In the United States, egg production followed these principles until early in the twentieth century. Then new systems emerged for producing eggs in more specialized facilities, making the operation more efficient. In addition, population shifts from farms to towns and cities increased the demand for fresh products. These changes encouraged many dairy farmers to include egg production as an additional enterprise.
The late 1950s and 1960s saw drastic changes in the industry. Co-ops, feed companies, and other private firms organized egg production into a coordinated industry.
This meant that egg production on a farm changed from a secondary to a primary enterprise with specialized production methods. The result was virtual elimination of small-scale egg farming.
Small-scale layer production has made a comeback since the 1980s because of changing consumer demands. Backyard egg producers may see a local market for their surplus eggs. New markets are continually being developed to supply specific niche market needs, especially for organically produced brown eggs (although white eggs also are popular). Layers raised organically and used for producing organic eggs are more valuable at the end of their production cycle and can be sold as roasting chickens. Conventionally grown layers have less value because of size and body structure and are sold to make protein supplements for pet food or sold to a live bird market as a stewing hen.
Many states and private organizations certify organically produced meat and eggs. Check the USDA (United States Department of Agriculture) Certified Organic website to find the certifying body for your state or area. To obtain organic enterprise certification in Pennsylvania, contact Pennsylvania Certified Organic by phone at 814-422-0251 or check the Pennsylvania Certified Organic website for more information