How do you fancy a "Churkey"?

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This is not the post I was thinking of doing next.......

but, I sometimes get sidetracked.

Some years ago I worked for a small local company who used to collect data on all types of world commodities. Prices, production and things like that.

This meant I used to wade through pages and pages from magazines like Meat Trades Journal, The Grocer and Poultry World. I also had to go up to the British Library near St Pancras once a month to get data from magazines that the firm didn't subscribe to.

(eg. Cost of Alfalfa in California)

They say "Old habits die hard" and in my case this is true.

I still have links to some of these publications on my 'favourites' menu.

So this morning I was reading Farmers Weekly and found this.

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This is a "Churkey"!

Now as I had a picture of a 'naked necked' chicken on my last post,

I though you might like to know a bit more?

"Researchers at the University of Edinburgh have discovered the physical reasons behind the strange appearance of the Transylvanian naked-neck chicken, know as a Churkey or a Turken because of its resemblance to a turkey.

After collecting and analysing DNA samples from birds in Mexico, France and Hungary, the scientists identified a complex genetic mutation which causes the skin on the birds to neck to produce a vitamin A-derived protein, inhibiting feather growth.

Transylvanian naked necks are believed to have come from the north of Romania and have been around for hundreds of years, being introduced to Britain only in the 1920s."

Source - Farmers Weekly

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