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Producers

About 130 Registered Producers in British Columbia raise almost 2.4 million layer hens, which in turn produce over 64 million dozen eggs. About 80 percent of BC's registered egg producers are located in the Lower Mainland and Fraser Valley, 10 percent in the Interior, and 10 percent on Vancouver Island. This ensures a stable supply of safe and locally-produced eggs. The average BC egg farm raises 17,000 hens. The egg industry contributes over $95 million to the provincial economy.

The BC Egg Marketing Board (BCEMB) issues quota to registered egg producers. An egg producer is legally required to obtain quota from the BCEMB if they have more than 99 birds. Registered producers with quota are bound by the BCEMB’s Consolidated Order to produce eggs according to provincial and federal legislation.

Registered egg producers also follow the Recommended Code of Practice. This Code was developed jointly by various groups including veterinarians, scientists, the Canadian Federation of Humane Societies, the Canadian Food Inspection Agency, egg producers, and egg processors to provide the best quality of humane care to hens. Hens are housed in clean, well-ventilated buildings with controlled climate and feeding systems. They are provided a constant supply of clean water and a balanced, nutritious diet.

In BC, about 88% of eggs are produced by hens that are housed in a conventional cage system. This hygienic housing system separates the hens and eggs from their waste. This allows for easy monitoring of the hens' health, and results in high food safety and vastly reduces the need for veterinary intervention. Conventional systems ensure that the hens are comfortable by providing nutritious feed, clean water, and fresh air. Hens are also protected from predators.

The remaining 12% of BC eggs are produced by hens raised in various flock management systems. These eggs are called Specialty Eggs which include free run, free range, and certified organic free range eggs, including many with specific feed requirements.

All Canadian eggs are produced to high standards of cleanliness, quality, and freshness.

Eggs are collected twice daily, placed in sanitized plastic flats, and stored in a cooler room at 11-12°C (52-54°F). Producer-Graders are egg farmers who are federally-licensed to grade and market their own eggs. Otherwise, eggs are picked up from the farm by refrigerated trucks and taken to the egg grading station, usually within four days of the eggs being laid.