Darker yolk pushes up feed price

Producers supplying Deans are facing a £3 increase in feed cost because of new measures introduced to improve yolk colour.

It is four years since the packer switched diet specifications for free range and barn eggs to include natural colourants. The move followed health scares associated with artificial pigments. At the same time the company paid producers an extra penny a dozen to cover not only the extra cost associated with natural yolk colourants but also a switch to non-GM soya.

While Deans remain committed to the use of natural derived products to achieve an acceptable yolk colour, the diet specification is being increased due to problems with variability and, say Deans, some concern over lighter coloured yolks.

Operations director Andrew Jorêt told the Ranger that market research indicated that light coloured yolks were proving unpopular with some consumers but there would be no return to artificial pigments.

“Our research back in 2000 showed that while consumers appeared to favour the dark orange yolks, this was not the case if they thought it was being achieved by chemical means,” said Mr Jorêt. “The changes we have introduced should give more colour to the yolk but it still won’t be the deep orange associated with artificial colourants.”

Deans are looking for a yolk that will now measure 9 - 10 on the Kemin scale and are advising producers that adding another 1kg of paprika to a ton of feed should achieve the desired result. Deans’ current diet spec is based on 500g of paprika along with 250g of marigold, although yolk colour can be achieved using other natural products and Deans is advising producers to speak to their compounders.

As regards the extra cost, this has been acknowledged by the company and in letter to producers, managing director David Tromans said: “We appreciate that there will be a small cost but believe that the benefits of enhanced consumer satisfaction will ultimately outweigh this through stronger repeat sales.”

BFREPA chairman Tom Vesey’s view was that because feed prices are now falling there should be no immediate on-cost to producers and he was supportive of the move.

“Anything that improves the desirability of our eggs in the eyes of consumers has to be a good thing,” said Tom. “However, our price negotiations with the packers over the last twelve months have very much been linked to feed price and if there is any future downward pressure on egg price, then the extra cost incurred because of these changes will need to be taken into account.”