Extensive Poultry Production as a Precursor to Organic Table Egg Production

Organic egg production is a controlled system for producing food of animal origin that integrates requirements relating to food safety, animal health and welfare, environmental protection, and transparent consumer information. Unlike conventional systems, organic production requires the non-cage housing of laying hens, access to outdoor areas, the use of organically produced feed, restrictions on the use of veterinary medicinal products, and a mandatory inspection and certification system. The principal European Union legal framework governing organic production is established by Regulation (EU) 2018/848, while Commission Implementing Regulation (EU) 2020/464 specifies certain technical requirements for organic livestock production, including poultry production (European Parliament and Council, 2018; European Commission, 2020).

The aim of this paper is to present the fundamental principles of organic production of hen eggs intended for human consumption, with particular emphasis on production systems, feeding, housing, health management, disease prevention and treatment, animal welfare, and technological challenges encountered in production. Particular attention is given to compliance with European Union legislation, including regulations governing organic production, the welfare of laying hens, feed hygiene, Salmonella control, and marketing standards for eggs (Council Directive 1999/74/EC; Regulation (EC) No 852/2004; Regulation (EC) No 853/2004; Regulation (EC) No 183/2005; Regulation (EC) No 2160/2003; Regulation (EU) 2023/2465; Regulation (EU) 2023/2466).