World Egg Day is celebrated on the second Friday of October, highlighting the nutritional benefits and environmental sustainability of eggs. Müjdat Sezer, Chairman of the HasTavuk Board, emphasized that eggs are a crucial source of economical protein and essential nutrients. He pointed out the environmental advantages of egg production compared to meat, such as lower carbon footprint and water usage. In Turkey, which produces 18 billion eggs annually from 100 million laying hens, the average consumption per person is 150-160 eggs, but this is expected to increase to 300 in the future. Sezer called for support for egg producers and the agricultural sector to increase production efficiency and capacity, emphasizing the importance of continuing to export and opening new markets to balance production and preventing potential future challenges.