Canada's Egg Industry
.. at a glance
 In
2005, an average of 25.8 million hens laid over 7 billion eggs in Canada
(table, processing and hatching eggs). Out of the total, 18.8 million
hens produce about 6.3 billion eggs for human consumption.
In 2005, there were 1,069 registered egg farms in Canada , generating
$547.1 million in total farm cash receipts.
Ontario
produced 39.9% of all eggs for consumption in Canada while Quebec was
second with 16.7%. The western provinces have a combined egg production
of 35.9% and the eastern provinces have a combined production of 7.5%.
The
average Canadian flock size is 17,596 hens, but Canadian egg farms can
range from a few hundred to more than 400,000 hens. According to Statistics
Canada, the average laying hen produces about 275 eggs per year. However,
it is not rare to see a hen lay about 300 eggs per year.
The
most popular breed of chicken for egg production in Canada is the White
Leghorn. Canadian farmers also raise Rhode Island Reds.
Today,
about 75% of Canada ’s total egg production is
sold for the table market while the remaining 25% is used in the manufacturing
of value-added food and other products (liquid, frozen or dried form).
These supplies are supplemented by imports that are controlled by a tariff
rate quota (TRQ) of 21.37 million dozen of egg and egg products. This
TRQ is the access level to imported eggs on the Canadian market under
the World Trade Organization international trade obligations.
In
2006, there were 276 federally registered egg grading stations and 18 federally registered processing egg establishments in Canada .
Canada
's egg industry operates under an orderly marketing policy framework
called supply management that is designed to encourage production of
a sufficient volume of eggs to meet market needs
Canadian
Food Inspection Agency inspectors across Canada monitor operations and
take random food samples from egg grading and egg processing stations
for laboratory analysis to verify compliance with food safety regulations
and product standards. In addition, the Canadian Egg Marketing Agency
and its provincial-territorial partners have put in place a Hazard Analysis
Critical Control Points (HACCP-based) ‘’Start Clean-Stay
Clean TM’’ program which is a code of farm management practice
designed for the production of high quality, clean eggs that complies
with internationally recognized safety standards.
... in details
Because
of changing dietary habits, annual total egg consumption in Canada has
dropped from 23 dozen per person in 1960 to 14.4 dozen in 1995. However,
in the past few years, mainly due to the processing egg sector increasing
demand, egg consumption has increased and in 2005, it reached 15.6 dozens
per person. Since 1995, the process egg per capita consumption increased
by 30%.
Egg
processing includes the production of whole egg, albumen and egg yolks
in frozen, dried or liquid form.
Processed
eggs are sold at retail, to hotels, restaurants and institutions, are
sold to further processors for the manufacturing of many foods (bakery
products, mayonnaise, noodles, etc.) and speciality items such as shampoo,
pet foods and adhesives. Processed eggs are also exported. In 2005, Canada
exported 11.9% of its processed eggs production which represented about
3% of its shell egg production. Only a few preserved shell eggs are exported.
Important
biochemicals are also derived from eggs, including avidin and ovomucoid,
two highly purified proteins used in various tests for drugs such as
cocaine and marijuana in blood and urine. In addition, ovalbumin and
conalbumin are used in geriatric feeding formulas.
Over
the years, a combination of research, innovation, regulation, equipment
and technology have guided the development of the egg processing industry
in Canada . Canadian egg products are now recognized internationally
for their superior quality.
The
Canadian poultry industry has developed a code of practice for handling
poultry. It sets out recommendations for a wide range of humane production
practices from handling chicks to housing hens.
Getting
the eggs and processed eggs from the producer to the grocery store requires
coordination and cooperation among producers, egg graders, processors,
provincial and federal governments, inspectors, distributors and retailers.
The Canadian Egg Marketing Agency ( CEMA), the Canadian Poultry and Egg
Processor's Council ( CPEPC), the National Farm Products Council ( NFPC),
Agriculture and Agri-Food Canada and the Canadian Food Inspection Agency
( CFIA) play a key role, helping to ensure that the Canadian egg industry
remains strong and dynamic.
For more detailed information
contact:
Poultry Section,
Animal Industry Division
Agriculture and Agri-Food Canada
1341 Baseline Road
Tower 7, Floor 7
Ottawa, Ontario Canada
K1A 0C5
Telephone: (613) 759-6284
Fax: (613) 759-6313
Email: poultrymi@agr.gc.ca
Web site: http://www.agr.gc.ca/poultry/
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