Business Booms at Local Egg Farm - KTVN Channel 2 - Reno Tahoe Sparks News, Weather, Video

Business Booms at Local Egg Farm

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Organic eggs are 'eggs'actly what local restaurants are looking for. And Hadji Paul's Chicken and Feed is barely keeping up with the demand.

"We are the largest egg producer in the area," he tells me. "We are putting out about 700 dozen eggs a day here and every egg we pack is already spoken for. If I had the capital, I could double the size of this place and still sell every one."

They have four chicken coops, each with 300 chickens. That's 1,200 chickens laying eggs daily.

"We started off by trading a Dachsund to someone who gave us 100 chickens. We saw how quickly we were able to sell them and kept growing," Hadji Paul says. 

His wife Joy is the face of the business. She markets the eggs.

"I go out and deliver the eggs myself," she says. "We wash them up, pack them and deliver them. And we're in seven local restaurants already. Campo, Fourth Street Bistro, 775 Gastro Pub, Pathways, Sup, Creme and Hommage Bakery. And we're in Whole Foods!"

In fact they have a trade with Whole Foods. They collect produce clippings and old bread to supplement grain.

"It makes them healthy and happy. They love the vegetables and happy chickens give you healthy eggs," Hadji Paul says.

"We go through 50 dozen eggs every two or three days here at Campo," says Chef Arturo Moscoso. "They have bigger richer yolks which are better for making pasta and just taste better."

"We have been lucky. We started this at the right time. People here support local businesses and they are looking for healthy organic food. They want to know where it comes from and when they come here they see just how healthy it is," says Hadji Paul.

You can see them for yourself at Hadji Paul's Chicken and Feed on Ironwood Road off of the Pyramid Highway. You can find them on Sundays at the garden Shop Nursery's farmer's market in Reno.

You can also go to their Facebook page:!/pages/Hadji-Pauls-Chicken-and-Feed/213898858630084?fref=ts

Written by Erin Breen

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