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.

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