Eggs crack record lev­els

Farm­ers ex­pand to keep up with de­mand

The Northern Star - Northern New South Wales Rural Weekly - - RURAL CRIME -

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.

“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

❝Aus­tralian Each 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

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.”


EGG-CEL­LENT: 16.9 mil­lion eggs are pro­duced in Aus­tralia ev­ery day.

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