MARKETING How eggs get from hen to kitchen. The marketing chain begins at the laying farm where eggs are gathered, packed and refrigerated. They are picked up several times a week by the grading station's refrigerated trucks. (On some farms, the grading and packing are done right at the farm.)

At the grading station, the eggs are washed and oiled, sorted by size, graded for quality and packed into cartons.

Ideally, eggs move from the grading station to the store or store warehouse 3 to 5 times a week, depending on the store's available storage space. The retailer needs both adequate refrigerated space in the back and refrigerated self-service counters out front to merchandise eggs properly. Some large supermarket chains receive all their eggs at warehouses from which the eggs are distributed to individual stores.

Sales techniques depend on the local retailer and, sometimes, the supplier. Attractive cartons and point-of-purchase displays in addition to advertising and consumer education activities help to stimulate sales.

Activities of the American Egg Board help to keep consumers aware of the egg as a versatile, nutritious, delicious, economical mealtime staple. State and regional egg promoters inform consumers through lectures. articles. recipes and demonstrations. Advertising messages help to heighten buyer awareness of the egg and its importance to meal planning.