Brown eggs vanishing: Supermarkets shift to white chicken breeds
In a few years, we will no longer be able to buy brown eggs in supermarkets. This is because breeders are switching to white chickens. Experts explain that there is no taste difference, and brown eggs are now offered only by a few regional German breeders.
Statistics from the Federal Association of German Egg Producers show that in supermarkets the share of brown eggs is around 30 percent. Ten years ago, brown eggs were more popular than white ones.
Brown eggs will disappear from stores. Is production no longer profitable?
dw.com quotes Henner Schoenecke, chairman of the Federal Association of German Egg Producers, as saying that there are already fewer brown eggs and that they may disappear completely in the future.
The reason for this is the decision of breeders giving up brown chickens in favour of white ones. Schoenecke explains that white chickens have "greater genetic potential" because "they live longer and lay eggs longer."
The service indicates that white chickens are also easier to maintain and more mobile. These chickens find food and water more easily, and they are also lighter and smaller, which also applies to their eggs.
– In the past, brown eggs had harder shells, but today they don't. There is also no difference in taste – assures the chairman.
For chicken breeds, the rule is that white chickens lay white eggs, and brown chickens lay brown eggs. A study commissioned by the Association of the German Poultry Industry indicates that older customers most often reach for brown eggs.
In contrast, young people do not pay attention to the color and place more importance on the method of breeding and regionality. For most people, the color of the shell is insignificant, although there are exceptions. One of them is Easter, when customers more often choose white eggs.
