The duck meat market has grown significantly in recent
years and is likely to continue with genetic and husbandry advances, making duck
increasingly competitive to other poultry and meat products. Duck meat currently
represents less than 10% of total poultry meat production and is largely
concentrated in China and southern Asia.
Keywords: breeding, ducks, Cherry Valley, robustness, genetics
Source: World Poultry magazine. Issue 22.11
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