Step 2: Transfer
Eggs are removed at Day 18
Once an egg has been incubated for 18 days, it is ready to hatch!
Before it can hatch, however, a few things need to be done in the transfer room.
Eggs are candled
Every egg goes through a process called candling. This machine detects a heartbeat and tells the rest of the line which eggs are viable and which ones are not.
Eggs are lifted to toppers
Using the information from the candler, suction cups pick up the viable eggs, sort them into the proper position, and are lifted to an egg tray, called a topper, where they remain until they hatch.
Chicks are vaccinated
Eggs are vaccinated in-ovo (in-egg!) for certain diseases such as bursal, mareks, and occasionally ILT. The vin-ovo machine makes a tiny puncture in the egg to inject each chick safely with the precise dose.
Toppers meet feed basket
The toppers are placed onto the hatch basket which has been filled with 500g of AABF or Organic feed.
Unique to the Trillium in the Ontario market, chicks hatch from their toppers and drop onto clean trays with baskets instead of into a single basket.
Chicks are moved into hatcher
The ready-to-hatch eggs are moved into a HatchCare, where they are provided with light, humidity control, consistent airflow, running water and feed.
Because they have access to these necessities, there is no need to control the hatch window. The chicks are free to hatch whenever they are ready.
Did you know?
Even a tiny hairline crack can cause bacteria to enter the egg. When this happens pre-incubation, it can cause what's called a "popper", which is essentially a rotten egg with a terrible smell. Quality checks on every egg is an absolute must!