Overview

Most poultry in Ontario are raised in commercial systems, with some small-scale production.

Poultry production in Ontario is divided into:

  • egg-laying for human consumption
  • meat (broiler chickens and turkey)
  • hatching egg (fertilized eggs for hatchery)
  • other species, like ducks, geese and pheasant

The Code of Practice for the Care and Handling of Hatching Eggs, Breeders, Chickens and Turkeys serve as the national understanding of care requirements and recommended practices.

Supply management

Laying hens, chickens, broiler breeders and turkeys are supply-managed commodities, if they are produced in large enough quantities. The supply management system uses quota to match supply to demand.

Quota is the right to market product from these commodities. You must buy quota before you may start a commercial poultry farm.

Biosecurity

Practice good biosecurity to prevent disease from infecting your flocks.

Housing

Maintaining the proper environment will promote healthy birds and growth.

Loading and transport

Since 2016, there has been a shift to modular loading for transporting most broiler chickens in Ontario.

Deadstock disposal

Proper disposal of deadstock is important for environmental and animal health reasons.

Ontario regulations allow both on-farm and off-farm disposal options.

Small flock poultry

If you are a small-scale commercial operation, show poultry or simply keep a few birds in your back yard, good biosecurity is the best way to prevent diseases from entering your flock.

Meat inspection

All meat intended for sale or distribution in Ontario must come from inspected sources.

Commercial poultry farmers contract with a processing company. Small flock producers may find a processor through provincially licensed meat plants.