EGG INDUSTRY MATTERS – SUMMER 2015–2016
Page 10
Page 23
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Building consumer trust
in the egg industry
AECL launches
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Managing fowl
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1. Daskiran, M., et al (2004). 2. Australian Feed Grain Supply and Demand Report 2013/14 (2014). 3. Assumed cost of feed wheat $275/tonne. 4. Lee, J. et al (2003). Elanco®, Hemicell®
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EGGSTRA!
EGGSTRA!
Contributors
James Kellaway
AECL Managing Director
[email protected]
Jojo Jackson
AECL Program Manager – RD&E
[email protected]
Raymond Chia
AECL Project Manager – RD&E
[email protected]
David Mogford
AECL Program Manager – Marketing
[email protected]
AECL PROGRAM/OFFICE
Coordinator
Lorraine Mills
[email protected]
Editor-IN-CHIEF
Kai Ianssen, AECL Communications
Manager
[email protected]
EDITOR
John Fitzsimmons
[email protected]
Phone: 0418 552541
Design
Black Wattle Consulting
ADVERTISING
Max Hyde, Hyde Media Pty Ltd
[email protected]
03 5659 5292
Office
Australian Egg Corporation Limited
Level 4, 107 Mount Street
North Sydney NSW 2060
The 22nd AECL Industry Forum in Hobart in November was considered
an enormous success. Congratulations to the organisers and thank
you to everyone who contributed to the event and the program in any
way large or small. In reviewing material after the Forum for this issue
of Eggstra! Eggstra! I was struck by the value, as an asset, of this
industry’s collective experience, both personal and corporate. Much
is on record but so much is also still locked up in living memory. Much of this valuable
knowledge and experience has been, and is being, harnessed for the broader industry good.
Just consider what our leading veterinarians and researchers carry around in their heads,
and the majority of egg producers who have each accumulated decades of experience.
As examples found in this issue of Eggstra! Eggstra! consider Victorian producer Swampy
Marsh and his recollections of the earlier industry around Melbourne. Then, in contrast,
consider the knowledge, experience and science our industry now has access to through
the likes of AECL R&D Project Manager Dr Raymond Chia – across microbiology broadly,
Salmonella in particular, water, chicken meat, beef and now eggs. Then add in the collective
knowledge of the individuals and organisations engaged in industry R&D programs,
marketing and communication. As we begin a New Year just give a thought to the benefits
we can gain from that amazing asset. A safe and prosperous New Year to all.
CONTENTS
05MARKET NEWS
24RESEARCHER PROFILE
Situation analysis
0822nd AECL INDUSTRY
Dr Raymond Chia
26EGG FARMERS AUSTRALIA
FORUM – HOBART
10BUILDING CONSUMER TRUST
IN THE EGG INDUSTRY
12RSPCA – WORKING WITH INDUSTRY
SUBMISSIONON FREE RANGE
LABEL STANDARD
29TO REFRIGERATE OR NOT
TO REFRIGERATE EGGS
TO IMPROVE ANIMAL WELFARE
31IN THE MEDIA
16
WORLD EGG DAY 2015
32MANAGING FOWL BEHAVIOUR
18
EGG RECIPES
Cannibalism and feather pecking
20ODDBALL – A DOG’S TALE
WITH AN EGGY FLAVOUR
23AECL LAUNCHES BIOSECURITY
35DISEASE FILE
Enteric viruses
36 FOR THE DIARY
MANUAL FOR EGG FARMERS
Phone: 02 9409 6909
Fax: 02 9954 3133
www.aecl.org
COPYRIGHT WARNING.
The opinions expressed in Eggstra! Eggstra! are not
necessarily those of AECL. All material appearing in
Eggstra! Eggstra! is the subject of copyright owned by
AECL and is protected under the Australian Copyright
Act (1968), international copyright and trademark law.
No portion may be reproduced or duplicated by any
process without the prior written permission of AECL.
DISCLAIMER.
This publication is for information purposes only. The
publisher and It’s agents or employees shall not be
liable for any loss or damage suffered by any person
as a result of reliance on any of the contents hereof,
whether such loss or damage arises from the negligence or misrepresentation or any act or omission
of the publisher or its agents.
Page
20
Page
24
Swampy
Marsh
– Oddball
the man and
the movie
AECL R&D
Project
Manager
Dr Raymond
Chia
EGGSTRA! EGGSTRA! EGG INDUSTRY MATTERS SUMMER 2016
3
MD’S REPORT
James Kellaway
On the eve of Christmas and New Year festivities it was interesting to
reflect on the year just gone and the new year that will emerge.
While there were plenty of industry challenges we all confronted in
2015, these will no doubt continue in 2016 for the industry but where
there are challenges, there are also opportunities. It is in this positive
light that AECL confronts its purpose and work program to generate
meaningful outcomes for the egg industry through the investment of
statutory levy funds in agreed program areas.
It was a pleasure to convene and host the
22nd AECL Industry Forum over two days in
Hobart during November. We had a near
record number in attendance with a range of
speakers presenting on a number of AECL
projects and industry issues. As always, we
will review all the feedback provided to keep
improving the Forum format for the future.
This includes reviewing how many are held
each year. Currently, AECL convenes three
every two years and there has been some
thought to convene one every year in/around
November. Additionally, we ensure that
presentations are available as a videocast on
our website under the producer log-in for
those who cannot attend any of the Forum
events. We welcome your feedback on Forum
frequency and content.
In addition to our layer and egg supply
forecast report, produced each month, AECL
is now producing an egg sales report each
month commencing in January. This is in
addition to a new egg export report, which
will be produced every six months reporting
on the previous 12 month period. Copies of
these reports will be available from the
producer-only section of the AECL website.
4
Promoting egg consumption is a cornerstone
of AECL investments and as such, we have
re-appointed our creative advertising agency
and appointed a new Public Relations (PR)
agency to assist us have impact on the
awareness, demand, sales and consumption of
eggs. Stakeholders had an opportunity to hear
from our new PR agency and gain an insight
into World Egg Day activities undertaken by
AECL at the 22nd AECL Industry Forum. We
have also recently appointed a new media
strategist and buyer to ensure AECL is
receiving the best bang for the invested dollar
through the placement of advertising. Our
advertising with the new Unbeatable campaign
directed towards consumers will commence in
late January and extend through February and
early March with a second burst of advertising
in late April and May. The 15 second TVCs will
be aired both in metropolitan and regional
stations with the majority of air time purchased
being at peak times.
The TV advertising is in addition to the social/
digital advertising where eggs will have a
significant presence on Facebook and the
YouTube network at the same time as the
TVCs. This is in addition to the ongoing PR
schedule of activities throughout the year.
One such PR event after World Egg Day
activities in October was a focus on egg
consumption during pregnancy. Eggs are a
highly nutrient dense food for pregnant
women. Eggs are a source of folate, choline
and iron which are specifically required for
pregnancy and healthy mums and babies.
An email with the benefits of eggs was sent
to our mailing list of more than 7,000
HealthCare Professionals (HCPs) as well as
posts in social media including our 80,000
fans on Facebook and Twitter. The post on
Twitter included a short video highlighting the
essential nutrient folate, as well as 11 vitamins
and minerals, and promoting that women can
eat eggs every day. Gaining awareness of the
health benefits of eggs all through pregnancy
is an excellent way to confirm a lifetime of
egg consumption for baby and mum.
AECL recently attended the GP conference in
Melbourne and had the Egg Nutrition Council
(ENC) present a seminar session all of which
is targeting our key influencers of egg
consumption, HCPs. Like consumers are a
key target, so are HCPs, to ensure we are
talking to those ‘gatekeepers’ who give
permission to consumers to eat more eggs.
Most consumers seek dietary advice from GPs
and it is important that AECL is communicating
with GPs about the health benefits of eating
eggs. Our next conference will be the
Dietitians Association of Australia (DAA)
conference in May this year where more than
1000 dietitians are expected to attend.
The Heart Foundation of Australia has
advised all licensees across the food sector
of its decision to ‘retire’ and phase out the
Heart Tick. AECL is communicating with all
egg producer sub-licensees regarding this
and is conversing with the Heart Foundation
to determine what this now means for the
egg industry. We will keep all sub-licensees
appraised of information as it comes to hand.
The Heart Tick has been a real winner for
the egg industry when we were first granted
and started using the Tick on-pack in 2004.
New dietary guidelines and the introduction
of the Health Star system has caused the
Heart Foundation to re-assess its ongoing
promotion of the Tick.
I wish all readers a happy new year and let
2016 be a healthy and happy one for the egg
industry. May prosperity be a reality for the
egg industry in 2016.
MARKET NEWS
By James Kellaway
Market news – situation analysis
According to AZTEC, the grocery sales volume for the 12 months
ending December 2015 totalled 200 million dozen, up by 6% on the
previous 12 months of 188 million dozen and up by 15% on the
previous 5-year average of 174 million dozen. Average monthly sales
over the most recent 12 months totalled 16.6 million dozen compared
to the previous 12-month average of 15.7 million and the previous
5-year monthly average of 14.5 million dozen. Please note, grocery
sales represent about 55% of the total egg market with additional
volumes being sold to other retail outlets, to the food service sector
and to processing for food manufacturing.
The grocery sales value for the 12 months ending December 2015
totalled $859 million, up by 4% on the previous 12 months of $826
million and up by 25% on the previous 5-year average of $685 million.
Average monthly sales over the most recent 12 months have totalled
$72 million compared to the previous 12-month average of $69 million
and the 5-year monthly average of $57 million.
According to AZTEC data sources, grocery price points for the 12
months ending December 2015 averaged $4.30 per dozen, down by
2% on the previous 12 month average of $4.39 per dozen and up by
10% on the previous 5-year average of $3.91 per dozen. On a
segment basis, cage egg prices averaged $3.22 per dozen over the
most recent 12 months, down by 6% on the previous 12 month
average prices. For barn-laid eggs, retail prices for the last 12 months
averaged $4.67 per dozen, down by 5% on the previous year with free
range eggs averaging $5.45 per dozen at retail, down by less than 1%
on the average dozen price of the previous year. Specialty eggs
averaged $9.26 per dozen over the same period, up by less than 1%
on the previous year.
Using a base of average sales over the 4-year period prior to the
formation of AECL (2000 to 2003), the performance of AECL and the
egg industry in providing a return on the invested Egg Promotion Levy
dollar is critical to monitor and determine the success and value of
AECL promotional programs and their associated outcomes for all egg
producers. Using the ‘Freebairn’ model developed by Professor John
Freebairn at the University of Melbourne and reviewed in 2012 by
Economic Research Associates (ERA), a return of 68% above the
sales target has been realised for 2015 with this increase representing
5 million dozen. This increase reflects the investment of egg producer
levy dollars in programs that are building egg awareness, demand,
sales and consumption.
Further information: James Kellaway T: (02) 9409 6906;
E: [email protected]
Egg Grocery Sales Value – Monthly
2015 compared to 2014 & previous 5-year averages
Egg Grocery Sales Volume – Monthly
2015 compared to 2014 & previous 5-year average
2014
80
previous 5-year ave
2015
16.0
15.5
15.0
14.5
14.0
13.5
13.0
12.5
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
65
60
Nov
45
Dec
2015
$4.60
2014
MILLION DOZEN
$4.30
$4.20
$4.10
$4.00
$3.90
$3.80
$3.70
Mar
Apr
May
Jun
MONTH
Mar
Apr
Jul
Aug
Sep
Oct
Nov
May
Jun
Jul
Aug
Sep
MONTH
previous 5-year ave
$4.40
Feb
Feb
Oct
Nov
Dec
Source: Aztec
Return on Egg Promotion Levy investment – retail egg sales
calendar year basis
$4.50
Jan
Jan
Source: Aztec
$4.70
AVERAGE UNIT VALUE
70
50
Egg Grocery Sales Unit Value – Monthly
2015 compared to 2014 & previous 5-year averages
previous 5-year ave
55
MONTH
$3.60
2014
75
A$ MILLION
MILLION DOZEN EQUIVALENT
2015
18.5
18.0
17.5
17.0
16.5
Dec
Source: Aztec
13.0
12.5
12.0
11.5
11.0
10.5
10.0
9.5
9.0
8.5
8.0
7.5
7.0
6.5
2000–2003 2004 2005
base
ROI sales target
2006
2007
2008
2009
actual retail sales
2010
2011
2012
2013
2014
2015
MONTHLY AVERAGE
EGGSTRA! EGGSTRA! EGG INDUSTRY MATTERS SUMMER 2016
5
OBITUARY
Vale John Simpson
(8.2.48 – 23.11.15)
The Australian egg industry recently said goodbye to a valued member who will be greatly missed by all who
knew him both professionally and personally – John Simpson.
The farm had very good door sales, as the
property was situated only 20 minutes from
Perth city. What fun they had holding the roof
on the chicken shed during a wild wind storm
while trying to nail it down, or chasing
teenagers trying to steal eggs for Halloween
trick or treats. Manual egg collection on
rickety trolleys, a petrol/push feed cart, a
fogger system for cooling and plenty of
natural ventilation between the picketed
walls are among other memories.
John was not always an egg farmer. Aged
18 he was accepted into the ANZ bank. Two
years later as supervisor he was introduced
to Nola Chamberlain. It was her first day in the
bank and the ledger keeper stated to Nola,
“This is John Simpson, he will look after you.”
