2120 final report.pdf - Agra CEAS Consulting

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APPENDIX 1: MEMBER STATE REPORTSTable A1.114: Capital (fixed) costs (per kg eggs) (prices in € cents) 2003Traditional cageLabour 1.67Buildings 1.07Equipment 2.13LandManure disposalInsurance 0.23Utilities 1.07Cleaning 12.13Miscellaneous 2.12Total fixed costs 20.41Note: Miscellaneous includes taxes at 0.4, rent and external services at 0.03.Source: Agra CEAS estimates.A1.13.2.6. Gross marginsTable A1.115 builds on the cost data in Section A1.13.2.5 and presents revenue figures and producergross margin.Table A1.115: Egg producer gross margin (€ cents per kg) 2003Traditional cagesEgg returns 94.64Revenue from spent hens 0.89Output (per year) 95.53Total variable costs 58.61Gross margin 36.91Source: Industry estimates.A1.13.3. Egg processingAlthough there is a slow trend towards greater integration, the egg producing and processingactivities are generally independent of each other, i.e., there are few companies operating in bothsegments.In contrast to the production sector the egg processing sector in Spain is more trade oriented andindeed foreign companies own, totally or partially, important players in this sector.According to the registration procedure conducted by MAPA and the Health Ministry, there arearound 30 companies operating in the Spanish processing sector. The eggs are mainly bought via thelarger packers but sometimes also directly from the production holdings.288
APPENDIX 1: MEMBER STATE REPORTSThe industry mainly buys eggs of second quality, although other kinds of eggs are also used – firstclass eggs, small eggs, eggs with some defect. 100% of the eggs used in processing come from henskept in cages.Eggs are usually cheaper during the summer and this is therefore the period when stocks areestablished. Summer is also the period of high demand, mainly by the food service sector(restaurants, hotels, catering etc.) which increases its activity during the summer due to thesubstantial number of tourists in Spain.One factor that has greatly contributed to the increase of processed egg product consumption inSpain and, consequently, to the growth of the industry is the national legislation (Royal Decree1254/1991) on food hygiene and salmonella prevention. This established that, for collective meals andpastry, all types of food, containing eggs, cooked at a temperature below 75ºc must include eggproducts rather than shell eggs. The increase in the consumption of pre-cooked food has alsocontributed to the growth of the consumption of egg products by the food industry.Within the processed egg product sector, pasteurised liquid egg is the most important product inSpain. Dried egg products and boiled eggs are produced in much smaller quantities of the 30companies in the sector only one is reported to produce egg powder.A1.13.4. Main egg processorsBased on data published by the National Statistics Institute (INE) it is clear that the processing sectoris relatively concentrated with the largest four companies accounting for some 54,000 tonnes ofprocessed egg production (in whole egg equivalent) out of a total of 85,000 t. The largest singleprocessor is Pascual de Aranda which had a market share of 17.6% in 2003 and processed some15,000 t.Table A1.116: Market share of the major egg processors, Spain 2002 and 2003Company 2002 2003Pascual de Aranda 14,500 20.1% 15,000 17.6%Derovo 8,000 11.1% 14,000 16.5%Induovo 12,300 17.1% 12,500 14.7%Grupo Maryper 7,500 10.4% 12,500 14.7%Alvarez Camacho 6,500 9.0% 6,800 8.0%Ovo 6,071 8.4% 6,430 7.6%Lleonart y Subirana 3,000 4.2% 3,300 3.9%Dion Vandenwiele 2,000 2.8% 3,200 3.8%Total volume/% of egg products 72,000 100.0% 85,000 100.0%Note: the total volume of processed egg products is an estimate provided by MAPA. Expressed in termsof whole egg equivalent.Source: INE.289
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