The thing is rooted within the genetics of contemporary laying hens, that have been bred to satisfy the requirements of industrial-scale egg manufacturing.
Meat chickens—broilers—have been souped up to achieve weight quickly, supplying the juicy cuts that are white-meat customers need. But levels are only the exact opposite. Since additional weight detracts from egg manufacturing, leaner is deemed better, and people wild wild wild birds just take much longer to cultivate. Aid organizations can’t justify providing hungry people who have layer-type chicks, which simply take a lot longer than broilers to attain weight—and that is full they are doing, remain slighter of frame.
The White Leghorn, the egg industry’s ubiquitous layer, is just a slim bird effective at producing around 325 eggs per year, nearly one per day—the kind of respected production the industry now demands. A year to put that into context, hens in 1960 laid just 150 eggs.
Nevertheless the men have zero value—there’s not enough flesh to their bones, particularly for Us citizens raised on sufficient present day chicken breasts. As O’Hayer sets it: “They don’t wear any meat at all to talk of—they’re scrawny small things.”
Exactly what about history breeds, the hens which haven’t been tweaked by years of intensive tinkering that is human?…