It isn’t just domestic beef farmers who are looking to the big picture. Canada’s egg farmers are also leading the charge.
There are about 1,000 regulated family farms in the country that cooperate under the banner of the Egg Farmers of Canada. Though independent, they pool resources to make R&D investments, run food safety and animal welfare programs, and maintain traceability programs.
Alison Evans, Director of Corporate and Public Affairs at Egg Farmers of Canada, says it’s important that consumers know where they stand when it comes to their eggs. “Canada Grade A eggs are among the best in the world in terms of quality, freshness, and food safety,” she points out. “Egg farmers work with nutrition specialists to make sure their hens receive a natural diet consisting of grains, protein, vitamins, minerals and water. A balanced diet is vital for maintaining the hen’s health and also plays an important role in the quality of eggs produced.
“Canadian egg farmers follow feed regulations set by the Canadian Food Inspection Agency. Steroids and hormones are not approved for use in Canada. This means that the eggs you buy at the store do not contain steroids or hormones.”
But it’s also about the environment they live in. “We’re constantly looking at new ways to make egg production more efficient and environmentally sound,” she says, “despite the fact that egg farming already has a smaller environmental footprint that most other agricultural commodities.
“We have some farmers who have restored wetlands on their properties, others who operate their farms using wind energy, others who have innovated composting technologies. Through our growing research chairs program, we fund world-class research teams on matters of nutrition, public policy, animal welfare, economics, the environment and sustainability of food systems.
“The demand for eggs is increasing everywhere in Canada and the US. Growth in consumption outstrips population growth in Canada as more people are looking for whole, protein-rich and nutritious foods—especially given a dozen eggs cost less than a latte. The Canadian industry is looking to scale production with the demand that is forecast to continue for the foreseeable future.”
This traditional Turkish dish often features scrambled eggs, but here we feature eggs that are gently poached in the vegetable-loaded tomato sauce.
Check out the recipe here.