Conducted by Foodservice Research Institute, Inc. on behalf of American Egg Board 1-8-04

Market Size, Overall, and by Product Categories
• » The Foodservice market for Egg products is 1,106.8 million pounds.
• » Shell Eggs are the largest product category. They account for 594.5 million cases (15 dozen per case), which converts to 891.9 million pounds, or 80.6% of volume.
• » Refrigerated Liquid varieties, which include Whole Eggs, Liquid Eggs, Scrambled Mix, and Hard Cooked, combined, account for 165.1 million pounds, 14.9% of volume.
• » Frozen Egg varieties account for 45.9 million pounds, and 4.1% of volume.
• » Dry Egg varieties account for 3.9 million pounds, and .4% of volume.

Commercial vs. Non-Commercial Sectors
• » The Egg Market in Foodservice is heavily skewed toward the Commercial Sector. Commercial segments account for 84.1% of volume. Non-Commercial segments account for 15.9% of volume.
• » In the Commercial Market, Shell Eggs account for 84.7%, Refrigerated Liquid accounts for 11.9%, Frozen Eggs account for 3.1%, Dry Eggs account for .3%.
• » In the Non-Commercial Market, Shell Eggs account for 59.3%, Refrigerated Liquid accounts for 30.6%, Frozen Eggs account for 9.5%, and Dry Eggs account for .6%.

Market Size Usage by Segment
• » Overall, the largest users of Eggs and Egg Products are Midscale Chains (25.2%), Midscale Independents (25.1%), Quick Serve Independents (14.3%), and Casual Independents (5.9%). Combined, these commercial segments equal 70.5% of tonnage.
• » The leading Non-Commercial segments are Nursing Homes, and Business & Industry.

Volume within Segments
• » Shell Eggs usage: The leading segments are Midscale Chains (30.4%), Midscale Independents (27.5%), Quick Serve Independents (16.3%), and Casual Independents (5.6%). These four equal 79.8% of total Shell Egg volume.
• » For the Refrigerated Liquid Egg category, the leading types are Scrambled Mix (36.9%), Liquid Eggs (34.2%), and Whole Eggs (24.8%).
• » The Frozen Egg Category is dominated by Egg Patties (45.1%), Whole Eggs (22.4%), and Scrambled Mix (22.4%).
• » The Dry Egg Category is led by Whole Eggs (41.0%) and Blends (35.9%); the remainder is split between Yolks and Whites.

Incidence of Use
• » Incidence of use of Eggs and Egg Products in Foodservice is high. Overall, incidence is 75.1%.
• » Incidence is highest in the Non-Commercial Sector with 93.5% incidence.
• » The Commercial Market has an overall incidence of 67.1%.