Ever wondered what egg farmers in Canada feed their hens? Or what is the difference between brown and white eggs? We’ve got answers to your questions and many more!
With the technology that’s available now, there is constant monitoring of feed consumption, barn temperatures and more, along with warning systems in place, but farmers still rely heavily on a daily barn check.
Canadian eggs are produced according to some of the highest possible standards to ensure the eggs you buy at the store are fresh, high quality and of local production. Here are two important programs farmers follow today:
Canadian egg farmers take part in a national Animal Care Program and comprehensive on-farm food safety program, called Start-Clean, Stay-Clean™. These programs set out comprehensive and rigorous standards, based on the latest science and information, and were developed by Canada’s leading experts. Farms are inspected by trained field inspectors—and these programs work because farmers are committed to providing exceptional care for their hens, and keeping eggs safe and fresh for all Canadians.
Free run eggs are produced by hens that roam in open-concept barns with slat or litter-covered floors equipped with nests and perches. Free range eggs are produced in a similar environment to free run eggs but the hens have access to outdoor runs as well. Due to the severe Canadian climate, outdoor access is only seasonally available.
There are no differences between the nutrient content of these eggs and classic shell eggs.
At the grading station, eggs are washed in a sanitizing solution and scrubbed with revolving brushes to remove dirt and any bacteria that may be found on the shell. There is no need to wash your eggs at home. Learn more.
The food a hen eats affects the yolk colour of her eggs. Generally speaking, if she eats a wheat-based diet, she lays eggs with pale yellow yolks. Feed that contains corn or alfalfa produces eggs with medium or darker yellow yolks. Learn more.
Decades of research have confirmed that dietary cholesterol (cholesterol in food) does not affect blood cholesterol or increase heart disease risk. Eggs can be included every day in a varied and balanced diet.
Grading stations receive, wash, candle, weigh and pack eggs. All grading stations are registered and inspected by the Canadian Food Inspection Agency. Learn more.
No, antibiotics are not used in laying hens in Canada. Canadian egg farmers follow feed regulations set by the Canadian Food Inspection Agency.
In addition, eggs in Canada are always free of added steroids and hormones.
Egg farmers work with nutrition specialists to ensure their hens eat a balanced and nutritious diet of grains, protein, fats, vitamins and minerals. And of course, water is always on the menu! A balanced diet is vital for maintaining the hen’s health and also plays an important role in the quality of eggs produced.
Canadian egg farmers follow feed regulations set by the Canadian Food Inspection Agency. Steroids and hormones are not approved for use in Canada. This means that the eggs you buy at the store do not contain steroids or hormones. Learn more.
An average of 650 million dozen eggs are produced each year by registered egg farmers.
Eggs, like many other perishable foods, should be stored in the refrigerator until they are needed to help maintain their freshness. The lower and consistent temperature limits moisture lost through the pores of the egg shell. This keeps the egg fresh right up to the "best before date" that's stamped on the exterior of the carton. Learn more.