Kaijiang White Goose

Kaijiang White Goose

The Kaijiang White Goose is a geographical indication certification trademark.

The Kaijiang White Goose is a product with geographical indication for agricultural produce.

　　  Kaijiang has a long-standing tradition of raising white geese. The Kaijiang White Goose is a nationally renowned, high-quality local waterfowl breed. It is known for its large size (3–4 kg), fine feather quality (pure white throughout), high feather yield (each goose produces 100–200 grams of feathers), tender meat, high egg-laying rate, and rapid growth (ready for market in 2–3 months, with 3–4 batches per year). It serves as premium raw material for food and garment processing. Kaijiang County raises over 4.5 million white geese annually. Currently, high-quality white goose breeding bases have been established in BaoTa, Renshi, Gantang, Yongxing, Xinning, Pu’an, Tianshi, Guangfu, Xingling, and Jiangzhi, among others. These bases can produce 5 million white geese and 8 million ducks per year.

　　Kaijiang White Goose

　　Geographic Scope

　　The Kaijiang White Goose is primarily produced in Kaijiang County, Sichuan Province. The production area lies between longitude 107°42′06″–108°05′07″ and latitude 30°47′40″–31°15′28″, covering 20 towns and townships including Xinning, Pu’an, Yongxing, Xintai, Lingyan, Huilong, Tianshi, Qilong, Changtian, Shabachang, Meijia, Jiangzhi, Baoshi, Gantang, Jing’an, Renshi, Xinjie, Guangfu, Changling, and Baimiao. The production region spans 1,033.8 square kilometers and produces 3.9013 million white geese annually.

　　Product Quality and Characteristics

　　1. External sensory and meat characteristics: The Kaijiang White Goose has excellent egg-laying performance and a high slaughter yield. It lays 60–80 eggs per year, 20–30 more than medium-sized geese from other regions. At six months of age, the semi-eviscerated slaughter rates for male and female geese are 86.3% and 80.7%, respectively—6–7% higher than those of medium-sized geese from other regions. The fully eviscerated slaughter rates are 79.3% and 73.1%, 1–2% higher than those of counterparts from other areas. The breast and leg muscle weights of male and female geese are 829.5 grams and 645 grams, accounting for 29.3% and 30.4% of body weight, respectively. For adult geese, the semi-eviscerated slaughter rates are 83.1% (males) and 81.3% (females), while the fully eviscerated rates are 75.9% and 73.5%. The breast and leg muscle weights are 860.9 grams (males) and 787.9 grams (females), making up 29.5% and 31.7% of their body weights, respectively. After slaughter, the muscles are plump, firm, and lustrous, with a smooth touch that is moist but not sticky. The muscle fibers are resilient and elastic. With low fat content and rich amino acid profiles, the meat is nutritious and delicious. The taste is savory upon chewing. The broth is light yet uniquely flavorful, rich in taste and nutrients, and pleasantly enjoyable. 2. Physicochemical indicators of Kaijiang White Goose meat quality: The meat is delicious, characterized by low fat, low cholesterol, and high lysine content. Crude fat is less than 10%, which is 49.7% lower than other goose meats (the average for geese from other regions is 19.9%). Cholesterol is below 60 mg/100g, 18.9% lower than other breeds (average 74 mg/100g). Lysine content exceeds 1.5%, 14.7% higher than other regional goose meats (average 1.28%). 3. Safety production and product quality control: The production environment complies with GB/T18407.3, NY5028-2001, and GB18596 standards. Breeding farms for parent geese are built in accordance with DB51/T652—2007 layout specifications, and breeding records follow NY10-1985 regulations. Raising management adheres to HACCP technical standards for meat poultry (NY/T 1337-2007) and non-polluting food goose breeding management (NY/T5038-2006). The use of feed and feed additives complies with NY/T5032-2006 guidelines for non-polluting food livestock and poultry. Disease prevention aligns with NY5263 requirements. The goose meat meets NY5038-2005 and DB51/T354-2003 standards for non-polluting livestock and poultry meat.