Material flows in livestock product utilisation

Table 2.5.1b: Egg supply and use – all units = million dozen

	2006	1995–97 average
Production for human consumption: of which:	738	781
Eggs sold in shell	557	663
Eggs processed	181	118
Imports	103	70
Exports	12	12
Consumption	829	830

Source: Defra Agriculture in the UK 2006

Note: Imports and exports include shell egg equivalent of whole (dried, frozen, liquid), egg yolk and albumen.
Table 2.5.1c: Estimated volumes of waste produced per annum by the egg production industry

Spent Egg laying birds	360 tonnes
Male Chicks (Egg laying strain)	30 million (3000 tonnes)
Egg Shells from Processors	10,000 to 11,000 tonnes

Source: ADAS report 2002

2.5.2. BACKGROUND TO EGG PRODUCTION

2.5.2.1. Egg production systems

The most common commercial production system is laying cages and these provide approximately 66% of all egg production. Free-range production provides approximately 27% and Barn production a further 7%.

All systems operate with strict welfare controls and the Farm Animal Welfare Councils 1997 report details the pros and cons of each system.

2.5.2.2. Markets

The retail market for “shell eggs” is the biggest at 48% with “egg products” taking 29% and wholesale/catering “shell eggs” taking the remaining 23%. The retail market is dominated by the multiples selling 83% of the total. In 2005 DEFRA recorded a total of 1,409 egg packing stations.

Table 2.5.2.2: The retail market and shell egg market share (%)

Multiples	83
Co-ops	3
Market stalls	3
Independents	2
Butchers	2
Milkmen	2
Other (direct etc)	5

Source: BEIS, 2007

SECTION 3: REASONS FOR WASTE OCCURRENCE
3.1. REVIEW OF LEGISLATION
The usage and disposal of ‘animal by products’ from the red meat sector as defined by the MHS is controlled to ensure:

• 
  They do not compromise the hygienic production of products
  
• 
  They are not inadvertently or fraudulently diverted away from the disposal route and back into the food chain
  
• 
  Human and animal health is protected and pathogens are not inadvertently spread
  
• 
  They are safely and suitably handled and disposed
  

The handling and disposal of such ‘animal by-products’ are governed by a number of pieces of legislation, chief of which are:

3.1.1. TERMINOLOGY
It is important to define the terms used in the legislation and this report.
Animal

Animal Products Dead stock

Edible Co-Products Food Animal By-Products

Animal means the live animal - all species
Animal products means the animal after slaughter at a slaughterhouse
Dead stock means the dead animal, either on farm or in transit to slaughterhouse
Food means meat that is harvested from the animal after slaughter directly produced in accordance with food legislation.
Edible co-products mean non-meat materials that are used in production of foods for humans if they are treated in accordance with food regulations. If they are not, they become animal by-products
3.1.2. ANIMAL BY-PRODUCTS REGULATION
This covers “Animal by-products NOT intended for human consumption”. The materials are categorised into 3 groups,

• 
  Category 1 refers to SRM material, that from related TSE sources, wild animals suspected of being infected with communicable disease, products derived from animals treated with dangerous substances;
  
• 
  Category 2 refers to material that may pose a risk to human or animal health (e.g. products containing residues of veterinary drugs or other contaminants, sludge, manure and digestive tract contents, animals that die other than being slaughtered including those killed for disease control purposes, post mortem rejects -currently under review- spoiled meat;
  
• 
  Category 3 refers to parts of animals that have been slaughtered for human consumption but are not intended for such (i.e. can be used as pet food, blood from animals that have passed inspection, animal by-products resulting from the production of food for human consumption).
  

All three categories of animal by-products must be kept separate from the point where they arise. If materials from two categories are mixed, that mixture must be downgraded to the higher risk category e.g. a mixture of Category 2 and 3 materials must all become Category 2 material.

The main European Animal By Products legislation is EU 1774/2002 and this is implemented in the UK by The Animal By-Products Regulations 2005 – SI 2347. These are currently being reviewed but no significant changes are expected that would impact on waste reduction other than removing the word “waste” wherever possible. It is expected that new options for “disposal”, other than rendering into protein meal, will continue to be approved but the economics of these alternative processes may become questionable should Category 3 materials be allowed back into animal feeds.
Table 3.1.2: Disposal of Animal By-Products

		Rendering	Incineration or Co-incineration	Pet food	Compost or biogas	Landfill
ABP Category	1	yes	yes	no	no	no
	2	yes	yes	no	?	no
	3	yes	yes	yes	yes	no

Note: All processing options refer to the processing of raw material

? - Pre-processing is required: Pressure process 133^oC, 3 bar pressure, 20 mins.

3.1.3. FOOD AND EDIBLE-CO-PRODUCTS

This designation is relatively new and covers products that were though of as inedible at the slaughterhouse but are later processed into edible products. This area of legislation has been comprehensively updated and consolidated in the last two years. There is primary legislation in the form of three separate EU regulations EC 852/ 2004, 853/2004, 854/2004 together with two UK Industry guides covering “Meat Industry” and “Edible Co-Products and animal by-products”, see http://www.food.gov.uk/foodindustry/guidancenotes
In principle, food or edible co-products have to be harvested, processed and packaged in accordance within the food hygiene regulations and as such, any possible upgrading from animal by-product to food or edible co-product must adhere to these regulations. Specific examples of materials that could be either food / edible co-products OR animal by-products depending on which route is followed are: Fats for production of rendered fat, intestines for casings, rumen for tripe, pig & chicken feet for blanching & freezing, edible carcases for recovery of mechanically separated meat (MSM) (except Ruminant) or use in producing soup stock.