The widespread closure of restaurants and hotels due to COVID-19 has scrambled consumer demand for eggs, pushing smaller ones into grocery store coolers and leaving liquid and processed products to pile up in storage.
Canadian egg farmers produced 740 million dozen eggs in 2019. Roughly 70 per cent of those were graded as large or extra large in size and sent to grocery stores to be sold as “table eggs.” The remaining 30 per cent of those eggs — 222 million dozen that are often graded as smaller or have a lower shell quality — were directed to egg processors to be broken and manufactured into other products.
“We are vulnerable to having a surplus of eggs particularly on the processing side. On the grading side, demand has been high, because people are at home and they want their big breakfast.” Last year, Vanderpol successfully bid on a contract to supply processed eggs to an Alaska cruise line, restocking the ships as they anchored in ports in Vancouver and Seattle. The deal called for the company to deliver several trucks’ worth of processed eggs to the ships each week.
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