If you only want to buy fried products for the Easter breakfast, in which eggs of “happy” chickens are processed, you have a hard time. Many bakeries still use eggs from livestock farming, as the check of a baker shows. For consumers, however, it is often difficult to see where the eggs come from in the pastries.
“Four legs” and the upper Austria of the Chamber of Labor asked the Baker’s check with a total of 60 bakeries and back shops in Austria, which eggs they use. The result: six only take biological freedom animals, five only conventional outdoor eggs and 23 ground only. A little more and the back shops of large supermarkets use different categories.
If a bakery also operates a cafe in which eggs are outside on the breakfast map, this is far from the fact that eggs are not processed in the bakery, according to the Chamber of Labor (AK). 17 companies, including some large chains, did not answer the request. It remains unclear whether even imported cage would not be used, warns “four legs”.
Cage -Treatment in Austria forbidden
The so -called “Conventional Kooster posture”, in which every chicken is less space than the area of an A4 magazine, has been prohibited in the EU since 2012. The “designed cage – posture” – here the animals have a little more space and at least the most low, pencil bars and a scrap – is no longer allowed in Austria since 2020, because the animals are no longer satisfied.
Often hidden cage -eggs in baked goods
In other EU countries, however, this is still legal. Almost every second chicken in the cage about the EU is still alive, informs “Four Paws”. According to estimates of the poultry industry, around one million eggs would be imported into Austria every day. In the absence of a transparent labeling obligation for processed products, for example noodles, sweet or baked products on domestic boards, despite the strict posture instructions in Austria, often imported cage eggs, according to animal rights activists.
Source: Krone
I am Wallace Jones, an experienced journalist. I specialize in writing for the world section of Today Times Live. With over a decade of experience, I have developed an eye for detail when it comes to reporting on local and global stories. My passion lies in uncovering the truth through my investigative skills and creating thought-provoking content that resonates with readers worldwide.
