LN – Egg: what’s behind the sharp increase in consumption



Some 25 years ago, Argentines ate an average of 129 eggs per capita per year. Today, consumption is around 305 units per year per person and the country ranks 5th. position in the world ranking. With these surprising figures, the egg industry celebrates World Egg Week (SMDH) between October 4 and 8, the event that celebrates 25 years in this edition and seeks raise awareness about the benefits for people’s health and well-being that has this protein food of excellence, economical, packaged at origin and versatile in the kitchen.

In the Argentine Chamber of Poultry Producers (CAPIA) we are in charge of leading the actions of this celebration in Argentina, and we are the first to celebrate the achievements obtained in these 25 years of work that included both a productive effort and awareness of the population in food matter.

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Hence, this is a special anniversary for all of us because after two and a half decades we can say that we register an exponential growth in the consumption of eggs in Argentina, product of the effort so that the virtues and attributes for health of this exceptional protein are known, which is the healthiest after breast milk, according to the FAO.

When we look at the world, we can say that we have made significant progress. Mexico leads the top 5 consumer countries, with 375 units per capita. It is followed by Japan (333), Russia (320), Colombia (312) and closing the ranking, our country.

The question is worth: what is the explanation for this phenomenon? How did we get to this?

The incorporation of cutting-edge technology in the last 25 years has been fundamental for the progress of the sector and the positioning of the product on the Argentine table, accompanied by a strong awareness.

An increase in production and quality came from the hand of the automatic sheds. It has made it possible to achieve more eggs per housed area and a lower consumption per egg produced, reducing the number of deaths and health accidents. We have robotic machines that classify, weigh, pack, fill the pallets with the finished boxes. We have professionals committed to their work.

In ovo vaccination, with quadruple and vectorized vaccines, are a guarantee in health matters. All of this made it possible for egg production takes off and is up to par and to the highest standards in the world.

The situation at the market level is still complex for production: currentlye we are selling eggs at a lower price than last year, with corn that rose to 100% and soybeans that rose to 120%. There are still many imbalances to correctbut we are confident that the right solutions will be found.

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We have come a long way in terms of sustainability. Our industry is the one with the lowest environmental impact among the animal protein producers. Egg production has the lowest water footprint and carbon footprint of all proteins, and they are even less than those of some vegetables and fruits. Analyzing the production per gram of protein produced, egg is the most environmentally friendly protein. Of course there are things to improve, considering all dimensions and adding innovative processes to guarantee greater and better performance.

We have challenges ahead for the next 25 years: all producers must redouble our efforts to continue explaining to the consumer the benefits of this exceptional and unique protein, which has fed the world since millennia.

The author is president of CAPIA



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