At present we have two organizations that are defining what Heritage chicken is. That is the ALBC and the Heritage Poultry Conservancy. Both worked together to draw up the description. (See quote below). The APA has a committee that is working on an APA definition. Most likely it will be very similar to theirs. Bob has a point. If the breed is listed in the 1960's Standard of Perfection then you can probably be safe to call it Heritage...aka... American Heritage. If it is not listed, it may be rare or old, but would not fall into the definition of Heritage.
In about 1977 we learned we were Organic. We remained organic until the USDA and an organization ruled we could only use the term organic IF we were certified. We are still natural, but no longer organic because we declined to pay $$$$$$ to be able to use the term organic. At present there are several terms in poultry that are vague....Pure bred....Heritage...Show Quality... and Exhibition. The term means whatever the seller intends for it to mean. When we say Exhibition, one thinks of birds that have won in shows, yet some sell eggs and chicks as exhibition and have never shown. To some pure means it resembles the breed. I have two different breeds of Buff Orpingtons. Both are pure. One will weigh 10# or more the other only about 6#. One is Standard bred, the other is not. We keep the production hen because she lays a lot and is gentle. When we are collecting eggs for incubation, she goes into the duck pen. Can't tell her from teh others.
The term Heritage is at present what ever the person who uses it thinks it means. But most will be referring to the definition of the ALBC.
In about 1977 we learned we were Organic. We remained organic until the USDA and an organization ruled we could only use the term organic IF we were certified. We are still natural, but no longer organic because we declined to pay $$$$$$ to be able to use the term organic. At present there are several terms in poultry that are vague....Pure bred....Heritage...Show Quality... and Exhibition. The term means whatever the seller intends for it to mean. When we say Exhibition, one thinks of birds that have won in shows, yet some sell eggs and chicks as exhibition and have never shown. To some pure means it resembles the breed. I have two different breeds of Buff Orpingtons. Both are pure. One will weigh 10# or more the other only about 6#. One is Standard bred, the other is not. We keep the production hen because she lays a lot and is gentle. When we are collecting eggs for incubation, she goes into the duck pen. Can't tell her from teh others.
The term Heritage is at present what ever the person who uses it thinks it means. But most will be referring to the definition of the ALBC.
http://www.albc-usa.org/heritagechicken/definition.html
Definition:
Heritage Chicken must adhere to all the following:
1. APA Standard Breed. Heritage Chicken must be from parent and grandparent stock of breeds recognized by the American Poultry Association (APA) prior to the mid-20th century; whose genetic line can be traced back multiple generations; and with traits that meet the APA Standard of Perfection guidelines for the breed. Heritage Chicken must be produced and sired by an APA Standard breed. Heritage eggs must be laid by an APA Standard breed.
2. Naturally mating. Heritage Chicken must be reproduced and genetically maintained through natural mating. Chickens marketed as Heritage must be the result of naturally mating pairs of both grandparent and parent stock.
3. Long, productive outdoor lifespan. Heritage Chicken must have the genetic ability to live a long, vigorous life and thrive in the rigors of pasture-based, outdoor production systems. Breeding hens should be productive for 5-7 years and roosters for 3-5 years.
4. Slow growth rate. Heritage Chicken must have a moderate to slow rate of growth, reaching appropriate market weight for the breed in no less than 16 weeks. This gives the chicken time to develop strong skeletal structure and healthy organs prior to building muscle mass.
Chickens marketed as Heritage must include the variety and breed name on the label.
Terms like heirloom, antique, old-fashioned, and old timey imply Heritage and are understood to be synonymous with the definition provided here.
Abbreviated Definition: A Heritage Egg can only be produced by an American Poultry Association Standard breed. A Heritage Chicken is hatched from a heritage egg sired by an American Poultry Association Standard breed established prior to the mid-20th century, is slow growing, naturally mated with a long productive outdoor life.
The American Livestock Breeds Conservancy has over 30 years of experience, knowledge, and understanding of endangered breeds, genetic conservation, and breeder networks.
Endorsed by the following individuals:
Frank Reese, Reese Turkeys, Good Shepherd Turkey Ranch, Standard Bred Poultry Institute, and American Poultry Association;
Marjorie Bender, Research & Technical Program Director, American Livestock Breeds Conservancy
D. Phillip Sponenberg, DVM, PhD., Technical Advisor, American Livestock Breeds Conservancy, and Professor, Veterinary Pathology and Genetics, Virginia Tech;
Don Bixby, DVM. Independent Consultant, former Executive Director for the American Livestock Breeds Conservancy;
R. Scott Beyer, PhD, Associate Professor, Poultry Nutrition Management, Kansas State University,
Danny Williamson, Windmill Farm, Good Shepherd Turkey Ranch, and American Poultry Association;
Anne Fanatico, PhD, Research Associate, Center for Excellence for Poultry Science, University of Arkansas;
Kenneth E. Anderson, Professor, Poultry Extension Specialist, North Carolina State University.
Definition:
Heritage Chicken must adhere to all the following:
1. APA Standard Breed. Heritage Chicken must be from parent and grandparent stock of breeds recognized by the American Poultry Association (APA) prior to the mid-20th century; whose genetic line can be traced back multiple generations; and with traits that meet the APA Standard of Perfection guidelines for the breed. Heritage Chicken must be produced and sired by an APA Standard breed. Heritage eggs must be laid by an APA Standard breed.
2. Naturally mating. Heritage Chicken must be reproduced and genetically maintained through natural mating. Chickens marketed as Heritage must be the result of naturally mating pairs of both grandparent and parent stock.
3. Long, productive outdoor lifespan. Heritage Chicken must have the genetic ability to live a long, vigorous life and thrive in the rigors of pasture-based, outdoor production systems. Breeding hens should be productive for 5-7 years and roosters for 3-5 years.
4. Slow growth rate. Heritage Chicken must have a moderate to slow rate of growth, reaching appropriate market weight for the breed in no less than 16 weeks. This gives the chicken time to develop strong skeletal structure and healthy organs prior to building muscle mass.
Chickens marketed as Heritage must include the variety and breed name on the label.
Terms like heirloom, antique, old-fashioned, and old timey imply Heritage and are understood to be synonymous with the definition provided here.
Abbreviated Definition: A Heritage Egg can only be produced by an American Poultry Association Standard breed. A Heritage Chicken is hatched from a heritage egg sired by an American Poultry Association Standard breed established prior to the mid-20th century, is slow growing, naturally mated with a long productive outdoor life.
The American Livestock Breeds Conservancy has over 30 years of experience, knowledge, and understanding of endangered breeds, genetic conservation, and breeder networks.
Endorsed by the following individuals:
Frank Reese, Reese Turkeys, Good Shepherd Turkey Ranch, Standard Bred Poultry Institute, and American Poultry Association;
Marjorie Bender, Research & Technical Program Director, American Livestock Breeds Conservancy
D. Phillip Sponenberg, DVM, PhD., Technical Advisor, American Livestock Breeds Conservancy, and Professor, Veterinary Pathology and Genetics, Virginia Tech;
Don Bixby, DVM. Independent Consultant, former Executive Director for the American Livestock Breeds Conservancy;
R. Scott Beyer, PhD, Associate Professor, Poultry Nutrition Management, Kansas State University,
Danny Williamson, Windmill Farm, Good Shepherd Turkey Ranch, and American Poultry Association;
Anne Fanatico, PhD, Research Associate, Center for Excellence for Poultry Science, University of Arkansas;
Kenneth E. Anderson, Professor, Poultry Extension Specialist, North Carolina State University.
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