Brown eggs may disappear from stores in a few years. But why? Is there a difference between brown and white eggs? And between the white and the brown hens?
In a few years, consumers in Germany may no longer be able to choose between brown and white eggs. "Today we are already seeing fewer and fewer brown eggs, and soon there will probably be none at all," says Henner Schöneke, chairman of the Federal Association of German Egg Producers. The reason for this is that many breeders are switching from brown to white hens, writes the German public television ARD in its material on the subject.
Why breeders prefer white hens?
"White hens have more genetic potential than brown hens. They live and lay longer,'' says Schöneke, adding that white hens are easier to raise. They are also lighter and smaller, as are their eggs. That's why they bear more easily. White hens also find food and water faster than brown hens, Schöneke explains, noting that brown eggs are now only available from a few regional farmers.
White hens lay white eggs, and hens with brown feathers lay brown eggs. According to Schöneke, this is true at least for the chicken breeds in Germany. According to the association, the share of brown eggs in supermarkets is still around 30%, while discounters often no longer sell them. Just ten years ago, more brown eggs were sold in Germany than white ones. A customer survey conducted by the Central Association of the German Poultry Industry shows: brown eggs are still more popular among older people. Younger people are usually not interested in color, but rather in what conditions the animals are raised in and whether the eggs come from the region.
Schöneke says that brown eggs used to have a harder shell, but that's no longer the case. He points out that there is no difference in taste. The 51-year-old farmer, who also raises chickens and runs a family farm, switched completely to white eggs a year and a half ago.
How many eggs do Germans eat
In recent years, people in Germany have been consuming more and more eggs. Egg consumption per capita has already reached 236 eggs per year. Ten years ago, this indicator was eight eggs less. One reason: eggs are a relatively cheap food product. In addition, the flexitarian diet - less meat, more eggs - is becoming more and more popular.
Activists often criticize the egg industry. Eggs in processed foods such as pasta, cakes and pastries are particularly problematic. These products often contain eggs that the majority of consumers actually reject - namely eggs from caged hens.