More EU regulation without most of us knowing.

[H the boat]

Hi everyone,
Just read a disturbing news report in a Spanish Poultry trade newspaper, which I came across by accident on the internet.
It would appear that all EU egg producers, not just the professional outfits, will now have to stamp the eggs with not only a date, but also a number which will indicate exactly where the egg was produced, and two or three letters code which will indicate which country and region. The producer (even the part timer who only gives away eggs) will have to keep a record of the breed of the birds by description and any pedigree, and their age.
If this is an accurate report, I dont know how they intend to police their new rulings, other than create a whole new tier of civil servants as a sub division of the Agriculture ministry's....
Another ruling which apparently come into force at the same time, is that birds bred for meat production must not be slaughtered before a lifetime of 98 days.

In my opinion, the first ruling, may have some merit for the mass factory type egg producers but little beyond that, other than to create a potential revenue source.... The second, must see the instant demise of the Broiler industry. Currently the lifetime before slaughter for these factory birds, is just 65 days on average.................is this some form of covert financial support, for the massive low cost poor quality imports from Brazil and the Far East. I wonder if they have to comply with the same regulations.

The local office of the Min of agriculture, will not confirm or deny the rulings....
Anyone else know anything about this.? ? ?

 

[chrismahon]

All our eggs are dated H and the name of the hen, or if not sure the name of the cock in their pen, is written on the egg. We have the breed and age details recorded, although not in the tidiest of manner.

We would slaughter at 20 weeks, but our chicken export vet told me that the latest version of Hubbards in UK are slaughtered at 5 ½ weeks, so 38 days. Here I think it is 12 weeks, so 84 days. Can't understand why this 98 day regulation would be necessary? As you say it would be the end of broiler production as we know it because the highest cost is capital outlay for the buildings and to make a profit they have to move birds through as quick as possible. If production is slowed the cost of a chicken will rise accordingly. Our local free range producer charges €6.50 per Kg and the cheapest supermarket chicken is €6 at the moment here, although you do get special offers.

 

[H the boat]

Hi Chris,
Just seen your reply, sorry for the delay. By the lack of other response, it would appear that most dont know and many others dont care,--- until they get a knock at the door. Thanks to EU regulators and their communication to the Agricultural and food industry.

I know food costs in France are higher than Spain, but locally the major supermarket chain is selling whole prepared chicken (allegedly fresh and not pre frozen), at +- €2. per Kg. Strangely, frozen sections Legs, wings, breast, are anything between €2.75 to €5.25.Kg. True free range is not available, but a yellow skinned meat described as Farm Chicken is at about 20% more.
Eggs are still low cost, 12 X 75 Grm XXL are normally about €2.25 for a dated sealed pack, 65 grm are a lot cheaper..
The few surviving independent butchers, dont stock chicken except to order, it is whole, plucked, but not gutted (they wont do it for you) I am told it could be anything from €2 to €4 Kg as is.
Rgds, H.
The flavour of supermarket chicken now, is better than bread and scrape, but not much better...

 

[dinosaw]

Hi H

There is nothing on either the DEFRA or EU sites or on Farmers Weekly and similar, so cannot confirm or deny.