I often stand staring blankly at the choice of eggs at my local grocery co-op. There are so many different classifications and labels to decipher, it’s difficult to understand what they all mean exactly, and how to weigh the various pro’s and con’s of how they’re produced. Should I buy the brown, organic eggs? The multi-colored free range eggs (but they’re not organic!)? Or maybe the locally produced, farm fresh eggs (not organic, and they’re all white!)?
I always end up buying a different brand each and every time I go, cycling through the selection in the hopes of balancing out the negative aspects of each dozen with the positive aspects of another. Irrational, really.
Error. Page cannot be displayed. Please contact your service provider for more details. (24)Conventional Eggs
Conventionally produced eggs are what you typically think of when you envision an egg facility. There are rows and rows of cages stacked up high. These are called “battery cages” and are used in a majority of the conventional egg laying facilities. These provide about a filing cabinet drawer’s worth of space for 10 chickens. Chickens in this type of setting must be fed chicken feed laced with antibiotics to combat the disease that would inevitably spread quickly in otherwise cramped conditions. Chickens raised in this environment are also more likely to have much weaker bone structure from a lack of movement. As these chickens are not allowed to perform their natural functions – like flapping their wings, perching, digging for grubs, etc. – they often suffer from extreme boredom and frustration. These chickens are also de-beaked typically when they are chicks, so they do not peck their neighbors to death.