Facts and Figures about Hens and Egg Farming in Canada

• Canada has approximately 1,000 registered egg farms.
• A typical egg farm has between 10,000 and 20,000 hens, although Canadian egg farms can range from several hundred to 400,000 hens.
• The egg industry’s annual contribution to the Canadian economy is about $500 million.
• Overall, Canadian egg farmers care for a total of 25 million hens, producing approximately 500 million dozen eggs per year (6 billion eggs).
• Ontario holds almost 39% of Canada’s egg quota
• There are egg farmers in every Canadian province and in the North West Territories
• 3% of Canada’s egg laying flock is used for producing vaccine eggs. This requires different production and handling practices than eggs for consumption
• In 2007, Canada ranked between 30th and 35th in the world for global egg production
• In 2007, 46.5% of Canada’s egg production were large “A” eggs
• The retail price for eggs is increasing at a faster rate than the price paid to farmers

Virtually all egg-laying chickens in Canada, known as “layers”, are housed indoors. Free range (outdoor) production, while possible in the spring and summer months, is not possible in Canadian winters, making it impractical and costly to implement on a large-scale commercial basis in Canada.

The cage system is the preferred housing system for today’s egg farmers, ensuring the highest possible food safety and egg quality standards. About 96% of the eggs produced in Canada are produced using this system. The reason for its popularity is the high degree of environmental control and production efficiencies that can be achieved. It also allows farmers to use mechanization to assist with routine chores such as feeding and watering, egg collection and the regular removal of manure - advantages that often favour laying cages over floor-raised flocks.

Keeping four to eight birds together in a cage supports their natural instinct to cluster together for security and makes for a calmer, less aggressive environment for the hens. Cages provide a safe, healthy environment for hens by maintaining a comfortable group size and keeping them safe from predators. Cages are designed to keep manure separate from the hens and the eggs, which is important for food safety because certain bacteria can pass through the thousands of pores in the shell into the egg.

Humane treatment of hens is a priority for Canadian egg farmers. Not only is it the right thing to do, but only healthy hens lay eggs, so it is in the farmer’s best interest to take good care of the hens. The farmer makes sure that the hens have adequate light and air, a well-balanced, nutritious diet, fresh water and comfortable surroundings – all the essentials for health and production. In the barns the temperature, light and humidity are automatically controlled to provide year-round comfort for the hens, and strict sanitation and restricted farm entry programs are designed to help farmers maintain optimal biosecurity for their flocks.

The lighting in the barns is controlled to stimulate the hens into laying the same amount of eggs whether it is winter or summer. In a natural environment, the production of eggs would be affected by day length; in commercial production, a consistent photoperiod (simulated daylight hours) allows us to enjoy a steady supply of eggs year-round.

Farmers follow sound animal welfare practices based on a national code of practice and an animal care certification program.

In Canada, a hen's diet does not contain hormones, but plenty of grains, proteins, vitamins and minerals. Food and fresh water are constantly available.

A hen will consume approximately 100 g of feed per day.

There are four stages of production for layer chickens: breeder farms, hatcheries, pullet farms and layer farms.

At the hatchery, eggs from breeding flocks are placed in incubators. After 21 days, the eggs hatch and the chicks are housed in a pullet barn (a pullet is a young hen). At 18-20 weeks of age, the hens are transferred to a farm to begin producing eggs.

Hens start laying eggs at this age and continue for about 12 months. The average laying hen can produce approximately 300 eggs in one year. These eggs are not fertilized and therefore will not hatch into chicks; they are produced strictly for consumption.

In 1960 the average chicken laid 193 eggs each year. Today, the average hen lays about 300 eggs a year as a result of using specially bred birds and advances in nutrition and management. Years ago, collection of eggs was almost “hide-and-seek”, and the quality was just as unpredictable. In today’s modern egg production, the eggs roll from the cages onto a conveyor belt leading to a central packing area. This process ensures prompt refrigeration.

The eggs are placed in plastic, sanitized flats, 30 at a time, wide-end up to keep the yolk centred. The flats are then placed on pallets and stored immediately in a cool room that is chilled to 10° to 13°C (50° to 55°F). At this temperature, eggs retain their freshness and quality while awaiting shipment to a registered grading station.

After 12 - 14 months of laying eggs the hens are sold for use in processed chicken products. The barn will then be completely cleaned and disinfected before the next flock arrives.

While all laying chickens are vaccinated, growth promotants and hormones are not used in egg farming. No pharmaceuticals are given to chickens in healthy flocks. Monitoring of both the flock and eggs ensures that pharmaceuticals are used when necessary to fight illness in any bird.

