Step 4: Hatch
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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.
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.
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.
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.
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!