Poultry Marketplace
Canada's Egg Industry at a glance
.. at a glance
In
2005, an average of 25.8 million hens laid over 7 billion
eggs in Canada (table, processing and hatching eggs). Of these, 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 Maritime 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 eggs
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 CleanTM’’
program which is a code of farm management practice designed for the production
of high quality, clean eggs in compliance with internationally recognized
safety standards.
... in details
Because of changing dietary habits, annual total egg consumption in Canada
dropped from 23 dozen per person in 1960 to 14.4 dozen in 1995. However,
in the past few years, mainly due to the increasing demand from the processing
egg sector, egg consumption has increased, reaching 15.6 dozen per person
in 2005. Since 1995, per capita processed egg consumption has 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,
and to further processors for the manufacture of many food products (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 egg production,
which represented about 3% of its shell egg production. Canada exports
very few shell eggs.
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 foods for the elderly.
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 the
handling of poultry. It sets out recommendations for a wide range of humane
production practices from the handling of chicks to the housing of 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 ( 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 in keeping the Canadian egg industry 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/