The most common laying hen in Canada is the White Leghorn – a small bird that lays white eggs. The Rhode Island Red hen, which lays brown eggs, is another common commercial breed.

For more information on breeds, click here: http://www.ansi.okstate.edu/breeds/

When eggs are transported from the farm to the grading station it is important to maintain the correct temperature, so they are shipped in temperature-controlled trucks. If the temperature gets too warm, there is a possibility of bacteria growth and deterioration of the egg’s quality.

At the grading station eggs are divided into three grades – usually within 24 hours of arrival. In Canada, all eggs sold in grocery stores have been cleaned, checked for quality, sized and packed at an egg grading station registered by the Canadian Food Inspection Agency (CFIA). CFIA inspects all registered egg grading stations, ensuring proper sanitation and operating conditions.

The grading process begins with flats of 30 eggs being lifted onto an assembly line. Metal arms with suction cups gently lift the eggs from the flats onto a moving track. The eggs are then washed and sanitized in a high-speed washer that gently scrubs the eggs. From here the quality of the eggs is examined using a process called candling or scanning. In candling, the egg passes over a strong light which makes the interior of the egg visible. This allows the grader to see the condition of the shell, the size of the air cell and whether the yolk is well-centred (a sign that the white is thick, because it is holding the yolk in its proper position). Using an electronic sensor, eggs are divided into three streams: Grades A, B and C.

Each egg is then weighed electronically, separated by size and packaged in foam, fibre or clear plastic cartons. The cartons are stamped to indicate the Best Before date which lets you know how long the eggs will maintain their quality. This date is usually set at 35 days after grading.

Eggs are sized by weight. Eggs in a carton or flat might not be the same size, but they will be within a specific weight range. A hen lays very few peewee and small eggs, some medium and jumbo, and mostly large and extra large eggs. Several factors influence the size of an egg, the major one being the age of the hen – as the hen ages, her eggs increase in size. Because of availability and consumer preferences, not all sizes of eggs are found in every store.

Graders take great care to maintain optimum temperature and humidity levels of the eggs that reach their doors. Most eggs start at the washers and pass through the entire system in less than 15 minutes. After being packaged in cartons, fresh eggs are again refrigerated until they are sent to stores and restaurants, which happens within a few days.

Peewee - less than 42 g
Small - 42 g to 48.9 g
Medium - 49 g to 55.9 g
Large - 56 g to 63.9 g
Extra large - 64 g to 69.9 g
Jumbo - 70 g or more

Before the eggs are shipped, federal inspectors take random samples for individual testing to ensure the eggs are high quality. Once approved by the inspectors, the eggs are shipped to grocery stores in cartons and to restaurants and institutions in 2½-dozen flats. Even with all the careful washing, checking, grading and inspecting, the eggs you buy at the store usually arrive there within four to seven days of being laid.

The journey continues on to the grocery store where the eggs are refrigerated at 4° to 5°C (39° to 41°F) immediately upon delivery in a refrigerated truck. The eggs are rotated so those that arrive at the store first are the first ones sold. Stores have a cold storage area where eggs might be briefly held before being displayed in a refrigerated area of the store – usually the dairy case.

The most common laying hen in Canada is the White Leghorn – a small bird that lays white eggs. The Rhode Island Red hen, which lays brown eggs, is another common breed. There are no nutritional differences between white and brown eggs.

The colour of the egg yolk is determined by the feed a hen eats. A hen that eats a wheat-based diet, which is more common the western provinces, will produce eggs with pale yellow yolks, while a hen that consumes a corn or alfalfa-based diet produces eggs with dark yellow yolks.

Canada Grade A:

• Sold in retail stores for household use
• The most commonly bought consumer egg
• Firm white
• Round, well-centered yolk
• Clean, uncracked shell with normal shape
• Small air cell (less than 5 mm deep)

Canada Grade B:

• Sold for commercial baking or further processing
• Can be sold at retail
• Slightly flattened yolk
• Uncracked shell possibly with rough texture
• May be slightly stained or soiled

Canada Grade C:

• Sold to commercial processors for further processing only
• Possibly cracked shell and stained

To offer consumers greater choice, research has led to the development of specialty eggs. These eggs might be slightly different in nutrient value than regular eggs or they may come from hens housed or fed in a special way. Here are some of the specialty eggs you might find at your supermarket:

Omega-3 Enhanced eggs – contain a higher level of omega-3 polyunsaturated fatty acids which have been associated with a reduced risk of heart disease.

