Prospect for the development of ducks for meat in the Philippines
2009
Lambio, A.L., Philippines Univ. Los Baños, College, Laguna (Philippines). Animal Breeding and Physiology Div.
The duck industry in the Philippines is a multi-billion industry. The majority of the duck being raised are the Pateros-type which is primarily for egg production. Duck eggs in the Philippines are processed into balut, a special delicacy among Filipinos while the rest are processed into salted eggs and century eggs. The meat quality of the Pateros-layers which are utilized in deep-fried form called 'kinulob'. Other menus similar to chicken and other type duck is poorer compared to Pekin and Muscovy. In spite of this, Filipinos have developed ways of cooking them in deep-fried form called 'kinulob' which enhanced their utilization and consumption. Duck meat is mostly coming from excess males and spent layers. Meat coming from meat-type ducks such as Pekin, Muscovy and their crosses are not documented but expectedly in minimal amount. It is interesting to note however, that the value of production contribution by duck meat in past years were similar or when higher than that of eggs. There is very limited number of meat-type ducks in the Philippines. Muscovy ducks are mostly raised by small hold farmers while Pekin ducks are raised at commercial scale by very few raisers. Because of the limited supply most of the Pekin duck meat served at hotels and restaurants in big cities are mostly imported. In recent years, Filipinos have shown positive appreciation to the culinary value of duck meat. Culls are sold at relatively higher prices and 'kinulob na itik' is already popular especially in duck production areas. Other than 'kinulob, other menus for other poultry meat are likewise being tried using meat from this duck. Duck meat from Pekin and mull continue to be served in hotels and restaurants in big cities. Researchers have shown the potential of developing ducks for meat by crossing the Pateros ducks with imported Pekin and Muscovy. The progenies of the imported Pekin and Muscovy could well served as initial foundation stocks for the development of meat-type ducks that are adapted to the local environmental and management conditions. There are academic and research institutions in the Philippines that already have the human resources and infrastructure to undertake a sustainable program to develop ducks for meat production purposes. The government is showing strong support to the stakeholders in making the industry viable.
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