Are white layers making a comeback in the UK?

For many years, brown layers such as the Lohmann Brown, Hy-Line Brown and Bovan Brown have been a dominant fixture of egg farming, but we’ve recently seen several of our egg farming clients trying out white layers, with pleasantly rewarding results. Although the UK consumer has become accustomed to seeing brown eggs on their supermarket shelves, it will be interesting to see if white eggs will grow in popularity, because from what we hear, from a farmer's point of view there are some advantages to keeping white egg laying breeds such as Dekalb white and Lohmann white.

Productivity benefits of white layers

White layers are very productive, laying up to 500 eggs in 100 weeks, compared to brown layers, which lay approx. 330 eggs over 76/78 weeks. Although the white layer is a lively bird, with the right management this doesn’t seem to result in stress, feather pecking or increased mortality. Laying life just seems to place less stress on this robust bird, and they can be easier to manage. Some farmers who switched to white layers as a temporary measure are happy to consider switching permanently if the demand for the egg remains.

Why do consumers like brown eggs so much?

In the 1950s and 60s, white eggs were often all you could find because the white-producing breeds were more efficient layers, but over time consumers acquired the perception that brown eggs were better for you, and they were therefore prepared to pay more for them. Legend has it that ‘in the old days’ egg packers had to watch out for farmers who dipped their pale eggs in tea to make them look brown and therefore attract a higher price – but this sounds rather time intensive! The poultry industry has always been very responsive to consumer demand, and so the brown egg, and the breeds that lay brown eggs, came to dominate the market.

What is behind this perception that brown eggs are healthier?

Our love of brown eggs could of course be due to a visual preference, but the subconscious perception that brown eggs are more natural and nutritious than white eggs is enduring. This is untrue of course, there is no evidence to suggest that one is nutritionally better than the other. Conversely, in the US, where the white Leghorn and its corresponding white egg dominate, it’s thought that white eggs are favoured because they suggest hygiene and purity. Even so, research into consumer perception there has demonstrated a favourable association of brown eggs with organic production (also untrue). Even the language used to describe brown eggs infers some sort of superiority, with expressions like ‘rich brown eggs’. Let’s face it, romantic depictions of rural food production in the UK will still show a brown hen pecking around a wooden coop – it’s an image we continue to cling to.

Why has demand for white eggs increased?

In some cases the recent increase in white egg production might be down to a regional egg shortage and egg packers therefore offering farmers the option to produce white eggs in certain areas of the country. It could also be due to the cost-of-living crisis - consumers are more prepared to buy cheaper white eggs at the moment. As budgets have become restricted, shoppers have looked to make small savings on essential everyday items. Consequently, egg packers are more likely to offer this option to farmers, and farmers have been pleasantly surprised by the results.

Other reasons consumers might grow to love white eggs

Of course, switching to white hens is only worthwhile for farmers if the demand for white eggs continues to increase. But there are good reasons, over and above low cost, for consumers to opt for white eggs. Those interested in a higher welfare egg might be interested to find out that white layers enjoy a significantly longer life (100 weeks vs 76/78 weeks). This naturally also makes them a more sustainable option, especially given how resilient of a bird they are. With consumers increasingly concerned about animal welfare and the carbon footprint of food production, the white layer appears to be a potentially attractive option. Time will tell how consumers will react to white eggs in the longer term.