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In 2014, the marketing efforts from the American Egg Board ( AEB) and Egg N utrition Center ( EN C) contributed to an incred ib le year for the e in ustry. eman for e s an e pro ucts increase while sustainin profitability. This rowth is notable especially in light of the fact that retail prices continued to trend higher. Unit volume of eggs was up 2 percent, growing by
54 million dozen over 2013. Both the growth rate for dollar and unit sales were double that of 2013, and USD A is showing the highest per capita consumption in 30 years.
E en thou h e prices escalate the in ustry i not see sales ecrease. This confirms the fact that consumers foo manufacturers, foodservice operators, health professionals and others realize the great value and wonderful nutritional attributes that eggs provide. Many factors contributed to the increased egg demand, but certainly the continued success of the AEB and
EN C’s marketing programs played a role.
AEB’s strong, effective marketing and research programs are the product of AEB’s S trategic P lan , which is updated annually on behalf of the e in ustry. The P lan is e elope by the E team with aluable input from e pro ucers. The sole mission is to focus on pro rams that create the reatest impact on e eman . The oal trate ies an b ecti es continue to be ambitious which is another reason why E s pro rams ha e been so successful. ro ram measurements are a si nificant segment of the P lan providing accountability and evaluation of AEB initiatives to ensure that producers’ dollars are being used resourcefully and successfully.
Y our brand — the Incredible Edible Egg — is healthier than ever before, and the research proves it. Consumer perception of e s key attributes saw consistent positi e fee back. The strate y of e ucatin consumers on a ariety of nutrition base messages has proven successful. or the first time e er E ha a presence at the u ust rea eetin s of the nite E ro ucers E . This allowe
AEB to increase its visibility to all egg producers, not simply those currently serving on this Board. W e strongly believe that an informed producer is a supportive producer and welcomed this and other opportunities to share updates on how AEB drives demand for eggs and egg products.
W hile more details are found within each Committee’s section, we are proud to share a few topline results.
Within onsumer arketin E le era e the rotein tren which i not show si ns of weakenin . Throu h a ertisin and social media outreach, AEB earned a record high of 2 billion impressions, a nearly 20 percent growth in impression rate vs.
. onsumer arketin also e ecute E s awar winnin campai n to Take ack Easter that remin e consumers to pick up an extra dozen eggs for decorating.
AEB’s Foodservice N ational Accounts program worked with Q uick Service R estaurants ( Q SR ) , contributing to this segment’s continued growth — up 1.4 percent or 75 million servings over the previous year. In regard to egg products, the processed egg market grew 1 percent, and a wealth of new materials promoted R EAL eggs to food manufacturers.
Ten research stu ies that recei e E fun in were publishe illustratin this robust an well respecte research pro ram.
These stu ies were le era e as appropriate in E E me ia outreach. recor amount of Letters of I ntent were also recei e for Research rants illustratin how awareness of E has rown.
onsumers perception about merica s e farmers an pro uction practices are impro in with the help of E s oo E ro ect. n partnership with e ucational e perts E create a wealth of ommon ore ali ne materials an reache more than 3 million teachers. W ork in the State Support Program and Industry Communications supported AEB’s national marketing message and kept egg producers informed about their investment into AEB, respectively.
These are only a few of the eggciting new initiatives from 2014 that contributed to the egg category’s overall growth. Eggs are now a 5.5 billion cate ory increasin percent by a in 55 million in ollar sales in . That is pretty incre ible
We are confi ent that E s robust pro rams contribute to rowin e consumption. This inte rate pro ram has allowe for increase efficiency that pro i es a seamless combination of a coor inate messa e to each tar et au ience. s the national marketin or ani ation for merica s e farmers we are constantly workin towar fulfillin E s ission an erall b ecti e to ri e the eman for e s an e pro ucts.
As we start a new year, our mission will be to exceed the substantial gains in 2014. W e look forward to reporting our successes, and we thank you for your tremendous support.
Paul Sauder
Chairman
J oanne C. Ivy resi ent E

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P aul S auder
C h airm an
R .W . Sauder Inc.
Lititz, PA
R oger Deffner
I m m ed iate P as t C h airm an
N ational Food Corp.
Everett, W A
Blair Van Z etten
V ice C h airm an skaloosa oo ro ucts skaloosa
S cott R amsdell
S ecretary
D akota Layers LLP
Flandreau, SD
Clint H ickman
T reas urer
Hickman’s Egg R anch
Buckeye, AZ
Andrew R eichman
Parker & R eichman Inc.
Andrews, N C
T om H ertz feld I I
Hertzfeld Poultry Farms Inc. ran Rapi s H
K enneth R . P ay ne
U S D A D irector
R esearch and Promotion D ivision
Livestock, Poultry & Seed Program
W ashington, D .C.
J oanne C. I v y
P res id ent & C E O
A E B S taf f Liais on
Park R idge, IL
ANNUAL REPORT 2014 9

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In 2014, AEB launched the third year of the popular “ W ake Up to Eggs” national advertising campaign — a fully inte rate promotional pro ram focusin on the nutritional benefits of e s.
The a ertisin feature e characters in a ariety of entertainin situations that helpe emonstrate the advantages of eating eggs for breakfast, especially on weekdays. Six new print ads were developed, each focusin on select messa es that research shows spur consumer purchase beha ior. These inclu e
Hi h uality protein
• Eggs as a nutritional powerhouse
aturally oo source of itamin nothin artificial
imple har boilin microwa e cookin tips
• N o sugar or carbohydrates, unlike cereals & yogurt
The a s appeare in top tier ma a ines such as C ook ing Ligh t , E s q uire , P arad e , S h ap e , E v ery D ay w ith
R ach ael R ay , F ood N etw ork Magazine and S p orts I llus trated , among others.
In addition to print, new online ads, including keyword search and social media, and mobile ads were placed on popular sites like .com Weather hannel.com an oo le.com. This robust a ertisin me ia plan delivered more than 2 billion consumer impressions in 2014, an increase of 155 million over 2013, and reache more than 5 percent of E s key au ience a ults a es 8 at a fre uency of ei ht times.
E continue to Take ack Easter as a R EAL e holi ay with a four week promotional effort encouraging consumers to purchase an extra dozen eggs — one dozen for eating and one dozen for har boilin an e ecoratin . This strate y was implemente throu h tra itional an social me ia advertising and shopper marketing.
E recruite H T s o o rat family to inspire e ecoratin con ersation an pro i e funky uni ue ways for families to ecorate Easter e s. The esi n uo an their family also emonstrate har boilin an ecoratin tips on o rien s the ay before Easter. The family alon with their ecoratin tips also was feature in a Huffin ton ost partnership throu h a sli eshow that appeare on both the foo section and homepage.
E promote har boilin an e ecoratin throu h a two part se ment on the popular aytime show
The hew. n a ition to celebrity chef ichael ymon teachin iewers how to har boil e s properly all hosts inclu in chef ario atali trie their han at e ecoratin with fun colorful results. The segment, which was also heavily promoted online and through ABC and AEB social networks, garnered more than 1 million impressions. n a ition to a coupon offer on acebook Twitter parties with partners like oo ie hat an interest contests to fin the ol en e encoura e consumers online to share the e citement of the holi ay.
An app partnership with D A S H magazine created easy access to favorite egg recipes, and a PAAS egg ecoratin kit partnership combine e itorial an in store initiati es with P arents magazine.
To roun out the pro ram e s were a ressi ely promote in store throu h a partnership promotion with K eebler Crackers, whereby if shoppers purchased two packages of K eebler crackers, they received a o en e s free ia on pack coupons. i na e was also place in the e cases of 8 rocery stores reminding consumers to pick up an extra dozen eggs for Easter.
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ncre ible E s new a s took on cereal toutin e s as a utritional nockout an showcasin wei ht mana ement benefits. 2 .
Easter recipe inspiration was as easy as a fin er swipe ue to a partnership with D A S H ’s iPad and iPhone app. 3 .
Consumers saw this engaging advertorial in food, health, family and lifestyle publications. 4 . social mobile partnership with ours uare remin e consumers about e s for incre ible week ay breakfasts. 5 .
The Weather hannel partnership ro e more than million impressions an clicks to the ncre ible E on acebook.
ANNUAL REPORT 2014 11

