Make up
your own mind

1 The start of our visit to one of McDonald’s free range egg suppliers.

On the 27th July 2007, myself and son Joshua travelled to the Lakes Free Range Egg Company at Stainton in Cumbria.

There we were met by the owners, David and Helen Brass, both of whom have been involved with building the company for approximately the last 10 years. During a brief presentation, David and Helen explained that over the years, the Stainton operation has grown steadily from around 200 laying hens to 7 mature flocks now totalling some 48,000 birds - all free range.

From our visit we learned that there are four main egg production systems employed in the UK – cage, barn, free range and organic. The most fundamental difference is that with cage and barn systems, hens do not have the freedom to roam outside. Both Organic and Free range birds are given daytime access to runs outside, however organic birds are only fed organic food.

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2 We observed the chickens ranging freely outside.

After the presentation, we were taken on a tour of the farm. Our first stop was the egg collection and packing area, which adjoins one of the barns where the hens are housed. Josh took great delight in gathering up the fresh “wow dad they are still warm” eggs and packing them into trays. David explained that from this point forward each batch of eggs has a code associated with it as to the date the egg was collected, and the farm it came from. Later on, at the packing station, each individual egg will have the same code printed on its shell, to ensure the eggs are fully traceable back to their source.

We were then invited to enter into the hens laying area. Literally, through the next door. However, before entry, David knocked on the door to announce our arrival. By doing so, the hens did not become alarmed or distressed at our presence. In fact, the hens displayed a natural curiosity towards us and it was only perhaps within 2 minutes that we were surrounded by hens who began to inspect us and have the occasional peck!

We were invited to inspect the feeding systems and drinking water supply. The feeding system was a continual supply of carefully mixed natural ingredients containing grains and limestone grit. The grit helps the hens to grind up and digest food. The food was free from excrement and we witnessed no other cross contamination. The water supply comes from a discrete nipple above a plastic spoon. The hens can obtain clean drinking water whenever they desire and displayed this throughout our time there. This water, too, was free from any contamination.

The hen house had a number of openings at ground level and we observed hens freely exit and enter at these points and being allowed to range freely. There were other openings higher up which allowed natural light to cascade into the building. There were also electric light-bulbs to supplement this light. The building was quite warm, though not stifling and in view of the recent heavy rains, the access and exit points were fairly clean. This floor area also had straw. David explained that whole straw bales were brought in and the hens raked and picked at these bales, before scattering loose straw around the floor area.

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3 The hens looked healthy and happy with loads of field space outside.

We noticed that the condition of the hens was excellent. All had deep brown coloured feathers, strong legs and bright combs. Non displayed any sign of discomfort, stress or anxiety. Non appeared aggressive and we did not witness any fighting or pecking. We observed that all hens had trimmed beaks. Although it was explained to us that this is necessary to protect hens from each other, I leave this issue for you to decide on where you stand. My only observation at that time was that the hens did not appear to be suffering in any way from clipping.

After departure from this area we walked outside past open areas where hens roamed freely within boundary fences. We observed hens stretching their wings, scratching and some occasionally fluttering/flying. All were exceptionally calm at our presence and confident enough to satisfy their curiosity by coming over and having the occasional light peck. On the reverse of the coin, the hens in no way frightened or alarmed myself or Josh. We noticed that a significant tree planting operation was indeed a very integral component of farm operations. The more recognised of the species included, oak, wild cherry, ash, birch and sycamore. The hens were also observed perched in trees and some had even acquired the skill and confidence to climb the trees and jump the fences!! This was much to the consternation of both David and Helen. Both advised that fence heights would have to be raised, sooner rather than later!!

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4 Packing Eggs and Quality Checks.

This part of the tour completed we were led into the egg processing factory. David explained that a specific code allowed every single egg could be traced back to the flock, the date of collection and the time the egg was packed and despatched. This code is printed onto each individual egg and forms part of the requirements for the Lion Brand. It was further explained that McDonald’s insist on a 3 day incubation period before any eggs intended for our “Breakfast Muffins” were delivered into McDonald’s distribution facilities and then onto McDonald’s restaurants. We were told that the reason for this is that avian influenza has an approximate incubation period of 72 hours. If after this time no hens have displayed any form of sickness or illness, the eggs pass this critical control point and are allowed to leave the factory.

All eggs are passed through a light chamber, which automatically screens the eggs for bloodspots and cracks. These eggs are removed from the production line and downgraded. McDonald’s will accept some of these eggs, which are then pasteurised in liquid form and only used for scrambled eggs.

We observed that this facility, in all areas of the processing chain, were clean to a very high standard.

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5 Respect for the hens’ welfare.

In conclusion, I can say with all honesty that during our visit both myself and Josh were free to ask questions and (save for areas that had restricted access for hygiene reasons - such as visiting 2 flocks in the same day) enter and inspect any area, in order to satisfy our curiosity. Where we were not sure about something and had obvious knowledge gaps, David and Helen were more than willing to ensure we understood before moving on. I can say, with confidence, that we observed no suffering or stress in any bird that we came into contact with and there were thousands. We witnessed no aggressive display by any bird to another and certainly no act of cruelty. Of the living and housing conditions, all were as clean as could be expected, of a comfortable temperature, provided free and easy exit and access for all hens, were naturally well lit (supported by electric lighting) well ventilated and all birds could eat and drink clean food and water as often as they naturally wanted to. We observed other sustainable stewarding, such as tree planting and were left in no doubt that both David and Helen displayed a respect for all the hens welfare and requirements.

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