Our egg price went up yesterday. Below is an explanation.

We last increased our price for our Pasture Reared Eggs in March of 2011.

The picture above was taken this afternoon after I received the Roche Yolk Colour Fan whose values were set in 1931. Our egg is a 15. The highest number on the scale. The eggs you buy in the shop are closer to a 1 which is also in picture. The reason is simply that our chickens get to eat a lot of grasses and legumes growing in our pastures whereas the only green thing the battery hens (24 million out of 25 million laying hens in South Africa)  and the “free range” hens see is the overalls of the worker.

Here is a letter that all our clients received last week explaining the increase and the undertaking not to increase our price again until October 2014.

17 april 2013, egg price increase

Thanks for your continued support.

We are working overtime to get ready for the next 1,000 hens that arrive on Monday.

Angus

We are all farmers by proxy – Wendell Berry

 

Why we have closed our broiler chicken business.

We slaughtered and delivered our last pasture reared chickens last week.

Economies of scale are the three words that best encapsulate why we closed.

We are 1/5 of what we should be.

In order for use to reopen we need to make a capital investment into housing and into packaging. (Our slaughter facilities are ideal for being 5 times bigger than we need to be, in order for this business to be profitable). I don’t have the money for that capital expansion.

We have had amazing support over the years in chronological order from Somerset West Spar, Spier, Mount Nelson, Rust en Vrede, Organic Zone, Wellness Warehouse, Continental Butchery, Le Quartier Francais, Aubergine, 96 Winery Road and Bread and Wine. Thanks indeed to all our clients.

According to my old clients the free range chickens to buy are Lazena and then Elgin.

We are still producing lots of Pasture Reared Eggs, provide client with Boland Lamb and remain the only grass fed beef producer in the Western Cape marketing meat directly to end consumers.

 

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