Throu hout E continue to work with newspaper ma a ine an online e itors to ensure a stea y stream of positive egg news. Similar to years past, AEB also conducted an editor event in N ew Y ork, inviting 21 magazine editors to meet with egg farmer Paul Sauder and learn more about the egg production and packaging process. As a result, e inspire articles ha e appeare in publications like W om an’ s W orld , W eightW atchers.com, F ood N etw ork
Magazine, W om an’ s D ay and others. nline the ncre ible E continue to recruit thousan s of fans an followers to its social me ia channels like acebook Twitter interest ouTube an nsta ram throu h pop culture content an key social in uencers. n
AEB’s social networks grew by 25 percent or more over 2013.
E also pilote the reati e ewsroom R a real time newsroom that wo e the benefits of e s into e ery ay social chatter an tren s. Throu h the newsroom E listene to aily con ersations create recipes photos an ima es offere tips an answere common consumer uestions online. The R also helpe to i entify key initiati es for summer, W orld Egg D ay and the holiday outreach.
or e ample the R isco ere that li ht sala s rille e s an e ile e i hts were the latest e tren s for summer. To capitali e on the social con ersation all season lon E ishe out on tren e recipes e elope by popular foo blo ers an chef partners like What s aby ookin chef illy arisi an e cookbook author
Michael R uhlman.
Worl E ay efforts arnere 8 million impressions as Twitter fans followe an enture E as he tra ele aroun the worl . E s custom Walkin ea E s turne into an o erni ht hit an most en a e with tweet leading up to Halloween.
For the holidays, the Incredible Egg decked the halls of America’s kitchens with an extra dozen eggs and partnered with key in uencers like popular foo ie blo erious Eats ouTube celebrity aura in the itchen an interest sensation “ Inspired by Charm.” Each partner promoted the holiday baking and cookie season with recipes such as pies in ersnap currant cookies classic e no an helpful bakin an entertainin tips an hacks. erall impressions were four times greater than 2013.
Eggs remained a popular promotional partner at retail due to high household penetration, a large social media footprint, an their ersatility in roun in out a healthful breakfast. y ali nin with strate ic partners on both national an account specific pro rams the ncre ible E ible E i more with less by sharin costs an e pan in pro ram reach an impact. artner bran s throu hout the year inclu e oca os from e ico utterball Turkey acon imbo akeries lori a epartment of itrus an eneral ills illsbury.
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n at a lance info raphic urin the ack to chool season hi hli hte the benefits of e s.
E s in a e pop culture with a paro y on
2 . yWorl E ay tren e nationally on Twitter. s The Walkin ea that arnere more than million impressions an retweets.
4 . Pinterest celebrity “ Inspired by Charm” contributed more than 20 million impressions to the holiday program. 5 . Famous foodie blog “ Serious Eats” promoted Incredible Egg’s baking cred through tips, hacks and pie crust basics. 6 . AEB conducted a variety of retail promotions with partner brands.

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Throu h outreach to foo ser ice professionals E helpe ri e inno ation an increase e sales by developing trend analyses, providing competitive assessments and assisting with culinary development that helped position AEB as T h e B reak f as t E x p ert .
E reache uick er ice Restaurants Rs throu h its ational ccounts pro ram. Throu h a oint oo ser ice an the oo E ro ect effort E partnere with unkin onuts on a national campaign in March, resulting in 25 million national media impressions.
Foodservice and Egg Product Marketing partnered on new content called I ncred ib le B reak f as t T rend s
Ts . This outreach le era e E s e pertise in the breakfast arena to all foo ser ice operators. uarterly E poste new Ts supporte by press releases an web banners to ri e traffic to
E .or . E enerate . million impressions throu h the inau ural set of me atren s focuse on reakfast n uencers imply utritious lockless inin inclu in late ni ht breakfast menus an
Indulgence & Comfort.
utreach to the tra e press feature E s messa es an information throu hout the year. These relationships with the industry press led to more than 50 published articles that reached thousands of foo ser ice locations with E s messa es on foo safety culinary e elopment an tren s. This editorial coverage was key to AEB’s positioning as T h e B reak f as t E x p ert .
Increased to six times a year, the B reak f as t B eat newsletter reached 60,000 Q SR professionals in both print and digital versions.
E .or
oo ser ice was re esi ne an relaunche with more robust content reachin a multitu e of foo ser ice professionals. Throu h i ital a ertisin an contribute content that promote key messages, AEB drove this audience to AEB.org.
E connecte with school foo ser ice irectors to promote the benefits of ser in e s to stu ents.
Ten in ustry thou ht lea ers were inter iewe to properly un erstan this new area of focus. lso more than 450 directors responded to AEB’s inaugural survey, providing benchmark data. A wide range of new materials launched to coincide with March’s N ational School Breakfast W eek.
This campai n inclu e 8 school foo ser ice recipes with nutritionals an Ha ar nalysis an ritical ontrol oints H principles. white paper title The ncre ible E ible E in chool
Meals” was created.
Within school foo ser ice outreach E ops har boile e s ser e on a stick with optional sauces and seasonings, were one of the year’s highlights. A brochure and six recipes were developed and promoted. N utrition operators loved the concept and even created their own versions of EggPops, utili in re ional sauces an seasonin s. The campai n reache 85 percent of the top 5 school districts in the nation.
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Throu h a ertisin in foo ser ice publications E reache key ecision makers an often contribute e itorial content. 2 .
B reak f as t B eat e pan e its reach an fre uency in . 3 .
E ops a nutritious low cost an easy to ser e option i nite E s pro ram that aims to increase the use of “ eggs as a meat alternative” throughout the U.S. school system. 4 . School foodservice materials generated interest from those looking for a itional protein options. E also connecte with atten ees of the annual chool utrition ssociation E po. 5 .
For every D unkin’ D onuts’
Eggs Benedict Sandwich purchased, America’s Egg Farmers donated one egg, up to 750,000 eggs, to eight Feeding America food banks.

