Till WWII, chickens were mainly raised for eggs and were sold for meat only when hens couldn’t lay more eggs or when chicks were born male.
There are various factors, both before & after WWII, which led to chicken’s rise as the number 1 source of animal protein.
Factor 1: Birth of electrically heated incubator in 1923.
Till 1923, a major part of a hen’s life went into hatching eggs instead of laying them; after the advent of electrical incubator, hens could mate more and produce more.
Factor 2: Shortage of beef & pork in WWII
Beef & pork was rationed during WWII, so the consumption of chicken doubled but the poultry farmers knew red meat would be back after WWII, so poultry experts got involved.
Factor 3: ‘Chicken of Tomorrow’ contest in America
Chicken’s rise began in March 1948, when a $10,000 prize was announced for the chicken which looked most like a waxed-model of perfect chicken.
Chicken at that time came in 4 major types depending upon egg-types: Broilers (very soft weighing 700g to 1 kg), Fryers, Roasters & Fowl (very hard – could be used for soups & stews only).
For regular consumption, mostly broilers could be used but it took 5 kg feed to raise a broiler of 1 kg and it could be ready for slaughtering only by the 16th week.
Special protein-rich diet and confining the chicken to tight spaces (they didn’t waste energy running around) in the contest meant a ‘broiler of 1.7 kg’ could be raised with 5 kg feed and it could be slaughtered by the 12th week.
Further advancements in poultry science confirmed that mating between certain breeds led to higher efficiencies and a broiler today, is ready for slaughtering in 35 days.
Quick & cheap meant higher production and affordability.