Nola can honestly say, “He always did.”
John began asking Nola to marry him when
she was just 16. Nola stipulated she could not
marry him until he equalled her bank savings
$1500. To this end he opted for part time
employment to supplement his bank wage.
Part time jobs undertaken over several years
included being a Swan Taxi truck removalist,
gourmet chef at KFC, and swimming pool
attendant. He achieved his goal and they
were married in February 1972.
In 1987, deciding it was time for a change
from banking, John and Nola were attracted
to the egg industry because it was licensed
and regulated. The Western Australian Egg
Marketing Board was a statutory marketing
authority created by an act of Parliament.
They purchased a small farm of 5,000 layers
in Thornlie (WA). John and Nola left the bank
in 1988 and purchased extra fowl licences.
6
John joined the Poultry Farmers Association
(now the Commercial Egg Producers
Association - CEPA), remaining a member for
28 years. He was the Association’s Southern
Districts Branch President, then elected as
Vice President of the State Association in
1993. Nine years later he was elected CEPA
President and worked in this capacity for the
next 13 years. He was awarded Life
Membership for service this year (2015).
John was also state delegate to the
Australian Council of Egg Producers and
Australian Egg Industry Association. He
represented the Association and the industry
on a number of government consultative
groups at a state and national level through
Australia’s egg industry lobby group Egg
Farmers of Australia (EFA).
In 1988 he was elected Chairman of the Cost
of Production Committee set up by the state
government of the time. Two years later John
purchased another farm in Jandakot. The
number of layers combined totalled 25,000
whilst still rearing 6,000 hens from day old.
In 1996 old facilities and residential
encroachment encouraged John and five
other egg producers to pool their fowl
licenses to build a fully automated
environmentally controlled farm in Gin Gin,
forming AAA Egg Company Pty Ltd. (AAA)
In 1999 John sold both farm properties,
remaining a shareholder in the largest egg
production, packing and marketing company
in WA. With deregulation of the industry and
introduction of new layer hen welfare
regulations, 42 shareholders were attracted
to join AAA. John held a position as a director
of AAA for ten years.
In 2002 he became the inaugural Chairman
of the Agricultural Produce Commission –
Egg Producers Committee for a period of four
years, then remained a committee member.
John was held in high regard by his peers,
industry, stakeholders and government.
He led the industry through the turbulent
times of the egg industry deregulation in
2005 and held a steady hand when the going
got rough. He created valuable networks on
behalf of industry on both sides of parliament.
John always conducted himself professionally.
He was a strategic thinker and ethical decision
maker who showed strong leadership
throughout the years. He devoted countless
hours to benefit the egg industry.
John was also a very dedicated Rotarian,
joining the Maddington club whilst ANZ
branch manager in 1987. During his 32 years
as a Rotarian he was president on two occasions
and proudly received multiple sapphire Paul
Harris Fellowship Rotary awards.
In 2003 John joined the Committee of
Management board for Cyrenian House
(alcohol and other drug treatment service)
at the request of a friend. Within two years
he assumed the role of president of the
management committee and continued in
the role being awarded a Life Membership
for Service in 2015.
John was proud of his daughters Clairly
(1989) and Cheralyn (1990). He felt
fortunate to have travelled extensively
with them in Australia and overseas and
took great pride in their achievements.
Documenting a life lived to the full,
dedicated to family and community,
John’s motto was – ‘be fair and aim for a
win-win’.
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AECL FORUM
By John Fitzsimmons
Hobart welcomes egg industry
Hobart welcomed the egg industry recently
when the 22nd AECL Forum came to iconic
Wrest Point in the apple isle’s capital for the
first time. The setting was, as always, impressive,
and the weather could not have been better.
The official program kicked off on the Wednesday morning with the
traditional Trade Expo opening and an open social media workshop
before the formal sessions began after the Welcome lunch.
A quality panel of speakers covered subjects
ranging from lowering greenhouse gas
emissions caused by manure production,
the launch of both a new Farm Biosecurity
Manual and a Feather Pecking Mitigation
Manual to addresses by the industry’s
Nuffield and Horizon Scholars.
Special guest Senator Fiona Nash, Deputy Minister for Health
and Deputy Leader of the Nationals in the Senate, also addressed
delegates.
Interest was sustained the following day with delegates briefed on
industry marketing and communication programs, the ‘re-birth’ of
the AECL QA program, and a technical address by international
specialists from Lohmann on the hot topic of breeding for free
range and aviary production systems.
The formal sessions closed on an energetic note with newly
appointed RSPCA Chair Gary Humphries addressing delegates
and discussing the concept of “a life worth living” and the RSPCA’s
position on cage production. Not unexpectedly he faced close and
extended questioning from the audience.
However the highlight was surely the cruise south to the
Peppermint Bay Restaurant at Woodbridge, opposite Bruny Island.
The Peppermint Bay II transported delegates in fine style over
untroubled waters to their destination where pre-dinner hospitality
was served on the lawns at the end of a perfect blue sky day.
The dinner that followed capped the experience at a high level.
Appreciation is extended to the sponsors who supported
the Forum’s hospitality including Feedworks, Hy-Line Layers,
Lohmann Layers, Big Dutchman, MOBA and Zoetis.
Delegates gather on the lawns against the backdrop of scenic
Peppermint Bay.
8
Judy O’Keefe of DSM Nutritional
Products (left) and Elise Devine of
Ridley Agriproducts chat in the
trade area.
Dr Peter Scott launches the Farm
Biosecurity Manual.
(L to R) Bruce Meaney from Lienert Australia, Peter Wilkinson from
Feed Works and Elise Devine of Ridley Agriproducts.
(L to R) Rick Carter from Kemin
Industries, Tugrul Dirali from
Alltech Biotechnology, and Matt
Henry from Kemin Industries.
Delegates settle in for the cruise
to the Forum dinner aboard
Peppermint Bay II.
Horizon Scholar Jack Mooney
(left) with Nuffield Scholar
Lachlan Green.
Special guest Senator F iona
Nash, Federal Deputy Minister
for Health.
(L to R) Richard Beevis of Potters
Poultry, Brad Tresidder of Tresidder
Insurance Brokers, Lorraine Mills
of AECL and James Kellaway,
Managing Director of AECL.
EGGSTRA! EGGSTRA! EGG INDUSTRY MATTERS SUMMER 2016
9
BUILDING TRUST
By Steve Sheppard, Brand Story
Building consumer trust in the egg
industry
Egg consumption in Australia is growing, eggs are considered healthier than ever before, a safe food to eat
and most people think that the eggs we consume are produced in Australia (although there is clearly some
uncertainty in this regard). So why does the egg industry need to build consumer trust?
There is sufficient consumer research
evidence derived from recent studies to
suggest that consumers (when probed) do not
completely trust egg farming system claims.
A range of factors underpin this mistrust and
today widespread scepticism exists relating to
industry practices and claims. Activist groups
are conspicuous and polarising. The ongoing
flight to ‘free range quality’ is driven by
perceived better humane treatment of hens,
supported by the belief among some that
they are, in turn, healthier for you and better
tasting. However this belief is not universal
and a big question remains for many consumers:
“How do we really know they are free range?”
Recruitment of participants covered three
key areas:
The majority of consumers consider their
general knowledge about egg farming to be
low and simply want clearer direction and
labeling to assist them in their choice of eggs
and to navigate the category.
The pragmatic vs idealistic
view of egg farming
Brand Story, a leading Sydney-based strategic
research company, was commissioned by
AECL to conduct two related qualitative
consumer research studies in the second
half of 2015, to explore in depth the key
issues of trust in the industry, egg labelling,
understanding of production systems, the
need for standards and how to best
communicate with consumers. The qualitative
research was based on quantitative research
conducted by Newspoll in 2015. The following
summarises the opportunities that exist for
the egg industry to build consumer trust and
embrace legislative change.
•
k ey attitudinal segments (based on the
Everett Rogers’ Diffusion of Innovation
Theory) including; Innovators, Early Adopters,
Early Majority and Late Majority together
with a mix of agreement levels in relation
to the humane treatment of farm animals;
•
buyers of the key farming systems;
•
main grocery buyers comprising a mix
of gender and ages.
Understanding consumers from
a range of perspectives
Most consumers understand and support
the pragmatic view of egg farming but few, if
any actually put themselves at the extremes
of either end (see Figure). There is
widespread understanding (across all
segments) of the need to feed a growing
population and why this necessitates
intensive farming, even if many consumers
don’t want to be reminded of it. The majority
want a degree of balance and therefore
position themselves to the left or right of the
centre depending upon their attitudes to hen
welfare and which egg production system
they most consume/favour.
Understanding of, and attitudes towards,
the main production systems
Cage eggs
Most understand this system to be a
space and cost efficient means to feed
the population with affordable protein:
“We’ve all got to live in this
world and chooks are down the
totem … it’s a factory process.”
However it is considered less than ideal from
a hen welfare point of view but justify it on
the basis of price. Being ‘fit for purpose’
also plays a role, such as for use in cooking
e.g. baking where taste is considered less
important. In addition, a key driver for
purchasing cage eggs is the belief that free
range isn’t really free range and therefore
the price is not justifiable:
“I’m not going to buy free
range when I don’t know
if there’s a standard.”
Free range
Consumers who choose free range do so
based on a range of beliefs, such as: the
hens are free to roam as they choose, they
are able to behave naturally and therefore
experience less stress, and as a result the
eggs are healthier and better tasting.
Methodology and sample
The studies comprised a combination of
standard focus groups and longer co-creation
groups in Sydney and Melbourne. The latter is
a form of collaborative creativity that allows
consumers to develop solutions with brands
and organisations, rather than simply evaluate
solutions. This approach helped participants
decide what was important to them.
10
Early/late majority
Early adopters
Pragmatic
IDEALISTIC
caged eggs
free range eggs
organic eggs
fed, which makes them less healthy and
therefore the eggs less tasty and nutritious.
Barn laid
This is the most confused of the three main
systems and seen by many as just marketing
spin that muddies the waters. One response
was:
along the following lines; ‘free range
means all hens are free to roam outdoors
as they please during daylight hours’.
•
tocking density: this needs education
s
and context to be properly understood.
The important point to note is that
stocking density is primarily about hen
welfare in the minds of consumers.
•
ntibiotics and hormones: as discussed
a
above, there’s a widespread belief
amongst free range purchasers that the
absence or reduction of these leads to
better tasting eggs and better nutrition.
This information needs to be available to
the minority who will want to read it. What
is fed to hens is primarily about consumer
rather than hen welfare needs:
“I tend not to buy them because
I don’t really know what they are.”
What do consumers want to
know that will help build trust?
Whether you’re an ‘early adopter’ who
believes that laying hens are not treated
humanely, or an ambivalent cage egg
purchaser, the need for facts and a free
range standard (at least) that works for
all (the consumer’s hip pocket, the hens
and the farmer’s business) is universal.
Egg consumers want a
standard for free range
However, most believe there is no regulated
standard which has perceived negative
implications for hen welfare and can raise
assorted questions about stocking density,
treatment of hens (what they are fed, how
they are raised, conditions of farms and more)
and even animal husbandry for the minority
that are ‘in the know’. It’s the lack of facts and
a regulated standard that has created a sense
of mistrust over time.
Most do not understand the concept of stocking
density especially in the context of a commercial
facility, because they have never experienced
one and know little about hen behaviour.
However, once educated on hen behaviour and
what constitutes a hectare, the concept of one
hen per square metre (10,000/ha) is considered
perfectly acceptable.
Consumers are more interested in what hens
are not fed, such as hormones and antibiotics,
because there is a widespread view or hope
(for some) that they shouldn’t be fed these if
they are free range. This desire is also based
on the belief that this is what cage hens are
All want a standard that has been developed
by the government in collaboration with
independent bodies that they can easily
understand and be comfortable with. All
research findings to date suggest that once
a standard has been put in place the majority
of consumers will simply look for on carton
messaging that the eggs they buy comply
with the standard and have been certified.
The minority will want to read more and this
information needs to be easily accessible,
easy to understand and unambiguous. In
contrast, cage egg buyers are far less
interested in a standard for cage eggs
(although many believe there should be one).
Once again this information should be
available for those who want it.
What should a free range
standard comprise of?
•
f reedom to roam: this is the core area,
driven by both hen welfare and a belief
that, if the hen is allowed to behave as a
hen should, then the eggs it produces will
taste better and be healthier. This is the
easiest area to communicate on-carton
and the optimal definition needs to convey
in simple, unambiguous terms something
“what is fed to a hen ultimately
goes in my stomach.”
Some key ways to build trust and
communicate trust-building information:
•
introduction of a free range standard:
first and foremost trust building will
commence with the announcement that a
government developed (in collaboration
with independent bodies such as the
RSPCA and scientists) free range
standard has been put in place that egg
producers must adhere to.
•
on carton: this is the most critical real
estate the industry has and this is where
consumers want to get their information
for ‘at a glance’ reassurance that the eggs
they buy comply.
•
a website: this accommodates those
wanting more information on key areas
relating to hen welfare, production
systems, stocking densities, husbandry,
quality assurance and more. It should be
factual, objective, comprehensive, easy to
understand and unambiguous.
