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!
Environmental sustainability is important to farmers – it ensures a bright future for the next generation. It comes naturally to Canadian egg farmers, some of whom have been producing food on the same lot of land for generations.
Over the past 50 years, Canadian egg production has increased by 50%, but the environmental footprint of Canadian egg farms decreased by 50%.
We aim for continuous improvement, seeking new ways to make egg production even more environmentally sound.
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.
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.
Once eggs have left the farm, they go through the grading station where they are washed, candled, weighed and packed. All grading stations are registered and inspected by the Canadian Food Inspection Agency.
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.
Canadian eggs are produced by more than 1,000 farm families across every province - even the Northwest Territories. No matter where you shop, the eggs you buy at the store are local.
Once eggs have left the farm, they go through the grading station to be washed, graded and packaged. After this they are on their way to your local store. Eggs are shipped in refrigerated trucks and when they arrive are immediately put in the cold storage or in a refrigerated display case to help preserve freshness. Across Canada most eggs travel from the farm to the store in less than a week! Learn more.
As a hen ages, the eggs that she lays get gradually larger. However, the calcium content deposited in the shell remains the same despite the size of the egg. So, the eggshells become thinner as the hen ages.
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.
Each large egg contains 6 grams of protein and 14 important nutrients like vitamins A, D, E, folate, iron and zinc. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids. Learn more.
The newest infant feeding guidelines from Health Canada, the Canadian Pediatric Society, Dietitians of Canada and the Breastfeeding Committee for Canada now recommend introducing whole eggs starting at six months of age, or as soon as your child starts eating solids. Experts no longer recommend delaying the introduction of common allergens to twelve months. In fact, research shows that introducing whole eggs early can actually help to lower your baby’s chance of developing an egg allergy. Learn more.