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Actually a bunch of them do -- just cruising through the list that SpeckledHen posted above, I the white layers include Andalusian, Campine, Catalana (I think?), Crevecoeur, Houdan, Sumatra and Spanish.
I think the reason North America tends to be white-egg-centric is simple familiarity. Grocery store eggs have been mainly or entirely white eggs for the past few generations at least, on account of how Leghorns (which merely *happen* to be white egg layers) are the most economical high-production breed, as they produce lots of large white eggs on relatively little feed. If your store started selling orange-colored beef, you would be a little weirded out and probably feel more comfortable with ol' familiar *red* beef, you know?
The thing is, most of the white laying breeds are sort of nutty/flighty/aggressive in temperament, and amost all of them have large single combs (you said you didn't want that), and the few others that aren't like that aren't good laying breeds (these days anyhow).
Pat
Actually a bunch of them do -- just cruising through the list that SpeckledHen posted above, I the white layers include Andalusian, Campine, Catalana (I think?), Crevecoeur, Houdan, Sumatra and Spanish.
I think the reason North America tends to be white-egg-centric is simple familiarity. Grocery store eggs have been mainly or entirely white eggs for the past few generations at least, on account of how Leghorns (which merely *happen* to be white egg layers) are the most economical high-production breed, as they produce lots of large white eggs on relatively little feed. If your store started selling orange-colored beef, you would be a little weirded out and probably feel more comfortable with ol' familiar *red* beef, you know?
The thing is, most of the white laying breeds are sort of nutty/flighty/aggressive in temperament, and amost all of them have large single combs (you said you didn't want that), and the few others that aren't like that aren't good laying breeds (these days anyhow).
Pat
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