|Monday, 06 February 2012 18:40|
Here's the news you probably wanted to hear about eggs.
Be they scrambled, boiled, or fried, Australians have increased their egg consumption with gusto, eating seven percent more eggs in the past year, according to new statistics released by the Australian Egg Corporation Ltd today.
The Australian egg industry has responded by producing a total of 392 million dozen eggs during 2011 or 12.9 million eggs each day. This represents an increase of ten percent on 2010 levels and up by 22% on the 5-year average or an increase of 51% since 2000. AECL Managing Director, James Kellaway said that in the past year, each Australian ate on average a whopping 213 eggs, up from the 198 eggs consumed in 2010.
In terms of retail sales, a total of 128.4 million dozen (worth $523.5 million) were sold, which is up by 5 percent on the volumes sold in 2010 and up by 19% on the 5-year average with long term annual growth also averaging 5 percent each year. This compares to population growth in Australia that averages 1.5 percent each year.
“We believe the increased consumption is due to a growing awareness of new science that proves that eggs do not increase cholesterol as previously thought and that people can safely eat 6 eggs a week (according to the Heart Foundation). Not only that, new science shows that egg consumption can help people with diabetes and assist reduce obesity in the community,” Mr Kellaway said.
Free range retail egg sales reached 43 million, up by a massive 24percent on 2010 levels and up by 64percent on the 5-year average. Barn-laid retail egg sales fell to total 11 million dozen, down by 3percent, but increased by 64percent on the 5-year average.
|Last Updated on Wednesday, 01 August 2012 20:06|