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Tray it.
Satisfy THEIR taste buds & meet YOUR nutritional guidelines.
Perfect for breakfast or lunch, in the cafeteria or classroom, wraps and sandwiches are easy to serve, make a good vegetarian alternative and are a great way to satisfy hungry students and your nutritional req uirements with wholesome, protein-packed egg concepts. REA L Eggs are:
Popular | Flex ible | Versatile | Convenient | A f f ordable | Protein packed
W rap it.
D ownload our N EW white paper, “ The Incredible Edible Egg in
School Meals: It’s a N atural Fit.” — visit A EB. org/ Schools
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Vol. 25 • December 2014 / An Official Newsletter of the American Egg Board
A.M. Eats: Los Angeles
Los Angeles, home to glamorous movie stars, shopping on Rodeo Drive and trips to Disneyland, also boasts a vibrant and creative culinary community. Examples of wonderful L.A. day-starters:
Warm Farro is made with poached eggs, kale, radish, chili vinegar and feta cheese.
(Milo & Olive)
Roasted Corn Pancake Cone stuffs a house-made corn cake with potato rajas, scrambled eggs, guajillo salsa, crack bacon and honey. (Border Grill Truck)
Chicago Charlie’s Scramble includes
Italian sausage, bacon, potatoes, bell peppers, mozzarella, garlic, basil and onions, served with garlic bread.
(Griddle Café)
The Money Maker is made of lemon rosemary bread pudding and caramel cream sauce, topped with a fried egg.
(C&M Café)
Wood-Oven Baked Eggs come with cannellini beans, black leaf kale, tomato confit and black olives. (A.O.C. Wine Bar)
Green Eggs & Ham combines eggs, prosciutto, pesto and arugula on a housemade English muffin. (Huckleberry Café
& Bakery)
Spotting Hollywood celebrities and famous cartoon characters can be fun, but there’s nothing more welcome in the morning than spotting a terrific new dish on the menu in your hands.
Global A.M. Dining
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Several not-yet-mainstream cuisines dovetail nicely with trends seen in American operations today and may be ripe for exploring in the morning meal. A sampling:
Eggs are found on breakfast plates throughout the world. This familiar item makes it easier to segue from interest in a cuisine to trial, and then adoption of new concepts.
Spicy – Shakshuka (Israel and Tunisia) features eggs poached in a sauce of tomatoes, chili peppers and onions, often spiced with cumin.
Small Plates – both Turkish and Swedish breakfasts are created from many small dishes of cold items including cheeses, hard-cooked eggs, cucumbers, tomatoes, meats and breads, while in Turkey cooks often add olives and peppers.
Vegetarian – Ful Medames (Egypt) is a mixture of fava beans, chickpeas, garlic and lemon, usually served with eggs, tahini and veggies.
Food Trucks – Arepas (Venezuela and
Colombia) grilled, griddle-cooked or deepfried corn cakes commonly filled with eggs for breakfast. cheese or spiced and herbed scrambled
Do they sound a little too foreign? Probably just like huevos rancheros, Sriracha on eggs and breakfast bánh mìs used to.
Brunch, Everyone!
Brunch, a more leisurely meal than traditional breakfast, is a particularly good place to showcase more interesting interpretations of old favorites. Elevating them or making them edgier with more exotic ingredients also allows easy intros of more transitional menu items like eggtopped burgers and pizzas. Some great brunch examples:
•
Croque Madame – grilled asparagus, two eggs, black forest ham and morney sauce over garlic baguette (Rustico, DC)
Fried Oyster Omelette with remoulade sauce (Prune, NYC)
Crispy Pork & Egg Sandwich – cinnamon dusted crispy pork confit, fried egg, tomato, spinach, bacontarragon aioli on a pretzel bun
(Rockit Bar & Grill, Chicago)
Bread & Butter – farm egg with nasturtium butter with sourdough bread
(Central Provisions, Portland, ME)
Shrimp & Kimchi Fried Rice, Two Eggs,
Grilled Pork Belly (The Dutch, NYC)
Omelet – asparagus, crab, smoked mozzarella, basil and lemon butter
(Bonefish Grill, St. Louis Park, MN)
With creations like these, why wait for lunch?
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n all communications focuse at foo formulators an manufacturers E promote the functions of e pro ucts while focusing on the health and wellness attributes of egg products and supporting AEB’s sustainability initiative. All of these efforts helpe to ensure key messa es re ar in the benefits of R EAL eggs reached these professionals throughout the year.
AEB continued to increase its industry presence through workshops, events and public relations efforts. All resources and pro rams were focuse on increasin the use of e pro ucts in foo an non foo applications.
The E ro uct utrient nalysis ro ect was complete allowin all e pro uct nutrient fi ures to be up ate to correspond with the 2010 shell egg nutrient analysis.
The oo Technolo y isory ouncil met in ay in hica o. These in uential foo formulators help E by pro i in insight on industry needs, as well as feedback on current programs and suggestions for future programs. r. lenn ronin retire as E s oo Technical isor at the year s en . His unwa erin 5 years of ser ice to E and the egg industry was appreciated.
AEB launched a partnership with Culinex to provide new product development support for food manufacturer workshops.
W ork started on a new format to improve these workshops and create more engagement opportunities.
ombine E ro uct arketin s a ertisin pro ram earne . 5 million me ia impressions. Three new print an digital ads were launched and featured the tagline “ R EAL Eggs make a R EAL difference.” N ew photography highlighted the functional attributes of eggs.
The lean abel series hi hli hte how e s fit naturally in to ay s clean label marketplace. s featurin the copy ustainability stu y re eals E s really can be reen pushe rea ers to ownloa a new white paper title an mark
5 year tu y ocuments . . E n ustry En ironmental ootprint.
In partnership with Foodservice, the I ncred ib le B reak f as t T rend s Ts pro ram le era e E s e pertise in the breakfast arena to inspire foo manufacturers to create retail packa e oo s that fulfill the consumers esires for uick con enient an wholesome breakfast options. on ersion i eos that hi hli ht how to chan e from shell e s to li ui an rie e pro ucts were create an poste on E .or
on ersion. i worksheets were create to support the i eos.
Both the worksheets and videos are available in English and Spanish.
To remin foo manufacturers that e s are a staple in re ient because of their plus functional properties
D ozen ( or so) Q uestions to Ask about R EAL Eggs in Y our Formulation” brochure highlighted the formulation challenges between R EAL eggs and egg replacer ingredients. Information in the brochure reinforced egg products’ safety record, sustainability and contributions to clean labels. Egg processors were encouraged to repurpose the content to engage their customers in a con ersation about the benefits of R EAL eggs. AEB also developed a white paper that shows eggs in their natural state in their shells are not a enetically mo ifie or bioen ineere foo to help a ress the re E s ree uestion.
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n partnership with the merican nstitute of akin E create uick easy to un erstan i eos in En lish an panish. 2 .
This two si e white paper hi hli hts the fact that e s in their natural state in their shells are not a enetically mo ifie or bioen ineere foo . 3 .
Throu h s
AEB captured potential issues food manufacturers could face without eggs. 4 .
This print an i ital a promote the lan mark results of the 5 ear
Environmental Footprint Study.” 5 .
Featuring new photography, this campaign showcased foods made with egg products. 6 .
This a ertisin remin e food formulators that R EAL eggs have always been a simple ingredient, in terms of usage and appearance on ingredient statements.
ANNUAL REPORT 2014 17

