Building on tradition in the egg liquor business

In times of an egg oversupply, the grandmother of Alexander Hollmann used the surplus eggs to make egg liquor. By doing so, she circumvented the issue of fresh egg spoilage and was able to market the product at a premium. This tradition continues today. As an egg producer, one knows that supply and demand can vary and subsequently so can your family’s income. Pushing eggs to market when demand is low can bite into farm revenue, and so the tradition of turning an oversupply into profits bega