French eggs Technical Sheet

Fact Sheets /

Friday 10 July 2015

Production figures

 

• 3 billion eggs were produced in France in 2013, making it Europe’s largest egg producer and the 10^th largest in the world. (Source CNPO: French Egg Industry Promotion Board), followed by Germany (12.8 billion) and Spain (11.8 billion).

• Exports of eggs laid in France in 2013 exceeded imports by 24 million euros. Exports of egg products (eggs processed and packaged in a more convenient form) have also grown significantly. In the first half of 2014, the egg industry confirmed its robust commercial momentum, revealing a trade surplus in both volume and value of 21 million euros during this period.

 

• There are 6 million organic egg-laying hens in France, a further 2.2m Label Rouge hens, 5.9m outdoor hens (non Label Rouge) and 3.2 million free-range hens.

 

• Exports of French eggs to the UK grew by 66% over the first 6 months of 2014, while exports to Germany grew by 50% over the same period. Along with Belgium and Holland, they are the largest importing countries of French eggs.

 

Consumption

 

• Egg consumption increased by 1.9% in the first 8 months of 2014 across all channels (Source: Kantar Worldpanel).

 

• The average consumer in France eats 216 eggs per year (3-year average), compared to 200 eggs per capita in the EU (27 member states). Mexico is the world’s largest consumer of eggs, consuming 347 eggs per capita per annum.

 

• 97% of the French population eat eggs (Source: CNPO research).

 

• The retail price of eggs fell by 2.2% during the first 8 months of the year.

 

Eggs laid in France: a 9-point charter

 

• From the moment a hen is born until its eggs are available on retail shelves, the four stages of the French egg industry – incubation, animal feed, rearing and packaging – that have signed up to the charter must adhere to the following nine key steps in egg production:

 

1. Select egg-laying hens born and raised in France
2. Provide a sustainable, healthy, well-balanced and controlled diet
3. Offer consumers eggs from 4 clearly defined types of production
4. Adhere to strict animal welfare directives
5. Apply strict food safety standards
6. Make a positive contribution to protecting the environment
7. Ensure consumers are provided with clear, transparent information
8. Offer a product with unique nutritional qualities
9. Be a responsible citizen.

 

Did you know?

 

We now celebrate world egg day. Launched by French industry professionals, it takes place on 10^th October. To mark the event, 500,000 eggs are donated to charity initiatives.

 

40-45% of global egg sales are consumed in the home, while the remainder are consumed in the food services industry and also used as an ingredient in food manufacturing industries.

 

Fried egg is France’s favourite egg dish

According to a recent study carried out in 2013 by the CNPO/CSA, French consumers rank fried eggs as their favourite egg recipe, followed by omelette, hard boiled eggs and soft boiled eggs. What’s your favourite?

 

Recipe: Soft-boiled egg fried in breadcrumbs

 

Preparation time: 15 mins

 

Serves 2:

 

Brown 50g of lardons in a small frying pan. Add a sprig of parsley, 5 tablespoons of breadcrumbs and mix together. Boil 4 eggs for 6 minutes. Once cooked, plunge quickly in cold water to stop the cooking. Remove the eggs from their shells and roll in flour. Dip in a bowl containing beaten egg and then roll in the breadcrumb mixture. Fry gently in a dash of oil, turning regularly while cooking. Dab with kitchen paper before serving. Bon appetit!