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n E focuse the efforts of the oo E ro ect E on promotin the key messa es from the results of the 5 ear En ironmental ootprint tu y buil in e ucational assets an promotin merica s e farmers. artnerships amplifie these efforts. n total E earne more than 8 million media impressions.
In J anuary, P oultry S cience a peer re iewe ournal publishe the 5 ear En ironmental ootprint tu y. E re issue a press release an continue followin up with the me ia. n total efforts relate to promoting this study earned more than 26 million media impressions.
Tele ision iewers in ew ork os n eles hica o hila elphia an allas also saw e farmer ac ues lempf iscussin e farmers impro e en ironmental sustainability an o erall stewar ship. n partnership with platforms like an
ni ersal these two secon spots ran online on ni ersal premium
.com i illa e ccess Hollywoo .com an y en.com. The se ments appeare on news sites in ei ht cities inclu in oston tlanta Houston etroit eattle hoeni Tampa an inneapolis t. aul. The ni ersal partnership resulte in more than
20 million media impressions.
AEB’s educational strategy focused on improving agricultural literacy by reaching teachers with Common ore ali ne materials that are rea y to use. E re e up e ucational outreach throu h se eral partnerships that put its messages in front of teachers and into classrooms.
With isco ery E ucation E hoste its thir annual arm to Table irtual iel Trip. This iel Trip is now D iscovery’s N o. 1 ranking of all time. AEB drew a record 70 percent increase in registrations and a
percent increase in total stu ents reache o er the pre ious year. t earl alley E s in llinois a e an en Thompson showcase their pullet house e processin an efforts to re uce their en ironmental footprint. Throu h isco ery s online E ucation tation E pro i e e ucators with lesson plans farmer spotli hts an farm to table ames as well as follow up acti ities from the irtual iel Trip.
ew partnerships with ational riculture in the lassroom o in abs an The E ucation enter launche . These or ani ations alrea y raw a lar e number of teachers an enable E to reach their existing networks.
AEB reached attendees of the N ational Agriculture in the Classroom conference through a presentation of a ailable resources an materials as well as throu h an e hibit booth at the meetin . This meetin provided insights for how to best connect with today’s teachers.
Throu h o in abs E ggv ille E s cap ad es , designed to align with Common Core standards, marked the ebut of a bran new e learnin tools. our fun e ucational ames reache stu ents in ra es .
Students choose between F eed th e F arm er , F arm to T ab le , E ggs A cros s th e U S A and C oop C arniv al , to learn and practice language arts, math and social studies skills. Each game incorporates facts about egg production to help raise kids’ awareness about modern agriculture and farmers.
This new e learnin tool oine a portfolio of free lesson plans acti ities an e speriments e elope by The E ucation enter. ts network reaches 85 percent of public school teachers.
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The e in ustry s lan mark 5 ear En ironmental ootprint tu y resonate with the me ia throu hout anuary with outlets like S an J os e
Mercury N ew s , B os ton B us ines s J ournal and others. 2 .
n partnership with e ucational e perts E e elope a wi e ran e of rea y to use classroom materials that aligned to Common Core standards. 3 .
or the thir year E pro i e teachers with a irtual arm iel Trip that reache more than 250,000 students. 4 .
a e an en Thompson of earl alley E s in llinois opene their farm to E an isco ery E ucation.
5 . Throu h ni ersal E ran two secon spots on T urin key mornin an afternoon times.
ANNUAL REPORT 2014 19

With a era e pass alon rates in min E also reache an a itional two to three teachers reachin an estimate
750,000 educators nationwide with its lesson plans alone. AEB also updated its existing lesson plans, promoting ommon ore tan ar s whene er possible. Throu h banner a s an an e news promotion E reache more than
3 million teachers. AEB’s updated poster alone reached more than 75,000 classrooms and 1.9 million students. A sweepstakes promotion enerate 5 5 ownloa s of E s content on The E ucation enter s microsite. ll these materials were also posted to AEB.org.
E s E mbassa ors continue to share E s messa es as cre ible thir party spokesmen. This roup focuse on cookin nutrition an a riculture an inclu e a mi of blo ers an those with lar e social me ia networks. The
Ambassadors generated more than 3 million impressions throughout the year.
Another Speakers’ Bureau W orkshop was held and trained 10 egg farmers, who spoke within their local communities about their farms. In total, more than 200 presentations reached local audiences in 2014.
The recipient of the E Research war was r. uo on han of the . . oo ru ministration for his work on an alternative method of detecting Salmonella in shell eggs. im iel was presente with E s secon oo E war . His outstan in ser ice an e ication to the in ustry is e i ent in the numerous ways he assists an supports the e in ustry. He was E s first an lon est ser in llie
Industry Advisor for 15 years. Chairman Paul Sauder presented this award at the N ovember Board Meeting.
The weekly Med ia U p d ate and as needed P res id ent’ s U p d ates continued as effective communication tools, both of which e cee in ustry open rates for this type of electronic communication. The monthly incred ib le new s remained
E s a ship communication to all e pro ucers. E place a renewe focus on hi hli htin efforts to ri e demand for eggs and egg products.
AEB earned 60 mentions in industry press as a result of improved information sharing directly with these editors.
Contributed columns appeared every issue of the P oultry T im es and of Urner Barry’s R ep orter . AEB contributed a itional articles by re uest.
AEB.org was relaunched in J uly as the home for egg industry professionals, and reached audiences like foodservice professionals e ucators retailers foo formulators an manufacturers. The website s new look an a e content resulte in increase traffic an time spent on the site.
W ith AEB funding, state promotional organizations earned more than 45 million media impressions. Because of improved reporting metrics, AEB learned more than 4 million consumers interacted with these groups throughout the year.
n E allocate to states that submitte lans of ction. The reimbursement rate was 88 percent.
In J uly, AEB revised this program, and as a result, the state promotional organizations were asked to submit grant re uests for fun in placin a renewe interest on new inno ati e promotions that e ten the reach of E s national marketing. All states that submitted a grant proposal received some level of funding.
E ma e a ailable to all states new E ra io spots with the ncre ible E ible E in le starrin e farmers Tom toller an aryn reher. Throu hout the year the states also recei e four press releases with supportin ima es an recipes. The annual tate arketin eetin took place in emphis this une. E ebute se eral new brochures an updated evergreen ones, like B ack to B as ics and F acts & F iction , to be posted on AEB.org.
20
1 .
tu ents throu hout the state of ichi an en oye a han s on farm e perience as a result of E s tate upport ro ram. They were also able to ask s an recei e firsthan answers from e farmers. 2 .
E s a ship communication incred ib le new s , reached all producers monthly with a combination of program previews, recaps and updates. 3 .
T h e E v ery D ay is E arth D ay f or W as h ington F arm ers supplement reached the S eattle T im es ’ readership of 830,000 as a result of state support funding. 4 .
Throu h EE E promote e s an e pro ucts internationally throu h a combination of a ertisin an in person e ents.

1
2
news
Communicating the Value of Your Checkoff Dollars
Reaching More Students & Teachers
AUGUST 2014
Name
As part of the Good Egg Project and part of a renewed focus on reaching schools, AEB has been working on new educational materials. A new outreach program, in partnership with The Education nationwide. The organization is a trusted resource and existing destination for teachers. In fact, its network reaches 85 percent of public school teachers with an additional pass-along rate of 2-3 teachers.
Through TheEducationCenter.org and related products like
The Mailbox and Learning Magazine , The Education Center develops products with the teachers’ needs in mind — from keeping the classroom creative to aligning to standards. AEB’s promotional poster recently appeared the Learning Magazine .
A eri an Egg B d
Grade 9
Solve each problem. Show your work.
In 2008, 92.4% of all househ
By 2010, the percentage had increased to 93.0%.
Assuming the same rate of change, in what year will the percentage of households buying eggs increase to 96%?
3 As of March, 2014, chickens produced 77.9 eggs per every 100 egg-laying chickens. Given there are 294 million egg layers, how many eggs per day do they produce?
Besides Iowa and Ohio, the other egg producing s tates
Pennsylvania, and California.
2 The largest egg producing s
53,044,000 egg-laying chickens. largest egg producing s The second tate, Ohio, has 1,347,000
4 In 1989, 162.5 million cases grown at a rate of 1.4% annually nearest million, how many cases were produced in 2012?
. To the
American Egg Board
o 8
Renaissance ri e ark Ri e 8
O 8 .
F 8 .
.
.
IncredibleEgg.org
AEB.org
Make it incredible!
5 From 1992-2012, per capita consumption of eggs in the United States increased by 6.21%. If the consumption was 249.7 eggs per capita in 2012, what was it in 1992?
In 2012, the per capita consumption
6
Eggs are a great source of p rotein. One large egg recommended daily allowance. How many eggs would a person need to eat to get all of his daily protein from eggs? How many grams of protein would this be?
©American Egg Board. Text and design by
The Education Center , LLC
This promotion is expected to generate more than 3 million impressions with teachers and additional impressions with students and parents. As part of this partnership, AEB’s new microsite, TheMailbox.com/eggs, is the online home for these materials. This website is already a destination for teachers with more than X unique visits monthly.
Eighteen new lesson plans and two pages of pre-k activities/awards are also now available. These are posted to the mentioned microsite, hosed by The
Education Center, and will be posted to AEB.org/educators/ lesson-plans-and-materials. All of these materials are
Common Core aligned and cover science, math, language arts and social studies for pre-kindergarten through 9th grade.
To promote these available resources, AEB is offering a sweepstakes for teachers to win one of three iPad minis for their classroom. Teachers fill out an on line entry form at
WHERE . Additionally, teachers can request further information from AEB with a response card inserted into the magazine.
These requests will be complied, and all the teachers who made requests will receive additional follow-up materials.
These contacts will also be leverage in future eggucational updates. To date, AEB has received ___
3
Washington Ag in the Classroom and Newspapers In Education Present:
Every Day is Earth Day for Washington Farmers
Photos courtesy of Kara Kaelber (top) and
Cheryl DeHaan (middle and bottom)
INSPIRING STUDENTS TO LEARN email nie@seattletimes.com or call 206.652.6290
www.waic.net info@waic.net
Washington Ag in The Classroom
Max The
Farm Dog
4
ANNUAL REPORT 2014 21

