The first of two volumes on the subject in the series contains 23 chapters arranged in thematic sections. Leading off is discussion of egg production and consumption, including socio-economic aspects in China and Africa, profiles of egg consumption (attitudes, perceptions, and behaviors), and quality assurance schemes and traceability. Following are chapters on egg formation and chemistry, including the structure of the eggshell, molecules involved in chemical defense of the chicken egg, and egg defect detection, among other topics. The third main theme is quality--such topics as hen nutrition, hen housing systems, avian diseases, and health risks for workers. Final chapters address environmental sustainability, organic and free-range, duck eggs, production of various kinds of eggs for other than human consumption, and processed egg products. The three editors are affiliated as follows: Yves Nys, Institut National de la Recherche Agronomique, France; Maureen Bain, U. of Glasgow, UK; and Filip Van Immerseel, Ghent U., Belgium. Annotation ©2011 Book News, Inc., Portland, OR (booknews.com)