Which came first,
the chicken or the egg? This
age old question has been debated
by many scholars. While we may
never all agree on which came
first, we do know that how we
get eggs to market has changed
dramatically through the years.
The
Road to Automation
An increase in demand for poultry
and eggs during World War II
triggered the development of
modern production practices.
To meet the nutritional needs
of more people on the same amount
of land, with fewer workers,
new breeding, feeding and management
methods were required. Soon
we saw hens move from straw
floors and farm yards to cages
in highly automated barns. |
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| Hens are now housed in clean,
ventilated buildings where temperature,
humidity and lighting are controlled
for year-round comfort. Fresh
food and water are constantly
available.
Control systems regulate heat,
light and humidity for day and
nighttime patterns. Eggs automatically
roll from cages onto conveyer
belts for prompt collection
and refrigeration.
Even manure management is much
easier. Cage designs allow waste
to drop right out of the cages
into a manure disposal pit,
keeping both the egg and hen
clean and safe from disease. |
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The average laying hen produces
more than 280 eggs a year. Hens
begin egg production at five to
six months (19 weeks) of age and
continue to lay for at least 12
months. The average registered
egg producer cares for about 9000
hens. By having different flocks
of hens at different ages, egg
producers have a steady supply
of eggs to market and a stable
year-round income. This also keeps
egg prices at a consistent level!
The most popular breed for
egg production in Canada today
is the White Leghorn - a small,
light bird that lays far more
eggs than its ancestors. Each
stage of the hen's development
cycle requires specialized care
and attention. Chicks are hatched
at hatcheries, raised in pullet
operations (pullets are hens
less than 19 weeks of age),
and then transferred to producers.
Some producers run their own
pullet operations.
Wild birds lay only in springtime
when daylight hours are increasing.
To stimulate laying hens to
lay eggs all year round, lighting
is maintained for 14 to 17 hours
a day.
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In
addition to light, a well balanced
diet, fresh water and comfortable
surroundings are essential for
hen health and egg production.
A hen's diet consists of grains,
proteins, vitamins, minerals
and plenty of fresh water.
Every aspect from feed to egg
collection is controlled and
monitored so the hen has a comfortable,
safe environment. |
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Egg collecting used to be like
a game of hide and seek. Many
eggs were lost or damaged in
the process. Now, egg collection
is done automatically on moving
belts, generally twice a day.
Eggs are gently hurried along
on a moving belt to a central
packing area. Here the eggs
are placed in plastic, sanitized
flats, 30 at a time, wide end
up, to keep the yolk centred.
Flats are then placed on pallets
and stored immediately in a
cooler or cool room and chilled
to 11° to 12° C. At
this temperature, eggs retain
their freshness and quality
while awaiting shipment to a
registered grading station -
usually within four days.
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