1
22
5
3 4
6
2

EE le era es E s fun in to promote the ncre ible E ible E throu h its international offices. ain e ports ha e set recor hi hs in olume an ollars. Total e ports of table e s an processe e pro ucts measure in shell e e ui alents increase by percent to 5 . 5 million o en while their alue inche up . percent to
$ 336.75 million.
In Hong K ong, AEB promoted U.S. eggs and egg products to baking professionals in partnership with the Hong K ong
Bakery and Confectionery Association. Cooking classes and demonstrations were also conducted with this target audience to increase awareness. n orea E fun e one on one menu presentation seminars with ma or bakery companies connectin irectly with the R & D staff, representing more than 150 national stores that supply baked products to 1,300 stores.
More than 40 instances of technical and trade assistance occurred in Mexico. D espite a reduction of global imports, seven new companies started importing U.S. eggs and egg products. AEB funding also provided educational seminars an assistance at the bor er with paperwork relate issues resultin from a lack of knowle e.
E also reache those throu hout the i le East. atar imports increase by percent or an by percent au i rabia by percent uwait by percent an the E by percent. arieties importe inclu e shell e s an fro en an rie e pro ucts. Tra e ser icin acti ities alon with the participation in ulfoo
U.S. egg distribution in the Middle East.
increase
In Columbia, AEB conducted a seminar for the bakery and Hotel, R estaurant, and Institutions ( HR I) trade, along with local mayonnaise processors, on the use of U.S. processed egg products. A similar seminar reached the J apanese bakery an confectionery in ustries. E also reache those throu hout the i le East with the benefits of . . e s and egg products.
itionally E s materials were translate into ifferent lan ua es inclu in panish rabic an others. The translated materials were shared back with AEB for posting on AEB.org.
USAPEEC continued its efforts to maximize AEB’s international investment.
AEB continued its tradition of supporting the 136 th White House Easter E Roll by onatin more than boile an ye e s an the olunteers hats an aprons with the official White House Easter E Roll lo o.
har n the outh awn E s whimsical H en to H om e E x p erience engaged the day’s 30,000 attendees, highlighting how e s mo e from farms to tables. The ery realistic imitation hens affectionately nickname the Hollywoo Hens a e everyone an idea how America’s egg farmers care for their hens.
tten ees pose with the Hollywoo Hens an took pictures in three photo cut outs that showe a farmer an hen in the barn, eggs being washed and a delivery truck with a supermarket in the background. AEB’s activities and giveaways included a maze highlighting how eggs move from the farm to table, S h elly and S h elld on’ s E ggs cellent A d v enture activity books, sidewalk chalk and chalkboard plastic eggs. All of these items — branded with AEB’s logo and website
— tied into the day’s theme, “ Hop into Healthy, Swing into Shape.”
E hairman aul au er R.W. au er nc. itit his wife in y an E resi ent E oanne . y presented the 37 th ommemorati e E to irst a y ichelle bama on behalf of merica s e farmers. resi ent bama a ain atten e the presentation.
1 .
The th ommemorati e E was presente to irst a y ichelle bama. 2 . war winnin artist in a Rossin esi ne this year s e .
3 . E s three photo cut outs pro i e perfect photo opportunities within the H en to H om e E x p erience during the event. 4 .
Staff and volunteers answered FAQ s throughout the day. 5 .
From a maze that featured nutrition messages to coloring, the activity table within the display area was popular. 6 . i i e into fi e two hour roups E saw lon lines to enter its isplay area throu hout the ay.
ANNUAL REPORT 2014 23

C om m ittee C h airm an
24
Published research serves as the foundation for the Egg N utrition Center’s ( EN C) marketing and public relations efforts an buil s E s cre ibility within the scientific community especially amon health professionals ( HPs) who are EN C’s target audience. More than $ 1.5 million in new research was funded last year.
The priorities for research were protein in an optimal iet car iometabolic health an nutrient ensity nutrient function an nutrient interactions. ifty three letters of intent were submitte to E as part of its annual Research rant pro ram a 5 percent increase from recei e se eral other a hoc proposals. The final E fun e pro ects for
. n a ition E
inclu e
D ominik Alexander, Ph.D ., MSPH, EpidStat Institute, Ann Arbor, MI, “ Systematic review and meta analysis e consumption an car io ascular isease risk factors
Richar runo h. . hio tate ni ersity olumbus ar ioprotecti e acti ities of whole e s on vascular endothelial function in prediabetic adults”
Emily huran har h. . ni ersity of labama at irmin ham The role of protein in re ulatin a libitum energy intake in humans”
N ikhil D hurandhar, Ph.D ., Pennington Biomedical R esearch Center, Baton R ouge, LA, “ Effect of protein uality on satiety outcomes e in ontaine h. . ni ersity of labama at irmin ham oes an e rich iet impro e metabolic health an function in obese ol er a ults i oun ee h. . ni ersity of onnecticut torrs ilot stu y for e aluatin the effect of e phospholipi s on the mo ulation of cholesterol homeostasis in mil ly hypercholesterolemic sub ects
Richar ewis h. . ni ersity of eor ia thens E consumption in ammation an bone health in children”
K evin Maki, Ph.D ., Midwest Center for Metabolic & Cardiovascular R esearch, Chicago, “ Metabolic effects of replacin ietary refine carbohy rate with a combination of e protein an unsaturate fats in men and women with elevated triglycerides” atie eyer c. . ni ersity of orth arolina at hapel Hill holine trimethylamine o i e an atherosclerosis in a prospective cohort”
J oan Sabaté , MD , D rPH, Loma Linda University, Loma Linda, CA, “ Egg consumption and associations with disease outcomes in the 7 th D ay Adventist population”
Francene Steinberg, Ph.D ., University of California, D avis, “ HD L lipidomic, proteomic and functional changes in response to whole egg consumption in overweight and obese women”
Steve Z eisel, Ph.D ., MD , University of N orth Carolina at Chapel Hill, “ Associations between plasma,
T an ki ney function in a lar e cohort anos empleni h. . ni ersity of ebraska incoln o el roles of e borne microR s in human gene regulation contributing to metabolic health”
Lyra Clark, University of Massachusetts, Lowell, “ Impact of egg consumption on sex hormone levels, health, and performance in amenorrheic female collegiate athletes” amantha ones owa tate ni ersity mes ietary inter ention strate ies to mana e in ammatory bowel isease impact of whole e consumption an maintenance of micronutrient balance
1 .
EN C was part of the inaugural symposium at the International Egg N utrition Consortium, which is part of the International Egg Commission.
2 .
Attendees of D r. D hurandher’s presentation, sponsored by EN C, at FN CE received this handout. 3 .
nnually E fun s nutrition relate research that then is integrated into marketing messages. 4 . At Experimental Biology, EN C promoted its sponsored research that was accepted for presentation.

