Inside a Duck Egg Processing Factory in Vietnam

Take an inside look at a duck egg processing factory in Vietnam, where traditional farming meets modern food-processing standards. This video explores how duck eggs are handled after leaving farms, following a controlled workflow designed to ensure hygiene, safety, and consistent quality before reaching consumers.

Inside the factory, the process typically includes:

Receiving duck eggs from local farms

Automated washing and cleaning

Egg candling to detect cracks and defects

Grading by size and weight

Packaging and storage under controlled temperature conditions

Each step is carefully monitored to maintain food safety and meet market standards.

Introduction to Duck Eggs in Vietnam

Duck eggs are a staple food in Vietnam and play an important role in daily meals and traditional cuisine. Compared to chicken eggs, duck eggs are larger, richer, and have a creamier yolk, making them popular for both home cooking and food processing.

Duck eggs are commonly used in:

Boiled duck eggs

Balut (hột vịt lộn)

Traditional desserts and pastries

Noodles, soups, and savory dishes

Vietnam has a strong duck-farming industry, especially in the Mekong Delta and Red River Delta, supplying fresh duck eggs nationwide and supporting food processing and distribution industries.

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