For many, opting for ‘free range’ eggs is a conscious choice that is made when visiting the supermarket. This decision stems from the belief that we are helping farmers, helping the chickens and, ultimately, helping the world. However, how reliable is the ‘free range’ label and does it actually have that much of a significant impact? Especially to warrant paying that little bit extra for it. This article aims to explore this idea and hopefully provide a bit of clarity so you can make a more informed choice when you’re next searching the shelves.
The conventional battery cage rearing system for laying hens was developed in WW2, with the purpose to increase production. However, in 2012, this system was prohibited by the EU and only furnished caged systems and non-caged systems (including free range and organic) were allowed. According to the RSPCA, the ‘new’ cages only provide each hen with space equivalent to one piece of A4 paper, and they have limited enrichment which has a negative impact on mental and physical welfare. The EU represents 9.4% of the world’s global egg production and eggs can be sold as “free range eggs”, “barn eggs”, or “eggs from caged hens” but can only be labelled organic when they comply with EU regulations.
Organic hens have all-day access to the outdoors and are fed completely organic food. They are kept in smaller groups and there are a maximum 180 birds per house. Each hen also has 10m2 of room outside of the coop and 1m2 between 6 hens within the coop, 10cm of feeder, and 18cm of perch which stops the hens from ‘vent pecking’, a common issue within the industry.
While hens are given the option to make their own choices based on their desires and needs in outdoor grazing systems, there is an increased bio risk when they are allowed to graze outdoors. An article by Bonnefous et al (2022), found that, due to the contact with feral, wild animals or their excreta, it presented a higher risk for infections, such as endo-parasitism, salmonella and influenza. A study conducted in Germany, found that the vast majority of organic laying hens were sub clinically infected with at least one helminth species, a common disease caused by parasitic worms. Additionally, a similar study, conducted within 8 different countries in Europe, found that 69.5% of organic layers were infected with Ascaridia Galli. These are mainly due to poultry mites (Dermanyssus gallinae). These studies illustrate the difficulties in preventing biosecurity contamination within commercial outdoor hens.
Within the UK, there are vague regulations in place for a chicken to be considered ‘free range’. They must have access to an outdoor space for a period of the day (but no specific time period) and must have 4m2 of space per bird. Most free-range hens have access to the outdoors from about 18 weeks of age, right before they start laying, but before that they will have been kept in barn conditions. Furthermore, there is no specific diet requirement or standard set for the chickens, therefore there is no monitoring to ensure they get the nutrients they require. Lack of these nutrients can lead to bone lesions caused when the bones are poorly mineralised due to lack of calcium, as much of their calcium supply gets used in creating the eggshell. Keel bone damage, including fractures and deviations, is a widespread issue within this industry. There have been studies showing that the addition of omega 3 polyunsaturated fatty acids and probiotics to the diet can help with breakages however this will be costly to the industry and will most likely spike the cost of eggs.
It would appear that the meaningful standards that the RSPCA and Organic egg farms lay down are better than the ambiguous claims and perceptions on the packaging of other types of eggs. More regulations need to be laid down within the UK egg industry to clarify what ‘free range’ requires and add some consistency. But ultimately, there needs to be an increase in public education to understand where our everyday food comes from and what happens behind the store shelves too. It is important to look at the marketing and dive into the production and standards of the product before assuming that the choices we make are correct.
