This breed of goose was developed in Haute Garonne, France, where the city of Toulouse is the region's center.
They were first exported to England in the 1840s and America in the early 1850s.
Though they fatten up well if you want a good roasted goose, their darker pin feathers do not produce as attractive a carcass as a white goose.
But the advantage of the darker feathers is the adult birds appear neater and cleaner than a white goose if it is muddy or late in the season.
Specially-bred strains of Toulouse are still used in France for the production of goose foie gras, the force-fed liver that is revered by chefs world-wide for its smooth texture and taste.