Sunday, January 10, 2021

Intensive food production systems meet fluctuating consumer demand

Quantity over quality is the rationale behind intensive production techniques in the food industry, whether it's eggs. meat, grains or vegetables.

Balancing supply with demand has always been as issue for small egg producers like us – particularly in an area which is a holiday destination. A boom in demand as holidaymakers descend on the region, followed by a slump when they return home has been a natural cycle of business since we started producing eggs. But now, we have the added problem of fluctuating Government travel restrictions in response to the Covid19 pandemic. Big producers with coolrooms full of stockpiled eggs, are able to cope without missing a beat – just load up the trucks and send eggs off to the stupidmarkets.

However, selling quality, fresh eggs, is rather more challenging as we have no stockpiles to plunder when customers need extra supplies. Theres is no question that intensive egg producers are better able to supply fluctuating market demands compared with boutique egg farms meeting niche market requirements. 

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