Producing a Value-Added Product on the Farm Series

June 24, 2022 - Author: , Bob Culler, Culler Consulting and Kevin Halfmann, Michigan Department of Agriculture and Rural Development

Producing a Value-Added Product on the Farm is a series of information sheets featuring various farm products that help producers decide if adding a product is right for their farm. Whether you are starting or expanding, value-added production can help add additional revenue to a farm business.

The information shared in the series of information sheets breaks down selling options, food safety, equipment, licensing, regulation, and labeling needed, along with varying costs for production for specific types and quantities sold.

Producing Shell Eggs: Less than 3,000 laying hensProducing Shell Eggs: Greater than 3,000 laying hens
 Producing a Value-Added Product on the Farm: Shell Eggs - Less than 3,000 Laying Hens Producing a Value-Added Product on the Farm: Shell Eggs - Greater than 3,000 Laying Hens 

Related Resources

Licensing and Regulation

Marketing and Labeling


Cottage Foods

Product Specific Resources: Shell Eggs


This project was created in partnership by MSU Center for Regional Food Systems (CRFS), MSU Product Center, MSU Extension, and Michigan Department of Agriculture and Rural Development (MDARD).

The author and CRFS are grateful to the following partners for their contribution for making this project possible.

  • Charli Holloway, Charli Renae Design, design and layout
  • Lindsay Mensch, CRFS Outreach and Communications Specialist, copyediting
  • Lori Yelton, MDARD, consulting and review
  • Kevin Halfmann, MDARD, consulting and review
  • Mollie Woods, MSU Product Center, partnership and review
  • Wendy Weiland, MSU Product Center, partnership and review
  • Yma Johnson, Lion Mountain Scriveners, consulting services
  • Bob Culler, Culler Consulting, consulting services

Suggested Citation

Rahrig, J. (2022) Producing a value-added product on the farm: Shell eggs. Michigan State University Center for Regional Food Systems. 

Tags: agriculture, animal agriculture, beginning farmer, center for regional food systems, community food systems, farm business record keeping for the global majority, farm management, food safety, food spice, michigan good food, michigan good food fund, michigan organic farming, michigan organic farming exchange, msu extension, organic agriculture, poultry, producing a value-added product on the farm, product center, value added


Jamie Rahrig

Jamie Rahrig

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