•
ugmented reality (3D real life video):
A
providing information in this type of format
is easy to access via an app, this is likely
to be a simple and engaging way of seeing
hens and learning about their welfare and
the conditions in the different production
systems.
*Note: AECL intends to use the knowledge
gained from such research to guide a
campaign to build trust in the egg industry.
EGGSTRA! EGGSTRA! EGG INDUSTRY MATTERS SUMMER 2016
11
AECL INDUSTRY FORUM
RSPCA – working with industry to
improve animal welfare
The newly appointed Chair of
the RSPCA’s Board of Directors,
Gary Humphries, addressed the
AECL’s recent 22nd Industry
Forum in Hobart. Not unexpectedly
his address was followed by close
questioning from the audience.
This is an edited transcript of
Mr Humphries’ address.
I see outside in the foyer there a sign that
says “for us the chicken comes first” and the
answer to that question, “Which came first,
the chicken or the egg?”, pretty well describes
the perspective of the RSPCA as well.
First and foremost, we believe we have a
responsibility to the animals in our care,
whether they’re our companions or whether
they provide us with food. That’s a responsibility
to give them an environment that meets their
behavioural as well as their physical needs.
As one of Australia’s most trusted charities
and the nation’s leading animal welfare
organisation, RSPCA works tirelessly to
prevent animal cruelty and establish a culture
of continuous improvement for animals’
welfare at all levels: farm animals, companion
animals, animals used in research, animals
that work for us, animals in sport, entertainment,
and of course animals in the wild; and we do
this by taking a science-based approach to
this issue, raising awareness about the issues,
proposing solutions, and looking at
influencing behaviour of people who interact
with animals, and that’s pretty well all of us.
We’re well-known, of course, for working
with dogs and cats but it’s less well-known,
perhaps, that we’ve got a very strong record
of working with the livestock sector in
Australia to achieve improvements in farm
animal welfare. In doing this we recognise
the need to balance animal welfare with
commercial reality, to ensure a viable livestock
sector where farmers have the means to
properly care for their animals and the needs
of individual animals are met, while at the
same time providing the community with food
12
and fibre through a productive and profitable
livestock sector.
… animal welfare science is
defining and measuring what
is ‘a life worth living.’
This pragmatic approach to improving animal
welfare sees the RSPCA working with and
discussing current and future animal welfare
issues and solutions in a collaborative manner
with hundreds of individual farmers, PICA
organisations, animal research and farming
groups, and many companies and individuals
in the industry. We don’t always agree as a
result of those interchanges but, despite
those differences, I think we can point to
some very substantial improvements that have
been made in animal welfare in recent years
as a result of that dialogue and collaboration.
People come to the RSPCA and get involved
with it because they are passionate about the
welfare of animals but the policies that the
organisation advances into the public domain
are based in science. This approach, through
combining the knowledge and expertise
gained through monitoring overseas and
Australian leading practises, and engaging in
livestock industries and with governments,
ensures the RSPCA is thorough, accurate
and well-informed in its approach to improving
the welfare of animals.
The agenda for this was really set in the
1960s in Britain with the Brambell Committee,
which responded to a landmark book by
Ruth Harrison, ‘Animal Machines’, which
talked about the use and confinement of
animals on farms, and out of that grew an
agenda on animal welfare which has been
taken up in many other parts of the world.
Over the decades since then, research has
progressively reinforced that animal welfare
can vary on a continuum from very bad to very
good and this has fuelled an unprecedented
amount of discussion in the public domain
about animal welfare issues associated with
livestock production.
There is now, of course, increased demand for
animals to be treated in a way that recognises
that they have the capacity to suffer like any
of us. A growing group of consumers expects
that farm animals are not only provided with
adequate food, water and shelter, and
handled appropriately, but that they’re also
given the opportunity to have a life worth
living. And I want to come back to that phrase,
that concept of a life worth living. That
approach is one that goes simply beyond, of
course, simply preventing pain or suffering,
to one that focuses on providing positive
experiences to animals and giving them a
better quality of life, while ensuring that they
continue to provide benefits to humans.
While the animal welfare science is defining
and measuring what is a life worth living, as
well as the other end of the scale: a life not
worth living, a lot of farm infrastructure,
animal housing and husbandry practises are
designed only to ensure that livestock have
their basic survival needs met, for example
that they are provided with life-sustaining
resources of adequate food, water and
ventilation, and that this is done at the lowest
possible price. The current poultry code, plus
most of Australia’s other welfare codes and
standards, are concentrated on that end of
the spectrum, the sustaining of animals’
physical needs.
So what does make a life worth living for a
hen, in particular? Or for any animal, for that
matter? We can ask these sorts of questions.
What opportunities are provided for the
animal’s comfort, pleasure, confidence and
interest? What environmental choices will be
available that will encourage exploratory and
food acquisition activities that are rewarding?
How will the expression of normal behaviour
for that species be encouraged? What
provisions have been made to enable social
species to engage in bonding and bond
affirming activities and play behaviour?
We believe that the standards that result from
the review of the model code for poultry must
deliver the provision of basic resources for
survival and health, of course, as well as
flap their wings, and we should not be limited
to thinking this just means small flocks in
large outdoor ranges. Sustainable systems
of the future should take into account bird
welfare, be managed in an environmentally
responsible way, and make the farmer a good
living. Hen sheds which incorporate verandas
is an example of outside-the-box thinking that
satisfies these criteria.
providing for those positive experiences
for the animals we use for our sustainment.
While all hens deserve a life worth living, they
also deserve a good death. There is much
to be done to improve the handling and killing
of layer hens both at farm and at processing
plants.
When it comes to hens in cages, of course
the RSPCA has had a very long and
consistent view about the appropriateness
or inappropriateness of that practise. And I
think it’s true to say that the science today is
rather clearer about these matters than it
was when we last made a submission on the
development of the current code. Cages don’t
allow hens to have positive experiences or,
frankly, to have a life worth living. Cages don’t
allow hens to lay their eggs in a nest, to
stretch their wings, to scratch, to dust bathe,
to perch. Cages result in chronic frustration
of these normal behaviours as well as
constraints on bird movement that can
contribute to physical problems such as bone
weakness. Cages are focused on making
it easy for humans to raise large groups of
animals but of course that doesn’t equate
to the best option, the best outcome for
the hens themselves.
We acknowledge that biosecurity today is
a more prevalent concern than it was in the
past but, again, we don’t believe that that
should mean the housing of hens in cages.
It does mean more rigour in farm design and
practises, and ongoing investment in disease
prevention research and development, and
then the application of that research into
farming situations so that that research can
be applied and used.
We know that some of you have cages that
can be modified to be furnished, although we
understand that there are no egg producers
at the moment in Australia that have added
these elements to their cages to date. The
science also tells us that the way in which
furnished cages are being used in Europe
does not properly cater for the full range of
hens’ needs either. Even though furnished
cages are bigger than their predecessors,
they are often stocked at densities that mean
that other birds have difficulty moving freely
and away from each other. This can be
exacerbated by the position of the perches.
Available headroom is decreased when birds
are perching. There are no facilities for dust
bathing. The scratching area is inadequate in
terms of size and material used. And finally
the nesting area, although designed to be
discreet and offer privacy, is used as a
thoroughfare. As with barren cages, it is still
likely to be difficult to inspect birds at the
bottom and the top tiers of the furnished cage
facility. From an animal welfare perspective,
a cage is still a cage, and I think consumers
would take that view as well.
The RSPCA supports housing systems that
protect welfare of individual birds and in
which hens can perch, roost, dust bathe,
forage and lay their eggs in a nest. Stocking
density needs to be such that hens can
properly stand, walk freely and stretch and
We know that there’s a variety of ways
of meeting these criteria. There’s no one
set solution or answer. For hens to have a
life worth living, we believe the minimum
standards system, the minimum housing
system should be one where there will be an
indoor cage-free barn system that is either
floor-based or a single or multi-tier aviary.
It will have densities less than that allowed
today. The housing will require perching
and substrates that encourage scratching
and dust bathing behaviours, and there will
be sufficient nest boxes for all hens to lay
their eggs.
At the other end of the continuum we see
eggs that are sold as free range to come from
outdoor systems that are defined holistically,
with a focus on the internal shed conditions
and the quality of the range, not just the
number of hens on the range. In our recent
submission to the government on the free
range information standard we recommend
that eggs labelled as having been sourced in
the free range system have provided hens
with an environment that includes: one nest
box for every 120 hens, perching, things for
hens to do such as objects for pecking, an
indoor stocking density of no more than nine
birds per square metre; outdoors: easy access
to the range, shade, palatable vegetation, a
stocking density on the range of 1,500 birds
per hectare or 2,500 if the land can be
rotated. Induced moulting is not allowed and
beak trimming, if it must occur, happens
consistently using infrared trimming at the
hatchery.
If free range were defined like that, it
potentially creates a new category that could
include many of the current free range
production systems that are operating at
higher densities on the range.
continued next page
EGGSTRA! EGGSTRA! EGG INDUSTRY MATTERS SUMMER 2016
13
From previous page
We urge the egg industry to
move quickly and proactively to
name this category and define
it, so minimum requirements
will be consistent across all
users and marketed to
consumers.
While a very small part of the current market
and not a term that’s well-understood by
consumers, the RSPCA sees great opportunity
for more well-managed barn systems that
cater for hens’ needs and deliver a cage-free
egg aimed at a price sensitive consumer.
We know that new facilities need to be
built and existing cage facilities retrofitted,
and as this happens you need to do this in
an environment of certainty, both legislative
certainty and some understanding of where
consumer demand is heading. There’s no
doubt that consumer demand for cage-free
eggs is on the rise. With increasing
awareness that cages prevent hens doing
the things hens need to do, this trend will
continue. The challenge for everybody here
is to deliver this life worth living for the
animals you raise at price points that various
segments of consumers are prepared to pay.
The numbers of consumers that are focussed
on supply chain ethics is on the rise. These
consumers seek out labels demonstrating
product integrity. Add to this group the home
chefs keen on cooking restaurant-quality food
that are focussing on higher welfare production
practises to get better products on their
plates and we can see where significant
parts of the market are heading. And of
course big and small retailers, and specialist
shops and brands are responding very
strongly to that impulse.
Retail eggs, of course, are only half of the
story. To get all hens out of cages, we’re
shifting our focus to the other major egg
users, to the McDonald’s, the Subways, the
Simplots of this world, to help them make
the switch from cage to cage-free eggs in a
planned way. We’re also raising awareness for
those consumers who buy cage-free carton
eggs but then go to cafés and restaurants
and unintentionally eat eggs which are
delivered from hens in cages.
14
Choose Wisely is one of the important
initiatives of the RSPCA that makes it easy
for consumers to find cafés and restaurants
that put humane food on the menu.
Choosewisely.org.au also provides an avenue
for businesses that are using cage-free eggs,
and higher-welfare chicken and pork, to shout
about it to their customers. The coming few
years will see us using our supporters base to
boost consumer demand for cage-free eggs
in this food service and food manufacturing
sector. This will contribute to business
confidence and certainty so that all of you in
this room can make investments into
production and housing systems as well as
ongoing research and development that will
indeed give hens that life worth living.
Most of you will be aware that the RSPCA
also operates the Approved Farming scheme
that provides producers and consumers with
a product they can be confident comes from
farms that meet the RSPCA’s animal welfare
standards. The Approved Farming scheme
standards convert animal welfare science to
practise in a commercial setting. We recognise
that, in order to meet consumer demand,
animal production occurs at a large scale.
But we also believe that this can be done with
good animal welfare in mind.
The standards are voluntary and they go
beyond what’s required in the law. The goal
of this scheme is to produce as many farm
animals living with those higher standards as
possible and I’m very pleased to report that
half a billion, that’s right, 500 million animals
in this country have now been raised to
RSPCA Approved scheme standards. Last
year alone the scheme delivered a better
life and better welfare for 312 million meat
chickens, layer hens and turkeys, a better life
that could have been achieved if the minimum
legislative standards had been complied with.
And I want to take the opportunity today to
congratulate and thank every primary producer
that has contributed to that fantastic outcome.
We’re confident that the coming years will
continue to see growth in consumer demand
for eggs meeting RSPCA Approved Farming
scheme standards and we’re keen to talk to
any of you in this room and beyond who are
interested in joining the scheme. We know
that consumers who understand the benefits
of higher welfare production systems also
have a higher willingness to pay more for
those products, and paying a bit more often
means real difference in the life of the hen,
or the chick, or the turkey.
Sometimes price wars break out and
sometimes that appears to give an advantage
to the lowest cost producers, the ones who
produce at a discount to the welfare of the
animals that they get their products from,
but as an economist said recently, “Let
supermarkets promote tea bags rather than
let animals be the victims of price wars.”
This change in climate where consumers and
others are becoming more interested in how
our food is raise also provides an opportunity
for industry to be proactive and engage with
the Australian community by increasing
openness of farming operations. Openness
can help inform and educate the public about
different farming practises. Building trust
between farmers and the general public can
be created, for example, by allowing people to
visit real farming operations through a virtual
tour. Such initiatives show you are proud of
what you do and you have nothing to hide.
It may even provide companies with a point
of differentiation in marketing and quality
assurance.
