Geese

Introduction. Geese are one of the most ancient poultry species, domesticated about 3000–2500 B.C. There are currently several different goose production techniques, some of them known from time immemorial: 1) force-feeding for fat liver (Egypt, 2686–2181 B.C.); 2) selection for extremely large body size, exceeding that of modern Toulouse geese (Egypt, 600 B.C. – 200 A.D.); and 3) feather plucking, introduced by ancient Egyptians and Romans. Commercial goose breeding today is dispersed as almost cosmopolitan. The majority of world goose flocks are concentrated in Asia, predominantly in China. In Europe, especially eastern Europe, we observe plentiful goose breed diversity (Fig. 1). The main goose products are raw and processed foodstuffs (meat, fat liver, and goose fat) and down and feathers for stuffing... Conclusion. Further progress in goose production will depend on new tendencies in world market development and diversification, and will rely on advances in selection and management utilizing goose biological and economic features. Integration of genetic, nutritional, reproductive and management approaches — all of which are necessary for more complete utilization of goose genetic potential and adjustment to specific production systems — will aid sustainable production of a variety of healthy and high-quality goose products.