REPORT OF THE POULTRY MANAGER 235 



SESSIONAL PAPER No. 16 



WHY SHOULD EXPORTS OF POULTRY AND EGGS DECREASE IN THE FACE OF INCREASED 



PRODUCTION ? 



As compared with the exports of poultry and eggs for the year 1904, amounting to 

 $1,250,197, those of the succeeding year 1905, vakied at $858,289, show a considerable 

 falling off. The first inclination on reading these figures would be to attribute the 

 decline in value to a lessened demand on the part of the English consumers. But the 

 reverse is actually the case, for Canadian poultry and eggs were never in greater re- 

 quest or better repute than they are at present. What then is the cause of the decrease 

 in the export value of these articles? This question is frequently asked. There is an 

 explanation therefor. Close observation of and experience in the different phases of 

 poultry and egg production suggest the following influences as likely to have brought 

 about the present state of affairs, viz. : — 



1. Increased home consumption with increased prices. 



2. The higher price of meat which has resulted in a greater consumption of eggs. 



3. A greater and growing appreciation of the better class of poultry and eggs 

 which can only come from carefully reared chickens and cleanly fed hens. 



4. The extra care and effort required in obtaining the ' selected ' article, which as 

 a result is calculated to be in lesser than greater supply. 



5. A popular opinion that there is less waste in a dozen eggs even at advanced 

 pricos than there is in meat of the same value. 



6. The convenience and despatch with which eggs may be prepared as food under 

 many varied conditions. 



HAS THE COST OF PRODUCTION INCREASED WITH ENHANCED VALUES? 



This is another question that frequently occurs in connection with the increased 

 values of poultry and eggs. In reply it may be said that experience tends to show 

 that there should be lessened rather than increased cost tif production to the different 

 classes of producers, who are acquainted with up to date poultry management and in 

 this way: — 



To the farmers of the country in the more general use of many forms of Avaste, 

 convenient to them, and which hitherto may have been unthought of or neglected 

 factors as applied to poultry keeping. Among these forms of waste m'ay be classed 

 refuse of table and kitchen; unmarketable roots or vegetables; small grains which 

 may be ground up and made into mash ; chaff or short straw or hay, which can be used 

 for litter or scratching material on the floor of the pens, heads, livers or other forms 

 of moat waste; skimmed milk, curd, whey, &c., which can be used to good purpose in 

 the fleshing of chickens and in egg production; and farmers have their grain at 

 cost. 



To specialists and other poultrymen, many of the aforementioned forms of waste 

 will doubtless be available, as well as' numerous preparations of meat, meals and clover 

 — the by-pro lucts of farm, factory and packing house. These and 'other preparations 

 of grit, and broken oyster shells are put up in convenient packages and sold at reason- 

 able prices by poultry supply houses, or their agents throughout the country. 



Until recent years the use of these essentials was little understood nor were they 

 easy to procure, but the development of poultry keeping created a demand for them 

 and in response the supply came. 



The better appreciation and more general use of these varied forms of waste and 

 by-products — so long as the latter are cheap and effective — should tend to prevent an 

 increase in the cost of production, if not to actually lessen it. 



HAS THE PRODUCTION OF THE BETTER QUALITY OF POULTRY AND EGGS KEPT PACE WITH 



THE HOME DEMAND? 



This is a question that is the subject of much interesting speculation. It is on.3 

 that presents itself in connection with the growing value of the home market for tlio 



