EGGS
Inicia is the largest egg production and distribution company in the country, with an annual commercialisation of 85,000,000 eggs. Established in 1978, Inicia is recognized as a major player in the agro sector in Mauritius.
Oeudor Classic
- Jumbo (eggs over 70g)
available in packs of 6 - Selection (eggs between 60g and 70g)
available in packs of 6 - Primeur (eggs above 55g )
available in packs of 12 - Oeudor x 30 (eggs of more than 55g)
available in packs of 30 - Oeudor x 15 (eggs of more than 55g)
available in packs of 15 - FRAÎCHEUR (eggs above 55g)
available in packs of 18
Nature’s Gold
- Nature’s gold (60-70g )
available in packs of 4 - Nature’s gold (above 55g )
available in packs of 10
Free Range
- Plein Air (more than 55g)
available in packs of 6 - Plein Air (more than 50g)
available in packs of 12
Incia holds the franchise of Matines, a French brand of eggs, since 2001. Matines is present all over the French territory and in 9 countries worldwide. The egg yolk of the Matines eggs has an astonishing rating of 11-13 on the Roche Scale.
Matines
- Matines Fraîcheur Coque Très Gros (over 70g)
available in packs of 6 - Matines Gros (60-70g)
available in packs of 6 and 12 - Matines Moyen x 20 (eggs of more than 55g)
available in packs of 20
Mother’s Choice Fresh Eggs (eggs above 55g)
available in packs of 6
OEUFS FRAIS / PROMO PACK
- Oeudor PROMO PACK 30 Oeufs frais
- Oeudor PROMO PACK 60 Oeufs frais
- Eco Pack X 10 – (eggs of more than 50g)
available in packs of 10
Inicia produced over 150,000 L of pasteurised eggs in 2018, which represents 3,000,000 shell eggs.
This product is targeted to the catering industry.
Pasteurisation is a process that destroys potentially harmful microorganisms in food by applying a precise amount of controlled heat for a specified period of time. Although pasteurisation does not sterilize food, i.e., eliminate all microorganisms, proper application of the technique renders foods safer for consumption.
Process
- Breaking eggs mechanically
- Filtration
- Pasteurisation, i.e. increasing the liquid egg temperature up to 64.4°C and gradually reducing it to 4°C over a specific lapse of time.
- Filling containers
- Storage at 4°C
- Delivery to clients in refrigerated vehicles
