Betagro S-Pure Chilled Fresh Eggs Earn Suphanhong Mark, Safe to Eat Raw

S-Pure, Betagro's premium meat and quality food brand, received a certificate for egg production under the Suphanhong (THAI GOLDEN EGGS) mark from the Department of Livestock Development, Ministry of Agriculture and Cooperatives, on 24 September 2026. This makes S-Pure chilled fresh eggs the first and only brand in Thailand to hold this certification. The producer states that the eggs have been inspected for freshness, safety and freedom from Salmonella, and that the certification extends to the parent breeder stock level.

What the certification mark tells consumers

Salmonella is a bacterium that often contaminates fresh food. If ingested, it damages the digestive system and causes food poisoning. Certification that eggs are free of this bacterium is therefore important information for people who enjoy eating raw eggs. S-Pure states that its eggs can be eaten raw and have no fishy smell.

The eggs have also won the Superior Taste Award with 3 stars, the highest international score. The yolks are round, plump and bright orange, and the eggs have achieved Grade AA freshness under the grading criteria of the United States Department of Agriculture (USDA), which is the highest quality level.

How the hens are raised and how freshness is controlled

S-Pure laying hens are raised 100% naturally on a Superfood feed formula developed by a research team, combining prebiotics and probiotics to help the hens build strong immunity. Throughout rearing, no antibiotics, hormones or growth promoters are used.

After production, the eggs are handled in a cold chain at 4 to 10 degrees Celsius to preserve freshness until they reach the consumer, and they can be traced back to their source.

Raw egg dishes familiar to Thai diners

Fresh eggs and raw egg yolks are now used in a wider range of dishes, including soy sauce-marinated eggs, raw eggs served with shabu and jim jum hotpot, and Vietnamese egg coffee. Although there are no clear statistics on the size of the market in Thailand, people who eat raw eggs tend to pay particular attention to the quality and safety of the ingredient, because they experience the flavour and texture directly.

Nutritionally, fresh eggs contain protein, healthy fats, vitamins, minerals and antioxidants such as lutein and zeaxanthin, which help protect the eyes. They also contain choline, a nutrient essential for brain function, which helps reduce LDL (bad) fat and helps the liver metabolise fat normally.

Trirat Thongplod, Chief Operating Officer, Livestock Business, Betagro, said that the mark gives consumers a safe food choice, because the eggs are looked after from upstream to downstream and can be traced back. Betagro also stated that it will continue to develop food products and innovations under its "So You, So Great" campaign, or "A good life starts with your choice".

Where to buy

This news is of interest to regular raw egg eaters, to those who buy ingredients for their home kitchens, and to restaurants and chefs who prepare dishes using raw eggs or raw egg yolks, who may use this certification mark as a criterion when selecting ingredients.