Vitamin-Enhanced eggs – contain higher levels of certain nutrients including vitamin E, folate, vitamin B6 and vitamin B12.

Organic eggs – produced by hens fed certified organic grains.

Vegetarian eggs – produced by hens fed a diet containing only ingredients of plant origin.

Premium Quality eggs – have stronger shells and thicker whites than regular eggs, and exceed the requirements for grade A eggs.

Free Run eggs – produced by hens that are able to move about the floor of the barn.

Free Range eggs – produced by hens that are able to move about the floor of the barn and have access to outdoor runs in appropriate weather conditions.

In January 2003, Health Canada regulations came into effect requiring most food packaging – including egg cartons – to carry a mandatory Nutrition Facts table that lists calories and 13 core nutrients.

• It takes 26 hours for the hen to make an egg, and four to seven days for the egg to reach your home.
• There are no nutritional differences between white and brown eggs.
• A fresh egg will sink in plain water, but an expired egg will float. All eggs will float in salt water.
• If an egg is soaked in vinegar for at least one day, the shell will peel off under water, leaving the membrane intact underneath.
• Eating eggs for breakfast will keep you full longer. Research has shown it can also help improve function at school by improving concentration levels.
• Eggs can be found in many foods, but are also present in pharmaceuticals, shampoo, pet foods and adhesives.
• The more calcium there is in a hen’s diet, the harder the shell of her eggs will be.
• For more egg facts, see www.eggs.ca or www.getcracking.ca

Breeder farms: Hens (mature female chickens) are kept with roosters (mature males) and lay about 300 eggs a year. Hens lay approximately one egg each day, which are collected, cleaned and carefully stored, to be sent to the hatchery

Candling: a process where the egg is passed over a strong light to make the interior of the egg visible; this allows the grader to see the condition of the shell, the size of the air cell and whether the yolk is well-centered

Egg size and weight: eggs are weighed electronically and separated by size: Peewee is less than 42 g; Small is 42 g to 48.9 g; Medium is 49 g to 55.9 g; Large is 56 g to 63.9 g; Extra large is 64 g to 69.9 g; and Jumbo is 70 g or more

Grading: at the grading station eggs are divided into three grades; Canada Grade A eggs are sold in retail stores for household use and are the most commonly bought consumer egg

Hatchery: Fertilized eggs are incubated and hatch in 21 days. The newborn chicks are vaccinated and beak-trimmed with a laser by trained professionals who work in the hatchery

Layer: hens start laying eggs at 18-20 weeks of age

Layer farms: Egg farmers either raise their own pullets or buy them from pullet farms. Pullets become known as laying hens at 18 to 20 weeks of age when they begin to lay eggs. A hen does not need a rooster to lay the eggs we buy in the grocery store, which are not fertilized (they don't hatch)

Pullet: a young hen

Pullet farms: Chicks are transported to pullet farms within 24 hours of being hatched

Rhode Island Red: a hen that lays brown eggs, a common laying breed

White Leghorn: a small bird that lays white eggs, the most common laying hen in Canada

Farmers take great care to ensure that their eggs meet the high standards expected by Canadians. Food safety and cleanliness are important concerns on the farm. Egg farmers follow the Start Clean – Stay Clean™ program, which is a national producers’ program designed to ensure the production of safe, clean, high quality eggs. This program has national standards that must be adhered to by farmers. Egg farms are inspected regularly to ensure farmers are following program regulations. Canadian eggs are among the cleanest and safest in the world. In Canada, it is estimated that only one in a million eggs contains Salmonella and, if the egg is thoroughly cooked, there is no risk of food poisoning.

Canadian Egg Marketing Agency:
Visit www.eggs.ca

British Columbia Egg Marketing Board:
Visit www.bcegg.com

Alberta Egg Producers:
Visit www.eggs.ab.ca

Saskatchewan Egg Producers:
Visit www.saskegg.ca

Manitoba Egg Producers:
Visit www.eggs.mb.ca

Quebec Egg Producers:
Visit www.oeuf.ca

Nova Scotia Egg Producers:
Visit www.nsegg.ca

Egg Producers of Newfoundland and Labrador:
Visit www.nleggs.ca

New Brunswick Egg Producers:
Visit http://www.nbegg.ca/home.html

Egg Producers of Prince Edward Island:
Visit www.eggspei.ca

Egg Farmers of Ontario:
Visit www.eggfarmersofontario.ca

Tour three Canadian Egg Farms on line at www.virtualfarmtours.ca