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The Marans Chicken Club USA is your source for information to help you know everything about Marans
The Marans breed originated in France in marshy areas close to the Atlantic coast. The breed is named after the historic port town of Marans. Evolution of the Marans type bird is said to have begun as early as the 13th Century, with crosses between the local marsh hens and various gamecocks brought into the port on ships. Gradual development of the breed continued through the centuries, including the introduction of Brahma and Langshan blood during the late 1800s. Marans in their modern form first began appearing in French Poultry shows in 1914. The Marans Club of France was organized in 1929, and that club established the first standard for Marans in 1931.
Marans have been imported to the USA in small numbers for many years now, probably beginning around the time that soldiers returned to the States after World War II. Over the years, birds and eggs have been brought in not only from France but also from countries such as England, Canada, Australia, and possibly Belgium and Switzerland. Importations of "English-type" clean legged Marans have led to the establishment of many clean legged flocks in this country, especially in the Cuckoo variety; nonetheless, the American standard adheres to the French standard, calling for lightly feathered shanks and toes.
Marans are best known for their large, russet brown eggs. This is a defining characteristic of the Marans breed, so selection for egg color and size should never be neglected. Physically, the Marans is a medium-sized bird with the character of a rustic farm hen, giving an impression of solidity and strength without being coarse. The legs are lightly feathered and should never be excessively heavy. Eye color is bright and clear in all varieties, never darkening into brown nor paling into yellow or pearl.
The Marans is a general purpose fowl for production of both meat and eggs. The breed is most famous for its large, dark chocolate-russet eggs, but it is also known for the fine flavor of its meat. Color of skin white; color of egg shells very dark reddish brown.
The American Poultry Association currently recognizes three varieties of Marans. They are Black Copper, Wheaten and White. Many other varieties exist, but only these three are currently recognized. The Marans Chicken Club USA is working diligently with the APA to get the Black Marans approved.
The MCCUSA encourages all Poultry enthusiasts to join the American Poultry Association.
Above all, a breeder is using the American Poultry Association Standard of Perfection as the guidebook.
Breed Marans that can lay a 4 or better on the MCCUSA egg shade card, and breed for rounder eggs.
Hatch only the darkest eggs each breeding season to increase egg color in future generations.
Focus on breeding a well-balanced bird with a correct topline and a 45-degree tailset.
Remove birds from your flock that don't closely represent the SOP.
You have to raise a lot of cockerels to pick the "Top Dogs" to use in your breeding program. Slow maturing cockerels are often the best ones in our experience!
Build the barn first, then paint it!
President - Fernando del Aguila
Vice President, Egg Shows - Beverly Robertson
Vice President, Poultry Shows - Vacant
Vice President, Education/Public Relations - Shannon Rowe
Treasurer - Karen Perry
Secretary - Elena Del Aguila
Region 1 - Vacant
Region 2 - Denise Jones
Region 3 - Randy Neeley
Region 4 - Sandy Siegfried
Region 5 - Brian Parks
Region 6 - Vacant
P.O. Box 146, Bogart, GA 30622