Some in the poultry industry, in the past at
least, have perceived community expectations
to be an unfair intrusion. But it’s no longer,
I think, a viable position to view community
concerns about animal welfare as part of the
food chain as simply a matter of city folk
ignorance. Taking into account the concerns
of your customers is a good recipe for
long-term success. We don’t always have to
agree with the nature of such concerns but
ignoring them is not an option. On the other
hand, those who see animal welfare as an
opportunity to be embraced and those who
invest in improving animal standards within
their operations will be well-placed to
capitalise on consumer trends occurring
here in Australia and overseas.
For the animals you raise and the consumers
of tomorrow we certainly hope that you do
take the opportunity that these new
developments present and we look forward
very much to being part of the journey with
you. We stand ready and willing to cooperate
closely with this industry to get the kind of
outcomes that certainly consumers in this
country increasingly have come to expect.
MARKETING
By Sophie Moll, Pulse Communications
World Egg Day 2015
Engaging media, consumers and
influencers in the ‘Unbeatable Eggs’ story
By making an impact on consumers on World Egg Day 2015, the objective was to raise awareness of the
health benefits of eggs, and to help increase the per capita egg consumption from 217 per year to 240.
To do this, we aimed to bring the existing Unbeatable Egg campaign to life with a bold and impactful idea.
The concept needed to gain nationwide
coverage, rather than be solely Sydneycentric, and needed relevance in an otherwise
staged news cycle. In addition, the campaign
had to generate social media engagement to
further spread awareness, encourage
conversations and ultimately drive consumers
to consume 33 more eggs each year.
It was important to highlight the benefits
of eating eggs through consumer public
relations. Whilst advertising can tell and
inform people that eggs are indeed
unbeatable, PR can credibly show and prove
the health benefits of eggs, thereby
reaffirming the facts and busting the many
myths surrounding eggs.
We needed to tell the story in a way that
reflected the simplicity, directness and natural
purity of eggs. This led to the launch of our
campaign platform, the ‘All New Unbeatable
Egg’ - so through our communications, key
media, influencers and consumers would
understand that the egg truly is unbeatable,
as it has always been.
We reviewed a 30-day snapshot of social
conversations about eggs in Australia.
Overwhelmingly, Australians love eggs with
lda Pier
the famous St Ki
World Egg Day at
ere”.
“th
re
we
s
oji
gm
in Melbourne - Eg
16
72% of the posts positive toward eggs –
often citing them as a tried and true favourite.
More than most foods, eggs are highly
photogenic. Nearly 25% of all egg mentions
contained a photo - from people dining out or
cooking at home.
Eggs are a favourite even outside of
breakfast. There were 750+ posts from
people talking about having eggs for lunch
or dinner - or as a snack. Eggs have been
mentioned as having a wide array of powers
and benefits.
Ultimately, we had an opportunity to tap into
Australians’ love of the egg, and through
content celebrate all of the incredible and
surprising benefits.
breakfast. The following outlines the PR,
social media and Healthcare Practitioner
(HCP) engagement strategy for amplifying
World Egg Day, 9 October 2015, and beyond.
Execution
There were three key phases to execute the
World Egg Day activation:
1. Teaser moment
In the lead-up to World Egg Day, and timed to
coincide with the ATL (above the line)
campaign going live, we launched a teaser
campaign to drive buzz and excitement for the
arrival of the New Unbeatable Egg.
•
edia strategy: we created an image of
M
an egg with an almost halo effect stating
that an All New Unbeatable Egg was
being revealed. The image was shared as
an invitation with key media, influencers
and bloggers to generate excitement and
informed them that something exciting is
set to be announced by AECL.
•
ocial media strategy: the image was
S
also shared via our social media platforms
two days before the launch of World Egg
Day on 7 October. Doing so inspired
Activation
Whilst the business objective was to
encourage Australians to eat one more egg
per week, the communication objectives
included driving coverage and conversations
about eggs, while highlighting positive
messaging around the health benefits,
convenience and versatility of eggs. To do this
strategically, our approach was to illustrate
how eggs are unbeatable, specifically for
Eggmojis at iconic Bondi Beach
on World Egg Day.
conversations and generated buzz for the
All New Unbeatable Egg, alluding to the
activity and what was to come.
•
2. Egg-mojis take over Australia
On World Egg Day, 9 October, we had
‘egg-mojis’ surprise and delight people in five
Australian capital cities. The egg-mojis are a
series of plastic chicken eggs, decorated and
designed with different emoticons to create
egg-mojis showing different happy, enjoyable
emotions. There were twelve different
designs and each of these eggs were able to
be opened (in the middle) to reveal a simple
egg recipe.
The egg-mojis were distributed nationwide
around key locations in major cities on the
morning of World Egg Day. In addition to this,
media were gifted a carton of egg-mojis at
the media event and we also sent them to
Info-Med, direct to patient communication
reaching doctors and patients in general
practice waiting rooms across metropolitan,
regional, rural and remote Australia to further
build relationships.
•
Media strategy: we took imagery of the
placement of eggs across the county and
sold them into media under embargo on
October 8 to ensure coverage landed on
the day. We also partnered with Food &
Nutrition Australia to ensure we had
relevant research to prove the benefits
of eating eggs for breakfast, and add
newsworthiness to the day’s activity.
Campaign ambassador, dietitian and GP
Susie Burrell, partnered with us to share
these research findings with target media
in the lead-up to World Egg Day. Susie
recorded radio grabs that were then
distributed to metro and regional stations
on World Egg Day.
Social strategy: on the morning of the
launch we leveraged Twitter and
Instagram to encourage people to upload
photos of the egg-mojis they’d found in
key places. To encourage engagement,
we re-tweeted and re-shared images from
individuals, but also had pre-shot content
to share with people to encourage them
to look out for our egg-mojis.
Key messaging
Eggs are Unbeatable – for breakfast:
•
in honour of World Egg Day, Australians
across the country have been given a
breakfast surprise to launch the All New
Unbeatable Egg;
•
hat is the All New Unbeatable Egg?
w
Well, it’s the same as it’s always been.
But we’re encouraging people to look at
it differently as its unbeatable nutrition
and versatility shouldn’t be overlooked;
•
t o remind people just how unbeatable
eggs really are, thousands of egg-mojis
have popped up in to surprise people in
key locations: each egg-moji has a new
and unique breakfast recipe inside to
inspire Aussies and to encourage them to
make eggs a part of their daily breakfast
routine.
3. Media briefings
On World Egg Day we hosted a media
breakfast on introducing key media to the
All New Unbeatable Egg. Upon arrival at the
breakfast, the All New Unbeatable Egg was
revealed and our ambassador, dietitian and
GP, Susie Burrell, explained that the egg is
just the same as it’s always been – perfectly
unbeatable, especially for breakfast. The
event location was styled to showcase all
varieties of the egg-mojis, with breakfast
recipe inspiration.
•
•
Media strategy: following the event, all
recipes were proactively pitched to media
to ensure a steady drumbeat of coverage
was generated. The research findings
were also pitched to target media to gain
further coverage.
Social strategy: all attendees were
encouraged to engage with our social
hashtags and capture their own content
from the media breakfast. Each
ambassador also created content and
copy for social sharing on their own
channels.
Results
Traditional media:
•
53 pieces of coverage in total;
•
29 online clips and 24 broadcast clips.
Social chatter:
•
ore than 51 posts across Twitter and
m
Instagram;
•
a reach of 269,000 across these
channels.
Engagement:
•
eo-targeted posts across Australia with
g
the local Egg-moji photos;
•
reach of more than 250,000 in two hours.
Eggmojis at
the Opera
House
EGGSTRA! EGGSTRA! EGG INDUSTRY MATTERS SUMMER 2016
17
RECIPE FOR AN ‘UNBEATABLE’ EGG BREAKFAST
Fun brekky eggs in toast
Serves: 2
Preparation time: 5 minutes. Cooking 10 minutes.
Ti p : Get
the k
i ds
i n vo l
v ed b
y
us i n g
the i r
favo
u r ite
cook
cutte
ie
r shapes
Ingredients
Method
2 thick slices wholemeal bread
Place bread onto a board. Lightly spread
both sides with butter or margarine.
Using a cookie cutter, cut a fun shape out
of the centre of each slice of bread.
butter or margarine, for spreading
2 tsp olive oil
2 eggs, at room temperature
¼ cup finely grated reduced fat tasty
cheese
Heat oil in a large non-stick frying pan.
Add bread and cut-out shapes. Cook for
2-3 minutes until golden. Turn bread and
crack an egg into the centre of each slice.
Cook for 3-4 minutes until egg yolk is
almost set. Sprinkle with cheese and heat
until just melting.
Serve each with matching cut-out shapes.
18
The best eggy French toast with berries
Serves: 4
Preparation time: 15 minutes. Cooking time: 10 minutes.
P e r fect
for
M othe
r
othe ’s Day o r
r spec
b r eakfast i al
bed spec - i n i al
morn
ings .
Ingredients
Method
4 large eggs, at room temperature
Preheat oven to 120˚C/100˚C fan-forced.
Whisk eggs, milk, sugar and vanilla in a
medium shallow dish.
¾ cup reduced fat milk
¼ cup caster sugar
½ tsp vanilla extract
butter, for greasing pan
6–8 slices day-old thick white bread
Strawberries and blueberries, to serve
Icing sugar, for dusting
Place French toast onto serving plates.
Top with strawberries and blueberries,
lightly dust with icing sugar and serve.
Grease a large non-stick frying pan
with butter and melt over medium heat.
Dip 2 bread slices into egg mixture for
about 15-20 seconds on each side.
Add to pan and cook for 2-3 minutes
on each side until light golden brown.
Transfer to a tray and keep warm in the
oven. Repeat with extra butter, remaining
bread and egg mixture.
EGGSTRA! EGGSTRA! EGG INDUSTRY MATTERS SUMMER 2016
19
EGG ENTERPRISE
By John Fitzsimmons
Oddball: A dog’s tale with an eggy
flavour. A profile of free range egg
farmer Swampy Marsh.
An Australian movie called Oddball recently did the rounds and while the title nominally refers to the canine
star - a Maremma dog of that stage name - it could also be an allusion to the human ‘character’ who
anchors the reality-inspired plot. After all, egg farmer Swampy (previously Allan) Marsh has been called
many things, “different”, “controversial” even “seriously weird” among them.
As a boy growing up around Springvale in
Melbourne’s south eastern sandbelt in the
1950s, Allan* Marsh got his first hens when
he was just 9 and has “been making money
out of ‘em” since he was 10. He was selling
layers for 37 shillings a pair – about a
quarter of his dad’s weekly wage as a
welder at that time.
While he started (“survived”) Technical
School he left early to work in the, then,
substantial surrounding poultry industry.
He reels off many famous industry names
from that time and place who he worked for
or around - Bill Wandless, Tommy Scott,
Paul Nemet, Bob Fallon, Jack Musgrove
and their ilk. He experienced, learned and
absorbed his extensive practical knowledge
of poultry. He started doing general farm
duties and ultimately managed hatcheries
and (Golden Poultry’s) Ealing Park Turkeys
at Dromana (“the sheds are still there”)
before leasing his own farms to produce
meat birds at Christmas Hills and Yarrambat
on Melbourne’s north east fringe. When
hen quotas came in he seriously considered
producing duck eggs before the plan was
dropped.
He later made money out of motor sport,
specialising in building seats for racing and
rally cars, and even boasts a Peter Brock
Holden in his collection.
Over the last couple of decades he has
adapted his extensive poultry knowledge to
supply the organic free range egg market
niche from 70 hectares of leased farmland
outside Warrnambool on Victoria’s west
coast.
20
Swampy’s Organic Farm has run up to
25,000 birds but currently has about
10,000, a reduction due to Swampy’s
recent ill health. The birds are rotated
around the block’s paddocks, and housed
at night in moveable shelters fitted with
nest boxes. Older-style heavier shelters are
currently being replaced with more lightly
constructed systems utilising poly igloos.
Low cost housing is important for this
enterprise, both from a business model and
sustainability viewpoint. Low costs allow the
enterprise to ‘gear up’ quickly and cheaply
to meet demand, while minimal use of
sustainable materials reduces the
environmental footprint. For example, one
potential market avenue is seeking up to
20,000 dozen eggs per week, however
that would require significant evidence of
commitment to purchase and significant
co-investment that has not been forthcoming.
Day old chicks of an ISA Brown ‘free range’
selection are introduced to the range and
provided with housing/shelter which is lifted
slightly above ground, allowing the chicks to
come and go (much like a broody hen) while
preventing the intrusion of older birds or
larger animals for the first three weeks or so.
As the chicks grow, the structure is dropped
and the doors opened to provide conventional
access. Swampy says his hens naturally
access range during the day and seek
secure shelter at night. About 3000 day-old
chicks are housed in each unit, a density
which is reduced to 2500 at point of lay and
ultimately as low as 1500. Hens stay in
production longer than most commercial
operations: “if they lay they stay”, Swampy says.
“By the time they’ve laid for 3 seasons I
’ve made a lot of money out of those birds.
I allow for natural attrition - culling birds is
gut wrenching.”
used as moveable plant beds growing
greenpick; they are intermittently moved on
to the range giving the birds greenpick and
variety, and then removed to regenerate.
About 5% of the flock are roosters because,
as Swampy has observed, “it makes the flock
calmer”.
