From coop to kitchen

By Hayley Leatherwood June 2024

Go behind the scenes at a family-owned egg production farm

Miles away from the highway, nestled between green wheat fields with pops of canary yellow canola, sits a humble family farm with an incredibly large operation.

Hansen’s Eggs in Hitchcock began as a Future Farmers of America (FFA) project for Orville Hansen in the 1950s. Following the success of that project, Orville committed to making egg production his career. Even through hard times in the ‘70s, Orville made ends meet by serving as a carpenter and janitor for Omega schools.

Today, Orville waves from the front porch of his home, which, much like the 20,000 chickens on the property, cheerfully sports white walls and a bright red roof. That home is the inspiration for the farm’s logo, a picturesque drawing of the family farm that processes more than 30,000 eggs a day.

Now Orville’s grandson, Matthew Hansen, is the third generation to serve as manager. Hansen, a Cimarron Electric Cooperative member, was also a Youth Tour winner from the cooperative in 2018. After graduating college and completing internships, he says it was a “no brainer” for him to return to a legacy he is proud to steward into the future.

“This farm and my family mean so much to me,” Hansen says. “I want to continue to give it meaning, to learn and to grow so more people can enjoy it.”

Happy hens

Egg processing is an intricate process, from washing to grading and packing. Matthew’s pride in their meticulous approach was evident as he showcased the state-of-the-art machinery designed to handle each delicate egg with precision.

“This is where it all starts,” Matthew explains, gesturing toward the Diamond 2100XP egg grader. “Our eggs come directly from the chicken house to ensure freshness and quality.”

When the chickens lay the eggs, the eggs roll down a belt to egg gathering units. From there, they roll to a main belt which brings them into the origin of handling. The table prepares the eggs to be washed and graded and sensors control the flow of eggs coming from the hen house.

The eggs then go through a spool conveyor that rotates each egg as it travels into the washing machine. Brushes scrub gently back and forth, removing any debris. The eggs are then dried, removing any moisture from the shell.

Hansen’s farm utilizes innovative technology, but the family combines that efficiency with personal and attentive care. Two employees are trained egg graders who look for any imperfections and will pull those out for use in Grade B product. The employees approve every single egg multiple times before the egg even reaches the packaging for a final quality check.

As the eggs are packed and loaded into cartons, the gentle humming of the machine is drowned out by the much louder symphony of happy hens. Matthew’s grandmother is especially an expert at chicken vocalizations and could often be found in her younger years clucking in the hen house to check on their overall well-being.

“She would sit out there and crow and those hens would start clucking like crazy,” Hansen says with a chuckle. “We’re not just farmers; we’re stewards of the land and caretakers of these animals. It’s a responsibility we don’t take lightly.”

In a traditional supply chain, eggs may travel from a farm to a packing warehouse to a distribution warehouse then to a store. At Hansen’s farm, the trucks are a stone’s throw away from the hen house. Typically, the Hansen’s eggs on the grocery store shelves are only 24-48 hours old when they arrive.

An egg that hasn’t been washed yet is shelf stable. In Europe, eggs are stored at room temperature. Here, the United States Department of Agriculture specifies each egg must be washed and sanitized, thus, once they have been packaged, they have about 35 hours to be refrigerated.

“I had a customer call me once after a rush order for a storm concerned the eggs were still warm,” Matthew says. “I told him that egg was only 45 minutes old and he couldn’t believe it.”

From farm to store

One of the Hansens’ biggest customers is Jumbo Foods in Enid. Also a family-owned business spanning three generations, the grocery store has nearly 40 years of experience serving the Enid community and surrounding areas.

Patrick Blevins is the youngest family member to carry the family business. After spending a few years in a corporate job, he realized he missed working and being an active part of his community.

“I’ve worked here since I was a kid sacking groceries and shucking onions,” Blevins says with a laugh. “My dad talked me into coming back and it’s been like drinking from a fire hose ever since.”

Blevins’ return coincided with a pivotal moment in the food industry, particularly concerning the ubiquitous egg. Inflation hit hard and eggs became a hot commodity. With competitors like Walmart, Aldi and Homeland, differentiation was key.

When there is a threat of storms, demand for eggs skyrockets without much warning time. Thanks to their relationship with Hansen’s, Jumbo Foods is always stocked with farm fresh eggs, even if it’s last minute.

“Matthew Hansen has been a lifesaver to us,” Blevins says. “There’s never any supply shortages and if we need more it’s as easy as shooting him a text.”

For Blevins, it’s not just about business; it’s about building relationships and supporting local suppliers like Hansen’s, located just 30 minutes away.

“Promoting local products is a passion of mine,” he says. “Whether it’s through our shelves or our marketing efforts, we’re dedicated to showcasing the best of what our community has to offer.”

As he carries on his family’s legacy, Blevins remains committed to one simple principle: “Customer and community matter most,” he says with a smile.

Matthew agrees, noting the dollars spent at the grocery story come back to the rural communities they serve.

“Our goal is simple—delivering fresh, high-quality eggs to our customers,” Matthew remarks. “From the moment the egg is laid to its journey onto store shelves, we ensure every step provides the freshest egg at a price Oklahoma families can afford.”

As the sun sets over the wheat fields and the hens settle into their roosts for the night, the legacy of Hansen’s Eggs continues to shine bright—a beacon of tradition, quality and Oklahoma pride. The Hansens also find their own rest, not in the success of profit margins, but in the assurance that every egg received the attention it deserved, and when the morning comes, people across the state will enjoy the freshest taste of home.