Egg Production

1) Laying Cage System

Laying cages are the most common method of commercial egg production in the UK - representing around 72% of eggs produced in 2002.

Since 2003 only installation of enriched cages are allowed with 750cm² per bird along with a nest, perching space and a scratching area. In standard cages which have already been installed, a minimum of 550cm² per bird is required.

Typically a laying cage system consists of a series of at least three tiers of cages. The cages have sloping mesh floors so that the eggs roll forward out of the reach of the birds to await collection. Droppings pass through the mesh floors onto boards, belts, the floors of the house or into a pit to await removal.

Environmental Controls

Food is supplied in troughs fitted to the cage fronts and an automatic water supply is provided. The units are kept at an even temperature and are well ventilated. Electric lighting provides an optimum day length throughout the year.

All cage units are fitted with alarms that will ring if any of the ventilation equipment fails. Alternative ways of feeding and of maintaining a satisfactory environment are available in the event of a breakdown.

Lion Quality eggs produced by hens in cages do not use 'farm' descriptions nor pictures of hens roaming freely on the egg box.

2) Barn System

Around 5% of eggs sold in the UK are produced in the barn system.

How the hens are kept

In the barn system the hen house has a series of perches and feeders at different levels. The European Egg Marketing Regulations stipulate a maximum stocking density of 9 hens per square metre of useable floor space. Perches for the birds must be installed to allow 15 centimetres of perch per hen.

In the deep litter system the birds are kept in hen houses in which all the floor area should be solid with a litter of straw, wood shavings, sand or turf. The maximum permissible stocking density for the deep litter system is 7 birds per m².

In both systems one nest box per five birds or communal nests, at the rate of 120 birds /m² of floor area of communal nest, are provided. Water and feeding troughs are raised so that the specially prepared food is not scattered. Natural lighting may be supplemented by electric lighting to provide an optimum day length throughout the year. At the end of the laying period the house is completely cleared and disinfected.

Additional requirements of the Lion Code

The Lion Quality Code of Practice stipulates the following additional standards for Lion Quality barn eggs: maximum flock size of 32,000 birds divided into colonies of 4,000 where flock size is over 6,000 birds in total; maximum stocking density in-house of 11.7 birds/m² for part litter and slat systems and 15.5 birds/m² in multi-tier systems; scratching area for dust bathing; 5cm linear length or 4cm circular feeding and drinking space per hen.

3) Free Range System

The free range system accounts for around 23% of eggs produced in the UK.

How the hens are kept

The European Egg Marketing Regulations stipulate that for eggs to be termed 'free range', hens must have continuous daytime access to runs which are mainly covered with vegetation and with a maximum stocking density of 2,500 birds per hectare. The hen house conditions for free range hens must comply with the regulations for birds kept in perchery (barn) systems, or deep litter stocked at 7 birds per square metre when no perches are provided.

Additional requirements of the Lion Code

The Lion Quality Code of Practice stipulates the same additional standards for Lion Quality free range eggs as for Lion Quality barn eggs plus provision of outdoor shading in absence of a veranda and one pop-hole per 600 birds open for 8 hours daily to allow access to the outside.

Comparing the Different Systems

In 1997 the Farm Animal Welfare Council (FAWC), a Government funded body, compared the pros and cons of different production systems.
Click here for a summary of FAWC’s conclusions

Egg Quality

Under European law there are two classes of eggs: A & B.

Grade A eggs are the highest grade. They are naturally clean, fresh eggs, internally perfect with shells intact and the air sac not exceeding 6mm in depth. The yolk must not move away from the centre of the egg on rotation. Grade A eggs are sold as shell eggs. Grade B eggs are broken out and pasteurised. In addition, there is another class of eggs called industrial eggs which are for non-food use only and are used in products such as shampoo and soap.

Click here for more information on egg processing

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