Egg production in Japan is one of the most stable and growing sectors in recent decades.

Japan is included in the TOP 10 countries that produce more eggs in the world, occupying the eighth position in 2020. These 10 countries account for 3/4 of the world’s total egg production.

Egg production in Japan has been increasing every year. In 2015, production was 2.51 million tons of eggs, in 2016 it was 2.56 million tons, in 2017 it was 2.6, in 2018 2.63, and, in 2019, production reached 2.65 million tons.

Per capita, egg consumption in Japan is also on the rise. Thus, in the 1950s a person in Japan consumed 105 eggs on average each year. By the 2000s, this figure rose to 200 eggs per person per year in Japan. Finally, by 2019 the per capita egg consumption figure is at 347 eggs per year. This means a 2.8-fold increase in consumption over the last half-century.

Japan ranks eleventh among the world’s largest per capita egg consumers. The Japanese are strong consumers of eggs directly and indirectly in other food products.  It is estimated that a Japanese consumes 17.5 kg of an egg each year in products such as bread, noodles, and side dishes. Egg protein is the most consumed protein in Japan, ahead of products such as beef, chicken, and pork.

Egg production in the world shows positive figures and has been growing during the last decade. In 2009, 61.7 million tons of eggs were produced, while in 2018 this figure reached 76.7 million tons. Among the countries with the highest production, China is in the first place with 466 billion eggs produced in 2018, followed by the European Union, the United States, India, and Mexico closing the TOP 5. These countries produce about 60% of the total eggs in the world.

Egg production in Japan remains strong

One of the most important characteristics of eggs in Japan is that their price remains stable over time, unlike other products such as fruits and vegetables due to climatic disturbances. This has allowed it to be one of the most affordable products in Japanese households throughout the year. A pack of ten eggs in Japan can be worth 200 yen, or even in some areas as little as 100 yen.

Other fresh food products have increased in price an estimated 3.5 times from 1970 to nowadays. In contrast, the price of eggs has remained more stable, increasing only 1.6 times since the same decade. This denotes the success in Japanese poultry production and solidity in the food market.

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In Japanese poultry farming since the 20th century, the number of farms in Japan has decreased, but the poultry population has increased. This means that farms have become more technified and have opted for intensive and efficient production. In addition, good poultry practices have established poultry productivity periods according to the seasons and national consumption.

Finally, poultry farming in Japan faces the challenges of the sector of 2022 related to the shipping crisis, the cost of raw materials, and outbreaks of poultry infectious diseases.