From time to time, if the birds appear
stressed, they might also be given kefir –
a probiotic cultured milk drink a little like
yoghurt. Kefir is made by fermenting milk
(goat, cow or sheep) with kefir grains and is
said to be rich in both enzymes and beneficial
bacteria. This beverage is made with the
kefir culture or ‘grain’ comprised of lactic acid
bacteria, yeasts, and polysaccharides. Being
in the midst of a major dairying area means
the bulk raw ingredient is readily available.
Swampy suggests that the ISA Brown is not
so good in cage production systems but is
“outgoing and confident” in free range.
The flock generally has a “free choice”
feeding program based on an early research
paper from University of New England. The
birds are given wheat late each day to about
30 grams/bird/day, and access to lucerne or
meat meal and shell grit. Tallow might be
provided in winter, while there is some
experimentation with adding cinnamon and
oregano oil to build disease immunity.
Swampy uses what he calls the “pallet
system”. Stacks of old transport pallets are
It’s simply about lowering the cost of feed
and improving the birds’ digestion, according
to Swampy. And the hen is the only farm
animal you can take this approach with – not
ducks or turkeys or pigs, he says.
The only vaccinations given are to day-old
chicks for IB and Marek’s Disease; this is
permissible under organic protocols.
Protecting the flock
Key to protecting the flock are Swampy’s
Maremma dogs, one of which was the star
of the Oddball movie. In the movie, based on
true local events, foxes and dogs had
discovered a tasty and plentiful food source
in the fairy penguins** that had long nested
on Middle Island barely a punt kick off the
Warrnambool shore at low tide. Swampy
suggested the council, wildlife and parks
bureaucracies could use Maremma dogs
to protect the penguins from predators but
the strict “no dogs in parks and nature
preserves” philosophy over-ruled the
suggestion. However when predation took
numbers down almost into single figures,
continued next page
EGGSTRA! EGGSTRA! EGG INDUSTRY MATTERS SUMMER 2016
21
From previous page
threatening the whole colony’s existence,
the idea was trialled using one of Swampy’s
dogs – ‘Oddball’ (from Swampy’s first litter
of Maremmas). It worked! To the authorities’
surprise the Maremmas accepted and protected
the penguins as part of “their” territory but
provided a 100% deterrent to fox predation.
As Swampy commented, “they had a ‘no dogs’
sign but the foxes couldn’t read” and “the
penguins were just like chooks in dinner suits”.
The Warrnambool Council’s own Maremmas
(Eudy and Tula) are now permanently stationed
and rotated on Middle Island and the fairy
penguin colony is once again safe and thriving.
“We would be out of business in a week
without the Maremmas,” Swampy states.
He has now been using the dogs for some
18 years. “You do get attached to them,” he
said. “But they’re like cats – you don’t own
a Maremma, a Maremma owns you.”
Wherever the hens are rotated there are
three of Swampy’s Maremmas guarding them
(Max, Chucky and Lucca), usually with one
roving freely and the other two chained, to
preserve harmony among the dogs. In any
pack of Maremmas the lead dog does most
of the work, assisted by the others. These
characteristics and social structures have to
be recognised if the dogs are to realise their
full usefulness. Swampy has two other dogs
(Oddball and Topsy) - the backup team that
can also be brought or rotated in if needed.
The risk of snakebite is the only real threat
to the Maremmas; “it hasn’t happened yet
but it’s always a possibility”.
Of the flock’s possible predators, the
Maremmas effectively stop losses to foxes
(“two and four legged”) and feral cats; feral
dogs are not a problem in this rural area.
The very small numbers of hens taken by
kites or eagles are best accepted. While
crows can be an issue, it is illegal to kill or
trap them; Swampy has found that retrieving
roadkill crow carcasses (legally) and hanging
22
them up around the range has been highly
effective.
However his practice of leaving some flock
mortalities in situ to monitor predation and the
effectiveness of his dogs has proved locally
contentious.
Swampy Marsh can foresee a time when
much of the remaining peri-urban egg
industry will have to re-locate and follow him
to rural broadacre areas. Land values alone
will be a big influence – $2000/hectare for
land^ significantly improves viability. Lower
feed costs are another consideration – he
estimates 30% of the birds’ feed is sourced
off the range and the need for protein
supplements is halved in spring with the
flush of new pasture growth.
“If you lease a paddock for $1000 per month
you can feed a lot of chickens off that.”
While he has had to pay up to $800/tonne
for organic wheat ex-Queensland, and still
just managed a profit, the price is now
$300–$400/tonne – “we can make good
money on that”. He just has to arrange
supplies a week ahead.
He is also an advocate for integrating free
range egg production with the surrounding
dairying and grazing properties. Swampy says
having hens integrated into a dairy or cattle
farm’s paddock rotation can significantly
reduce the need by the farmer to buy in
artificial fertilisers to boost pasture growth.
Sales and marketing
While industry definitions are still being
debated, there is virtually no argument that
Swampy’s Organic Farm falls into a ‘free
range’ category. In selling ‘organic free range’
eggs he is “developing the next layer of egg
quality, flavour and price”. He enjoys a
committed customer base and about 70% of
his eggs are sold through specialty health
food and organic shops. The balance are sold
through a Melbourne distributor, farmers’
markets, some big fruit and vegetable shops
with a large organic food clientele, and a
major greengrocer and fresh food specialist
in Warrnambool.
As a business principle Swampy urges all
egg producers to think outside the square
and think about where the future is headed.
Ultimately he believes the consumers’
perception is the only thing that matters.
Export potential
Personal and family contacts have led
Swampy Marsh to consider the export market.
As many other food producers have found,
the South East Asian market in particular
will pay super premiums for super premium
produce. This is allied to the rapidly rising
preference for the quality and food safety
features of Australian-produced food driven
by dairy products and especially baby formula.
Retail prices for Australian organic eggs have
seen $20/dozen realised in some markets
but in this category especially, quality and
integrity cannot be compromised. Consistent,
reliable and trusted supply chains have to be
built. The volumes may currently be small but
the Asian market is significant and growing.
* Allan Marsh changed his name to Swampy
Marsh by Deed Poll.
** E
udyptula minor is the smallest species of
penguin. In Australia, they were long called
Fairy penguins with more recent efforts
made to re-name them Little penguins
(ostensibly for political correctness). In New
Zealand they are commonly known as Little
blue penguins or Blue penguins and are
also known by the Máori name Korora.
^ The Victorian Farmland Value Index,
calculated by Rural Finance, lists values
ranging from $1200 to $10,000+ per
hectare, depending on local government
area (location).
BIOSECURITY
AECL launches biosecurity manual
for egg farmers
The Australian Egg Corporation Limited (AECL) launched a comprehensive new biosecurity manual to help
egg farmers protect their hens from serious diseases, such as avian influenza, at the 22nd AECL Industry
Forum held in Hobart in November 2015.
AECL Managing Director James Kellaway said the release of the
National Farm Biosecurity Technical Manual for Egg Production
demonstrated that the Australian egg industry, in conjunction with
Animal Health Australia, is helping farmers proactively manage the
risk of infectious diseases on egg farms.
“It is critical AECL provide farmers with the service of creating
such manuals to help ensure that serious avian influenza outbreaks,
like the recent US outbreak that infected more than 40 million hens,
do not occur here,” Mr Kellaway said.
“AECL is proud to have worked with Animal Health Australia and
one of Australia’s leading poultry veterinarians, Dr Peter Scott,
in developing this responsible and comprehensive approach to
biosecurity risk management,” Mr Kellaway said.
Dr Peter Scott, who launched the manual at the 22nd AECL Industry
Forum in Hobart, said it encompassed all aspects of egg farming
including the transport and movement of eggs and egg products to
other farms, grading and processing establishments.
The manual was created as a result of AECL’s commitment to
government and industry to help reduce the risk of entry and spread
of Emergency Animal Diseases (EAD).
The National Farm Biosecurity Technical Manual for Egg Production can
also be downloaded from the AECL website: https://www.aecl.org/
assets/www.aecl.org/outputs/
For more information and additional tips about on-farm biosecurity
for commercial egg production, visit the Farm Biosecurity Program’s
egg industry page: www.farmbiosecurity.com.au/industry/eggs.
Right: Front cover of the
Farm Biosecurity Manual.
Below: Veterinarian Dr
Peter Scott collaborated
with AECL on the National
Farm Biosecurity Technical
Manual for Egg Production.
National Farm Bi
osecurity
Technical Manua
l for
Egg Production
April 2015
“The release of this manual and the adoption of its best practices
on-farm demonstrate our industry’s serious, on-going commitment to
preventing the introduction and spread of infectious diseases which
impact flocks or have public health significance,” Dr Scott said.
The new manual complements the Code of Practice for Biosecurity
in the Egg Industry Second Edition. It is already being used by layer
hen farmers across Australia to assess risk and provide measures
to control the incursion of not only emergency animal diseases
such as avian influenza but also those endemic diseases that affect
productivity, performance and in some cases organisms of food
safety significance.
“As a responsible industry it is essential that a risk assessment be
conducted for each enterprise to establish what level of risk exists
in each phase of its operations and to identify and implement control
measures appropriate to these levels of risk,” he said.
“Individual egg farmers are able to incorporate these minimum
standards on-farm and ensure compliance via an auditable checklist
also included in the manual,” he said.
Biosecurity and quarantine are integral parts of any successful poultry
production system. Biosecurity refers to those measures taken to
prevent or control the introduction and spread of infectious agents to a
flock. Such infectious agents, whether they cause clinical or subclinical
disease, significantly affect hen health and welfare, and reduce the
productivity, profitability and long-term financial viability of a poultry
operation.
EGGSTRA! EGGSTRA! EGG INDUSTRY MATTERS SUMMER 2016
23
RESEARCHER PROFILE
By John Fitzsimmons
Salmonella research:
Focus at a new pace
A number of food borne illness outbreaks have implicated eggs as the source of Salmonella contamination
over recent years. The egg industry can therefore expect an increased focus by food safety regulators making
AECL’s current Food Safety and Human Nutrition program including the Salmonella Initiative highly important.
Dr Raymond Chia was recently appointed as AECL’s R&D Project Manager for this work.
For many delegates to the 22nd AECL Industry Forum in Hobart it
was their first visit to the southern capital but for Dr Raymond Chia it
was a return to an important milestone in his career – the place where
he was awarded his PhD from the University of Tasmania. It was a long
way from where his life and career started.
it was quite daunting”. After the 24 hour intensity of Singapore
Brisbane was very different. The next morning he made human contact
and began the studies at UQ that would result in his Masters in Food
Studies. Raymond still recalls this time as, ultimately, the greatest time
he had studying.
Raymond was born in Malaysia but grew up and was educated in
Singapore. However his interest was in science rather than in his
family’s haberdashery business so he ultimately graduated with a
Science Degree from the National University of Singapore, majoring in
microbiology. His working career began in Singapore working in water
microbiology at a water testing laboratory.
Following UQ Raymond began the food microbiology chapter of his
career, joining Inghams and working in the slaughter house at Murarrie
for six months before being promoted to Senior QA Officer at the
Cleveland plant. All up he spent two years with the Inghams
organisation. Later in this period Raymond realised he wanted to do
more research. His supervisor and UQ lecturer offered him some
research work on his projects at a CSIRO division (previously Food
Science Australia); this he did three days a week before starting his
‘real job’ later in the day at Inghams. After several months the
suggestion was made that Raymond could apply for a PhD scholarship
at the University of Tasmania’s Centre of Excellence for Food Safety.
Raymond, of course, said “why not?”. It took a year before he was
awarded his scholarship at which point he left Inghams for three years
of full time study in Brisbane.
After working ‘in water’ for two years he sought a change and followed
up a suggestion and became curious about food. He could have
studied further in the UK with a mid-year start but opted for a New
Year start in Australia; he was offered the choice of courses in Sydney
and Brisbane - University of Queensland (UQ) won out, mainly because
that option was more affordable - and it was a warmer climate.
He still recalls the “culture shock” of arriving one evening in Brisbane
to commence studies – “it was two hours time difference - it was 9pm
in Singapore, 11pm in Brisbane but there was no traffic, no one around,
Image – Peter Bedwell
Dr
Raymond
Chia
24
“I shouldn’t describe it as study because I
treated it as a job - every day going to work and
discovering something new. I was extremely
proud when my first paper was published –
it kept me going. It was the best time for me,”
Raymond recalled.
His PhD thesis subject was on the physicochemical properties of
Salmonella – what would prompt Salmonella to attach to different
surfaces. At the end of his three-year scholarship tenure Raymond had
one outstanding project to complete, which was unfunded, so he “had
to go out and get a new job”. This led him to a position with OSI
International, a supplier of chicken products to the McDonalds chain,
and from there to Quality Assurance Manager for Comgroup Supplies
providing beef products to Hungry Jack’s. Not having a lot of previous
experience with beef products Raymond said this role challenged him
to reach another level in food safety management, making some
changes to the company’s food safety systems and structures
including moving towards a ‘paperless’ system.
After five years with Comgroup Supplies he moved to AECL working
on the Salmonella Initiative reporting to RD&E Program Manager Jojo
Jackson. Of the four key projects under the Salmonella Initiative’s
banner, the first Through-Chain Salmonella Risk Identification report,
was completed by his predecessor Dr Kylie Hewson, and underwent
peer review, Raymond is now making the necessary corrections.
