Canadian Poultry and Egg Statistics - October to December 2008

By Statistics Canada - This publication provides data on the production, supply and disposition and value of Canadian poultry meat and eggs for the fourth quarter of 2008.

8 March 2009

3 minute read

Highlights

Value of poultry products increases

The value of poultry products totalled $2.8 billion in 2007, a 10.6 per cent increase from 2006. Sales of poultry meat, including turkey, showed an increase of 13.3 per cent with a total value of $2.1 billion. The value of egg sales increased 3.9 per cent from 2006 to stand at $762.5 million.
Canadian farmers produced 1.2 million tonnes of poultry meat in 2007, virtually unchanged from 2006. Chicken, including stewing hens, accounts for 86 per cent of all poultry meat produced. It increased 3.3 per cent from year-ago levels. Turkey production stood at 169,000 tonnes in 2007, an increase of 3.4 per cent from 2006.
The quantity of poultry available for consumption has continued to increase over recent years, reaching 13.4 kilograms per person in 2007, a slight increase of 0.3 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.

Egg production increases in 2008

Year end figures for egg production in 2008 reached 579.9 million dozen, an increase of 0.4 per cent from 2007.
The value of those eggs was $823.0 million, an increase of 7.9 per cent from 2007.
In December 2008, production was up 1.6 per cent, compared to December of last year.
The annual quantity of eggs available for consumption has declined following two years of increases and was pegged at 11.5 dozen per person in 2007, 4.7 per cent less than 2006. However, 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.