Molting is passé and roomier cages are in for chickens in the Canadian
Egg Marketing Agency’s new code of practice.
CEMA chair Laurent Souligny said the code is voluntary but provides
producers with guidelines for managing their laying hen flocks.
“We want to be ahead of the game,” said Souligny, in Saskatoon July 9
at one of six meetings CEMA holds annually.
“Instead of being pushed into it, we want to make sure we address some
of the concerns that are happening right now.”
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They include opposition expressed by animal rights groups to the
practice of molting.
Through restrictions in feed and water rations, the hen stops producing
eggs and begins shedding feathers. The rest period allows it to produce
a better quality of egg when laying resumes.
It is not a widely used practice in the industry, said Peter Clarke,
CEMA’s representative on the committee that is updating the code.
He hopes to see the practice phased out over time. For now, the code
will encourage producers to restrict feed only to bring on molting.
The code also increases the space allotted per bird a few inches to 67
sq. inches. That could be done when producers re-tool their barns, said
Clarke.
In addition to improvements in handling and transportation methods and
access to waterers, the code also looks at more humane methods of beak
trimming, routinely done to keep birds from pecking one other.
Clarke cited the use of lasers as one alternative.
“It’s extremely important to us as producers that we do a good job
because if we do a poor job, the bird will not produce to her optimum,”
he said.
The code is a result of veterinarians, animal welfare agencies,
transportation and producers collaborating over the last 18 months to
update CEMA’s code.
Souligny said CEMA wants to ensure all producers treat their animals
properly.
“We have to make sure we are using good practices in what we’re doing,”
he said. “The image means a lot to the consumer; it’s good business
practice.”
Clarke said the new code, which should be in place by summer’s end, is
consistent with what other sectors have in place. He cited the broiler
industry as an example.
“It is only good business to do that,” he said. “We feel it’s our
responsibility to do that.”