He is now working on development of the National First Incidence
Response Plan for Salmonella and the Salmonella Enteritidis
Monitoring & Accreditation Program with funding from the Federal
Department of Agriculture and with veterinarian Dr Peter Scott
and the NSW DPI. The fourth project under the Initiative’s banner,
the Culinary Uses of Eggs has been completed.
His work involves a lot of meetings with stakeholders and regulators,
and latterly is largely a matter of education.
“It is no good having all this information if people don’t have it and use
it,” he said.
A lot of laboratory work is commissioned or done through projects or
joint ventures with the likes of Adelaide University, Melbourne
University, or other sites and institutions to be announced over the
coming months.
Joining the egg industry has been a steep learning curve for Raymond,
however he believes the industry has great potential to move forward.
“Using the Salmonella Initiative as an example,
Australia is in a unique position – we haven’t
seen the same (disease) strains as overseas –
we can still take a proactive approach.”
Raymond has an infectious love of science “especially when it comes
to biology” (versus physics and chemistry). He is fascinated by
microbiology, highlighting that “there might be a perception that it is
just about bacteria but at university level you also study virus, algae,
parasites - and you can do environmental microbiology, clinical
microbiology, and food technology - and the food microbiology ranges
across a whole lot of everyday things from bread going mouldy, to the
yoghurt you eat to the beer or wine that you drink.”
His enthusiasm for his chosen professional field extends to his new
lifestyle in Brisbane. He loves the relatively light traffic, inviting friends
over for a BBQ, and not having to queue or fight for a seat at the
movies - “you could never do that in Singapore, you’d have to book in
advance”. Out of hours he finds gardening therapeutic, loving the
tropical colours and is proud of his success growing passionfruit,
pawpaw and dragonfruit.
For Raymond from Malaysia to Dr Chia in Brisbane, via the water,
chicken meat, beef and egg industries, the journey has been long and
varied but rarely dull. As he also points out, microbiology is not just
about peering down a microscope but a whole lot of new worlds to
explore.
EGGSTRA! EGGSTRA! EGG INDUSTRY MATTERS SUMMER 2016
25
EGG FARMERS OF AUSTRALIA (EFA)
Executive Summary of the EFA submission to Treasury
EFA makes submission on
free range label standard
Egg Farmers of Australia (EFA) has welcomed the
opportunity to provide a submission to the
Treasury in relation to the free range eggs
labelling standard.
Tested against the criteria for good regulation, this proposed
standard has the potential to deliver significant net benefits in a
manner which the options set out in the Regulatory Impact
Statement Consultation Paper (RIS) do not. In particular, the EFA
proposed standard:
EFA strongly supports the free range egg labelling standard
process and considers that greater clarity in the definition of free
range eggs has the potential to deliver significant net benefits for
consumers and the industry.
•
is responsive to an identifiable failure of regulation in the form
of an inappropriate definition being imposed as a consequence
of consumer protection regulation,
•
is confined to the relevant problem and would not regulate the
market more broadly or traverse into related issues of animal
welfare regulation,
•
ill be effective in addressing the problem by bringing clarity to
w
the definition of free range eggs,
•
is based on and is consistent with consumer expectations and
current industry practice,
•
is capable of being complied with by free range egg producers
and would not disrupt the supply of free range eggs,
•
is capable of being monitored and enforced by regulators,
•
is inclusive in that it sets a minimum standard and will not
distort competition by excluding some suppliers from the
supply of free range eggs, and
•
ould have no impact on innovation or the ability of producers
w
that operate differentiated production systems to make
accurate claims in relation to the characteristics of those
systems.
EFA also supports consumer protection regulation and the
principle that consumers should not be misled in relation to aspects
of free range production systems. There have been exaggerated
claims in the past and regulatory intervention has and will continue
to ensure that consumers are not misled, the organisation submits.
The organisation has been disappointed by the scope and
analytical basis of regulatory intervention to date and the impact it
has had in creating uncertainty as to the definition of free range
eggs. The prospect that the approach of ‘most birds outside on
most ordinary days’ could be incorporated into a free range
labelling standard is deeply concerning and EFA has urged
Treasury not to characterise the relevant ‘problem’ to be addressed
on this basis.
This is because the ‘most birds, most days’ approach:
a) is flawed, in that is seeks to define ‘free range’ by reference to
specific misrepresentations that have been the subject of
enforcement action,
b) is based on case law which has not considered, and cannot
provide, meaningful guidance on the meaning of free range, and
It is for these reasons that EFA urges the Treasury to adopt the
proposed standard and bring clarity to this issue.
c) would significantly distort the competitive process by imposing a
definition of free range that the vast majority of free range egg
suppliers could not be confident they could meet.
EFA proposes a basic information standard based on the published
Egg Farmers of Australia definition of free range eggs. This
definition provides that laying hens in free range farming systems:
i. are unconfined within a ventilated hen house;
ii. h
ave meaningful access to and are free to roam and forage
on an outdoor range area during daylight hours in a managed
environment; and
iii. a maximum outdoor stocking density of one hen per square
metre.
The EFA definition of free range is supported by eight minimum
standards which specify egg production systems that would ensure
compliance with the Egg Farmers of Australia definition.
26
Egg Farmers of Australia (EFA) definition of ‘free range’ is supported
by eight minimum standards.
By Alan Kirkland*. CEO – Choice.
The great free-range debate
Sometimes it feels like all we do is argue with industry – about
stronger regulation, better labelling and higher professional
standards. We are having the same arguments with different
industries week in, week out – we get to see the same tricks
that they all roll out to try to stymie reform.
One is the ‘evidence war’, where lobbyists arm themselves with
research funded by industry, which inevitably shows that consumers
don’t want to see anything change.
Another tactic is the argument that we’ll stifle industry and kill
Aussie jobs if we require businesses to change their practices.
The other staple in the lobbyist pantry is the argument that if we
force business to behave better, this will raise costs, resulting in
higher prices for consumers. Naturally, we disagree.
We expect most of these arguments to be out in force as the big
end of the egg industry fights against movement towards more
reliable labelling of free range eggs. ‘Big egg’ already have their
own research, which shows consumers accept hens that spend
every day inside as “free range”. They’ve claimed changes will make
large scale egg production unviable. And they’ve said that prices
will go up if we have a definition of free range that reflects what
consumers believe it means.
We know all of this is untrue. Consumers think that “free range”
means that chickens go outside. Many consumers will continue to
buy eggs produced on large-scale farms, just as they do now. And
our research shows that other consumers are already paying more
for eggs labelled free range that probably aren’t.
This whole debate boils down to a simple principle: when you buy
something, it should be what it says on the box.
*This article edited for space reasons.
Source: www.choice.com.au
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EGGSTRA! EGGSTRA! EGG INDUSTRY MATTERS SUMMER 2016
27
SCHOLARSHIPS
By Kate Mason, Nuffield Scholar
Nuffield changes lives, contributes
to industry and community
Kate
Mason
Our diversified family farm is
located 40 kilometres from
Kojonup, three hours south of
Perth in Western Australia. It was
2005 when I founded the egg
business with 150 hens at the age
of 19 - a time when my dreams
were bigger than my bank
balance. We are now running
6000 hens in a rotationally
pastured free-range system.
The eggs are branded as ‘Katie Joy’s Free
Range’ and sold directly into retail stores in
Western Australia.
Other enterprises include growing, processing
and packaging certified organic rolled oats,
branded as ‘Mason’s Country Fresh’ and
distributed through wholesalers across
Australia. A small sheep flock of 600 ewes
for organic crossbred lamb production are
sold and marketed through an organic grower
co-operative into Western Australian butchers
and retailers including Coles.
In 2013 I joined the committee of
management for the CEPWA. I have been
invited to speak on a number of occasions at
egg industry agricultural conferences, forums
and dinners as well as local community groups.
I was awarded a place in the Woolworths
Agricultural Scholarship program where I
28
spent two weeks learning about the business
of agriculture from a retailer’s perspective.
I am currently a director for the Organic Meat
Co-operative of WA, which is essentially a
group of farmers who collaborated to brand
and market organic beef and lamb directly
into retail stores in WA.
Free range is a rapidly evolving category in
the Australian egg industry. I have concerns
for small businesses like mine who may be
forced to either get big or get out if they
cannot match the efficiencies of the larger
scale free-range operations that are growing
rapidly to feed this demand for alternate
systems. My motivation to study this topic as
part of my AECL sponsored Nuffield
Scholarship was to give insight to businesses
like mine in regards to where market segment
is headed in the future, allowing us to stay in
the game.
The issue at the very centre of the problems
currently faced by the egg industry comes
down to the consumer’s increased concern
for animal welfare and the retail giants who
have seized this as a marketing opportunity
– Coles, Woolworths, and more recently IKEA.
As a consequence, there are some large free
range operations being set up to meet the
growing demand for what the consumer
considers to be a more welfare friendly
product. The problem is that now that some
hens are out of cages, there has been
sensationalised public outcry that the free
range hens are not being farmed the way
that was expected.
The broken relationship between the farmer
and the consumer, further facilitated by the
supermarket duopoly, is at the heart of the
turmoil in the egg industry and it seems some
issues are even pitting farmer against farmer,
which has had an overall negative impact on
the industry.
When I started on this journey I held a strong
belief that educating the consumer would play
a vital role in the future direction of not only
the Australian egg industry but all Australian
agricultural industries. I felt we had to rebuild
that relationship and, more importantly, work
out how we could achieve this through
educating the consumer.
I have a philosophy that if you can find
positives in every challenge, these will be your
advantages to succeed, because it sets your
business apart in a competitive world. I see an
opportunity in the challenge to feed the
growing population
Through the Nuffield scholarship I travelled
to China, USA, Canada, Netherlands, the UK
and Ireland. In China it was amazing to see
the cultural differences with respect to the
dinner table. In the USA it was interesting to
witness the sheer scale of agricultural
enterprises like Fair Oaks Dairy farm. In the
Netherlands, I saw innovative ideas that were
solving business challenges and the “outside
the box” thinking was inspirational. In the UK,
the marketing conference in London was a
culmination of presentations from the
marketing experts of leading global brands
such as Microsoft and Lego.
I would really like to thank AECL for investing
in my Nuffield scholarship. It has positively
changed my life in more ways than I could fit
into a few sentences. Mention must be made
of the outstanding assistance I received from
Communication Manager Kai Ianssen during
the course of this study.
It has been the opportunity of a lifetime to
step outside my local community and
business. The Nuffield network is absolutely
inspiring; one fine morning across the globe
I had to pinch myself to see if I really was
having breakfast with the Prime Minister of
Ireland - Ende Kenny - tea toast and eggs and
an amazing conversation. Wow!
Nuffield has challenged everything I know
and given me the tools to be able to continue
to challenge, learn and innovate. I now have
a more global perspective on agriculture and
business. Personal growth has been a huge
part of it for me and I am really excited about
contributing to our industry and community
into the future.
To refrigerate or not to refrigerate
eggs
Science tells us that refrigerating eggs can assist reduce the risk of Salmonella but condensation on eggs
caused by temperature fluctuations can increase the risk.
Refrigeration is not the silver bullet that eliminates the risk of
Salmonella in Australia because Salmonella risk reduction is multifactorial and complex and includes safe food handling techniques in
the kitchen while preparing meals.
Salmonella risk reduction is multi-factorial and
complex
Eggs are a fresh food product. Like farmers of other fresh foods, most
egg farmers do a great deal to ensure the safety of the food they
produce. Egg farmers carry out a number of measures to minimise the
presence of Salmonella, ranging from cleaning farm sheds, cool
storage and transportation of eggs, minimising egg temperature
variations, separating out dirty and cracked eggs, or even washing and
sanitising eggs.
AECL commissioned Dr Connor Thomas from the Schools of
Molecular and Biomedical Science at the University of Adelaide to
identify the best Salmonella risk assessment models for the egg
industry. Dr Thomas reported that his research found that refrigerating
eggs did help reduce the risk of Salmonella but a number of other risk
mitigation measures were also very important. In his 2006 report,
Dr Thomas suggested that:
•
•
r efrigeration of eggs throughout the supply chain, including during
wholesale and retail storage could reduce the risk of human
Salmonellosis;
•
eneral improvement to hygiene and food storage practices in
g
catering operations is required where these practices are below
par. This includes giving special attention to the prevention of
cross-contamination and temperature abuse of egg products.
Salmonella risks would be minimised by not using cracked or dirty
eggs in products likely to be provided to individuals susceptible to
food-borne Salmonellosis. This is a requirement of the Food
Standards Code;
Bolegg
Gallery
continued next page
Managing aviary birds
is easier than you think
• Easy management
• Perfect egg quality
• Optimal house layout
Vencomatic Group
Simon McKenzie, Area Sales Manager Pacific
[email protected]
Imexco Australia Pty ltd.
Tea Gardens (NSW)
[email protected]
Metrowest Automation and Control Pty Ltd. Patarker Pty Ltd.
Jamistown (NSW)
Belmont (WA)
[email protected]
[email protected]
Ryan-Ryte Enterprises Pty. Ltd.
