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Tomas Byčkov, a spokesman for the non-profit animal rights organization, said last year was exceptional not only because of the pandemic that changed the daily lives of many, but also because of the rapid improvement in conditions for chickens. layers in the country. During 2020, 6.5 percent. The number of caged hens decreased and the number of companies that joined the initiative reached 140.
“The challenges posed by quarantine appear to have had a positive impact on people’s values. Lithuanians facing quarantine restrictions began to pay more attention to chicken farming conditions. In 2020, up to 86.8 percent. The country’s population said that the living conditions of caged chickens were not good enough. Two years ago, 70% thought so. people.
A survey conducted last year showed that up to 7 out of 10 people would agree to pay more for eggs from chickens raised in better conditions, ”says T. Byčkovas.
For several years now, Daumantai LT, a producer of condiments and sauces, which uses free-range chicken eggs in most of its production, together with other companies supporting the initiative, has pledged to completely abandon chicken eggs. caged by 2025. Domas Grinkevičius, head of product development, says that decision was determined by the desire to promote consumer awareness and provide them with only the best quality products.
“When we meet Easter again in a narrower circle of loved ones, we have the opportunity to take into account not only the quantity of festive dishes, but also their quality. We have been using free-range eggs in our products since 2013, thus ensuring that food lovers have the opportunity to enjoy products made on the basis of sustainability principles and major changes in the food industry ”, emphasizes D. Grinkevičius.
No. Recognized representatives of the gastronomic world, who joined the # EasterEggsNo3 Easter campaign initiated by “Empty Cages”, do not ask for the selection of 3 marked eggs, which show that the laying hens were kept in cages of only A4 size.
Deivydas Praspaliauskas, founder of the Amandus restaurant, one of the country’s most famous chefs, says that over the years the rule of using only free-range chicken eggs has also come into force in the restaurant’s kitchen, and it seems that this never change.
“Each of us is responsible for our own decisions. In the daily production process, we pay close attention to the recognition of taste characteristics, so it is easy to notice that the flavor of free-range eggs is more subtle, pure and intense. Different textures of cakes or sauces actually differ when not used. 3 marked eggs or better alternative ”, says the chef.
He adds that Easter, like all other traditional festivals, is always met with many interpretations, but Lithuanian gourmet classics are not forgotten either. During this exceptional and emotionally challenging Christmas season, the chef encourages the preservation of culinary traditions that are passed down from generation to generation, allowing himself to improve them a little.
According to him, now is a very good time to promote responsibility and values in the family and take into account what is hidden behind the food that is served on the table: conscious choices will not only pamper the stomach even more, but which will also provide an opportunity. contribute to better conditions for the animals.
