So what does free range actually mean, again????
The whole “free range” or not thing has been raised again, this time in NSW by the consumer group CHOICE.
Producing eggs in a free range manner is more expensive than using the traditional cage approach. This is due to higher losses and less controls being in place, so less systemisation. So in the supermarket, Free Range labelled eggs will have a higher price tag. Consumers generally understand that there will be a slight price increase to be able to have this choice and accept it, but it should not be a ridiculous increase.
However the problem is that if producers are packing and labelling caged eggs as free range, and charging accordingly, this is just plain wrong. It is also against the law to claim that a product is something that it is not, and even worse to make money from that untruth.
CHOICE has just asked NSW Fair Trading to do an investigation in this type of situation. The group has provided evidence that this situation is currently happening in NSW and that it “appear to be a major rip-off for consumers”.
The difficulty in this investigation will be around the actual definition of free range.
This has been ongoing for years and will continue until there is a national agreed definition. Once that is determined and accepted, the labelling of these eggs will be consistent and the ability of authorities to investigate and prosecute those breaking the law will be much easier.
The definition will involve setting out the number of birds in a specific area as well as other conditions. It will also have to work for each state, egg producing representative group (like the Australian Egg Corporation), and consumer group. Ultimately the consumer may not even fully understand what the final definition actually means, but as long as producers follow it and label accordingly, it will not really be an issue.
There is a model code definition but since it’s development various states have implemented other requirements, until we now have no nationally agreed definition, and this will continue to create the current NSW situation as well as in other places.
This article has been written by Rachelle Williams – The Green Food Safety Coach