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Egg industry will not crack under pressure from choice

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The Australian egg industry has welcomed research undertaken by consumer groupChoice but has voiced concern that the group has neglected to promote data showing theindustry’s improvement since Choice’s 2004 report.

Egg industry will not crack under pressure from Choice

The Australian egg industry has welcomed research undertaken by consumer group
Choice but has voiced concern that the group has neglected to promote data showing the
industry’s improvement since Choice’s 2004 report.

In 2004 Choice magazine released a similar paper on egg freshness. Yesterday’s data
illustrates that the freshness of Australian eggs has continued to improve and is better
than it was four years ago.

“There are many contributing factors to the deterioration of egg freshness. This can
include small temperature changes of as little as plus or minus two degrees, rough
transportation, flock disorders and lack of refrigeration at the point of sale,” said Mr
James Kellaway, Managing Director of the Australian Egg Corporation.


The Australian Egg Corporation is proactive in its approach to egg quality with ongoing
research into egg freshness and quality, and while they welcome any new data that can
contribute to egg quality in Australia, they also question the robustness of the results as
they conflict with consumer experience at the check out.

“The Australian Egg Corporation remains dedicated to working with egg farmers to
carry on the improvement of product quality and freshness to guarantee the best possible
product for consumers.”

“Continued improvements in on-farm technology, along with improved animal
husbandry education and practices, plus tightened welfare standards have all contributed
to the enhanced practices in egg farming across all production systems that is seen in
modern egg farming,” Mr Kellaway said.

Refrigeration has been identified for some time as the most effective way to maintain egg
freshness with one day on the shelf having the same effect as a week in the fridge.

However, Mr Kellaway said this was a decision that was to be made by retailers.
“Until the major retailers determine that eggs need to be kept in refrigerated cabinets, egg
freshness will continue to not be optomised. It is up to everyone in the supply chain to
help maintain the quality of Australian produce.”

“Egg producers in Australia are dedicated to supplying a safe, fresh and cost effective
product to consumers, and strive to produce eggs that are equal or better in quality than
anything you would find world wide,” said Mr Kellaway.

“Egg producers are delivering some of the best quality products in the world. Australia
remains free of avian influenza, and salmonella enteritides, which have compromised
entire industries overseas.”

Mr Kellaway concluded: “This would not be the case if producers were not employing
best practice on farm.”

For more information please contact Jacqueline Baptista on 02 9409 6909 or 0411 192
329 or email jacqueline@aecl.org