{"version":"1.0","provider_name":"Food facts","provider_url":"https:\/\/projects.luke.fi\/ruokafakta","author_name":"Food facts","author_url":"https:\/\/projects.luke.fi\/ruokafakta","title":"Egg quality - Food facts","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"qzmufzQDn6\"><a href=\"https:\/\/projects.luke.fi\/ruokafakta\/en\/milk-and-eggs\/egg-quality\/\">Egg quality<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/projects.luke.fi\/ruokafakta\/en\/milk-and-eggs\/egg-quality\/embed\/#?secret=qzmufzQDn6\" width=\"600\" height=\"338\" title=\"&#8221;Egg quality&#8221; &#8212; Food facts\" data-secret=\"qzmufzQDn6\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/projects.luke.fi\/ruokafakta\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","description":"Quality factors in egg production There are four types of egg production in Finland: enriched cages, barn-type, free range and organic hen houses. Beaks are not trimmed in any of the production types, as the hens\u2019 enriched living environment and optimal production conditions prevent any kind of disruptive behaviour. Conventional battery cages were banned in the EU from 2012 onwards and retired from use in Finland. The quality of eggs &hellip;","thumbnail_url":"https:\/\/projects.luke.fi\/ruokafakta\/wp-content\/uploads\/sites\/23\/2017\/10\/moykky1-590x393.jpg","thumbnail_width":590,"thumbnail_height":393}