Eggs are assessed for quality across many different Poultry industry recognised specific scientific measurements. One of these is the Roche colour scale for egg yolk colour, Roche colour scale, different yolk colours and Paprika Natural pigment.

Certain raw materials present in poultry diets contain natural pigments, such as maize or lucerne, although they are not in a quantity enough to obtain the colour demanded by consumers. This is why concentrated natural extracts from certain plants such as marigold and paprika are used.

It is necessary to add pigments to the diet of birds. Regional preferences in terms of yolk colour, mean the dose of pigments can be adjusted for each individual case. Natural Paprika in this case will allow the farmer to maintain yolk colour during any shortfall in available raw materials.

The food colour has played a fundamental role in our diet since prehistory, allowing us to discern between those healthy and nutritious foods and those that are toxic or in poor conditions.

This importance of the food colour has been etched in our genes so that, to this day, the food colour remains one of the organoleptic factors with a greater importance to the consumer. We relate the presence or absence of a certain colour with quality and freshness and associate each product with a specific colour.