List Notes: Egg production is in metric tonnes (m/t) for the year 2013 (latest year for which statistics are available as of May 2015). This top 5 list may include official, semi-official or estimated data gathered by the Food and Agriculture Organization of the United Nations.
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In 2009, an estimated 62.1 million
metric tons of eggs were produced
worldwide from a total laying flock
of approximately 6.4 billion hens. China is the world’s largest egg producer its annual tonnage is over four times that of the next largest country (The United States). The region
holds around 64% of all laying hens. (a.)
Egg production in the USA in 2009
reached 90.4 billion, only slightly more
than the 90 billion produced in 2008. (a.).
Most eggs produced in the United States are table eggs for human consumption. In 2010, the number of eggs sold as table eggs totalled 78.2 billion eggs. The remainder of production is for the hatching market. (b.)
Prior to World War II, most egg production came from farm flocks of less than 400 hens. By the early 1960s, improved technology and the development of sophisticated mechanical equipment were responsible for a shift from small farm flocks to larger commercial operations. In the major egg-producing states, flocks of 100,000 laying hens are common, and some flocks number more than 1 million. Each of the 337 million laying birds in the United States in 2009 produced an average of 268 eggs a year. (b.).
Of the estimated 215.7 million cases of shell eggs produced in the United States in 2009: 124.6 million cases (57.8%) went to retail, 66.4 million cases (30.8%) were further processed (for foodservice, manufacturing, retail and export), 18.3 million cases (8.5%) went for foodservice use and 6.4 million cases (3%) were exported. (b.)
Top 5 facts sources:
Watt Executive Guide to World Poultry Trends. 2010. Retrieved December 31st, 2011.
Agricultural Marketing Resource Center. 2011. http://www.agmrc.org/commodities__products/livestock/poultry/eggs_profile.cfm, Retrieved December 31st, 2011.
Unlike glucose, which serves as fuel for the body, fructose is processed almost entirely in the liver where it is converted to fat, which increases risk for diabetes, cardiovascular disease and liver disease.