanying this dish with a beautiful curly chicory, why not seasoned with a walnut oil vinaigrette.

Notebooks of cooks from Burgundy, Bresse and Franche-Comté de Colette Guillemard, Ed. Berger-Levrault, 1983.

Jacky Durand


Let’s eat life against the Covid: go cook an egg

On the occasion of the second confinement, Libé is resuming its series “Bouffons la vie contre le Covid”, and will publish a new recipe every day.

Eggs are often the messiah on Monday when we are too lazy to push the cart and we no longer really know what the first day of the week is since the reconfinement and teleworking put the wai in our galley. . It must be said that in omelet, fried, scrambled, etc., this masterpiece chiseled by the hen offers infinite possibilities of frichtis as demonstrated, if it was still needed, Get lost (1), a collection of 500 recipes compiled by L’Etudiant éditions which are aimed at a readership whose wallet cannot be extended. From starter to dessert, including soups and soufflés, there really is something for everyone. By the way, this clever book suggests a few sauces (Mornay, Portuguese, Madeira…) to accommodate the eggs.


If, like us, you’re a family who can’t read the half-erased best before date on eggs left in your pantry, you can try the trick suggested by Get lost : dissolve a good handful of kitchen salt in a liter of water. Dip the egg in. If it is cool, it will sink to the bottom. The less it is, the more it will rise to the surface of the water.

Organic and outdoor

In the shelves, our choice obviously goes to eggs from poultry raised organically and in the open air. But nothing will ever replace the egg taken from the bottom of the hen that you will pamper the bottom of your garden.

With cheese

Try the “Villars omelette”: cut 50 grams of Parmesan and 40 grams of Gruyere into very small pieces. Beat six eggs, salt and pepper, add the cheese and pour the mixture into a pan. Before folding the omelet in half, add grated Gruyere inside.

With prunes

For dessert, we will enjoy the “Ziska omelette”: cook the prunes in very sweet water, remove the stones and pass them through a sieve. Prepare a plain, fairly sweet omelet, stuff it with the mixture and surround it with a string of whole prunes. Drizzle with the syrup in which the prunes were cooked.

(1) Go cook an egg, 500 super easy recipes, L’Etudiant éditions, 224 pp., 10.90 euros, 2020.

Jacky Durand


Is there a difference between brown and white shell eggs?

12:00 PM

Monday 26 October 2020


There is no difference between eggs with white and dark shells, and the two types have the same characteristics, said nutritionist Aitor Sanchez, in an interview with the Spanish newspaper La Vanguardia.

The specialist explained that the color of the egg shell is related to a chemical called pigmentum, which is transmitted from chicken to eggs, which in turn depends to a large extent on the breed of birds, according to Russia Today.

In any case, the expert emphasized that the color of the egg shell does not mention anything about its nutritional properties or the way of life of the chicken.

Earlier, a WeChat user talked about eggs, which can do more harm to the body than poison.

According to him, great care should be taken when eating uncooked eggs, which may contain bacteria that cause diarrhea.

In addition, raw eggs contain avidin and antitrypsin, which affect the body’s absorption of egg white. Therefore, eggs must be boiled at a high temperature before eating to kill bacteria.


Eating four eggs a week is healthy for your heart

ABC Health



How many eggs can I eat a week? If there is a food in which the frequency of consumption recommendations have varied more, it is the egg. Years ago it was advised not to exceed two weeks a week and it was attributed the responsibility of raising cholesterol. In recent times, scientific evidence has been showing that its influence on blood cholesterol was little and that its nutritional benefits were much more, so that, in healthy people, up to one a day could be consumed without problems. Now, an international investigation, the most exhaustive that has been published to date on egg consumption and cardiovascular health, in which the CIBEROBN participates, has concluded that the consumption of four eggs a week is healthy for your heart.

The study, published in the “European Journal of Clinical Nutrition”, has been carried out by ten experts from universities in Italy, Poland, Denmark, the Netherlands, Switzerland and Spain. Among them, Miguel A. Martínez González and Estefanía Toledo from the University of Navarra.

The research concludes that there are no risks to maintain a habitual consumption of up to four eggs a week. Even eating an egg a day on average was not associated with an increased risk of cardiovascular disease, except for heart failure and only in studies that had been carried out in the US or those that had been carried out among those who were previously diabetics.

“To the diabetics they should be recommended to maintain consumptions of up to 4 eggs a week, but no more ”, explains Estefanía Toledo, a researcher at CIBEROBN.

The study, which analyzes all the scientific evidence accumulated so far on the egg, has taken into account the data of 39 investigations, with a total of 1.8 million participants.

Antioxidant and antimicrobial functions

“The bottom line is that there is probably no serious scientific reason to discourage egg consumption in the general population,” explains Toledo. “Except for the aforementioned adverse relationship – only present in diabetics and only in Americans – for heart failure, for all other aspects of cardiovascular disease (heart attacks, strokes, cardiovascular deaths, total cardiovascular disease), egg consumption tends to be protective rather than harmful», He emphasizes.

Estefanía Toledo clarifies that these results allow to defend that most of the population can maintain a consumption of up to 4 eggs a week. «It is speculated that the controversy that some study conducted in the US it could be because the egg is usually accompanied there by other less healthy foods like bacon, especially at breakfast. It is not clear that it will have these adverse effects when it is part of a healthy eating pattern such as the traditional Mediterranean eating pattern.

The expert adds that there are many positive aspects of this food, “a source of high quality protein and many micronutrients with beneficial effects, such as antioxidant and antimicrobial functions. In addition, it has other advantages due to its great culinary versatility and its affordable price ”.

The international research includes experts from the universities of Catania, Copenhagen, Jagelónica de Cracovia, Insubria de Varesse, Ersmus de Rotterdam, Bern, Harvard and Navarra.

See them