Egg Farmers

Canadian farmers have been leaders in the development of on-farm HACCP standards for egg production. HACCP stands for Hazard Analysis & Critical Control Points and is the internationally accepted method for enhancing food safety. HACCP principles have been incorporated into an on-farm food safety and biosecurity program called Start Clean-Stay Clean™ to which Manitoba farmers adhere.

Graders

Eggs travel from the farm to the grading station and then to the grocer's cooler, all within a week. At the grading station, eggs are washed in a high-speed tunnel washer. Then the eggs pass over a strong light called candling, to remove any cracks or imperfections. Eggs that do not meet high standards are not classified as Grade A. Canada Grade A eggs must have a thick white (albumen) and well-centered yolk, a very small air cell and a clean, uncracked shell.

Processors

Regulated egg farmers in Manitoba produce about 69 million dozen eggs each year. About 55% of these eggs are sold to retailers and the restaurants. The remaining 45% of all grades and sizes are processed into liquid, frozen or dried form. Manitoba is home to one of the largest processors in Canada – Burnbrae Farms Ltd.

At the processing plant, special machines break thousands of eggs per day. The yolks and whites may be pasteurized and processed or special components extracted. These products are sold around the world. The shells can be recycled and used as a source of calcium. Processed eggs are used in the foodservice industry and as an important ingredient in many foods, including mayonnaise, noodles and baked goods. They are also used in pharmaceuticals, shampoo, pet foods and adhesives.