The commodity concerned in this case is one the marketing of which is notoriously affected by special considerations. Its principal commercial value is as an article of food or as an ingredient in the manufacture of articles of food. Eggs, because of their proneness to fairly rapid deterioration, must be consumed within a short period after production, unless in the meantime they are chilled, subjected to preservative treatment or pulped. If chilled or preserved, they are not as much in demand for many culinary purposes as if fresh, but are suitable for other such purposes as well as for some purposes of manufacture. (Egg pulp, of course, serves its own separate purposes.) Possibly the greatest single complicating factor in the task of regulating the marketing of eggs is that the volume of production fluctuates considerably. Times of glut occur, and fresh eggs (as I shall call eggs not chilled or preserved) which are in excess of the demand may then be stored by chilling or preserving. Times of scarcity are also recurrent, and then the unsatisfied demand for fresh eggs may be met, to some extent at least, by chilled or preserved eggs. It must be a constant problem in the marketing of eggs to decide how much of the supply of fresh eggs which is available for the time being it is expedient to put on the market for immediate consumption, and how much ought to be chilled or preserved to meet future demand. The Act provides (in ss. 33 and 34) for the collection and dissemination of information, much of which is relevant to this problem. When there is a glut in the State generally or in particular parts of it, the Board, if its regulation of the marketing of the commodity is to be efficient, will have to decide from time to time what portion of the fresh eggs vested in it should be withheld from the market, and in doing so it must be able to make reasonably reliable forecasts, in the light of statistics and experience in the trade, of the extent to which fresh eggs outside its control will continue to supply the market or will be put into cold storage or preserved. What is perhaps more important, the board in making its decisions must be able to depend upon the fresh eggs which it releases to the market being applied in meeting the demand for fresh eggs; for its efforts will be stultified if eggs which it elects not to chill or preserve are going to be chilled or preserved by other persons, and so diverted from satisfying the demand for fresh eggs. Likewise when there is a scarcity, the board must decide how far to supplement the available supply of fresh eggs by releasing chilled or preserved eggs from its stores; and here again it must be able to depend upon its expectations being fulfilled as to the extent to which fresh eggs which it either has never acquired or has released for consumption will satisfy the demand. At all times the purpose of efficiently regulating the marketing of eggs, fresh, chilled or preserved, in varying conditions of supply and demand, requires that the board shall be in a position to prevent or allow, in the exercise of a discretionary judgment, the diversion of fresh eggs away from immediate consumption.