Carrum Downs (VIC)
[email protected]
EGGSTRA! EGGSTRA! EGG INDUSTRY MATTERS SUMMER 2016
29
From previous page
AECL’s Salmonella Initiative is a project conducting a risk assessment
that includes research-based knowledge to be used as the basis for
the management of each risk which will also identify knowledge gaps
that can be filled through the AECL work program.
Reducing Salmonella risks
Dr Thomas reported that it was evident that few, if any, outbreaks of
food-borne Salmonellosis in Australia were unequivocally attributed to
eggs from farms using credible quality assurance systems and retailed
commercially.
His report also stated that there was evidence pointing to the use of
ungraded eggs and cracked/seconds eggs as the cause of some
outbreaks of Salmonellosis.
“The evidence is sufficient to recommend avoiding the use of the latter
type of eggs … and to advocate that during future outbreaks of
food-borne Salmonellosis authorities acquire information on the source
of eggs present in any incriminated foods,” the report stated.
Consumption of food containing raw or undercooked egg was
identified in the report as an important factor that can contribute to
egg-related outbreaks of Salmonellosis.
“These foods are often subjected to temperature abuse and potentially
can also acquire Salmonella from cross-contamination during
preparation, storage and handling. Unfortunately, these foods are
repeatedly associated with outbreaks in vulnerable populations (health
care, aged care and infant care settings).”
“Greater use of pasteurised egg pulp in meals prepared by commercial
caterers and institutions caring for vulnerable individuals could be used
to reduce this risk.”
quality assurance practices aim to prevent
temperature changes
The delay in the growth of Salmonella in eggs has been found to be
temperature dependent. For eggs held at room temperature, growth
may be inhibited for 2 to 3 weeks. Conversely, for eggs stored at 37°C,
growth may occur in a few days.
This effect is the result of a temperature and time dependent
breakdown in the integrity of the vitelline membrane. As eggs age,
weakening of this membrane allows bacteria to migrate from the
albumen into the yolk, or the leakage of yolk contents into the albumen.
These changes have been suggested to be factors that can lead to
significant growth of Salmonella in eggs.
Thus, Salmonella in eggs may increase greatly as a result of invasion
and growth in the yolk. Typically, at ambient room temperatures
increases in cell counts are not observed until the eggs are stored for
periods in excess of three weeks. This growth lag correlates with
weakening of the yolk membrane.
30
The term ‘Yolk Mean Time’ (YMT) has been coined to define the period
during which Salmonella is present within the egg will be prevented
from multiplying due to natural inhibitory and physical barriers.
The term provides a useful expression of the interaction of storage
time and temperature and capacity for growth from farm to retail for
Salmonella. It’s been estimated that the YMT for eggs stored at 16°C is
26 days and for those stored at 20°C, 17 days.
Irrespective of the manner of cooking, risk associated with foods
containing eggs is minimised by retail storage of eggs at 4°C. Risk
increases 8-fold for uncooked and lightly cooked foods prepared from
eggs stored at other temperatures once the YMT has been exceeded.
However, well-cooked foods, such as scrambled eggs, are predicted to
represent little or no risk because the cooking step inactivates all
Salmonella.
Refrigeration is not the silver bullet
Refrigeration can help minimise the risk of Salmonella but refrigeration
and then gradual warming (from supermarket to fridge at home for
example) creates condensation. Condensation on eggs due to
removing eggs from storage at 4°C to ambient temperature, while not a
hazard in its’ own right, provides opportunity for bacterial survival and
penetration of the shell.
Moisture is needed to allow penetration; hence any stage of production
where both moisture and a positive temperature differential may be
present provides an opportunity for bacterial invasion. When eggs are
removed from refrigerated storage and placed at room temperature,
they may “sweat” due to condensation of water droplets on the egg
surface.
Consequently, industry quality assurance practices aim to prevent
temperature changes that may cause condensation to form on the egg
surface. The risk will be reduced for washed eggs due to reduction of
bacterial loads on the shell surface.
Regarding egg quality, storing eggs at low temperature helps to
maintain the freshness, and at the same time limit the growth of
Salmonella.
Through the Salmonella Initiative, AECL has been collaborating with
relevant through-chain stakeholders (producers, health departments,
regulators, food service operators, chefs) to identify appropriate
controls measures at various stages through chain.
Source: www.aecl.org
IN THE MEDIA
Source: Poultry World / World Poultry
UK beak trim backflip
UK farming minister George Eustice recently said that a ban on
beak trimming will not be introduced in the UK from January 2016.
found that, by 71 weeks, only 12 of flocks achieved acceptable
levels of mortality (i.e less than 9%).
The Minister decided not to implement a ban on beak trimming in
2016, but has called for improved management techniques to
reduce feather pecking.
The group therefore recommended that “a ban on beak trimming
of laying hens should not be introduced in 2016 as, on the basis of
practical experience and available research, it could be detrimental
to overall welfare in an unacceptable number of laying hens”.
The Minister said he was accepting all of the recommendations
recently submitted by the pan-industry Beak Trimming Action
Group (Btag). The group advised that the risks of introducing a ban
on infra-red beak trimming are too great.
“It could result in outbreaks of severe feather pecking and having to
employ emergency beak trimming using the hot blade method, which
is a far worse outcome from an animal welfare perspective. However,
the Btag report also identified improved management techniques
that could reduce feather pecking. The government expects to see
these techniques introduced across the laying hen sector.”
These techniques were put to the test in trials on 20 non-beak
trimmed flocks by Bristol University in 2014–15, and the findings
are included in a review later submitted by Btag. The Bristol report
The decision was welcomed by the industry. British Egg Industry
Council chief executive Mark Williams said, “We have always said
that we would rather not have to beak trim, but we use IRBT to
protect hen welfare, rather than face the hen welfare risks from not
doing so”.
“BEIC is committed to continuing the progress made to further
reduce injurious feather pecking, to the point where beak trimming
is not necessary in the future. But we are not there yet.”
NFU chief poultry adviser Gary Ford said. We believe that a
continuation is in the best welfare interests of laying hens so we are
pleased that the Minister has listened to ours and the industry’s
concerns.
EGGSTRA! EGGSTRA! EGG INDUSTRY MATTERS SUMMER 2016
31
R&D
MANAGING
By Dr Phil Glatz, Dr Kelly Drake and Geof Runge*
f ow l
Fowl behaviour
Cannibalism and feather pecking can be a significant
problem for layer and breeder farm managers in
Australia. This abnormal behaviour is a source of
production loss (e.g. eggs, feed usage and mortality)
as well as reduced wellbeing of birds.
Front cover of the
AECL handbook
Managing Fowl
Behaviour.
There are a number of strategies to mitigate cannibalism and feather
pecking, including beak tipping by infrared beak treatment and/or hot
blade beak trimming where pecking and cannibalism is not controlled
by the earlier measures.
The new AECL handbook Managing Fowl Behaviour provides egg
producers and breeder farm managers with a resource to mitigate the
risk of cannibalism and feather pecking. It provides an overview of the
problem and the various tools and management practices available.
The handbook focuses on strategies that do not require any tipping
at all. Some of these management options and strategies will become
more viable as further research is carried out to make sure they are
effective in reducing cannibalism and maximising bird welfare.
The handbook can be used by farm managers as a benchmark tool
to compare their current strategies with those considered to be best
practice.
Economic losses
BEHAVIOUR
A best practice guide
to help egg produce
rs
and hen breeders ma
nage feather pecki
ng
and cannibalism in
their flocks
DR PHIL GLATZ AN
D GEOF RUNGE
Bright light should be avoided in nesting areas because it may
contribute to vent pecking by making the vent more visible. Vent
pecking can occur sporadically and a flock may ‘recover’ from the
outbreak. This is different from severe feather pecking where it is
generally found that once pecking starts in a flock it is extremely
hard to stop.
TYPES OF
PECKING
SIGNS
INJURY
MANAGEMENT
Despite considerable effort put into understanding the problem of
feather pecking, the problem still exists and remains one of the largest
welfare and economic problems in the egg industry. Feather pecking is
a multi-factorial problem that can be influenced by genetic background,
early life experience and the environment that the bird lives in.
gentle
feather
pecking
– no feather loss
none
monitor
Cannibalism can be a huge impost on the economic viability of a farm.
The costs associated with cannibalism are significant in barn and
free‑range systems. Mortality can be higher than 20% in some strains
depending on the production system and management.
severe
feather
pecking
progressive
monitor +
management
action
severe
mortality
urgent
management
action
variable
low to high
occasional
death
monitor +
management
action
variable
low to high
often death
urgent
management
action
Aggressive feather pecking and vent pecking can be considered as
two distinct types of pecking quite distinct from severe feather pecking
and not necessarily related to it. Aggressive feather pecking occurs
when an aggressor bird directs pecks toward the head or comb of a
recipient bird. It is more commonly seen in male birds.
Vent pecking is pecking directed at the vent area and can occur
independently of feather pecking. It can be marked when cloacal
mucosa is exposed as birds first come into lay. Birds will also peck at
the vent area of another bird on a perch if the perch is not located
correctly.
32
– usually ignored by recipient
– limited feather eating in
rearing beneficial*
– feather loss
– abnormal behaviour
– forceful feather removal
– recipient may squark/move
away
– feather sucking, toe pecking
What is feather pecking?
Gentle pecking occurs naturally in a flock. It may progress from a
gentle peck to severe feather pecking which causes injuries and in
its most severe form will lead to cannibalism if action is not taken to
prevent this happening.
– normal behaviour
pecking
targets
bare body
areas
– severe feather pecking
– particularly base of tail
– injuries, blood, cannibalism
DISTINCT PECKING EVENTS:
aggressive
feather
pecking
– pecking delivered to
recipients head
– aggressor has upright body
posture
– dominant bird pecks
subordinate bird
– extreme in cockerels
vent
pecking
– pecking at vent of recipient
– relatively rare
Types of pecking, signs to look for and management actions required.
Causes of pecking problems
Many factors can lead to feather pecking and cannibalism in pullets
and hens. Some of the critical factors are associated with the layer or
breeder strain used, bird health, diet and nutritional factors, form of
feed, feeding and drinking space and height, incorrect perch location,
incorrect placement of equipment within the shed, stocking density,
floor substrate, light type and intensity, uneven light, litter quality, lack
of environmental enrichment, rough handling, high dust and ammonia
levels, variable weather conditions, high noise levels, presence of
predators, flies and ectoparasites, poor ventilation, relocation of hens
to different cages and mixing birds of different ages. Ultimately, too
many stressful variables can place a flock under abnormal ‘stress’
levels and potentially lead to severe feather pecking and cannibalism.
Cannibalism can occur in a wide variety of birds of different genetic
backgrounds. Cannibalism can occur at any age or in any strain and
occurs in birds raised and housed in free range, barn, aviary and cage
production systems.
Cannibalism in poultry involves severe, aggressive or vent pecking and
tearing of the skin and usually leads to the death of the pecked bird if it
is left in the flock. Once cannibalism has started, it can spread rapidly
through a flock via social transmission and will cause mortality,
economic loss and welfare concerns. Increasing community and
market expectations for improved animal welfare standards and
farmers’ concern for bird welfare arising from pecking, has raised the
need to address cannibalism.
The underlying causes of feather pecking in layer hens have been the
focus of research around the world for many years. While scientists do
not yet fully understand the problem, the knowledge gained from the
research has allowed the development of strategies that will help to
minimise pecking and improve the wellbeing of hens in modern farming
systems.
On occasions a flock in one shed of a farm can have an outbreak of
feather pecking and cannibalism yet the same strain in another shed
will not be affected. Such situations contribute to the difficulties farm
managers have in controlling a vice in poultry that may occur for no
apparent reason.
Management strategy
Adopting a strategy that contains the following components will assist
in preventing the occurrence of severe, aggressive or vent pecking.
The strategy involves implementing three practices:
1. apply husbandry practices that will minimise the risk of feather
pecking and cannibalism occurring in flocks.
2. monitor flocks using indicators of pecking by applying suggested
criteria in check lists and work instructions provided in the
handbook.
3. beak treat replacement chickens using Infrared beak treatment
(IRBT).
This strategy will ensure that most flocks will complete their life without
a serious pecking incident.
Occasionally severe pecking occurs despite all the preventative
measures that are in place and the flock may require rescue beak
trimming to bring the incident under control. Severe, aggressive and
vent pecking occurs most frequently in free range flocks, less in barn
and least frequently in caged flocks. In free range flocks where the
management practices discussed in the handbook are implemented
effectively a second trim using hot blade is now not commonly used.
On some farms a second tip using the hot blade method at 10 to 12
weeks is necessary to reduce the risk of a serious incident. This should
only be used until the preventive strategy of beak treatment and
husbandry practices as described in the handbook are at a standard on
the farm to minimise the risk of serious pecking occurring.
Types of beak trimming
Definitions used in the handbook for operations on the beak are:
•
Beak tipping is a generic term to describe any operation on the
beak to remove part of the upper and lower beak.
•
Beak treatment is the treatment of the beak of day old chickens
using infrared technology (infrared beak treatment) resulting in a
maximum of one‑third of the beak sloughing off within two to four
weeks of age.
•
Beak trimming is the removal of a maximum of one‑third of the
upper and lower beak using the hot blade technique at any age.
