A record-breaking year for egg sales has farmers expanding to keep up with demand
Farmers expand to keep up with demand
EGG consumption is increasing in Australia, with more people turning to the versatile, low-cost source of protein.
The 2017–2018 financial year was a record breaker for egg production, with Australian farmers producing 6.2 billion eggs.
This equates to 16.9 million eggs being produced in Australia every day, representing a massive increase of 54 per cent from 10 years ago.
New statistics from Australian Eggs show average consumption in Australia has risen to 245 eggs per person each year.
Sunny Queen Farms managing director John O’Hara said the Pittsworth and Millmerran based farms continue to grow to increase production.
“There probably isn’t a year that goes by where we don’t expand because of the growing population and growing consumption,” he said.
“People are being educated about the versatility of eggs.
“And eggs as a protein source are probably one of the more economical protein sources.
❝Each Australian is eating an average of 4.7 eggs per week and they are now more likely to be eaten at lunch, dinner or as snacks. — Rowan McMonnies
“A lot of it is to do with their nutrition but it’s also to do with their wallet – it’s a value related protein.
“Production has probably grown by 2–3 per cent over the past year.”
Australian Eggs’ managing director Rowan McMonnies said more and more Australians were looking for low-cost, high-quality protein, and eggs were the natural choice.
“Eggs have always been known as the affordable protein but it is the broadening from breakfast fare to anytime meal that is driving the popularity boom,” Mr McMonnies said.
“We are seeing new groups of consumers explore the versatility of eggs on the back of foodie and natural wholefood trends.
“Each Australian is eating an average of 4.7 eggs per week and they are now more likely to be eaten at lunch, dinner or as snacks.
“Old favourites like boiled eggs and soldiers are still popular but market research shows us people are looking for new ways to reinvent egg dishes and we have the foodie movement to thank for that.”
The demand for free range eggs has also been on the rise in recent years.
The proportion of free range supermarket volume increased to 45 per cent of the category, which for the first time was just above cage at 44 per cent.
“Egg farmers are always responsive to consumer demand and it’s hard to think of a food with a wider product range than eggs,” Mr McMonnies said.
Sunny Queen farms has recently expanded its free range operation.
“A lot of it has been brought about due to the greater emphasis to move to free range, which has led to an increase in production,” Mr O’Hara said.
“We try to keep in line with the consumption trends.”