ABSTRACT
The need to increase poultry production in southern Africa to meet the increasing protein
requirement of the growing population is becoming a great concern. The quality of poultry
meat and eggs produced in terms of taste, texture, flavour and leanness are of importance
Although eggs have been successfully dried into powder at industrial level no evidence is
available that sun drying or oven drying has been tried on eggs in the rural areas. This
article is based on the study, which was conducted in the rural areas of Impendle in the