Duck Meat Quality Conference 2019

The 2019 Duck Meat Quality Conference – a two‐day event for farmers, breeders, processors and marketers of duck meat – will be held on 12-13 November (Tuesday-Wednesday) at the Centara Grand Hotel, in Bangkok, Thailand.

The event, a collaboration between Asian Poultry Magazine and the Department of Animal Science at Karsetsart University, Thailand, will include a two-day technical conference an exciting team of 16 expert duck industry speakers in a program of 20 presentations covering:

  • Opportunities for duck meat cuisine
  • Fundamentals of duck science
  • Genetics & breeding
  • Nutrition & feeding
  • Management
  • Disease
  • Processing and marketing

Other highlights of the event:

  • Hear 4 speaker panel discussions allowing delegates to pose engaging questions
  • Read background papers available to delegates prior to the conference
  • Study the actual presentations as PDFs available exclusively to delegates
  • Meet and chat with speakers during the meet-the-speaker party
  • Watch a live cook-off between five chefs as they compete in the Duck Meat Quality Cooking Competition
  • Learn from a trade exhibition with leading duck industry suppliers
  • Meet education institutions and discuss their duck industry specific courses
  • View duck meat product displays and tasting booths
  • Study a poster display of regional academic papers on duck research

For further information contact Sutasinee and Pornmanee at events@asian-agribiz.com

CONFERENCE HIGHLIGHTS

Duck genetics expert to speak at Bangkok conference

Dr Hans-Heinrich Thiele will speak at the Duck Meat Quality Conference being held at the Centara Grand in Bangkok on 12-13 November 2019. Dr Thiele studied Agriculture and Poultry Science at the University of Leipzig, where he completed his doctorate degree before starting his career in duck breeding and management. After German reunification, he accepted a position at Lohmann Indian River, with responsibilities in genetics and broiler GPS management, and worked more than a decade as technical service director for Lohmann Tierzucht, while continuing to consultant as geneticist for Gourmaud Selection. He recently founded his own consulting company and continues to work on meat-type poultry genetics. For further details click here.

 

The secret of duck meat

Why duck meat is so enticing to our taste-buds will be revealed at the Duck Meat Quality Conference to be held on 12-13 November 2019 in Bangkok. Prof Chaiyapoom Bunchasak from Kasetsart University in Thailand will disclose this based on years of his duck research. “We are indulged when eating duck meat because of a combination of meat, fat and skin. These three parts must be formed at the right proportion, otherwise the taste won’t be right,” he said. This finding is critical for the industry to develop a proper farming technique to produce quality duck meat.