Coop eggs, better to choose organic or antibiotic-free? The question arises, with thearrival on the shelf of Origine eggs, a new milestone in the “Let’s Raise Health” project.
Let’s look at the differences between the two products.
Coop eggs without antibiotics
The hens from which Coop’s antibiotic-free eggs (Origin line) come are free-range, fed animal protein-free feed, GMO-free, and without added dyes (used by others to make the yolk redder).
The hens are sourced strictly from Italy and are guaranteed, precisely, to be free of antibiotic treatments.
Organic eggs
Organic eggs are obtained according to a farming pattern codified in EEC Regulation 2092/91. Compared with other permitted methods (cage, floor, free range), organic offers more attention to animal welfare. Laying hens have more space, organic (GMO-free) feed, and reduced synthetic drug health care. However, it is not forbidden to use antibiotics when necessary.
Coop organic eggs
In addition to complying with the requirements of the Organic Food Regulation, Coop’s organic eggs are obtained according to additional criteria, stipulated in the specifications that suppliers must meet.
Regarding permissible treatment, “the use of antibiotics is explicitly excluded,” Antonella Donato, grocery quality manager for Coop brand products, tells Great Italian Food Trade.
Which one to choose
Returning to the original question, we therefore know that in both types of Coop eggs are guaranteed to be sourced from Italian hens and to be free of antibiotics and GMOs.
Coop’s organic eggs, however, prevail because of their greater attention to animal welfare. They are a bit more expensive, but the few cents difference in price is worth giving the laying hens more space, including outdoors, and a strictly organic diet. As well as contributing to the development of the organic supply chain, for the good of the planet.
Professional journalist since January 1995, he has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and periodicals (NumeroUno, Il Salvagente). She is the author of journalistic surveys on food, she has published the book "Reading labels to know what we eat".
