Park Ridge, IL — The U.S. egg supply is rebounding well after a tough six months for the egg industry brought on by an unprecedented outbreak of avian influenza. A number of factors are at play in the supply rebound beyond affected farms repopulating. Egg imports, fewer exports and unaffected farms increasing production have all contributed to help with the supply gap.
Furthermore, the Egg Industry Center in Ames, Iowa, reports half of the layers lost in 2015 are already replaced, and if recovery continues at the current rate, by midyear 2016 the flocks should be at or near 100 percent pre-outbreak levels. With supply returning to more normal levels, prices are expected to come down in Q1.
“As the supply of egg products continues to recover, there will be ample availability for use in the food industry,” says John Howeth, executive vice president, American Egg Board. “And barring any further incidents, we expect supply and pricing to regain their previous consistency.”
About Incredible Edible Eggs
Available in liquid, frozen or dried forms, as whole eggs, yolks, whites or tailored to meet preparation or processing specifications, there’s a REAL egg ingredient to suit any requirement. For more information about including REAL eggs in product formulations or to find a supplier of REAL egg ingredients, visit American Egg Board’s website at www.aeb.org.
About the American Egg Board
American Egg Board (AEB) is the U.S. egg producers’ communications link to food processors. AEB works to educate manufacturers and developers of new food products about the functionality and nutritional benefits of REAL eggs. To assist food formulators, AEB develops resource materials and makes egg product experts available to answer technical questions. Visit www.aeb.org for more information, formulation tips and assistance and functional egg background.
Source: American Egg Board
