@nicalandia makes sone good points. Not to mention, humans are omnivores and need animal protein. Many people in US have an inexpensive source for protein in eggs and chicken meat. Not everyone can or wants to pay top dollar for their food. Not everyone can grow their food either.
And then there is the ingredient sector. Eggs go into mayonnaise as one simple example. So much mayonnaise is produced in the US that it is produced “in-line” not by batch. One run may be a 3-day continuous run. The water portion being mixed with the egg and oil portion directly in the lines and emulsified en route to the final container. When bird flu was a problem a few years ago, there was an egg shortage. The egg shortage meant mayonnaise was in short supply bc you can’t make mayonnaise without eggs...there is a federal standard of identity for mayonnaise dictating that the only emulsifier is egg. There is one for “salad dressing” which is the white mayonnaise-like spread too and it states “salad dressing” must have a certain % egg content, but it can have stabilizers too. The egg shortage got pretty bad that for awhile even the large “salad dressing” brand we are familiar with had to change their formulation and had to remove “salad dressing” from the label bc they were not using enough eggs in their formulation at that time. Then there us the baking industry, etc. eggs go into many products. Do you want all these products to increase in price? What about the people who aren’t as well off as you?
egg farms aren’t the factory farms of yesterday either. In my area there are egg producers and one recently built a huge new building with lots of ventilation. In addition, there is employee health and safety that is thrown into the mix, and government oversight And inspection.
you can vilify them if YOU want. But, as for me, I’m glad that there is a way of providing good protein and nutrition to a large number of people.
And then there is the ingredient sector. Eggs go into mayonnaise as one simple example. So much mayonnaise is produced in the US that it is produced “in-line” not by batch. One run may be a 3-day continuous run. The water portion being mixed with the egg and oil portion directly in the lines and emulsified en route to the final container. When bird flu was a problem a few years ago, there was an egg shortage. The egg shortage meant mayonnaise was in short supply bc you can’t make mayonnaise without eggs...there is a federal standard of identity for mayonnaise dictating that the only emulsifier is egg. There is one for “salad dressing” which is the white mayonnaise-like spread too and it states “salad dressing” must have a certain % egg content, but it can have stabilizers too. The egg shortage got pretty bad that for awhile even the large “salad dressing” brand we are familiar with had to change their formulation and had to remove “salad dressing” from the label bc they were not using enough eggs in their formulation at that time. Then there us the baking industry, etc. eggs go into many products. Do you want all these products to increase in price? What about the people who aren’t as well off as you?
egg farms aren’t the factory farms of yesterday either. In my area there are egg producers and one recently built a huge new building with lots of ventilation. In addition, there is employee health and safety that is thrown into the mix, and government oversight And inspection.
you can vilify them if YOU want. But, as for me, I’m glad that there is a way of providing good protein and nutrition to a large number of people.