Appendix 1: Egg Industry Data - 2009
Production —Australia:
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333.9 million dozen eggs per annum - 2008/09
(Source: Australian Fgg Corporation Limited)
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Flock size:
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19.693 million hens - as at 30 June, 2009
(Source: Australian Fgg Corporation Limited)
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State flock percentages:
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NSW/ACT 34%
Victoria 34%
Queensland 20%
WA/NT 6%
SA 5%
Tasmania 1%
(Source: Australian Bureau of Statistics, cat no. 7121)
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Retail prices (average):
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$4.47 per dozen - June quarter, 2009
(Source: Australian Bureau of Statistics, cat no. 6403)
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Number of egg producers:
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417 - as at 30 June, 2003
(Source: Australian Bureau of Statistics, cat no. 7121)
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Gross value of production at farm gate:
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3463.50 per annum - 2007/08 (Source: Australian Egg Corporation Limited)
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Grocery/retail sales volume:
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109.805m dozen - 2008/09
(Source: AZTEC)
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Grocery/retail sales value:
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$444.5m - 2008/09
(Source: AZTEC)
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Grocery/retail
production market share 2008
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volume
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value
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Cage eggs
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67.8%
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54.3%
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Barn-laid eggs:
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5.5%
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7.1%
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Free range eggs.
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26.8%/,
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38.6%
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(Source: AZTEC)
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Grocery/retail
branding market share 2007
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volume
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value
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Generic labels'
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58.52
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46.1%
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Proprietary labels.
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41.5%
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53.9%,
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(Source: AZTEC
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Egg product exports — 2008:
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volume
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value
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Egg pulp
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246mt
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$0.560m
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Shell eggs
(Source: Australian Bureau of Statistics)
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172mt
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$1.495m
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Egg product imports — 2008:
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volume
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value
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Egg powder:
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1,038mt
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$8.763m
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Egg pulp
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305mt
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$0.907m
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Eggs preserved/cooked
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417rnt
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$1.034m
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(Source: Australian Bureau of Statistics)
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Appendix 2: Chlorine Dioxide for Water Sanitation in the Poultry Industry
With the environmental concern of furans and dioxins being produced by the chlorine based bleaching process in the paper industry other alternative oxidative agents were examined. Chlorine dioxide was found to be the reagent of choice being a more specific oxidative reagent because of its fundamental different chemistries to chlorine and producing less toxic by-products.
While chlorination is an effective method of water sanitation, in the 1970’s concerns were noted about the possible link between increased cancer rates in man and chlorination of potable water. This was believed to be associated with the production of trihalomethanes (e.g. chloroform).
Chlorine dioxide has the advantage that is does not specifically react with the majority of natural organics in water and thus does not produce trihalomethanes. It also does not react with bromides, ammonia or chlorinated fatty acids. This lack of reactivity with these organic and inorganic components of water not only results in the reduction of potentially harmful by-products but also allows for the more effective sanitation of the water using levels of chlorine dioxide as low as 0.1ppm.
Chlorine dioxide because of its ability to oxidise phenols, humic acid, sulfides and iron is effective in removing odour and taste from potable water.
Chlorine dioxide is produced from the reduction of sodium chlorate using sophisticated and technically safe generation plants.
Chlorine dioxide is quite unstable as a gas and 10% mixtures are explosive. Thus chlorine dioxide is usually generated on site.
To overcome this problem of stability and transport, sodium chlorite is produced from chlorine dioxide and as a much more stable product can be transported. This is sometimes referred to as stabilised chlorine dioxide. Using smaller scale dosing equipment chlorine dioxide can be formed by reacting stabilised chlorine dioxide with an acid (phosphoric acid, citric acid or hydrochloric acid). This is the typical means by which chlorine dioxide is currently being used in the sanitation of potable water by councils, at plants generating waste water, horticultural products and finally the sanitation of water for livestock.
The other significant advantage of chlorine dioxide is its ability to remove biofilms, including algae from water reticulation systems. This means in poultry houses for example water lines are kept free of biofilm build up as seen on cooling pads, drinking line site tubes and within water lines. Chlorine does not do this. When chlorine dioxide is first added to a reticulated drinking system there is a release of this biofilm initially causing more reagent demand.
Chlorine dioxide unlike chlorine demonstrates effectiveness in a wide range of pH conditions and its sanitation rate is much faster.
Stabilised chlorine dioxide either as sodium chlorite solution or anhydrous is now finding its way into many products including mouth washes, topical drops, chlorine dioxide release tablets and finally tooth pastes.
Chlorine dioxide is now extensively used in cooling towers.
Many of the larger commercial poultry operators are now becoming aware of the limitations of chlorine either because of its potential heath impacts in food processing areas or as a result of the understanding that chlorine is not a reliable and effective water sanitiser under conditions of variable and high organic loads. Not uncommonly chlorination systems in the poultry industry are not operating effectively and are only perceived to be of value.
With the shortage of water more farms are looking at chlorine dioxide and in some cases ozone as their primary source of surface water sanitation. Some operators using mains water still use chlorine dioxide because of the positive impact it has on controlling biofilms and extending the life of equipment.
Chlorine dioxide is more costly either in capital equipment and / or cost of reagents.
Stabilised chlorine dioxide is currently at around $10.00 per litre (about 1,000% more costly than chlorine) and the automatic dosing systems can cost around $5,000 to $15,000 depending on the degree of sophistication which may include monitoring and alarm add-ons. When using lower cost precursor reagents, sodium hypochlorite, then the cost of generators increases 10 fold. There are some safety issues associated with the precursor compounds and also the technical control of generator equipment.
Chlorine dioxide can be purchased in its stabilised form for immediate application to surfaces.
Chlorine dioxide is now used in the fumigation of libraries, fogging of hatcheries and sanitation of anthrax affected premises.
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