Poultry and eggs
Eggs have long been consumed in Australia as they are an excellent source of protein, easy to prepare and relatively inexpensive when compared to other protein sources such as red meat.
Chicken meat consumption has grown significantly over the past fifty years. This has been driven by the decreasing price, the availability of chicken meat and the increasing perception of chicken as a consistent, healthy, versatile and convenient product.
Chicken meat and eggs are produced in two separate industries. In 2012-13, Victoria produced around 78 million dozen eggs from a flock of around 3.7 million birds (25 per cent of the national flock), and produced 243,000 tonnes of chicken meat, accounting for around 22 per cent of Australia's 1,084,000 tonnes of chicken meat production.
The profiles below provide an overview of the location, structure and performance of Victoria's chicken meat and chicken egg industries. They also provide information on production, trends, exports, domestic consumption, productivity, financial performance and employment details of the industry, as well as opportunities and challenges and important government policy influences.
Economic contribution of chicken meat industry to Victoria's economy
The department, commissioned an independent study on the Economic value of Victoria's chicken meat industry as part of the government response to the Victorian Chicken Meat Council's 2015 Strategic Plan.
The report addresses a lack of information about the industry's contribution to the state and selected regional economies. Victoria's chicken meat industry is clustered around the Mornington Peninsula, Geelong and Bendigo and generates an estimated 8,727 jobs across Victoria, mostly in regional Victoria. The total economic contribution of the Victorian chicken meat industry was estimated at approximately $935 million in 2014-15.
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Legislation, regulations and standards
It is essential that all poultry owners, workers and poultry managers are familiar with the legislation that governs the management, care and maintenance of biosecurity of poultry in Victoria.
While you should always seek guidance from professional advisers, a person in charge of poultry should be aware of the Victorian Standards and Guidelines for the Welfare of poultry, and other relevant Codes of Practice for the management of poultry. These codes set out the minimum standards for the design of poultry farms and the management and welfare for poultry.
National food safety standard for eggs
The national Primary Production and Processing Standard for Eggs and Egg Products came into effect on 26 November 2012.
The standard was developed by Food Standards Australia New Zealand with the aim of reducing food safety hazards associated with the primary production and processing of eggs.
Find information that will help egg producers comply with the national standard.
Management for poultry owners
Find information that will help poultry owners and poultry managers to ensure that they operate within the minimum requirements of the law.
Find information on how to plan and cope with floods, drought and other emergencies.
Health and welfare of poultry
The health and welfare of your poultry are paramount. Find information about biosecurity risks for your poultry, diseases that affect poultry and what to do if you are concerned about the welfare of a poultry.
For more detailed information visit industry profiles for the chicken egg and chicken meat sectors. There are also some key industry groups listed below offer valuable data, information and opportunities. These include:
- The Australian Chicken Meat Federation (ACMF) is the peak coordinating body for participants in the chicken meat industries in Australia.
- Australian Egg Corporation Limited aims to create an industry-operating environment that assists to minimise barriers and costs for Australian egg producers and to maximise benefits and revenue for the industry and the community through integrated marketing and research.