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The Java was first recognized officially by acceptance in the [[American Poultry Association]]'s [[Standard of Perfection]] in 1883.<ref>{{harv|Ekarius|2007|p=92}}</ref> The White, Black, and Mottled varieties were all originally described in the Standard, but the White was removed in 1910 because it was thought to be too similar to the White Plymouth Rock.<ref>{{harv|Heinrichs|2007|p=40}}</ref> It eventually disappeared in the 1950s.<ref>{{harv|Ott|2002}}</ref> There was also an [[Auburn]] type which was the basis for the Rhode Island Red, but it died out by 1870.<ref>{{harv|Heinrichs|2007|p=41}}</ref>
Javas had nearly vanished by the end of the 20th century, having been pushed to fringes of the poultry world by the intense focus on one or two breeds by commercial growers, and the introduction of innumerable new and exotic breeds to [[Animal fancy|poultry fancy]]. Beginning in the 1990s, breeders and conservation organizations began to make a more concerted effort to save the Java. In particular, the [[Garfield Farm and Inn Museum|Garfield Farm Museum]] in [[Illinois]] has played a pivotal role in the preservation of Javas in the 21st century.<ref>{{harv|Heinrichs|2007|pp=41-42}}</ref> Beginning with
The [[American Livestock Breeds Conservancy]] continues to list Javas as Critical on its watchlist, meaning fewer than 500 breeding birds from five or fewer primary breeding flocks are known (this does not take in to account the population of non-breeding flocks).<ref name="albc-usa.org"/> The breed is also listed as part of [[Slow Food USA]]'s [[Ark of Taste]], a catalog of heritage foods in danger of extinction.<ref>{{cite web |url=http://www.slowfoodusa.org/ark/java_chicken.html |work=Java Chicken |title=slowfoodusa.org |publisher=[[Slow Food USA]] |accessdate=2008-06-08}}</ref>
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