Eggs are our inspiration.
Ontario eggs are healthy, easy to prepare, affordable and produced by local farmers. Egg Farmers of Ontario is pleased to offer you recipes, cooking techniques and tips to simplify meal preparation.
This site features information and videos about cooking with eggs and insights into the high-quality care our farmers give to deliver the eggs sold in your local grocery store.
Through consumer research we learned many of you are interested in getting to know what motivates professional egg farmers in Ontario. As a result, it is our pleasure to share with you what inspires Ontario egg farmers by presenting some of the 400 farm families featured in our "Who Made Your Eggs Today?" campaign.
We invite you to visit each farmer, try their family recipe and find your own favourite to share with your family.
Our mandate is to provide consumers with a guaranteed supply of safe, high-quality eggs at the most reasonable prices possible. This is accomplished through the efficient management of the production of eggs, research, product promotion and ongoing marketing activities.
The mission of Egg Farmers of Ontario is to provide consumers with a supply of high-quality eggs at a fair price and a fair return to egg and pullet farmers within a stable national supply management system.
Egg Farmers of Ontario is the marketing organization for the over 400 egg farmers and pullet growers in Ontario who account for 40% of total egg production in Canada, or 200 million dozen eggs annually.
A full time staff of about 25 people ensures the organization's policies and regulations are implemented, and administrates programs such as layer placements, advertising and promotion, agriculture awareness and education, poultry and egg research and development and quality control.
Egg Farmers of Ontario is an independent, self-governing farming organization. We are not a government body or department. We are funded entirely by egg farmers. Each farmer pays a fee or levy on every dozen eggs sold and these funds are used to support the activities of the Ontario and Canadian egg system.
Egg Farmers of Ontario works to promote eggs as rich in protein and a natural choice for an active lifestyle. Our goal is to take this message directly to consumers via recipe brochures, nutrition booklets, and sampling and cooking demonstrations at shows and fairs. We also promote eggs through advertising, school visits and literature and restaurant promotions.
Egg Farmers of Ontario’s Thomas R. Graham Scholarship
The Egg Farmers of Ontario’s Thomas R. Graham Scholarship was established to recognize the contributions of Tom Graham, a graduate of the Ontario Agricultural College in 1950. First awarded in 1984 this scholarship grants $5,000 to a PhD student, registered in their first year in an area of research and study in the general field of poultry science. If no PhD student is eligible, two awards of $2,500 can be awarded to MSc. students.
Tom Graham owned and operated Graholm Farms that was founded within the current town of St. Marys in 1953. The farm is now operated by Tom’s son and Egg Farmers of Ontario (EFO) chair, Scott and his wife Laurie, along with his grandson Brett and his wife Jessica. Brett represents the third generation involved with the farm.
Egg Farmers of Ontario and the Graham family are honoured to offer this scholarship opportunity.
For more detailed information and how to apply please visit the University of Guelph website.
Egg Farmers of Ontario is a supply management and fair farm pricing organization. That means we estimate how many eggs will be needed annually and set production levels so the right amount will be produced.
We also set the price paid to the egg farmer which is based on what it costs to produce the egg. Our mandate is to provide consumers with a guaranteed supply of safe, high-quality eggs at the most reasonable prices possible.
This is accomplished through the efficient management of the production of eggs, research, product promotion and ongoing marketing activities.
We are committed to research so that consumers receive safe, high-quality eggs. In fact, the Board has given more than $2.7 million to research since 1964.
We have instituted programs such as the Egg Quality Improvement program and Canada's first poultry on-farm food safety program, with safety audits performed by an independent third party.
Efficient production of safe, high-quality eggs is a result of a number of programs and practices developed after years of research. These include an approved Code of Practice for Laying Operations (covering cage size, lighting, ventilation, water and feed, waste removal and pest control), mandatory bacteria testing of the layer operations, a standardized safety and quality program and regular on-farm inspections to monitor quality and safety standards.
Egg Farmers of Ontario has a long history of supporting research. While improving production efficiency was the primary target in the early years, other priorities such as food safety, disease control and biosecurity have been receiving more attention.
In 1985, the Board endowed an “Egg Research Chair” at the University of Guelph - the first of its kind – to develop new uses for eggs. We continually invest in research to improve all aspects of the egg industry including feed/production efficiency, housing, sanitation, environmental protection, egg quality and safety, new uses for eggs in the processing sector and new egg products.
In fact, we contributed to the creation of the Omega 3 Fatty Acid-enriched Designer Egg – an innovation developed by Dr. Jeong Sim of the University of Alberta.
On a yearly basis, Egg Farmers of Ontario forecasts how many eggs consumers will purchase so that egg farmers can produce enough of a supply to keep egg cases in stores full. By forecasting the need for eggs and planning accordingly, it reduces instability that can result when supply and demand are out of balance.
Demand for eggs is determined by looking at the two markets for the eggs produced in Ontario - the table market and the industrial product market.
Table market eggs are shell eggs and are used at home, and in restaurants and some bakeries.
Industrial product eggs are processed into a variety of forms including pasteurized frozen or refrigerated liquid eggs, dried eggs, pickled, hard cooked, special blends and extracts. Processed egg products are sold to a range of industries including bakeries, food manufacturers (for pasta, salad dressings, cake mixes, etc.) and some restaurants.
Some companies extract elements from eggs, such as lysozyme, for use in bacteria control in food processing and cosmetics.