39-11-1. Definition of terms.

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.

Source: SL 1949, ch 82, § 1; SL 1953, ch 91; SDC Supp 1960, § 22.0801; SL 1965, ch 105, § 1; SL 1972, ch 215, §§ 1 to 4, 8; SL 1975, ch 254, § 1; SL 2021, ch 1 (Ex. Ord. 21-3), § 51, eff. Apr. 19, 2021.