Eggs

WHAT ARE EGGS?

Shell eggs are produced by a "layer" or female chicken. These eggs have white or brown shells depending upon the breed of chicken that laid them. The most popular breed for the production of white eggs is the white leghorn. Several breeds of layers have been developed from brown egg laying birds like the Rhode Island Red and New Hampshire breeds that are used for commercial brown egg production. A large egg weighs 56g or more.

WHERE ARE EGGS PRODUCED IN BC?

There are 2.3 million commercial laying birds in BC, 1.7 million of which are located in the Fraser Valley, 304,000 in the Interior and 245,000 on Vancouver Island. There are approximately 4,500 small flocks located throughout BC, most of which have under 200 birds, with a few up to 500 birds.

HOW MANY EGGS DO WE PRODUCE?

The 142 commercial egg producers in BC produce 53 million dozen eggs annually valued at the farm gate at $73 million. The industry imports an additional 3.6 million dozen and exports 580,000 dozen annually. These producers are responsible for 95 to 98% of BC egg production with the balance coming from the small backyard flocks. The average flock size for the commercial producers is 15,000 with the largest flock having 55,000 birds.

HOW ARE EGGS PRODUCED?

Layers start to produce eggs when they are 18 to 21 weeks of age. A layer lays approximately 290 eggs per year. Most of the laying birds in BC are kept in cages indoors, to ensure proper nutrition, temperature control, protection from disease, freedom from predation and maximization of production and economics. Eggs that are laid in the cages roll down a sloped floor onto a conveyer belt and are automatically collected and immediately cooled. The hen house is lighted artificially because layers lay more eggs with increasing hours of daylight. It takes 1.55kg of feed to produce a dozen eggs. After 12 to 14 months of production, the hens decline in egg production and egg quality declines so they are sold to a processing plant as "spent fowl" for use in production of soups and boneless canned meats or as chicken meat additives to several oriental foods like chicken chow mein.

WHAT DOES AN EGG LOOK LIKE WHEN I USE IT?

Table eggs can be eaten by themselves -- fried, boiled, poached or scrambled, or in drinks such as eggnog, or added to baking, such as cakes to help make them rise. Eggs are an excellent source of protein, vitamins, iron and minerals.

Eggs are also decorated at Easter time. Ukrainian Easter eggs, some of the most elaborately decorated eggs, are called pysanky.

WHAT HAPPENS AFTER THE EGGS LEAVE THE FARM?

From the farm a refrigerated truck takes the eggs to a grading station where they are cleaned, graded and packed. The eggs are washed and sanitized in a tunnel washer. The eggs are passed over a bright light which shows any flaws in their shell, contaminated eggs, or meat or blood spots in the egg. This process is called candling because the light used was originally a candle. The eggs are graded according to size and quality and are packed into 15 dozen cartons or cases of 30 dozen and trucked to grocery stores or restaurants. Eggs should be stored in a cool place and used within 3 weeks of being laid. Eggs generally reach the retail market within 4 to 7 days of being laid.

About 86% of the BC egg production goes to the table egg market where it is purchased by the consumer. The remaining 14% goes to a "breaker plant" which breaks the eggs and makes liquid whole egg, or separates the egg into its component parts and packages it separately. Common products of this further processing of eggs are liquid, frozen or dried egg. An enzyme called lysozyme is separated from the egg during the breaking process for medical uses and for use as a food preservative. It is a very valuable by-product of egg processing. The processed egg products are used mainly by hotels, restaurants, bakeries and institutions such as hospitals and homes for seniors.

WHAT CHALLENGES DO EGG PRODUCERS FACE?

Today's egg producers face the challenge of declining per capita consumption which means people are eating fewer eggs per person. This is a result of increasing concern about the cholesterol content of eggs and the heavy competition from breakfast cereals. The egg industry needs to satisfy the growing demand for eggs from chickens that are reared on the floor or outside on range. Many people are becoming concerned about the confinement of layers in cages. The egg industry needs to advocate the benefits of cage rearing (improved hygiene and management, reduced bird aggression, lower consumer egg prices) while concurrently supporting research into improved hen housing.

WHO'S INVOLVED IN PRODUCING EGGS?

• Egg producers
• Hatchery operators
• Equipment suppliers
• Trucking companies
• Grading stations
• Breaker stations
• Hotel restaurant and institutions, as well as bakeries and retailers
• Federal government inspectors
• Provincial extension workers
• Veterinarians
• Animal Health Laboratory
• Avian Monitoring Laboratory

Interesting Fact About Eggs:

The average chicken lays about seven times her weight in eggs a year.

Contacts and other resources:

• BC Egg Producers
• Canadian Egg Marketing Agency
• Poultry Information - BC Ministry of Agriculture and Lands