Weekend breakfast fry-ups could be in danger, as eggs become the latest food product caught up in supply chain woes.
Reduced production on a number of farms had affected the supply of locally produced eggs in some regions, a spokesperson for Woolworths said.
As a result, “customers may notice reduced availability at the moment” the supermarket chain said, noting it was working with suppliers to increase availability “as soon as possible”.
Coles has had a two-carton per customer limit on eggs since mid-July, but Woolworths do not currently have limits in place.
The industry produces enough eggs to supply the Australian public, according to Brian Ahmed, the Victorian director of Egg Farmers of Australia. The supply chain issue, he said, was due to the move away from caged eggs.
Under laws introduced in 2018, hens producing free range eggs must be able to roam outdoors for at least eight hours each day and Ahmed said this meant they struggled with production during winter due to colder temperatures and less daylight hours.
Australian Eggs states that free range egg production has grown significantly, now making up more than 50% of all grocery retail sales, while cage eggs make up 40% of supermarket purchases, and barn laid eggs 10%.
Gippsland biodynamic egg farmer Ian Onley said in his pastured system, where the hens were not kept in barns with any artificial controls, he sees a 20% drop in winter egg production.
Ahmed says a return to normal supply levels in major supermarkets would be expected in September if better weather conditions prevail but you “just don’t know with this weather”.
But Rowan McMonnies, the managing director of Australian Eggs said undue emphasis had been placed on free range production “as the singular reason for empty shelves, whereas there are really a number of factors in play”.
McMonnies acknowledged free range production has more variables, including weather conditions, but said farmers were “usually able to meet demand across the year through planning”. He said disruptions due to Covid had made the situation more difficult.
McMonnies said retail egg demand dropped immediately when cafes and restaurants opened up after-lockdown.
However, “it has bounced back much quicker than expected and demand for eggs has increased in the last 12 months”.
McMonnies assured consumers egg farmers would respond to the current shortages to ensure demand would be met in future.
“The strength of the egg industry is that there are a range of production systems to provide consumers choice,” he said.
