Given the increased interest of consumers in eggs, in view of the Easter holidays, the Department of Agriculture of the Ministry of Agriculture, Rural Development and Environment provides information on the current legislation on the standardization and marketing of eggs. In this regard, it is stated that important information on the production of eggs is indicated on their shells, such as the country of production (CY for eggs produced in Cyprus), the method of rearing the hens, the province where the production unit is located, etc. The provisions of the legislation are described in detail in a leaflet prepared by the Department of Agriculture and is posted on its website.
In addition, the Department of Agriculture, the Veterinary Services and the Health Services have issued a Joint Information Form on the compulsory indications to be indicated on Class A egg packs offered for sale to the consumer, which is available here.
As you know, the European Union is a single geographical area in which people, products, services and capital move freely, for the purposes of healthy competition and consumer protection. Similar products circulating in the Member States of the Union are standardised on the basis of uniform standards in order to ensure an acceptable level of quality for the consumer. This enables the consumer to compare similar products and to choose according to his preferences.
The marketing standards governing the marketing of eggs are based on legislation which has been harmonised with the acquis communautaire and implemented by the Department of Agriculture. The Law on Marketing Standards for Eggs of 2016 (Law 103(I)/2016) has been enacted for the purposes of implementing Regulations (EU) No 1308/2013 and (EC) No 589/2008. The Law contains the definitions, purpose, scope of the legislation, enforcement bodies, responsibilities and powers of the Competent Authority (Department of Agriculture) and its Inspectors. It also contains the offences, administrative sanctions, fines and penalties for offenders, as well as information concerning the procedure for the approval of an egg packing centre.
Legislative provisions on farming
Only eggs produced by hens belonging to the species Gallusgallus, i.e. common hens, are subject to Law 103(I)/2016. It is understood that the shell of the eggs may not be broken, incubated or boiled and are suitable for direct human consumption or for the manufacture of egg-based products. The Law provides for the possibility of grading, marking and marketing eggs produced in alternative systems of rearing hens (barn or layer eggs, free-range eggs and organic eggs) and in regulated cages.
Approval of an egg packing centre
Establishments in which egg laying, grading, marking and packing is carried out must have obtained prior approval of an egg packing centre from the Competent Authority upon application. The application is assessed and an approval of an egg packing centre is issued if it is established, following an inspection, that the establishment has the technical equipment required for the correct handling of the eggs and the necessary certificates attesting to the legality of the operation have been submitted.
Approved egg packing centres are assigned a code, which is indicated on the egg packs. If the conditions on the basis of which approval was granted or the conditions relating to the technical equipment necessary for the correct handling of the eggs are not met, the competent authority may withdraw approval.
Legislative provisions on the classification of eggs
Eggs are classified according to their quality characteristics in class A or class B. Class A eggs may be supplied to retail outlets and mass caterers, while Class B eggs are intended only for the food industry and the non-food sector.
Class A eggs must have the following quality characteristics:
a. the shell and the shell membrane must be of normal shape and intact,
b. the air chamber must not be more than 6 mm high and for eggs marked 'excellent' or 'exceptionally fresh' not more than 4 mm high,
c. the yolk must be visible only as a shadow during oviposition, moving slightly when the egg is rotated and returning to its position,
d. the white must be bright and clear,
e. the development of the germinal disc must be imperceptible,
f. the egg must be free of foreign matter,
g. the egg must be free of foreign odours.
Class A eggs are classified by weight into the following categories:
S - small: weight less than 53 g,
M - medium: weight equal to or greater than 53 g and less than 63 g,
L - large: weight equal to or greater than 63 g and less than 73 g,
XL - very large: weight greater than 73 g.
Legislative provisions on labelling
On the shell of class A eggs the producer code consisting of 7 groups of digits interspersed with the Latin characters CY (distinguishing marks of Cyprus) [(I)CY.(II)(III)(IV)(V).(vi)(vii)] which are coded as follows:
(i) Method of rearing where:
0 = Organic production
1 = Free range
2 = Barn or bedded
3 = Caged
(ii) Type of farming where the number 4 refers to edible eggs.
(iii) Province of establishment where:
1 = Nicosia
2 = Kyrenia
3 = Famagusta
4 = Larnaca
5 = Limassol
6 = Paphos
(iv) and (v) Serial number of the egg packing centre
(vi) and (vii) Identification number of the production unit.
Class A eggs shall be marked, graded and packed within 10 days of the date of laying.
The following shall be clearly and legibly marked on the outside of packs of Class A eggs put up for sale to consumers:
[A](a) The code of the packing centre,
(b) The quality class: 'Class A' or the letter 'A' whether or not accompanied by the words 'fresh eggs'. Where eggs are marked, graded and packed within 4 days of the laying date, the expressions 'excellent' or 'exceptionally fresh' may be used as an additional indication of quality. This is allowed until the ninth day after laying,
(c) The number of eggs,
(d) The weight category with the letters 'S/M/L/XL' with or without the above-mentioned terms or, where eggs of different sizes are packed, the indication 'eggs of different sizes' and the minimum net weight in grams.
(e) The date of minimum durability, set at a maximum of 28 days after laying, which shall be indicated after the indication 'Best before',
(f) The particular conditions of preservation with an indication recommending that consumers should keep the eggs chilled after purchase,
[G] The indication of the farming method,
[H] The clarification of the meaning of the producer code either on the external or internal surface of the package.
Responsibilities of producers, packers, retailers and consumers
Producers must comply with the Veterinary Legislation, keep daily records with the information required by the Legislation and deliver their eggs to approved egg packing centres. Eggs may also be sold directly to consumers who purchase their eggs from the production unit or through door-to-door sales in the production area.
Egg packing centres must obtain timely approval from the Department of Agriculture, obtain eggs from egg production units registered in the relevant register of the Veterinary Services and comply with all provisions of the Act.
Retail outlets and mass catering units must obtain eggs only from approved egg packing centres. They must also ensure that eggs are stored in an environment that does not cause them to deteriorate (but that the temperature of the storage area is not lower than +5 °C). At the same time, where eggs are sold in bulk, the retailer is responsible for displaying in a conspicuous place in front of the eggs a label indicating the quality of the eggs, their weight category, the farming method, the producer code and the date of minimum durability.
When purchasing eggs from retail outlets, consumers should carefully read the labelling on the packs to ensure that they come from an egg packing centre and be able to choose eggs according to their preferences. They are advised to contact the Competent Authority when they find infringements of the legislation.
(MB/EXP)
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