Brown eggs to vanish from German stores as breeders shift focus
Brown eggs will no longer be available in supermarkets in a few years. Breeders are switching to white chickens, and experts explain that there is no taste difference. 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, brown eggs account for around 30 percent of the total. 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, saying there are already fewer brown eggs and they may disappear entirely.
Breeders have decided to give 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 animals find food and water more efficiently and are lighter and smaller, which is true of their eggs.
In the past, brown eggs had more rigid shells, but today, they don't. The chairman also assures us that there is no difference in taste.
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 often reach for brown eggs.
In contrast, young people ignore colour and emphasise breeding methods and regionality more. For most people, the colour of the shell is insignificant, although there are exceptions. One of them is Easter when customers often choose white eggs.
