Facts and Figures about Chicken Farming in Canada

• Canada benefits greatly from the economic activity generated by its chicken farms
• Ontario is the largest producer and processor of chicken in the country, growing one-third of all the chicken produced in Canada
• Ontario produces about 330 million kilograms of chicken meat annually, which is equivalent to 618 million quarter chicken meals
• Chicken farmers are proud to offer a product that is safe, nutritious and competitively priced
• Although retail chicken prices have increased steadily over the past few years, prices paid to farmers have remained relatively stable

From the Agriculture and Agri-food Canada (www.agr.gc.ca) website:

• In 2009, Canada produced chicken products worth $2.02 billion, contributing 4.6% of cash receipts to farming operations
• In 2009, there were 2,768 regulated chicken producers in Canada. In addition to the almost 5,000 commercial poultry and egg producers in Canada, there are a large number of businesses associated with these production activities
• In 2009, Canada produced 1.01 billion kilograms of chicken, 60.3% of which was produced in Quebec and Ontario. Domestic consumption of chicken in 2009 was 31.3 kilograms per person
• That same year, the average chicken farm produced 364,819 kilograms of chicken meat
• In 2009, retail purchases accounted for approximately 659 million kilograms representing 63% of Canada's total consumption. Fast food services consumed 237 million kilograms (22.6%), full service restaurants 99 million kilograms (9.4%), and hotels and institutions 54 million kilograms (5.1%)
• In 2009, Canada exported over 5.7 million chicks worth over $13 million to 26 countries. The United States was by far the largest market (89%). Other countries included Japan, Colombia, the Philippines, Algeria and Taiwan
• That same year, 147 million kilograms of chicken meat and edible bi-products (fresh, chilled, frozen), worth more than $288.5 million, was exported to 73 countries, with the largest importers being United States, the Philippines, and Hong Kong. Other countries included Taiwan, South Africa and Macedonia

Chickens raised for meat are called “broiler” chickens (or “broilers”). They are not kept in cages and do not lay eggs. The birds are kept in climate-controlled barns to protect them against hot summers, cold winters, predators and disease.

In these barns, the broiler chicks roam free on a floor that is covered with a bed of straw or wood chips. They have access to food and water through automatic feed and water lines. As the chickens grow, the farmer will continually adjust the height of the lines to accommodate the height of the birds. This allows maximum comfort and access to feed and water at all times.

Farmers constantly monitor the barn environment. They will typically visit several times a day to make sure the equipment in their barns is working properly to control the temperature, humidity, light and ventilation at optimum levels for their birds. Many newer barns have computerized sensors and many chicken farmers carry beepers with them so that they will be alerted to any changes.

A typical, modern chicken barn houses an average of 30,000 birds at a time.

Biosecurity protocols are all part of a quality assurance program called the On-Farm Food Safety Assurance Program administered by the Chicken Farmers of Ontario. The program dictates that farmers must continuously monitor their barns and control against the presence of any wild birds, rodents, insects or any other pest that could be a potential vector to spread any disease. Domestic animals are also prohibited from entering the barn as they pose the same risks. Even human visitors are limited: all visitors, including suppliers, must sign in and out to maintain records and control any possible spread of disease to the flock.

Chicken Farmers of Ontario regulations ensure that all chicken farmers provide ample floor space to raise their flocks comfortably throughout the production cycle. Poultry farmers use the most advanced husbandry practices in accordance with the guidelines set out in the Recommended Code of Practice, developed by farmers, government, animal protection groups, researchers, and processors. Copies may be found at www.livestockwelfare.com.

Chickens are omnivores; in the wild a chicken will dine on plants but it will also snack on bugs and slugs and other meat protein sources. In commercial production the feed will mimic the composition of a natural diet as closely as possible while providing all of the essential nutrients for growth and good health. A typical feed is usually based on corn or wheat and a supplemental protein source such as soybean meal. The feed is nutritionally balanced with a government approved mineral supplement.

The birds grow quickly. Their nutritional requirements are constantly changing as they grow so farmers work closely with feed companies to develop diets that cater to the specific and changing needs of their birds. It takes approximately 1.9 kg of feed to grow 1 kg of chicken.

The amount of water a chicken drinks varies, depending on the temperature and on the age of the bird.

Chickens are not given hormones. In fact, hormone use for any type of poultry is illegal in Canada. As a part of the national Chicken Farmers of Canada’s food safety program, medications must be withdrawn long before the birds go to market. Chickens are like any other living creatures; they sometimes become sick. If this occurs, a prescription from a veterinarian is administered, and farmers must comply with the prescribed withdrawal period for any medications so that the birds go to market without any residues of medications in their bodies. The farmer is responsible for documentation giving the first day of medication use and the last day of use, and he or she will sign a record stating that the correct withdrawal time has taken place and report this to the processor, who may perform a residue test.

Chickens that are raised for meat will travel through three specialized stages of production: broiler-breeder farms, hatcheries and broiler farms.

Certain breeds of chickens are selected for the characteristics that are favourable for meat production. Hens (mature females) are kept with roosters (mature males) to naturally fertilize the eggs. A breeder flock is kept for about one year and the males and females remain together the entire time.