1 International Egg Nutrition Consortium
The latest in nutrition research related to eggs, presented by international experts
FEATURED SPEAKERS
Mitch Kanter, Ph.D.
serves as the Executive Director of the Egg Nutrition Center in Park Ridge, IL.
Tania Markovic is the Director of the Metabolism &
Obesity Services and a senior staff specialist in the department of endocrinology at the Royal Prince
Alfred Hospital in Sydney
Marta Miguel Castro , PhD in Science by Universidad
Autónoma de Madrid, researcher at the Institute of
Food Science Research of Spanish Research
Council.
Tia M. Rains , PhD, is the Senior Director of Nutrition
Research and Communications at the Egg Nutrition
Center
3
Research Grants
Richard Bruno, Ph.D., The Ohio State University
“Cardioprotective activities of whole eggs on vascular endothelial function in prediabetic adults”
Emily Dhurandhar, Ph.D., University of Alabama at Birmingham
“The role of protein in regulating ad libitum energy intake in humans”
Kevin Fontaine, Ph.D., University of Alabama at Birmingham
“Does an egg-rich diet improve metabolic health and function in obese older adults?”
Ji-Young Lee, Ph.D., University of Connecticut
“Pilot study for evaluating the effect of egg phospholipids on the modulation of cholesterol homeostasis in mildly hypercholesterolemic subjects”
Richard Lewis, Ph.D., The University of Georgia
“Egg consumption, inflammation and bone health in children”
Kevin Maki, Ph.D., Midwest Center for Metabolic & Cardiovascular Research
“Metabolic effects of replacing dietary refined carbohydrate with a combination of egg protein and unsaturated fats in men and women with elevated triglycerides”
Francene Steinberg, Ph.D., University of California, Dav is
“HDL lipidomic, proteomic and functional changes in response to whole egg consumption in overweight and obese women”
Janos Zempleni, Ph.D., University of Nebraska, Lincoln
“Novel roles of egg-borne microRNAs in human gene regulation contributing to metabolic health”
Student Fellowships
Lyra Clark, University of Massachusetts, Lowell
“Impact of egg consumption on sex hormone levels, health, and performance in amenorrheic female collegiate athletes”
Samantha Jones, Iowa State University
“Dietary intervention strategies to manage inflammatory bowel disease: impact of whole egg consumption and maintenance of micronutrient balance”
For more information regarding the Egg Nutrition Center Research Grant Program, contact the Egg Nutrition Center at research@eggnutritioncenter.org
2 eggnutritioncenter.org
The Egg Nutrition Center (ENC) is honored to sponsor the WM DPG’s CPEU education session and breakfast at FNCE ® 2014:
Dr. Nikhil Dhurandhar
Strategic Use of Protein Quality and Quantity to Enhance Satiety and Weight Management
Presented by Nikhil Dhurandhar, PhD,
Professor at Pennington Biomedical Research
Center and President-Elect of The Obesity Society
Monday, October 20 from 6:30–8:00 AM
Registration required!
Scan the QR codes to access Dr. Dhurandhar’s research.
Vander Wal JS, Marth JM, Khosla P, Jen KL,
Dhurandhar NV. Short-term effect of eggs on satiety in overweight and obese subjects.
J Am Coll Nutr. 2005;24:510-5.
Vander Wal JS, Gupta A, Khosla P, Dhurandhar NV.
Egg breakfast enhances weight loss.
Int J Obes (Lond). 2008;32:1545-51.
Bayham BE, Greenway FL, Johnson WD,
Dhurandhar NV. A randomized trial to manipulate the quality instead of quantity of dietary proteins to influence the markers of satiety.
J Diabetes Complications. 2014;28:547-52.
Please visit booth 1237 to learn more about ENC and the tools and resources available for health professionals.
4 increases serum zeaxanthin concentrations but not other major carotenoids, tocopherols, and retinol in humans
Hasan Aljohi, Mindy Dopler-Nelson,
Thomas A. Wilson
Clinical Laboratory and Nutritional Sciences,
University of Massachusetts Lowell, Lowell, MA
Exhibit Hall A-D; Presentation # 645.25
Poster Board # C352
Sunday, April 27, 2014
12:45 PM-1:45 PM
Carbohydrate feeding and impact on global metabolomics in relation to insulin sensitivity in men with metabolic syndrome
Bruce A. Watkins
Jeffrey Kim 1
1 , Kirk L. Pappan
, Daniel Freidenreich 3
2 ,
, Laura
Kunces 3
Saenz 3
1 Center on Aging, University of Connecticut,
Farmington, CT, 2
3
Metabolon, Durham, NC,
Kinesiology, University of Connecticut, Storrs, CT
Room 30C; Presentation #248.8
Monday, April 28, 2014
9:45 AM-10:00 AM
(Co-funded with DRI, NCBA, and the
Robert C. And Veronica Atkins Foundation)
Dietary cholesterol and heart health: a systematic review and meta-analysis
Samantha E. Berger 1
Elizabeth J. Johnson
1
, Gowri Raman 2 ,
Rohini Vishwanathan
1
, Paul Jacques
1
,
1 Jean Mayer USDA Human Nutrition
Research Center on Aging at Tufts University,
Boston, MA,
2
Clinical Evidence Synthesis
Center, Tufts Medical Center, Boston, MA
Room 32A; Presentation #267.6
Monday, April 28, 2014
4:15 PM-4:30 PM
Consumption of an egg-based breakfast reduces hunger and increases postprandial energy metabolism in normal weight and overweight school-aged children
Ashley Binns
Seo 2
1 , Michelle Gray
, Baoyue Zhang 2
1 , Han-Seok
, Curtis Luckett
Keyona Smith
1
, Jamie I. Baum
2
2 ,
1
Health, Human Performance, and Recreation,
University of Arkansas, Fayetteville, AR, 2 Food
Science, University of Arkansas, Fayetteville, AR
Room 30C; Presentation #381.4
Tuesday, April 29, 2014
11:15 AM-11:30 AM
The Egg Nutrition Center (ENC) is proud to acknowledge the following presentations supported in part by our annual research grant program provided by American’s egg farmers through the USDA and the American Egg Board
One egg a day does not increase the risk for cardiovascular disease in diabetic patients
Martha N. Ballesteros 1
Robles 1
, Fabrizio Valenzuela
, Elizabeth Artalejo
Maria Luz Fernandez 3
1
1
, Herlindo Valdez
, Alma
2 ,
1 Nutrition, CIAD, Hermosillo, Mexico,
Ignacio Chavez, Hermosillo, Mexico,
3
2 Endocrinology, Hospital
Nutritional Sciences,
University of Connecticut, Storrs, CT
Room 30C; Presentation #381.5
Tuesday, April 29, 2014; 11:30 AM-11:45 AM
Whole egg protein markedly increases blood vitamin D concentrations in male
Sprague-Dawley rats
Korey Van Wyk, Kevin Schalinske
Iowa State University, Ames, IA
Exhibit Hall A-D; Presentation #1041
Poster Board #C301
Tuesday, April 29, 2014; 12:45 PM-1:45 PM
Effect of a very low carbohydrate diet followed by incremental increases in carbohydrate on respiratory exchange ratio
Laura Kunces 2 , Brittanie Volk , Daniel Freidenreich 2
Catherine Saenz 2 , Maria Luz Fernandez 3
William Kraemer 2 , Stephen Phinney 1
,
, Carl Maresh 2 ,
1 School of Medicine (emeritus) University of California,
Davis, Davis, CA,
2
Department of Kinesiology, University of
Connecticut, Storrs, CT, 3 Nutritional Sciences Department,
University of Connecticut, Storrs, CT
Sails Pavilion; Presentation #LB444
Poster Board #LB444
Wednesday, April 30, 2014; 10:00 AM-11:00 AM
(Co-funded with DRI, NCBA, and the
Robert C. And Veronica Atkins Foundation) eggnutritioncenter.org
ANNUAL REPORT 2014 25

