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Canadian Poultry and Egg Statistics - July to September 2009

by 5m Editor
4 December 2009, at 12:00am

By Statistics Canada - This publication provides data on the production, supply and disposition and value of Canadian poultry meat and eggs for the third quarter of 2009.

Highlights

Value of poultry products increases

The value of all poultry products totalled C$3.2 billion in 2008, a 13.1 per cent increase from 2007. Sales of poultry meat, including turkey, showed an increase of 15.0 per cent for a total value of $2.4 billion. The value of egg sales increased 7.9 per cent from 2007 to stand at $823.0 million.

Canadian farmers produced 1.2 million tonnes of poultry meat in 2008. Chicken, including stewing hens, accounted for 85 per cent of all poultry meat produced, up 1.2 per cent from 2007. Turkey production stood at 180,000 tonnes in 2008, an increase of 6.5 per cent from the previous year.

The quantity of poultry available for consumption has continued to increase over recent years, reaching 13.6 kilograms per person in 2008, a slight increase of 1.5 per cent from last year and well above the 11.7 kilograms available for consumption per person ten years ago. The introduction of varied and readily available easy-to-prepare and ready-to-eat poultry products appeals to the time conscious consumer and has contributed to poultry’s on-going popularity.

Figure 1. Value of poultry products, Canada, 1999 to 2008

Figure 2. Poultry meat production, Canada 1999 to 2008

Figure 3. Quantity of meats available for consumption, Canada, 1999 to 2008

Egg production increases in 2008

Egg production was 579.9 million dozen, an increase of 0.4 per cent from 2007. The central region produces over half of the eggs in Canada with Ontario producing 227.8 million dozen eggs and Quebec producing 100.5 million dozen.

During the first nine months of 2009, egg production totalled 428.6 million dozen, a slight decrease of 1.1 per cent from the same period in 2008.

Annual egg consumption has stabilised in recent years and was pegged at 12.0 dozen per person in 2008, following a decrease in 2007. Generally, the recent sustained growth in eggs available for consumption can be attributed to the publicity surrounding the nutritional benefits of eggs, the increased use of eggs by the food service sector, the growing popularity of value added products and the expanded use and availability of processed egg products.

Figure 4. Production of eggs, Canada, 1999 to 2008

Figure 5. Quantity of eggs available for consumption, Canada, 1999 to 2008

The full report updates the statistics for each province for the months of July, August and September 2009.

Further Reading

- You can view the full report by clicking here.


December 2009