It takes about 26 hours to lay each egg, and the broiler-breeder hen will produce about 300 eggs in her year of production. The eggs are collected, cleaned and carefully stored in incubators at a standard temperature of 100 degrees F.

These fertilized eggs are shipped to a hatchery where the eggs are incubated. After 21 days the eggs hatch into pullets (young female chickens) and cockerels (young male chickens).

Within 24 hours of hatching trained professionals who work in the hatchery vaccinate the chicks against the most common chicken diseases. Both pullet and cockerel chicks are usually transported within 24 hours of hatching to a broiler farm.

At the broiler farm the young birds are carefully watched during this early stage, called the brooding stage. Brooding chicks must be kept very warm and the temperature in the barn is set at about 87º F. for the first 3 days. By three weeks of age, as the chicks’ yellow down is replaced by feathers, the heat has been gradually reduced to 72º F.

At this time the growing cycle begins, during which the birds move freely throughout the barn and eat and drink at their leisure. The length of the growing cycle depends on the market for which the bird is being grown. The smallest birds to go to market reach two kg by five weeks of age. Larger birds, called roasters, may be marketed at 2.5 kg to four kg at six to eight weeks of age.

A typical broiler farm will raise and ship six flocks per year. In between the growing of each flock the barn is totally cleaned and disinfected for the next flock. This practice ensures that the chickens stay healthy by preventing the spread of disease from one flock to the next.

Chickens produced for meat are not the same breed as those that are raised for their eggs. Typically, strains of a breed called White Rocks are used for meat, whereas White Leghorns (white eggs) and strains of reddish-brown feathered chickens such as Rhode Island Reds (brown eggs) are used in the egg industry.

For more information on breeds, click here.

When birds are ready for market they are loaded into special shipping containers and transported to the processing plant in specially equipped trucks to ensure swift and humane transportation. The trucks are covered with protective tarps. These tarps can be raised or lowered by a computer inside the cab of the truck to help control the climate for the birds.

For more information about transportation regulations in Ontario visit www.omafra.gov.on.ca/english/livestock/animalcare/transportation.html

The market for broiler chickens in Ontario is supply-managed. This means that a quota system is in place to ensure a consistent supply of chicken for the marketplace and a steady, fair return to the farmer.

• Chickens raised for meat are not kept in cages and do not lay eggs.
• Chickens are not given any hormones. In fact, hormones are not even available in Canada and their use is illegal.
• All chickens are grain fed. Their feed consists of grain and a protein source (About 88% corn, wheat and occasionally, barley. About 10% is mainly protein, consisting of soybean meal and occasionally canola. The remainder is vitamins and minerals to prevent nutrient deficiencies).
• The birds are kept in climate-controlled barns to protect them against hot summers, cold winters, predators and disease.
• Chickens are free to roam, but usually prefer to stay in one area. The birds have access to clean water and nutritious feed 24 hours a day.
• Chickens take about six to eight weeks to grow (broilers). Farmers produce five or six flocks per year.
• After each flock, Ontario chicken farmers thoroughly clean and disinfect their barns. This gives them the distinction of having one of the highest cleanliness standards in the world.
• A clean bedding of soft straw or wood shavings is spread on the barn floor before the new, day-old chicks arrive.

Bedding: Straw or wood chips, covering the floor of the barn

Biosecurity: The practice of ensuring that sickness and disease are kept out of chicken barns. It means that anyone visiting a chicken farm must say where they have been (in case they track a poultry disease from one farm to another), and follow proper sanitation practices

Broiler: A meat chicken raised to the weight of 2.65kg or under

Chick: A chicken (male or female) from hatching to about three weeks of age.

Chicken producer: farmers, the people that raise chickens

Cleanout: The complete removal of soiled bedding; done after each flock has been shipped to market.

Cockerel: A young male chicken

Cornish Hen: A small meat chicken

Crates: Plastic cages used to transport chickens in an orderly fashion to processing plants on trucks

Drinkers: Automated water lines

Feeders: Automated feed pans which dispense chicken feed (they allow the birds 24-hour access to feed)

Flock: A group of birds that is raised by the farmer. There are an average of 30, 000 birds in a flock

OFFSAP: On-Farm Food Safety Assurance Program

Pullet: A young female chicken

Roaster: A larger meat chicken raised to the weight of over 2.65kg

Supply Management: The system under which the Canadian chicken industry runs. This quota system ensures that Ontario’s chicken farmers produce the required volume. Supply management balances supply with demand and prevents overproduction, flooded markets and depressed prices for farmers. It allows chicken production in Ontario to remain a sustainable industry that is profitable for farmers.

Chicken Farmers of Canada:
Visit www.chicken.ca

Chicken Farmers of Ontario:
Visit www.cfo.on.ca

British Columbia Chicken Marketing Board:
Visit www.bcchicken.ca

Alberta Chicken Producers:
Visit www.chicken.ab.ca

Chicken Farmers of Saskatchewan:
Visit www.saskatchewanchicken.ca

Manitoba Chicken Producers:
Visit www.chicken.mb.ca

Les Éleveurs de volailles du Québec:
Visit www.lepoulet.qc.ca

Chicken Farmers of Nova Scotia:
Visit www.nschicken.com

Chicken Farmers of Newfoundland and Labrador:
Visit www.nlfa.ca/chicken_farmers.php