The price of a 62.5 gram brown egg, considered the benchmark on the market, currently reaches 18.46 euro cents. Just a week ago, it was at 18.14 cents. These figures come from the egg price commission in Kruisem, Flanders, where prices are set weekly for Belgium.
This amount corresponds to what the breeder receives. The price for the consumer in store is higher, due to distribution and packaging costs.
According to Wouter Wytynck, expert at the agricultural federation Boerenbond, this increase is due to a market under pressure. “There was already a shortage of eggs in the spring on the international market, and this situation never really resolved,” he explains.
The recent resurgence of avian flu in several European countries such as Germany, Spain and the Netherlands contributes to this limited supply. Fewer laying hens automatically mean fewer eggs produced.
At the same time, demand is not weakening. “The demand for eggs is increasing. They remain a cheap source of quality protein,” emphasizes Wouter Wytynck.
This increase in prices can also be explained by the time of year. Saint-Nicolas, celebrated at the beginning of December, is followed by Christmas and New Year. These are times when a lot of eggs are used, particularly for the preparation of biscuits and other delicacies.
