ATLANTA, GA – "Attention Shoppers," the sign on the egg isle at a local Publix reads: "Demand for fresh specialty eggs exceeding supply."
Apparently, organic eggs are more 'incredibly edible' these days.
"All you need is a just a little spike," explains Jacques Klemph, president of Jacksonville, Fl-based Dixie Egg Company.
That "little spike" is exactly what happened, he said.
Blame it on a salmonella scare last summer, which has left more consumers opting for so-called "specialty" eggs.
To read the rest of the story, please go to: WABE
