Cooking and uses
How to recognise and preserve egg freshness
Freshness is protected through purchase checks, lot information, temperature and disciplined rotation. Home tests have limits and do not prove safety.
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Mamati Notes
Practical, sourced guides to farming, nutrition, cooking and carob, written without exaggerated claims.
Nutrition
Egg white and yolk: complementary nutritional roles
White contributes mainly water and protein; yolk concentrates fat and several micronutrients. Treating them as opponents hides how they complement each other.
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Farming and the farm
Designing a poultry house for Morocco’s climate
Siting, shade, airflow, water, drainage and workflow must work together. Use this Oued Zem planning checklist before professional design.
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Carob
Moroccan carob: from the tree to the pod
Before carob becomes chips, powder or syrup, its maturity, origin, drying and sorting shape what processors can make from the pod.
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Cooking and uses
M, L and XL eggs: which size should you choose?
M, L and XL are weight classes. Turn them into sound recipe, portion and cost decisions without inventing a quality difference.
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Nutrition
What is really inside an egg?
An egg combines water, protein, fat and several micronutrients, but the figures vary with size, preparation and the database used.
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Farming and the farm
A day in a laying-hen farm around Oued Zem
From the first flock check to the evening close, this guide covers water, feed, eggs, hygiene and records without claiming an observed Mamati routine.
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