A sector that works well

The egg industry in Quebec is proving to be a model of economy and efficiency. This machine manages to produce more than 1.9 billion eggs every year for grocery stores, restaurants, hotels, institutions and food factories, without production surplus or stock shortage.

To achieve this, producers, graders, processors and retailers must exchange information daily and unite their efforts so that each egg finds its market. To do this, it is necessary to plan months in advance the exact quantity of eggs needed to supply Quebec with different varieties according to the different periods of the year.

This task is not as easy as you might think. Indeed, as one can imagine, the demand for eggs varies from week to week. On the other hand, no one can stop a hen from laying eggs every day. So the challenge is to make sure we have hens of enough age to deliver the right size at the right time in the calendar.

For example, how many thousands of layers will need to be prepared to lay down a few weeks before the holidays when all of Quebec is cooking or when demand drops after New Year’s Day or during the summer period? How many of them will need to be fed a diet rich in omega-3s, organic or just plant proteins?

Under the leadership of the Federation and when all forecasts are established, a gear is set up from hatcheries to retailers, through pullet breeders, hen houses, feed mills, transport trucks and classification and processing plants. Change.

Before the eggs are harvested, thousands of chicks and pullets will need to be hatched and fed for weeks before being delivered to poultry houses. Young layers will initially produce small eggs, and as they age, the eggs will increase in size and weight. The size range is: extra small, small, medium, large, extra large and jumbo. The classifiers will ensure that they supply the table market (grocery stores, restaurants, hotels, institutions) and the federation will coordinate the flow of surplus for processing. The eggs will be packed in batches of 6, 12, 30 and will be available in liquid form or boiled in cartons for preparation of salads or ready-to-eat sandwiches. Eventually, others will be shocked to make bread, cakes or even mayonnaise.

Federation President Pauline Bouchard believes this harmony is due to the special nature of egg production. “An egg producer delivers a finished product, which is almost ready to be packed. There are not many intermediaries between him and the consumer. He concluded that it is therefore in our DNA to care about meeting the needs of consumers and to work closely with partners in the sector.

caliber designation

Egg weight: minimum


70 grams

extra large

63 grams


56 grams


49 grams


42 grams

Very small

less than 42 grams

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