George Parker, a dedicated farmer from Plainsboro, found his calling in the agricultural traditions of his community. His inspiration stemmed from a desire to preserve the rich farming heritage of his region while embracing modern innovations to improve efficiency, reduce time and labor and over all to make his desired livelihood more pleasant and meaningful.

He owned a poultry Farm on the Schalks road a mile or two away from Plainsboro. He did a short agriculture course at Rutgers University, worked for a year and half at Forsgate farm and then started poultry farming in 1936.

He was known for his innovations like the spray and dip method of egg washing, which was called the parker method in the beginning and now he came up with an automatic egg gathering table as the new one.

He got the idea of the egg collection table from the July 1957 issue of poultry digest, talking about an automatic egg collection setup used by a New Hampshire poultryman and after going there and examining the setup by himself he created this table which has gained him nationwide recognition. 

Let’s dig into the procedure of the egg poultry here:

  1. Eggs Roll into Conveyor Belt: Eggs from roll-a-way nests roll onto a two-inch conveyor belt.
  2. Transport to Egg Gathering Room: Conveyor belt carries eggs into the egg gathering room. 
  3. Homemade Collection Table: Eggs are deposited onto a homemade collection table, which is two feet wide and five feet long, with a wire slope of one-half inch per foot.
  4. Sorting and Filling: Parker and his wife sort the eggs, placing clean eggs into Kuhl plastic filler flats and separating out dirty, broken, and cracked eggs.
  5. Loading into Baskets: The 30-egg filler flats are loaded into carry-all baskets (each holding six flats or 15 dozen eggs). 
  6. Transport to Basement: Baskets are transported to the basement using a jeep. 
  7. Washing: Eggs are hosed with hot water, sanitized in a 120-degree F. wash tank, hosed again, and dipped in a detergent bath for 10 seconds.
  8. Drying :Eggs are rinsed, dried using portable house window fans, and placed in the egg-holding room overnight. 
  9. Candling and Grading: The next day, eggs are candled and graded. 
  10. Storage: Graded eggs are returned to a combination holding room and cooler, which uses a converted air-conditioning unit as a cooler and humidifier, to await pick-up.