Terms used in this chapter, unless the context otherwise plainly requires, shall mean: (1) "Consumer," any person who purchases eggs for his use, but not for resale; (2) "Eggs," eggs in the shell of a domesticated chicken, turkey, duck, goose, or guinea; (3) "Egg products," whole eggs, whole egg blends, albumin or whites, or yolks, plain, sugared, or salted in liquid, frozen, or dried form; (4) "Institutional consumer," any hospital, commercial bakery, lodging, or food service establishment as defined in chapter 34-18 , or other institution or place in which eggs are prepared as food for customers, residents, or patients; (5) "Secretary," the secretary of the State Department of Agriculture and Natural Resources; (6) "Set - in station," any place of business where eggs are collected to be transported to a Class B licensee.
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