26
3
1 2
The Mediterranean Diet is a lifestyle based upon the traditional foods and drinks of the countries that surround the Mediterranean Sea. Hundreds of scientific studies conducted over the last 60 years demonstrate that the Mediterranean Diet is one of the healthiest ways to eat in the world.
eggnutritioncenter.org

E s press releases arnere more than 5 million impressions in . These press releases often tie E research to a timely topic. For example, during N ational Birth D efects Prevention Month in J anuary, a press release promote E fun e research that was recently publishe in T h e A m erican J ournal of C linical N utrition .
In April, EN C promoted its funded research that was accepted for presentation at the Experimental Biology meeting throu h a press release. The presente research was actually part of the conference which is the scientific meetin of the year for nutrition researchers, and further increased EN C’s reputation.
E also amplifie the press releases from uni ersities an colle es where E fun e research took place. This approach le era e the name bran reco nition of the uni ersities an colle es an reinforce E as a well respecte source of scientific research.
EN C’s Health Professional Advisors ( HPAs) provided input on various EN C programs and promoted the EN C messa e by ser in as writers presenters an blo ers throu hout the year. The roup was comprise of arious health professionals. The H s were
Serena Ball, MS, R D hris arry c
K aren Buch, R D N , LD
Amy P. Campbell, MS, R D , LD N , CD E
N eva Cochran, MS, R D , LD
Mary D onkersloot, R D i ie Harms R
D ave Ellis, R D , CSCS
J ason K arp, Ph.D .
raceli a ue R
K athleen Z elman, MPH, R D , LD
To reach a wi er au ience of H s E le era e partnerships throu hout the year with arious roups. These collaborations inclu e
W hat is the Mediterranean Diet? : This e ucational brochure that hi hli hts e s as a primary in re ient was pro uce with the e iterranean oo s lliance an aims to ui e people to oo health throu h herita e. The brochure was leveraged during EN C’s exhibit season and online.
Meeting Your My P late G oals on a Budget: An online educational guide, which promotes eating well on a budget, was create in con unction with the y late ational trate ic artners hare ur tren ths ookin atters ro ram the Rice e eration the anne oo lliance an the lliance for otato Research an E ucation.
P erformance P late: An educational shopping tool aimed to help athletes build their grocery lists and meal plans for optimal nutrition an performance. The pro ect was part of a oint effort with the olle iate rofessional ports ietitians
Association ( CPSD A) and CPSD A member Chelsea Burkhart, D irector of Sports N utrition at the University of Illinois.
A G arden Frittata recip e: This recipe was create for the ro uce for etter Health oun ation as part of its Half our late ruits an e ies pro ram an was promote throu h social me ia.
E atten e an e hibite at si H focuse conferences throu hout the year. t each E ma imi e its presence by either presenting to attendees or sponsoring breakfasts that allowed for interactions with attendees.
E s e hibit season inclu e
merica olle e of ports e icine Health an Wellness ummit an E po
• Collegiate Professional Sports D ietitian’s Association
• American Academy of Physician Assistants
• N ational N urse Practitioner Symposium
• Academy of N utrition and D ietetics Food & N utrition Conference and Expo
steopathic e ical onference E position
1 .
This info raphic reache H s with key messa es that hi hli hte the most recent science. 2 .
Materials generated in partnership extended EN C’s reach. 3 .
Attendees at one of EN C’s sponsored breakfasts received these placemats at their seats.
ANNUAL REPORT 2014 27

In April, EN C attended the Experimental Biology meeting that attracted more than 14,000 scientists and exhibitors, representing six sponsoring societies and multiple guest societies. n uly E connecte with nurse practitioners at their national continuin e ucation E conference for the first time. E also sponsore a E accre ite e ucational session han in ara i ms Re ar in acronutrient ntake an Health Translatin cience into eanin ful atient ommunication presente by rs. itch anter an i ie Harms. The session sol out.
EN C hosted educational sessions related to protein research at the Food & N utrition Conference & Expo, steopathic e ical onference an E position E an The besity ociety T .
Throu h a sponsore member breakfast an e ucational session with the Wei ht ana ement ietetic ractice roup E reache atten ees of the annual meetin of the ca emy of utrition ietetics in tlanta. r. ikhil huran har h. . rofessor at ennin ton iome ical Research enter an resi ent Elect of T presented “ Strategic Use of Protein Q uality and Q uantity to Enhance Satiety and W eight Management.” As part of the presentation r. huran har share ata from E fun e stu ies on e s. ba el base breakfasts as well as other thou ht pro okin information on obesity an satiety.
E s r. Tia Rains presente an e ucational session hallen in utrition o ma ew Research on ietary rotein an Health urin E in eattle that reache more than osteopathic physicians.
E offere online E opportunities for H s as another way to share e relate information throu h recor e e ucational sessions. ession topics inclu e uil a etter reakfast with Hi h uality rotein an ro uce an
“ Building off Current K nowledge and Fighting Sarcopenia.”
With The ca emy of utrition an ietetics ports ar io ascular an Wellness utrition ietary ractice roup E presente a E webinar title uil in an ptimal iet uttin rotein into ractice presente by r. tuart hillips.
Throu hout the year E use in ustry an commo ity boar best practices to maintain a best in class communications program. N utrition R es earch U p d ate a technical focuse e newsletter hi hli hte E s ori inal research to a readership of more than 6,000 HPs and was posted on EggN utritionCenter.org. N utrition C los e- U p reache more than H s on a uarterly basis sharin contribute articles from e perts that promote E s messa es. The B i- w eek ly R es earch U p d ate , a compilation of recent studies that align with EN C’s research pillars, reached a larger number of HPs than in 2013.
EggN utritionCenter.org featured all of EN C’s key materials and added an online signup for those interested in recei in future E communications. s a result E recei e a recor breakin number of submissions for its research program. N utrition U ns cram b led , EN C’s blog, delivered information on a variety of egg nutrition an research topics an feature a series of contribute posts from well known H s that ro e traffic to
EggN utritionCenter.org.
28
1 .
With appro al E participate in the ietary ui elines isory ommittee process by presentin oral testimony pro i in comments and nominating committee members. 2 .
aryn reher presente the e farmer s perspecti e to the H s an answere uestions throughout the meeting. 3 .
EN C connected with thousands of HPs from varying areas of expertise through its exhibit schedule. 4 . The interacti e inner at hica o s hoppin lock ma e for the perfect opportunity to network one on one with the H s