If beak tipping is used, IRBT of day old chicks at the hatchery is the
least stressful method of tipping. It is now used routinely worldwide in
developed countries.
Day-old chicks. Chick on left was IRBT treated, chick on right – no treatment.
continued next page
EGGSTRA! EGGSTRA! EGG INDUSTRY MATTERS SUMMER 2016
33
From previous page
Monitoring the effectiveness of beak tipping over time is important as
it identifies birds with poor tipping and enables feedback to the
hatchery or the trimming team. This allows improvements to be made
as part of a continuous improvement program.
Poultry Welfare Code
IRBT is the second most used method used worldwide today. The
system uses a non-contact, high intensity, infrared energy source to
treat beak tissue in a bloodless procedure, which later inhibits further
growth of the beak tip. The energy pulse penetrates the hard outer
layer of the beak, treating a pre-determined amount of tissue. Unlike
the hot blade method, the upper and lower beak remains intact,
protecting the treated soft tissue underneath. Day old chicks are
treated at the hatchery.
With IRBT, the beak looks the same as it did before the treatment,
except for whitening of the beak tip and a white dot on the top of the
beak. The bird is able to use its beak normally. Within a week, the beak
tip softens, and two to three weeks after the treatment, the sharp hook
of the beak sloughs off. The welfare benefits of this method include
lower potential for neuromas (nerve damage) and absence of long term
or persistent neuromas, as well as a better beak profile, leading to
more uniform flocks.
The hot blade machine has an electrically heated blade that is used
to shorten and blunt the beak. The hot blade beak trimming method
continues to be used in Australia mainly for re‑trimming flocks that
have been treated at day old with the infrared method.
Some small farms buy their replacement stock from small hatcheries
that do not have an IRBT machine. Maintaining the wellbeing of hens
can be achieved in these flocks by either getting the hatchery to hot
blade beak trim the chickens at day old, or carrying out the trimming on
farm at 5–10 days old using a hot blade machine with an experienced
trimming team.
Hot blade beak trimming is also used as a last resort to rescue birds if
mortality from cannibalism occurs during the rearing and laying period.
The handbook Managing Fowl Behaviour provides the how, when and
why birds beaks are tipped using infrared treatment or hot blade
trimming and birds’ responses to beak tipping —information that can
help managers to take better care of birds with tipped beaks if these
methods are used to control cannibalism and mortality of birds.
Monitoring beak quality
Monitoring involves daily flock checks where beak condition is noted
and regular scoring of the tipping job over the life of the flock. The
handbook includes scoring sheets for infrared treated and hot blade
trimmed flocks.
34
The 2001 Australian Poultry Welfare Code (currently being revised)
gives the responsibility to egg producers (including layer and broiler
breeder managers) to make every attempt to prevent feather pecking
and cannibalism in birds by selecting the most appropriate strain,
housing and management practices. These include making
adjustments to stocking density, lighting, temperature, humidity,
removing injured birds and removing birds instigating pecking. If these
measures fail to control the problem then beak trimming of birds
should be considered in consultation with an expert in animal welfare
to prevent further injury or mortality in the flock. The welfare code
requires updating to bring it in line with changes in technology and the
management practices discussed in the handbook.
Accreditation
The Welfare Code stipulates that beak trimming (tipping) must be
performed only by an accredited operator or under the direct
supervision of an accredited trainer as part of an accreditation training
program and must be performed only in accordance with agreed
accreditation standards.
Accreditation will provide a way to ensure that people carrying out
beak tipping meet the standards required in the hatchery and on the
farm. Operators will be required to have their skills and knowledge
formally assessed against a national competency standard supported
by the poultry industry. Once they demonstrate their competence,
operators will meet the accreditation requirements in the Welfare
Code.
AECL will be making available to the egg industry a training program to
enable accreditation/reaccreditation of hatchery, farm and contractor
personnel.
Summary
The AECL handbook Managing Fowl Behaviour details factors that are
known to increase the risk of severe feather pecking and cannibalism
together with beneficial strategies that can be implemented to
minimise the risk of pecking. Checklists and work instructions are
included in the handbook to assist those who are responsible for the
wellbeing of hens to implement and monitor a strategy best suited to
their farm.
Copies of Managing Fowl Behaviour will be available early
in 2016. Contact AECL (02) 9409 6999.
* Dr Phil Glatz and Dr Kelly Drake - South Australian Research and
Development Institute (SARDI), and Geof Runge – consultant.
Disease file: Enteric viruses
Since the 1970s our knowledge about enteric
viruses has increased. This occurred because
of a realisation that pathogens other than
bacteria and parasites could cause enteric
disease. Diagnostic tools also became
available, including direct and immune electron
microscopy as well as more specific tests such
as electropherotyping genomic RNA, which is
used for the detection and differentiation of
double stranded RNA viruses like reoviruses
and rotaviruses. More recently PCR has been
increasingly used.
The disease picture
Most enteric viral infections are seen in the three weeks after
hatching. The clinical signs and lesions for many enteric viral
infections are similar, therefore laboratory tests are required
to identify the specific viral cause once a presumptive
diagnosis of an enteric viral infection has been made. Often
more than one enteric virus is involved, for example in poult
enteritis and mortality syndrome (PEMS), which has been
encountered in the USA.
Enteric viral infections typically cause diarrhoea and often the
gastrointestinal tract is distended by gas and/or fluid. Most
viruses do not stay in the bird for long and different viruses
infect and replicate in different sections of the digestive tract
and at different sites on the villi.
Enteric viruses are the most common cause of primary insults
in the digestive tract of young poultry. These insults often
provide the opportunity to attach and penetrate the cells of
the digestive tract and cause further damage. Sometimes
these bacteria cause a film on the surface of the villi.
It is the effect of antibiotics on these bacteria which has
resulted in misplaced claims for these products to be
effective against enteric viruses.
Much of the early work on enteric viruses was done in turkeys
because of the commercial impact of the disease. More
recently, work on enteric viruses has spread to broilers as
enteric disease has become more significant in commercial
broilers. Interestingly, many of the findings in broilers mirror
those found in turkeys a few decades earlier.
Damage to the integrity of the digestive tract adversely
affects the efficient utilisation of nutrients with the
consequences of loss of flock uniformity and the emergence
of poorly sized birds.
Treatment
There is no specific treatment but sometimes supportive
therapy can be beneficial, such as the use of antibiotics to
control secondary bacterial infections or the use of vitamins
and electrolytes.
Source: Poultry Health Bytes
As yet, we do not have the means of culturing many enteric
viruses in the laboratory which hampers the gaining of a
better understanding of them.
There is no evidence of egg transmission of enteric viruses
and active immunity plays a role in limiting the disease, but it
would appear that passive immunity only plays its part in the
first few days after hatching.
EGGSTRA! EGGSTRA! EGG INDUSTRY MATTERS SUMMER 2016
35
FOR THE DIARY
JANUARY
21–23 January
•
2016
MARCH
13–15 March
•
VIV Asia, Bangkok, Thailand
th Leipzig Veterinary Congress, Leipzig,
8
Germany
26–28 January
•
International Production & Processing
Expo, Atlanta, USA
APRIL
3–5 April
•
IEC Business Conference, Warsaw,
Poland
21 April
•
FEBRUARY
14–17 February
•
ustralian Poultry Science Symposium,
A
Sydney
18 February
•
AECL Board meeting, Sydney
MAY
10–11 May
•
British Pig & Poultry Fair, Warwickshire,
UK
29 May
AECL Board meeting, Sydney
•
ECL Strategic Planning Workshop, Gold
A
Coast
29 May – 1 June
•
PIX. Gold Coast Convention & Exhibition
Centre
31 May
•
JUNE
JULY
1 June
28 July
•
AECL Board meeting, Gold Coast
1–2 June
•
AVPA. Broadbeach, Queensland
15–16 June
•
•
The Consumer Goods Forum Global
Summit 2016, South Africa - Cape Town
International Convention Centre
23 June
•
AECL Board meeting, Sydney
•
6–8 September
•
AECL Board meeting, Sydney
AUGUST
AECL Board meeting, Sydney
SEPTEMBER
5–9 September
•
23 November
•
AECL Board meeting, Victoria
DECEMBER
15 December
•
36
AECL Board meeting, Sydney
OCTOBER
20 October 2016
•
AECL Board meeting, Sydney
MARCH
23–24 November
3rd AECL Industry Forum. Peppers
2
The Sands Resort, Torquay, Victoria
IEC Global Leadership Conference 2016.
Shangri-La hotel, Kuala Lumpur, Malaysia
XV World Poultry Congress, Beijing,
X
China
NOVEMBER
•
IV China 2016. New China International
V
Exhibition Center (NCIEC) Beijing, China
18–22 September
•
25 August
•
EFA meeting, Gold Coast
15-17 March
•
2017
VIV Asia 2017. Bangkok, Thailand
SEPTEMBER
3-8 September
•
X Congress of the World veterinary
X
Poultry Association, Edinburgh, Scotland.
AECL Associate
Members
MSD Animal Health
HMI Electric
Cootamundra Oilseeds
Develop, manufacture and market
Agents for Nuovo Printing/ Starlkat/Sanovo/Agrilamp /EBM
Oilseed processing plant producing
vaccines for the poultry industry
www.hmielectric.com.au
oils & meals for the animal feed industry
www.msd-animal-health.com.au
www.oilseeds.com.au
Kemin Industries Australia
Brodrene Hartmann A/S
Feed additives supplier
Recyclable Moulded-fibre Packaging
Alltech Biotechnology
Nutrition & health
www.kemin.com
www.hartmann-packaging.com
www.alltech.com
Biomin
Gow Gates Insurance
Agriequip Pty Ltd
Feed Additives
Insurance & risk advisors specialising in agribusiness
Egg processing equipment
www.biomin.net
www.gowgates.com.au
www.agriequip.com.au
Agricultural Automation
Big Dutchman
Equipment & Environment Control Systems
Housing and Feeding Systems
www.agriculturalautomation.com.au
www.bigdutchman.com
Patarker Pty Ltd
Poultry shed equipment supplier
www.patarker.com.au
For further information about our Associate Members, please visit www.aecl.org
EGGSTRA! EGGSTRA! EGG INDUSTRY MATTERS SUMMER 2016
37
AECL Associa
Lohmann Layers Australia
Zoetis
Vencomatic BV
Australian breeder and distributor of the Lohmann Brown layer
Poultry health products
Innovative and Welfare Friendly Housing Solutions
www.lohmannlayers.com.au
www.zoetis.com
www.vencomatic.com
Orora Ltd
Lienert Australia
AAS - Australasian Agricultural Services
Fibre Packaging
Vitamin / Mineral Premixing
Poultry Shed & Hatchery Equipment
www.ororagroup.com
www.lienerts.com.au
www.ausagservices.com.au
Quantum Power
Tresidder Insurance Group
Hy-Line Australia
Anaerobic digestion systems & biogas fuelled power stations
Insurance brokers
Breeder & Hatcher of Laying Pullets
www.quantumpower.com.au
www.tresidders.com.au
www.hyline.com.au
Moulded Fibre Products
38
Matthews Australasia
Potters Poultry International
Australia Pak
Coding & Labelling
Nests, Aviaries & Cages
Importers of egg packaging
www.matthews.com.au
www.potterspoultry.com
www.australiapak.com.au
B&M Slots
DSM Nutritional Products Australia
Jefo Australia
Design & Consultancy, Project Management,
Supply & Installation
Manufacture high quality Vitamins, Yolk Pigments, Feed
Enzymes, Eubiotics, Minerals and Premixes
Non-medicated performance feed additives
www.bmslots.com
Technical enquiries: [email protected]
www.jefo.com
ate Members
MOBA Asia
Salmet International GmbH
Kuhn Corp Packaging
Egg Grading, Packing & Processing
Hen Housing Manufacturers
Licensee for Ovotherm International Clear Egg Packaging
www.moba.nl
www.salmet.de
www.kuhncorp.com.au
Feedworks
Premium Agri Products
Bioproperties
Ingredient & Technology Suppliers
Pigment & Antimicrobial Acids Supplier
Manufacturer & Distributor of Poultry Vaccines
www.feedworks.com.au
[email protected]
www.bioproperties.com.au
BEC Feed Solutions
Imexco Australia
Ridley AgriProducts
Health & Nutrition
Nesting, Packers, Feeding, Watering, Ventilation Equipment
High Quality, High Performance Animal Nutrition Solutions
www.becfeedsolutions.com.au
www.imexcoinc.com
www.agriproducts.com.au
Huhtamaki Australia
MyPak
Novus Nutrition
Egg Packaging
Suppliers of egg packaging
Providers of Micro-Ingredients
www.huhtamaki.com.au
www.mypak.com
www.novusint.com
SCE Energy Solutions
Trans Tasman Energy Group
Prime Super
Energy Harvesting & Energy Saving Systems
Customised energy management solution
Industry Super Fund
www.sce-energysolutions.com.au
www.tteg.com.au
www.primesuper.com.au
For further information about our Associate Members, please visit www.aecl.org
EGGSTRA! EGGSTRA! EGG INDUSTRY MATTERS SUMMER 2016
39
MAXIMUM EGG PROTECTION
15
YEARS
P: 03 5979 1666
twinpack
SPECIAL
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worlds most
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www.eggscargosystem.com