Under new laws introduced last year all chickens must be registered with the Ministry for Agriculture so even small-time farmers are cracking under the weight of additional paperwork.
One farmer said "you can no longer keep a chicken on your land without paperwork and in many cases the eggs they produce can't be sold on the open-market".
All this comes as Spain faces a nightmare as the price of eggs continues to rise with the U.S. being a key market for Spanish farmers as a result of an outbreak of bird flu on the other side of the Atlantic.
A dozen eggs cost 2.10 euros in February but has now risen to 2.60 euros and there are fears that it could rise even further.
Keeping Chickens and Other Poultry
For those who wisj to keep chickens or other poultry for personal egg consumption, registration is mandatory. You must enroll your birds in the General Registry of Livestock Farms, overseen by the Ministry of Agriculture, Fisheries, and Food.
According to Royal Decree 637/2021, which outlines the essential regulations for poultry management, owners of self-consumption farms are required to notify authorities for inclusion in this registry. Although self-consumption farms are exempt from prior notification requirements, registration is still necessary, which can be done either in person at regional agricultural offices or online through the Regional Ministry of Rural Environment's website.
Beyond registration, poultry owners have specific obligations. Notably, they must designate a reference veterinarian for health issues. Regulations also stipulate that non-therapeutic surgical interventions, such as beak trimming or castration, require prior authorization from the competent authority. Owners must meticulously document every intervention, including the date, the name of the veterinarian, and their ID/NIE.
Furthermore, animals must have constant access to bedding and adequate water to prevent injuries. Noncompliance with these regulations can lead to fines ranging from €600 to €3,000 for minor infractions.
Marc Fosh recipe for a traditional Spanish classic! (If you can afford the eggs!)
Spanish Omelette Tortilla Espanola
- 6 whole eggs
- 4 large potatoes (peeled and finely sliced)
- 1 small Spanish onion (finely chopped)
- 1 small green pepper (finely chopped)
- 300ml olive oil
- Seasoning
1 Heat the olive oil in a heavy-bottomed non-stick frying pan and fry the potatoes gently for 6-8 minutes until they start to soften.
2 Add the chopped onion and green pepper and cook for a further 3-4 minutes.
3 Place a large sieve over a bowl and carefully strain the potatoes. Beat the eggs in a clean bowl and add the warm potatoes to the beaten eggs. Season to taste.
4 Heat a spoonful of the olive oil in the frying and add the egg mixture, stir with a wooden spoon and cook until golden brown on the bottom.
5 Place a large plate or saucepan lid over the mixture, carefully turn the tortilla over.
Return to the frying pan and cook slowly until the tortilla is firm in the middle.
6 Slide the tortilla onto a large plate and serve.
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Due to different food safety standards eggs, poultry and avian livestock from the EU cannot be sold in the USA - and vice versa. Spain only exports dried egg powder to the States. It’s the only thing allowed.