1
3 4
2
ANNUAL REPORT 2014 29

December 31, 2014 and 2013 2014 2013
ash ertificates of eposit
Assessments R eceivable ther Recei ables
Prepaid Expenses
Inventories ffice E uipment omputer ystems et epreciation
TOTAL ASSETS
Accounts Payable and Accrued Expenses
Contributed Capital ccumulate E cess of Re enue o er peratin E penses
TOTAL LIABILITIES & BOARD EQUITY
58
2,413,337
5
438,926
148,137
8
$ 1 4 , 1 8 4 , 9 1 3
5
2,347,711
8
117,670
201,014
8 8
$ 1 3 , 8 9 9 , 2 7 1
1,224,762 1,047,400
8
66,244 66,244
85
$ 1 4 , 1 8 4 , 9 1 3 $ 1 3 , 8 9 9 , 2 7 1
Years Ended December 31, 2014 and 2013
Assessments
Egg Farmers of Canada
Interest
TOTAL REVENUE
23,362,469
100,000
50,182
$ 2 3 , 5 1 2 , 6 5 1
22,962,144
94,958
34,391
$ 2 3 , 0 9 1 , 4 9 3
P rograms
Consumer Marketing
Foodservice
N utrition pecial ro ects
State Support
Materials D istribution
Industry Programs
Egg Product Marketing
TOTAL
Administration and Collections
Administration
Collections
Board Meetings
USD A Administrative Expenses
TOTAL
TOTAL EXPENSES
REVENUES OVER EXPENSES
12,402,109 10,716,344
1,587,170
3,565,184
932,314
3,367,121
8
867,035
247,416
2,093,403
1,386,101
812,280
235,069
2,207,487
958,264
$ 2 2 , 3 1 7 , 7 1 6 $ 1 9 , 4 2 6 , 2 2 8
698,822
99,134
212,693
76,007
$ 1 , 0 8 6 , 6 5 6
$ 2 3 , 4 0 4 , 3 7 2
$ 1 0 8 , 2 7 9
$ 9 8 2 , 9 8 2
$ 2 0 , 4 0 9 , 2 1 0
$ 2 , 6 8 2 , 2 8 3
548,937
109,782
197,383
126,881
ANNUAL REPORT 2014 31

32
E s a ministration of pro ucers fun s be ins with the oar which establishes the bu et financial policy an makes pro ram ecisions that are then implemente by E staff. The ultimate o ersi ht of E is the E ecuti e ommittee and the U.S. D epartment of Agriculture that monitors AEB’s compliance with the law, including approval of the budget.
E staff works har to ensure that efficient an effecti e mana ement is use an that a ministrati e e penses are held to a minimum. W ith an eye on cost control, AEB spent 3.4 percent on administrative expenses in 2014, which includes collection and compliance efforts.
Egg production and assessments are submitted through handlers on a monthly basis. Essential to AEB is the timely and accurate collection of the assessment of 10 cents per case of 30 dozen eggs from all egg producers with more than
5 hens. or the year han lers were reportin from e pro ucers ownin more than 5 hens. Total assessment revenue was $ 23.36 million, representing assessments collected on 233.6 million cases of eggs.
E mana ement enforces the E E pen iture an ocumentation ui elines to control e penses for E E an its a encies. lante oran s hica o au ite the oar s financial statements an con ucte an au it of
E un er enerally ccepte o ernmental u itin tan ar s .

ANNUAL REPORT 2014 33

Members Alternates
R.W. Sauder Inc.
Lititz, PA
Pete & Gerry’s
Organics LLC
Monroe, NH
Puglisi Egg Farm
Howell, NJ
Kreher’s Farm
Fresh Eggs
Clarence, NY
Esbenshade Farms
Mount Joy, PA
Heritage Poultry
Management Services
Annville, PA
Members Alternates
Jacques Klempf
Dixie Egg Co.
Jacksonville, FL
Jeff Hardin
Cal-Maine Foods Inc.
Flatonia, TX
Andrew Reichman
Parker & Reichman Inc.
Andrews, NC
Tim Floyd
L & R Farms Inc.
Hartwell, GA
Alex Simpson
Simpson’s Eggs
Monroe, NC
Steven (Scott) Horton
Country Charm Eggs
Gillsville, GA
Members Alternates
34
Sunrise Acres Inc.
Hudsonville, MI
Fort Recovery Equity
Fort Recovery, OH
Tom Hertzfeld II
Hertzfeld Poultry
Farms Inc.
Grand Rapids, OH
Tom Stoller
Stoller Farms Inc.
Van Wert, OH
Lisa Timmerman
Cooper Farms Inc.
Fort Recovery, OH
Hemmelgarn & Sons Inc.
Coldwater, OH

Members Alternates
Dakota Layers LLP
Flandreau, SD
Midwest Poultry Services
Mentone, IN
Pearl Valley Eggs
Pearl City, IL
Baer Poultry Co. Inc.
Lake Park, MN
Rocky Mountain Eggs Inc.
Platteville, CO
Rose Acre Farms
Seymour, IN
Members Alternates
Diane Sparish
Michael Foods Inc.
Minnetonka, MN
Brian Joyer
Sparboe Farms Inc.
New Hampton, IA
Blair Van Zetten
Oskaloosa Food
Products
Oskaloosa, IA
Steve George
Fremont Farms of Iowa
Malcom, IA
Brent Nelson
Nelson Poultry
Farms Inc.
Manhattan, KS
Bruce Dooyema
Dooyema & Sons Inc.
Sioux Center, IA
Members Alternates
Valley Fresh Foods Inc.
Woodburn, OR
Hickman’s Egg Ranch
Buckeye, AZ
Feather Crest Farms
Bryan, TX
Roger Deffner
National Food Corp.
Everett, WA
J.S. West & Cos.
Modesto, CA
Mahard Egg Farm Inc.
Prosper, TX
ANNUAL REPORT 2014 35

Dav id Ellegant
Associate Category Manager, U.S. Foods, R osemont, IL
G lenn W . Froning, P h. D.
E oo Technolo y isor rofessor Emeritus ni ersity of ebraska incoln incoln E
Elliot G ibber
President, D eb El Food Products LLC, Elizabeth, N J
Brian J oy er eneral ana er parboe arms nc. itchfiel
S helly McK ee, P h. D.
irector Technical er ices EE tone ountain
H ow ard Magw ire
United Egg Producers, Easton, MD
Christina Mey er- J ax
J ax Principal N utrition Scientist, Schwan’s Shared Services
LLC, Bloomington, MN
K ate N adolski
Product Manager, Batory Foods, D es Plaines, IL
Dina R eagan
Senior Manager of R esearch & D evelopment, Pepperidge arms orwalk T
Doris S attler aster akery Technolo ist
Bayshore, N Y
Entennman s
Bob S w ientek
E itor n hief F ood T ech nology , Chicago, IL
Eric S p arks orporate irector R ark oo s nc. Tipton
L orraine T am irector of Emer in Technolo ies Hillshire ran s owners ro e
Blair Van Z etten skaloosa oo ro ucts skaloosa
L loy d W oolsey enior cientist Hillshire ran s owners ro e
Marie Caudill, P h. D. , R D
Cornell University, Ithaca, N Y
J ames D. H ouse, P h. D. , J . D.
Professor and D epartment Head, ono astric utrition utritional iochemistry
University of Manitoba, W innipeg, Canada
H eath L eidy , P h. D.
ni ersity of issouri olumbia olumbia
G ilbert L ev eille, P h. D.
wner an resi ent e eille ssociates ast resi ent nstitute of oo Technolo ists ew ork
K ev in Maki, P h. D.
Midwest Center for Metabolic & Cardiovascular R esearch
Chicago, IL
Douglas P addon- J ones, P h. D.
Associate Professor,
The ni ersity of Te as e ical ranch epartment of hysical Therapy llie Health ciences al eston T
AEB Allied
I ndustry Adv isor
T erry P ollard
Big D utchman USA
Holland, MI
AEB Ex p ort
Marketing Adv isor
J im S umner
USA Poultry & Egg Export Council tone ountain
AEB Further
P rocessor Adv isor
Elliot G ibber
D eb El Food Products LLC
Elizabeth, N J
ANNUAL REPORT 2014 37